The Supsa Dupsa Story
It all begins with an idea.
"Supsa Dupsa" isn’t just a fun name, it’s our heritage. We named our business after Supsa, the small village in Georgia where our family comes from. Nestled in the Lanchkhuti Region by the Black Sea, Supsa is where our love for good food and hospitality was born.
In 2005, our family packed up our memories and traditions and moved to Spain. We've called Torrevieja home ever since, but a piece of Georgia has always lived in our kitchen. We’re feeders by nature. Nothing brings us more joy than gathering people around a table, sharing stories, and watching them fall in love with the flavors we grew up with.
After years of cooking for friends and neighbors, we realized: why not bring the taste of Georgia to even more people? So we did. Supsa Dupsa is our way of sharing a slice of home with you, one delicious bite at a time.
The Supsa River
Supsa Train Station
How do I eat my Khinkali?
Georgian Dumplings: A How To Guide to enjoying Khinkali
Khinkali isn’t just a dumpling, it’s an experience, a way of life! You can eat and experience the flavours of a khinkali any way you like, but if you’re looking for some inspiration then you’ve come to the right place. Here are the classic and lesser-known ways to eat Georgian khinkali:
The Traditional Way
Grab by the top knot, called the kudi or "handle".
Turn it upside down slightly
Take a small bite from the side and suck out the hot broth inside first. Careful to not let it spill!
Then eat the rest of the dumpling, but leave the knot on the plate — it’s tough and not usually eaten.
With a fork & knife
Some people call it ‘Tourist Style’, but who are we to judge?
Cutting into it risks losing that juicy broth inside, proceed with caution.
With all the extras
Black pepper is often freshly ground on top — lots of it!
Some regions (and here at Supsa Dupsa) serve it with matsoni, a Georgian yogurt sauce or a side of adjika spicy paste.
Cold Khinkali - Leftovers!
Believe it or not, cold khinkali the next day is great, especially if you dip it in sour cream or sauce.
Georgians joke that this is the ultimate "hangover food".