Ski-Day Suppers: What We Cook After the Slopes Close

There's a specific kind of hunger that arrives at around 7 p.m. in Gudauri — not dinner hunger, more of a full-body recalibration after six hours at minus ten. The kitchen plans its whole afternoon around it.

The leaderboard rarely changes: adjaruli khachapuri with the egg stirred in at the table, kharcho that has been on the stove since noon, and mtsvadi off the grill for anyone who claims they're 'not that hungry'. The vegetarian matsoni soup has quietly become the insiders' pick.

To drink, most tables start with the local amber wine and drift toward whatever the fireplace suggests. Dessert is pelamushi for the curious and apple pie for the loyal. Spring skiing starts this weekend — the suppers will be ready.