As the fire crackles in the Oda’s fairytale hearth and the clay pans glow red-hot, centuries-old recipes
come back to life, a gift left by ancestors for their descendants. The gastronomy of western Georgia is as
rich and varied as its landscapes. There is the enchanting array of ‘Pkhali’, as green and vibrant as Guria
itself; ‘Satsivi’, steeped in walnut sauce like the mountain villages nestled deep in the hills; the legendary
Rachian ‘Lobiani’, round as a globe; Imeretian ‘khachapuri’ overflowing with melted cheese or the
Megrelian ‘Elargi’, divine like the mythical fleece of Colchis. They say a Sufra (feast) is judged by the way
the hostess welcomes her guests. In the Oda Houses, you are greeted as family, for here the guest is
truly sacred. And if you wish, you may even bake bread in the Tone oven yourself, try your hand at
preparing ‘Pkhali’, peek into age-old secret recipe, or learn from the hostesses the art of mixing fiery
‘Adjika’ and sauces that quicken the blood. Once you begin to feel like a true member of the Oda family,
the table is graced with wines, amber and ruby-red, from the vineyards stretched across the surrounding
slopes. And when the hosts impromptu burst into song, whether the ancient polyphonic Mravalzhamieri
(may you live a long life), Gurian Krimanchuli or a sweet voiced love ballad on a guitar, your feast
transforms into the unforgettable royal banquet just in the heart of the Oda House.