Welcome to Georgia, where 8,000 years of winemaking and the Silk Road converge under snow-capped peaks. Tbilisi—founded in the 5th century by King Vakhtang Gorgasali—spills over hillsides and riverbanks in a jumble of pastel balconies, Art Nouveau facades, and domes rising from natural hot springs.

In four days, you’ll trace medieval lanes to Narikala Fortress, soak in the sulfur baths that inspired Tbilisi’s name (“tbili” means “warm”), and taste the soul of Georgian hospitality in khachapuri, khinkali, and amber qvevri wines. Day trips add context: mountain vistas in Kazbegi, and UNESCO treasures in Mtskheta.

Practical notes: the currency is GEL (Georgian lari); cards are widely accepted and contactless works on public transport. Dress modestly when entering churches; women may cover shoulders, men avoid shorts. Local SIM/eSIM from Magti or Silknet is reliable. For flights, compare Omio (to/from Europe) with Trip.com and Kiwi.com. Taxis from TBS airport to the center take 25–35 minutes and cost roughly 25–40 GEL via ride-hailing apps.

Tbilisi

Set between the Caucasus and the vineyards of Kakheti, Tbilisi is equal parts ancient and avant‑garde. You’ll wander lanes where Persian caravans once passed, then sip natural wines in brick-vaulted bars a block away.

• Top sights: Narikala Fortress, Mother of Georgia, Metekhi Church, Bridge of Peace, Rike Park, Leghvtakhevi Waterfall, Abanotubani sulfur baths, Rustaveli Avenue, Dry Bridge Market.
• Don’t miss: the leaning Gabriadze Clock Tower, the Funicular to Mtatsminda Park, and the Soviet-era bas‑reliefs at the Chronicles of Georgia.
• Flavors to chase: Imeretian khachapuri, juicy mountain khinkali, pkhali spreads, mtsvadi (grilled pork), and churchkhela.

Where to stay (search and book): Browse apartments on VRBO Tbilisi or compare hotels on Hotels.com Tbilisi.

• Stamba Hotel — design-forward former publishing house with a lush atrium; great for couples and creatives.
• Rooms Hotel Tbilisi — moody-modern icon in Vera; strong bar and lively terrace.
• Fabrika Hostel & Suites — industrial-cool hub with a social courtyard; ideal for solo travelers and groups.

Getting here: Check fares into Tbilisi (TBS) with Omio if flying to/from Europe; otherwise compare Trip.com flights and Kiwi.com. From the airport, use an app-based taxi; expect 25–40 GEL to Rustaveli/Vera.

Day 1 — Old Town Warm-Up, Sulfur Baths, and Evening on the River

Afternoon (arrival): Check in, drop your bags, and stretch your legs along leafy Rustaveli Avenue toward Freedom Square. For a first caffeine fix, try Prospero’s Books & Bar (bookshop-café vibe) or Skola Coffee & Wine (specialty coffee by day, wine by night). Hungry? Pop into Cafe Leila near the Gabriadze Theater for herb-forward vegetarian Georgian plates in a jewel-box interior.

Late afternoon: Cross the glassy Bridge of Peace into Rike Park and ride the cable car to Narikala Fortress for a cinematic sweep over the Old Town and the Mtkvari River. Descend on foot via the Leghvtakhevi Waterfall to Abanotubani’s domes and book a private room at Gulo’s Thermal Spa or the tiled Chreli Abano; 1 hour is perfect (roughly 80–180 GEL depending on room size; add a traditional scrub if you like).

Evening: Settle into dinner at Barbarestan, where a 19th‑century cookbook inspires seasonal dishes—try chakapuli (tarragon‑lamb stew) and adjika‑roasted vegetables. Alternative picks: Keto and Kote for verandah views over the city or Shavi Lomi for home-style, slightly bohemian classics.

Cap your first night with a relaxed, guide-led orientation:

Recommended activity: Tbilisi: Evening Walking & Talking Tour with Wine & Boat Ride (easy walking plus a river view; a great primer to neighborhoods and wine bars).

Post-tour, slip into a wine bar: 8000 Vintages (broad Georgian selection by the glass), DADI Wine Bar at Orbeliani Square (stylish, snack-ready), or g.Vino on Erekle II (natural-leaning picks with house-made pkhali).

Day 2 — Full-Day Caucasus Mountains: Jinvali, Ananuri, Gudauri, Kazbegi

This is the blockbuster drive along the Georgian Military Highway: turquoise reservoirs, fortress walls, cliff-side panoramas, and the fairytale silhouette of Gergeti Trinity Church beneath Mount Kazbek. Eat a quick breakfast (Stamba Café’s pastries or Hurma’s healthy bowls) before an early pickup.

Recommended activity: Highlights of Caucasus Mountains — Jinvali, Ananuri, Gudauri, Kazbegi (Group tour). Expect stops at the Zhinvali Reservoir, Ananuri Fortress, the Gudauri Friendship Monument, and Stepantsminda with a 4x4 hop up to Gergeti (weather permitting).

Food en route: most tours stop for mountain khinkali in Pasanauri or Stepantsminda—order half-and-half (beef-pork and mushroom) plus a salad with tarragon. Back in Tbilisi, decompress with craft beers at 9 Mta (try a Georgian IPA) or choose a late dinner at Salobie Bia (velvety lobio beans in a clay pot, cornbread mchadi, and marinated jonjoli blossoms).

Note: In winter, road conditions can be slow; tours adjust timing accordingly. Bring a warm layer year-round—mountain weather swings quickly.

Day 3 — Markets, Museums, Mtatsminda Funicular, and a Hands-On Cooking Class

Morning: Start with breakfast at Hurma (good for shakshuka, grain bowls, and strong coffee) or Entrée (reliable French-Georgian bakery chain). Wander the Dezerter Bazaar for seasonal fruit, sulguni cheese, churchkhela, and spice blends—vendors will happily let you taste. Continue along Rustaveli Avenue to the National Gallery for a dose of Pirosmani’s animal-lit canvases, then step into Kashveti Church across the street for frescoes and a quiet moment.

Afternoon: Ride the historic Funicular to Mtatsminda Park for citywide views. The Funicular Complex is a classic stop—grab a still-warm ponchiki (cream-filled doughnut) or adjika-spiced potatoes. On your way down, swing by the Dry Bridge Market—best in mid-afternoon—for Soviet memorabilia, vintage silver, and canvases by local artists. If you crave a modern creative scene, detour to Fabrika’s courtyard for pop-up shops and a spritz.

Evening: Roll up your sleeves in a convivial kitchen and learn Georgia’s star dishes—then eat what you’ve made with wine.

Recommended activity: Small-Group Khinkali and Khachapuri Cooking Class in Tbilisi. You’ll master folding pleated dumplings and shaping cheese-filled bread, with tips you can recreate at home.

After class, toast the night at g.Vino or try DADI’s small plates—pkhali trio, sulguni with tkemali—and a skin-contact Rkatsiteli from a family winery.

Day 4 — UNESCO Mtskheta Morning and Departure

Morning: Check out and store your bags. Grab a quick coffee at Linville (vintage salons and cake) or Coffee LAB, then head for a compact, history-rich excursion to Georgia’s ancient capital.

Recommended activity: Tbilisi: Mtskheta, Jvari, Bazaar, wine tasting, Chronicles of Georgia (approx. 5 hours). Highlights include Jvari Monastery crowning the confluence of two rivers, Svetitskhoveli Cathedral in Mtskheta (both UNESCO), and the monumental Chronicles of Georgia back near Tbilisi.

Afternoon (departure): On return, squeeze in a last lunch: Racha (no-frills, deeply local—try shkmeruli garlic chicken) or Alubali (Abkhaz-inspired herb salads and adjika). Pick up final souvenirs—qvevri-made wine, tarragon, and churchkhela—then transfer to the airport (plan 2 hours before flight, 25–35 minutes by taxi).

Optional swap if you prefer wine country over mountains: dedicate a day to Kakheti’s Signagi and Bodbe with a guided tasting-focused tour such as the Kakheti wine route (from Tbilisi, typically 9–10 hours) and pair it with a lighter Tbilisi afternoon on Day 3.

Where to book transport and stays: Fly with Omio (to/from Europe), compare global fares on Trip.com and Kiwi.com. For lodging, browse VRBO Tbilisi or vetted hotels on Hotels.com Tbilisi, including design favorites like Stamba Hotel and Rooms Hotel Tbilisi, or the social Fabrika Hostel & Suites.

In four days, you’ll sample why Tbilisi captivates travelers: a city of warm waters and warmer welcomes, where monastery bells carry across river canyons and dinner tables stretch late. Come hungry—for food, stories, and views—and leave with a taste of the Caucasus that lingers.