What I love about my research for WHY GEORGIA, is that I’m constantly getting pumped with inspiration. Meeting people I can learn things from, discovering things I wouldn’t believe existed. Let’s say, there is a place which is growing to a real cultural hub of Eastern Georgia, not being a fortress from XI century or an important religious object. It is located in Udabno, a village which sprang up after the experimental relocating of several Svan families from their remote green mountainous villages to this dry fruitless area, in order to create kind of a defensing point against possible threat from Azeri side. This happened in the end of 80s. Now nothing has changed: the dominating ethnic group among the villagers is still Svans, and the conditions didn’t became better: +40 degrees in summer, dry winds, cold winter… Udabno means “desert” in Georgian, and it is the best name for such a place.
– Well, they had their own ideas about renovation and so on, had plenty of things to advise, but I always kept my line. First, in 2013, we opened a bar here. All the staff also lived right in this building… The good thing is that Oasis became a place where people can deliver and sell their products, earn something. Our cooks are also Georgian.
– We consider the peculiarities of Udabno: you know that this village was inhabited by re-located Svans? So, our menu contains Svan sauce, kubdari, and other specialties. We depend on what products we have, so some items of menu are changing according to season. It is important that our food is always freshly prepared. Another peculiarity is our experiments with taste: in Georgia the combination of sweet and salty is uncommon, but we dare to combine smoked suluguni with sour plum and sweet watermelon sauces, for example.
– So, you opened the bar with this menu with Svan background, and then…?
– Then we opened the cottages, and this year the hostel has been opened. Before we were closing for wintertime, but this year, if everything goes smoothly, we gonna provide hostel with central heating and open a small restaurant there.
© Dariko