The supra is a medium of culinary storytelling split into three distinct chapters, where following the cold food that whets the palate and eases it into a calm, the big guns are brought out in course two. You name it, and they have it—stewed, roasted, or rolled into dumplings. There’s the beef chashushuli and the veal chakapuli, both meat stews, along with barbecued pork or beef, and fluffy kinkhalis, the typical Georgian dumplings. While the overarching essence of luxurious piquancy in this section of the feast remains largely uniform across the country, regional variations abound. For instance, in the western province of Samegrelo-Zemo Svaneti, spicier flavors are common, while Kakheti is big on meat.