Natalie Shafrir is a freelance food writer, traveling and researching different foods and food cultures. Her texts have been published in Munchies Germany, Haaretz, Delicious Australia, Forbes Israel and others. She’s a natural wine nerd, and spent the last spring harvesting grapes in Georgia. She is a graduate of the Slow Food university of Gastronomic Sciences and works to promote a more sustainable food system.
The 18 Essential Restaurants in Tbilisi, Georgia
Where to find plump khinkali, gooey khachapuri cheese bread, and funky qvevri wines in the buzzing Eurasian capital