Traditional Georgian Food: 48 Dishes & Drinks You Can’t Miss

Situated at the crossroads of East and West, Georgia is a melting pot of cultures, flavors, and history. Traditional Georgian food beautifully reflects this rich fusion, blending the influences of past empires and trade routes into something uniquely its own. This ultimate guide dives into the best Georgian dishes and drinks, uncovering the traditions and stories behind the country’s vibrant fare.

Over the centuries, Georgian cuisine has absorbed the essence of the Mediterranean, the bold spices of the Arab and Mongol worlds, and the flavors of Persian and Ottoman kitchens. Despite waves of invasions and cultural exchanges, Georgia has kept its culinary soul intact, infusing its dishes with new techniques and ingredients brought by merchants traveling the Great Silk Road. 

The main characteristic of traditional Georgian food is its diversity and differences between regions. Eastern Georgia, bordering Iran, borrowed some culinary preferences from this neighbor. Western Georgia traditionally leans towards Turkish and European cuisine. Despite these differences, the main recipes remain similar, with slight alterations in ingredients and cooking methods.  

The meals are heavy on dough, meat, spices, and walnuts. However, vegetarians can find an abundance of plant-based Georgian dishes as well. Warm and gooey comfort foods, light appetizers, modest sweets, and savory and chili sauces, accompanied by wines made with centuries-old techniques, are what best describe traditional Georgian food. 

The food here expresses the culture and plays a big part in Georgian customs and traditions. Supra, a traditional Georgian feast, is a social event of friends, family, and relatives, having a special set of rules that impresses and awes foreigners set around the lengthy evening of dining, hospitality, toasts, and singing.

How traditional Georgian food developed

Georgian cuisine is in the spotlight of the Caucasus region in the gastronomic world. But what makes it unique is that it caters to just about everyone – whether you’re vegan, vegetarian, or a devoted foodie. 

While you can eat its iconic meals year-round, local cooking usually reflects the country’s deeply rooted tradition of seasonal eating. In ancient Georgia, eating with the rhythm of nature wasn’t just a preference—it was essential for health and well-being, creating wholesome and deeply satisfying dishes.

In the Middle Ages, Georgia’s bustling trade routes brought a delicious mix of influences from neighboring lands. Spices and aromatic herbs from India, Persia, and the Middle East, along with fresh vegetables and fruits from the Mediterranean, became kitchen staples. This vibrant period produced various dishes and rich, flavorful sauces.

In the 17th century, Georgian cuisine thrived and evolved despite intense warfare and political changes. During this era, several iconic national stews were born, and techniques for cooking meat and bread reached new heights.

Under the Russian Empire from the 19th century and later during the Soviet Union, Georgian food didn’t just survive—it flourished. It embraced elements of other culinary traditions, spreading its unique flavors far and wide. By then, the world began to notice, falling in love with the bold, aromatic tastes of Georgian dishes.

Today, it is a lovely mix of time-honored traditions and modern creativity. Classic dishes continue to charm food lovers globally; chefs embrace new ingredients, techniques, and European cuisines, crafting traditional Georgian food with contemporary twists. 

Main characteristics and ingredients of Georgian dishes

Food of Georgia is a delightful blend of spicy, savory flavors and hearty ingredients. Meat is central in many traditional dishes, often paired with nuts and herbs, giving a unique twist to stews, soups, and pastries.

Fresh herbs are essential ingredients in cooking, especially coriander, also known as cilantro. There isn’t one meal that doesn’t call for it in its recipes. In the spring season in Georgia, local markets display hills of seasonal fresh herbs, including mint, tarragon, green onions, coriander, purple basil, spinach, beetroot leaves, dill, parsley, leek, etc. Off-season, these herbs are mainly substituted by dried spices. Bay leaves are also standard in soups and stews.   

Hazelnuts and walnuts are other main ingredients used as seasonings for various Georgian foods. Guria, the prime region for hazelnuts, uses them in its meals, while the rest of the country uses walnuts. You’ll find them in stews, sauces, and even as salad dressing. 

Dairy products such as cheese, nadughi (ricotta-like), and cottage cheese are also fundamental in traditional Georgian food. Historically, we have up to 50 types of Georgian cheeses, some of which got lost in time, but others have a compact thanks to the artisans.

As the oldest nation known for making wine for at least 8,000 years, we also take pride in using grapes in various forms in our cooking, be it in sauces when they’re half ripe, leaves for the meat dish tolma, juice for sweets, and, of course, alcohol—wine and its byproduct chacha, a strong spirit. We also use pomegranate and its seeds in various dishes or as a garnish.

Wheat and corn are also quite important in Georgian recipes. We love making pastries, pasta, bread in tone clay ovens, and porridge-like dishes from cornflour. Therefore, meals are also heavy on dough but are balanced with light appetizers and vegetable salads.

Since Georgia’s culinary traditions vary between its regions, so does the use of ingredients and preparation methods. In the West, meals center around poultry, often served alongside cornbread mchadi and creamy cheeses like Sulguni or Imeretian cheese.

Turkish influences, especially in the Black Sea region of Adjara, shine through sweets like Pakhlava. However, the mountainous Adjara has preserved the culinary traditions of historic Lazeti.

With Kutaisi as its capital, Imereti, the central area of Georgia, boasts more plant-based meals than any other area. Moreover, its location on the Silk Road also contributed to its culinary development, and different use of seasonings and spices gives meals a distinctive taste. Imereti is also known for the abundance of mushrooms such as Ceasar, white button (Agaricus), honey, and chanterelle, to name a few.

Beef and lamb take center stage in the East, complemented by hearty wheat shoti bread. Here, pickled or salted vegetables and regional cheeses like Tushetian Guda goat cheese pair with qvevri wines and strong spirits.

Some spices and seasonings have different names in different regions, which makes it a bit challenging to keep track, even for me, a local. For instance, I call purple basil Rehani, but in Imereti, they call it shashkvlavi. The staple spice in Svanetian cuisine, gitsruli, is wild cumin.

Tbilisi, Georgia’s capital, combines Eastern and Western culinary traditions, creating a vibrant food scene within a wide range of restaurants where you can find many regional and iconic staples. However, for some regional delicacies, you’ll still need to visit its authentic area.

Note: If you are prone to allergies, be cautious when ordering. Most Georgian food menus list the main ingredients under the dish name, but not all. Dishes might still include milk, eggs, wheat, or nuts, so always check with your server.

Typical seasonings

Apart from the main ingredients explained above, we have special seasonings that make our meals characteristic with unusual flavors and tastes.

Svanuri Marili

Svanuri Marili, or Svanetian Salt, is a popular seasoning mix from the Svaneti mountain area. It contains sea salt, dried garlic, blue fenugreek, coriander, chili pepper, and dill.

You can find it everywhere in the country; even supermarkets and local bazaars sell it. However, if you are traveling to Svaneti, pick it up there. It has a powerful garlicky smell that might sink your suitcase, so an airtight zip-lock is essential. It goes well with Georgian simple salad, roasted potatoes, or fried/roasted chicken.

Dry adjika

Adjika refers to a sauce made from red and green chilly peppers, which I explain under the Georgian sauce section. There is also a dry (mshrali in Georgian) version, a seasoning mix for meat or vegetables when roasting or frying. I typically use it to season chicken or potatoes, which gives them more flavor and a spicy kick.

Like Svanuri Marili, you can find it in supermarkets, grocery stores, and local bazaars.

Khmeli Suneli

Khmeli Suneli, translated as ‘dried spices,’ is a sort of Allspice for Georgians. This universal seasoning blend includes typical local herbs and spices such as coriander seeds, celery seeds, marigold, dill, blue fenugreek, summer savory, mint, and parsley.

There is no fixed recipe for Khmeli Suneli, and the mixtures sold at stalls vary in color from light green to yellow to amber.

Utskho Suneli

Utskho Suneli, translated as ‘foreign spice,’ is also known as ulumbo or blue fenugreek. It grows wildly in Georgia, and our cuisine is unimaginable without it. Utskho Suneli is an essential part of walnut sauces and pastes and is one of the prime spices for Pkhali and several meat dishes.

Ultimate Georgian food list

Geography, politics, and the influence of neighboring countries have shaped Georgian food over the centuries. This has created dishes connected to centuries of tradition and a celebration of culture. It’s more than a culinary adventure; it’s a window into the country’s soul, where food becomes a powerful way to unite people and express identity.

This ultimate Georgian food list is divided into 8 sections: appetizers and side dishes, soups and stews, baked pastries, main courses, regional delicacies, Georgian bread, sauces, desserts, and drinks to try as you explore beautiful places in Georgia.  

While there are many more Georgian dishes, I concentrate on those seen on restaurant menus nationwide or in specific regions. Unfortunately, some meals, especially plant-based ones, are only made in families.

Moreover, dozens of traditional Georgian food recipes haven’t been documented and are lost to time, while many are passed down through the generations by word of mouth. Each family also has its own take and an ancestral recipe for almost every dish, diversifying Georgian cuisine even more.

Luckily, some almost-lost recipes have been recorded and published as a Heritage of Georgian Taste book, where authors traveled to each region to revitalize some of the forgotten recipes. My ultimate local’s guide of the best restaurants in Tbilisi for Georgian food includes eateries where you can try most of these meals. 

Appetizers and side dishes 

Georgian appetizers and side dishes are more than just a prelude to the main course—they’re a feast on their own. These small and sometimes medium-sized plates, bursting with bold flavors and fresh ingredients, are a must-try to experience the essence of Georgian food truly.

Georgian simple salad

Georgian simple salad of cucumber and tomatoes is a staple and a favorite of every local. It is incredibly delicious in spring and summer when cucumbers, tomatoes, and fresh herbs are in season.

Several alterations of this salad call for slightly different elements, which make it even more flavorful. Apart from its main ingredients, the salad also calls for onions, purple basil or Rehani in Georgian, and parsley.

However, adding walnut paste or Kakhetian sunflower oil as its dressing makes this salad even more delicious. These combinations are the most favorite among locals.

Pkhali

Pkhali is a general term for plant-based food in Georgia seasoned with walnut paste and topped with pomegranate seeds as a garnish. It was originally a much simpler dish than today – a mass of locally harvested chopped herbs or vegetables.

It became more involved sometime in the Middle Ages when people started combining these herbs and vegetables with walnuts, vinegar, and spices. Spinach, beetroot, cabbage, and bell pepper are the most common ingredients used for the dish. However, pumpkin Pkhali, when in season, also became a standard at many restaurants in Tbilisi.

The vegetables and herbs are either boiled, sauteed, or steamed. Crushed walnuts are mixed with vinegar, sauteed or fresh onions, garlic, and dried spices such as marigold (Georgian saffron), blue fenugreek, known as utskho suneli (foreign spice) in Georgian, and coriander, to name a few.

Originally from the Imereti region, Pkhali is now widespread across the country, making one of the essential appetizers of Georgian Supra that perfectly pairs with tone bread or mchadi cornbread. Ordering a mixed platter of Pkhali is the best way to try at least three different varieties.

Badrijani Nigvzit

Badrijani Nigvzit, or eggplant with walnuts, is the most famous among locals and an absolute favorite of every foreigner I have encountered.

Eggplants were brought to Georgia only in the 12th or 13th centuries, either from Persia or Arab countries, and were mainly considered medicinal plants. Unfortunately, there are no records of when we started using it in cooking or stuffing roasted eggplant slices with walnut paste. However, gastronomic scholars mostly agree that the dish was created in Kakheti, the eastern region, in the 16th century.

There is also a belief that Badrijani Nigvzit was originally a holiday dish due to its time-consuming process and was especially popular during Orthodox fasting times. Even though we absolutely love it, we don’t make it home as often as you might think. So, for many families, it is a dish for special occasions and gatherings. However, you can easily find it on menus at eateries.

The cooking process involves cutting eggplants into thin, long slices, seasoning them with salt, letting them release bitterness, then squeezing them out and frying them in oil. Then, crushed walnuts are mixed with vinegar, garlic, and dried spices in a mortar and pestle. Once everything is prepared, the paste is spread on long slices of fried eggplant and either rolled or folded. Similar to Phkali, it has pomegranate seeds as a garnish.

My mom, however, has a few of her own tricks and shortcuts to make it less time-consuming. Instead of slicing the eggplant into long, thin slices, she cuts it into strips and fries them in batch quantities all at once. And instead of crushing walnuts in the mortar and pestle, she uses a meat grinder to ground them. The picture above is what we typically make at home.

Gebzhalia

Gebzhalia is my absolute favorite appetizer from the Samegrelo region. In Megrelian, the word ‘Bzha’ means both milk and the sun, and it is a staple among its regional dishes.

It consists of Sulguni, salty mozzarella-like cheese rolls filled with ricotta-like Nadughi, mint, fresh coriander, garlic, and green spicy ajika sauce. The rolls are then dunked in a mixture of milk and matsoni (Georgian sour yogurt), again seasoned with mint.

This simple yet brilliant dish, but slightly challenging to make, is a great summer appetizer, light and refreshing. I always order whenever I find it on the menus. In Samegrelo, they eat it as a side dish with hot ghomi (see below), and it is considered a dish of the Gods.

Pickles

As winter in Georgia brings fewer fresh vegetables, fermenting and preserving them in spring is customary to prepare for the cold season. Therefore, Georgians enjoy a wide variety of pickled vegetables, such as cucumbers, green unripe tomatoes, cabbages in two versions, peppers, and garlic, to name a few.  

While it is a year-round snack accompanying meals, most families still have the custom of opening their pickled veggies when the cold days arrive in mid-autumn.

We can eat these pickles with everything, but they perfectly go with Lobio, a black bean stew with mchadi and Georgian cheese. The pickle platter is also a standard at Supra table settings.

Jonjoli

Jonjoli is a marinated side dish or appetizer made from a Caucasian bladdernut tree native to Georgia. When the small white bell-shaped flowers bloom in May, we harvest and ferment them immediately. It is such a favorite and unique pickle that it deserves a separate place on this list.

Once ready to be served, it’s seasoned with fresh onion, salt, pepper, and oil, preferably Kakhetian sunflower oil. Jonjoli has an interesting, bitter, but pleasant taste and perfectly complements boiled potatoes and Lobio stew.

It might also be included in the pickle platter in restaurants, so ask the server if the menu doesn’t include the description. I have also seen it included with Georgian simple salad, giving it an even more interesting and unique taste.

Nadughi cornets

We have a knack for blending different dairy products into mouthwatering snacks; these rolls are a perfect example! I think Nagughi cornets are often overshadowed and underrated by many.

Soft, ricotta-like Nadughi cheese is lightly seasoned with fresh or dried mint and wrapped in thin sheets of Sulguni cheese. This results in delightfully salty, aromatic, mint-infused little cornets that are as tasty as they are unique.

Georgian cheese

Cheese is a staple of any Georgian feast and a must-try when exploring the country’s culinary traditions. But expect something different from the kind of cheese you’re used to! Georgian cheese has its own unique character, and while it might take a little getting used to, chances are you’ll come to love its distinct flavors.

Up to 50 different types of cheese were produced in the country. However, during the Soviet agricultural reforms, which centralized cheese production to a handful of types, many were lost in time. Luckily, more and more artisans are reviving unique cheeses based on their ancestral recipes.

Sulguni is often compared to mozzarella because of its soft, stretchy texture—but it’s much saltier. This semi-soft cheese, made from cow’s milk, is one of Georgia’s most iconic. You’ll often find it served plain or included in a cheese platter. It ideally goes with mchadi and fresh tone bread baked in a traditional clay oven. While the classic Sulguni is widespread nationwide, the smoked version is very popular in the Samegrelo region.

Imeruli cheese, while milder in flavor, is incredibly versatile. Its slightly chewy texture, with distinctive bubbles on the surface, makes it a great addition to salads, mchadi, phkhali, tone bread, and Lobio.

For something with a bold punch, try Guda. This hard cheese, made from goat’s milk, hails from the mountainous region of Tusheti. It’s much saltier and has a strong aroma that not everyone warms up to. But if you’re feeling adventurous, pair it with a simple cucumber and tomato salad and warm, freshly baked tone bread—it’s a match made in foodie heaven!

If you’re a cheese lover, you must try Tenili cheese, a true gem from Georgia’s Meskhetian cuisine. This unique, hand-pulled cheese is a culinary work of art made from cow’s milk and has an intricate, delicate texture—think fine threads of cheese that look like messed-up weaving yarns.

The name ‘tenili’, meaning ‘stuffed,’ comes from its traditional aging process, in which the strings of cheese are forcefully stuffed in clay pots and left for several months. Also listed on Georgia’s Intangible Cultural Heritage list, Tenili cheese is both delicious and a cultural experience.

Apart from fresh cheeses, we also have dried ones. Dambalkhacho comes from Tianeti and Pshavi mountain regions, where preserving dairy products for the winter has always been essential. With its bold and tangy taste, Dambalkhacho isn’t your everyday cheese, and you’ll be surprised how few locals like it, too. I personally love it and think that Khinkali dumplings made from it are absolutely unique.

Dambalkhacho is made from curdled milk shaped into small balls and left to dry and mature naturally in cool, damp cellars. During this process, a layer of noble mold develops, which might sound unusual, but it gives the cheese its deep, earthy flavor.

Kalti is another simple yet flavorful aged cheese from Tushetian cuisine. It is a pungent, delicate curd cheese made from the leftover whey from Guda cheese. It is left to dry and age naturally on wooden boards and is used in winter like Dambalkhacho. Kalti has a slightly crumbly texture, strong smell, and rich taste. However, it is primarily made for family use and is a great shepherd dairy product. Thus, it is tricky to find it outside Tusheti.

Akhali Kartopili

Translated as ‘new potatoes,’ Akhali Kartopili actually refers to a meal made from fresh baby potatoes harvested in springtime. When the weather gets warm and spring slowly arrives in Georgia, local markets are filled with sacks of freshly gathered small potatoes.

We roast or fry them as wholes (if they are slightly oversized, we cut them in halves or quarters) in the pan or oven, sprinkle them with fresh dill, and dip them in freshly made green Tkemali sauce (see below). This is a favorite staple of every Georgian during this season.

Soups and stews

Made of fresh, local ingredients and bold flavors, Georgian soups and stews are comfort food. From the spicy, beef-based Kharcho to the fragrant and zesty Chikhirtma, a dish suits every palate. Here are a few meals to try during your culinary journey.

Kharcho soup

There are two meals with the same name but different from each other—soup and stew. I explain the latter below. Soup Kharcho is a hearty dish ideal for winter and cold weather.

Traditionally prepared from beef bones and meat, the soup includes rice, tomatoes, fresh herbs such as coriander, parsley, and onions.

Chikhirtma

Chikhirtma is a chicken soup favorite of many locals, especially in winter and as a hungover cure besides Khashi (see below). Found in many restaurants year-round, Chikhirtma uses white wine vinegar, flour, and eggs and is believed to be beneficial to immunity.

Alterations of the original recipe also call for fresh herbs such as coriander, while others might add mint and dill. The Kakheti region makes it with chicken wings, as the bones contain a lot of cartilage and release gelatin, thickening the broth even more.

Matsvnis supi

Translated as ‘yogurt soup,’ Matsvnis supi is my absolute favorite, no matter the season. Still, it is obviously better in cold weather. As the name suggests, the main ingredients are Matsoni, Georgian yogurt, rice, eggs, onions, and mint. In the old days, locals used soured yogurt to minimize food waste, but today, we use fresh one.

Like every family, my mom has her own recipe for making it. She mixes sour cream with yogurt, which adds more thickness and taste to the entire soup.

Khashi

Khashi is a smelly soup and the ultimate hungover meal for many locals. It is widely spread all over the Caucasus and Middle East. Khashi is made from cow or sheep parts, including intestines, tripes, and hooves, and cooked with salt, pepper, and garlic.

Originally, Khashi was a peasant dish that didn’t have access to real meat and had to be cooked with leftovers. However, over time, it became popular across the Caucasus, usually consumed in the morning.

Ostri or Chashushuli

Ostri is a classic Georgian dish—a spicy beef stew similar to European goulash. Tender chunks of beef simmer with tomatoes, enriched by a generous dose of garlic, spices, and fresh herbs.

‘Ostri’ is a Russian word for spicy, and it perfectly describes this beef stew. Although the Georgian name for it is chashushuli (stew), many menus still list it under its Russian name.

Chaqapuli

Chaqapuli is a cherished seasonal spring meal, typically prepared from late April to mid-June when green cherry plums and fresh herbs are abundant. This flavorful stew is the main course at Easter feasts. It has roots in Eastern Georgia, particularly in the Kakheti region, and is deeply tied to the traditions of local shepherds.

The traditional recipe features lamb, sour green cherry plums, or Tkemali, and a generous amount of fresh tarragon, parsley, sorrel, cress, green onions, fresh baby garlic leaves, green chilly, and white wine all boiled together in a single pot. Chaqapuli’s distinctive tangy flavor comes from its combination of tender meat, sour fruit, and aromatic herbs.

Over time, as we outgrew eating lamb, it was substituted with beef or chicken. The vegetarian version, made with white button mushrooms, is as delicious as the meat one.

Satsivi

Like many traditional Georgian dishes, Satsivi’s origin story is shrouded in mystery. Historians believe it was first created in Western Georgia, likely in the regions of Imereti or Guria, both renowned for their walnut cultivation and nut-based culinary traditions.

The esteemed Barbare Jorjadze, author of Georgia’s first formal cookbook, recorded the dish under “Gurian Satsivi.” However, this dish is widespread in all regions of the country and has similarities yet different cooking techniques.

Initially, Satsivi was a delicacy reserved for the aristocracy, as its primary ingredients, especially turkey, were considered luxury items. Its rise to widespread acclaim began in the 19th century when it became a New Year’s feast staple.

The word “satsivi” means something like a “cold dish” prepared and eaten cold. The main ingredient is turkey and its fatty broth, seasoned with walnuts, utskho suneli (foreign spice) or blue fenugreek, dried coriander, marigold, and a pinch of cinnamon and cloves. Some families also make it with chicken, including mine.

Kharcho stew

Megrelian Kharcho, unlike the soup mentioned above, is a staple of the Samegrelo region. It is a beef stew with a thick walnut-packed gravy that typically accompanies Ghomi (see below). The dish is quite spicy, but the neutral Ghomi balances the flavors.

This regional dish has a few interpretations in other regions, but the natives of Samegrelo don’t use corn flour to thicken it. Some areas use chicken instead of beef.

Baked pastries

Baked pastries with some stuffing inside in Georgian are called ‘Gulsartiani.’ In Georgian culture, the word ‘heart’ (guli) holds deep emotional significance, symbolizing the core of feelings, joy, and love. Unsurprisingly, this sentiment carries over to our language and cuisine.

Words like ‘gulsarti’ highlight the importance of a flavorful center, much like the heart of the dish itself. From savory to sweet, these gastronomic delights showcase the country’s passion for food and its deep connection to emotion and artistry.

Khachapuri

Khachapuri, a cheese-filled pastry that holds a special place in our gastronomic culture, is considered a national dish of Georgia. You can hardly find a Georgian feast without Khachapuri permanently accompanying celebrations. It is the most festive, common, and famous Georgian food eaten everywhere and whenever you wish.

Defining the true essence of Khachapuri is no easy task, but its name offers a clue—combining khacho (cottage cheese) and puri (bread). Even though the tradition of putting filling into pastry appears in almost every country, the boundless creativity of Georgians is admirable to see how many different fillings we can put in essentially the same dough.

Every Georgian region is famous for its own Khachapuri type, resulting in at least ten different ones. Families have their secret recipes, and every family asserts that its recipe is the tastiest and most unique—a kind of family pride passed down from their grandmas.

The most widespread type is Imeruli Khachapuri, native to the Imereti region. It has a simple round shape stuffed with Imeretian cheese. Megruli from Samegrelo adds slices of Sulguni cheese on top, resulting in a more gooey and cheesy pie.

On the other hand, Adjaruli, from the Black Sea Coast, has a boat shape filled with plenty of cheese and topped with butter and egg yolk, while Meskhuri features Tenili cheese stripes on top.

Achma, native to the Adjara and Abkhazia regions, calls for boiled dough spread on a baking pan and layered with cheese. It’s like lasagna but with a crispier crust and very tender layers.

Tushetian cuisine also has its take on Khachapuri called Kotori, a very thin pastry filled with Kalti cheese and clarified butter. Petvraal is a Svanetian version with the main ingredient of Petvi, or black millet.

Last but not least, Guruli Ghvezeli, or Gurian Pie, is my absolute favorite. It is native to the Guria region and includes a boiled egg in the filling. This pie is also an essential staple of the Orthodox Christmas feast on January 7 among Gurian families, including mine.

Fun fact: Khachapuri is so beloved in Georgia that its cost is used to track the country’s economic health. Known as the “Khachapuri Index,” this unique measurement reflects the average price of making a classic Imeretian Khachapuri and serves as a meter of inflation. The concept was inspired by The Economist’s famous “Big Mac Index” in the U.S.

Lobiani

Lobiani, or black bean pie, is often considered a Khachapuri substitute for Lent. It is my favorite and preferred one over the cheese pie. Originating in Western Georgia, protein-rich beans became a practical and budget-friendly substitute for meat during Lent. Over time, they became a staple in everyday Georgian cuisine.

Similar to Khachapuri, each region has its take on it. For example, Imeretian Lobiani has a softer filling, while Racha prefers it drier and spicier. Racha often adds local ham to the filling, giving it an earthy, smoked taste.

Kubdari

A staple of Svanetian cuisine, Kubdari is a meat pie with a distinctive cooking method and taste. Unlike Khachapuri’s dough, the one for Kubdari should be very well-kneaded sourdough, while the meat, either pork or beef, is pounded and not ground.

The meat is seasoned with Svanetian salt, onions, and dried spices harvested in the highlands, such as coriander, dill, Utskho Suneli (blue fenugreek), and Gitsruli (wild cumin). According to Svans, the key is to knead the meat in these seasonings for a long time to make it soft and tender.

Pklovana or Mkhlovana

Pkhlovana, or Mkhlovana (called differently in different regions), is another vegetarian Gulsartiani made in the mountainous areas of Georgia, including nearby Ossetia.

The filling typically includes a blend of fresh greens, such as spinach, dill, or beetroot leaves, along with butter, eggs, and cheese.

Main courses

Like soups and stews, main courses are all about bold flavors, hearty portions, and a perfect balance of spices. The juicy, meaty goodness of grilled skewered pork, the unique taste of dumplings, or iconic chicken dishes highlight the country’s love for fresh ingredients and complex flavors.

Khinkali

Khinkali is a dumpling and arguably the best food in Georgia among locals and foreigners. Together with Khachapuri, it shares the places of the national dish of Georgia.

The history of Khinkali is even more mysterious than that of Khachapuri. It is believed to have originated in one of the mountainous regions, but which one—Mtiuleti, Pshavi, or Khevsureti—remains uncertain, with each region claiming to be the birthplace.

It typically features a meat filling (mainly a pork-beef mixture). Unlike its Asian cousins, Khinkali is boiled in water, not steamed. This enables the meat to reduce the broth while the dough traps it inside.

As Khinkali became widespread across the country, the fillings also changed. We now offer vegetarian versions with mushrooms, potatoes, and cheese. I have a dedicated post about Khinkali, which provides an in-depth history, varieties, how to order, eating etiquette, and the best places to try in Tbilisi.

Mtsvadi

Mtsvadi, grilled meat on a skewer, is believed to be one of Georgia’s oldest dishes. It is beloved throughout the country, but the Kakheti region makes it particularly distinctive by grilling the meat over vine branches, giving it a special aroma and flavor.

Pork is the most common, traditional, and authentic meat for Mtsvadi, but some regions also grill beef and lamb. Once cooked, the meat cubes are removed from the skewers and tossed in a mix of thinly sliced onions and pomegranate juice or seeds. The sizzling meat caramelizes the onions, while the pomegranate juice creates a tangy, flavorful sauce.

Soko Ketsze

Soko Ketsze translates as ‘mushrooms in a clay pan’ and is a simple yet delicious vegetarian Georgian dish. Baked on a unique clay pan, ketsi, the meal calls for white button mushrooms, butter, salt, and pepper.

Ketsi has a distinct, smoky flavor, while mushrooms are softer and juicier. Another version of Soko Ketsze is topped with Sulguni cheese slices. Most menus list it as the main course, and that’s why I’ve included it here, but in reality, unlike the portions of many Georgian foods, Soko Ketsze can be relatively small.

Qababi

Qababi, or Kebab, is another beloved food in Georgia. It is similar to other neighboring countries but differs in ingredients and cooking methods.

Unlike its Middle Eastern cousins, Georgian Qababi calls for either beef or beef and pork ground meat mixture. Grilled like Mtsvadi, the meat is seasoned with dried, ground barberry and fresh-cut onions and wrapped in lavash bread before serving. We pair it with tomato sauce, satsebeli (see below), instead of Tkemali.

Lobio

Lobio is a general term for any beans, dry or fresh, and it is significant in Georgian cuisine. We have a wide variety of bean dishes, with recipes differing from region to region. In spring and summer, we use fresh green beans to cook lighter meals, while in autumn and winter, we use dry kidney beans for more hearty dishes.

The most widespread Lobio dish nationwide is the kidney bean vegetarian dish flavored with garlic, onion, and fresh herbs. The best Lobio is cooked in small clay pots, which gives it a unique flavor. Unfortunately, not every restaurant makes it in these clay pots; instead, they heat it up in them.

Although the dish is available anywhere, Racha and Imereti are the best places to try it. Mchadi, cheese, and a platter of pickles make a great pairing with Lobio.

Shqmeruli

Shqmeruli, also written as Shkmeruli, is a must-try dish for anyone exploring Georgian cuisine. Originating from the village of Shqmeri in the picturesque Racha region, this hearty meal is a favorite among locals and visitors alike.

The dish’s creation has an interesting legend: a woman from Shqmeri village once had an unexpected guest, and the host didn’t have anything but chicken. When she was frying the chicken to offer to the guest, she didn’t like the smell of it, so she decided to season it with garlic sauce.

Traditionally served in a Ketsi clay pan, Shqmeruli showcases a simple yet skillful combination of ingredients—garlic, milk, and tender chicken. The result is a crispy-on-the-outside, succulent-on-the-inside that’s hard to resist. While it’s one of the pricier items on many menus, starting from at least 28 GEL, it’s worth every bite.

Ajapsandali

This vegetarian meal is a Georgian version of ratatouille. Typically a cold dish, Ajapsandali is a summer dish made from fresh veggies such as eggplant, potatoes, red pepper, tomatoes, fresh herbs, and garlic. The purple basil, or Rehani, gives it a remarkably unique taste.

The meal is thought to have originated by sauteing the vegetables that a family had available. Therefore, the definition of the word ‘Ajapsandali’ doesn’t exist in Georgia. Scholars believe it comes from a Mongol word, but no one can verify this. The word ‘ajapsandali’ is also used in Georgian idiom expressions, meaning ‘a mixture’ or ‘a mess.’

While most locals eat Ajapsandali cold, I prefer it hot. Additionally, my family doesn’t use potatoes when cooking the dish; we prefer veggies with similar textures.

Ojakhuri

The word ‘ojakhuri’ means ‘family-like’ or ‘family way’ and refers to a meal made from fried potatoes, pork meat, and onions, either served or fried in a Ketsi clay pan. This simple, easy comfort dish is a favorite among locals and visitors.

The meat and potatoes are partially cooked separately and then combined in the same pan to finish. A topping of sautéed onions and fresh herbs adds a burst of flavor.

Other regional Georgian food worth trying

The section includes Georgian dishes overshadowed by Kinkali, Khachapuri, and other staples of Georgian cuisine, but they are flavorful and worth ordering whenever you see them on the menus. Some of these meals are best to try in their native regions for a more authentic experience, while others are offered in traditional Georgian food restaurants in Tbilisi.

Elarji and Ghomi

Elarji and Ghomi, native to the Samegrelo region, are corn millet porage-like dishes but differ from each other.

Ghomi is a plain side dish and an essential staple of the area’s cuisine. Back then, Megrelians used Foxtail Millet, or Ghomi in Georgian. However, when corn came to Georgia, it replaced the foxtail millet because it was much easier to harvest and clean. Therefore, the dish prepared with foxtail millet was later established in Georgian vocabulary as ‘Ghomis Ghomi.’ 

For Megrelians, Ghomi is a substitute for bread. When served on a plate, we typically put Sulguni cheese slices inside the Ghomi. Megrelians also like to top it off with Puchkholia, a mixture of cheese and fresh mint. 

On the other hand, Elarji is a cheesy version of Ghomi that calls for an extensive amount of cheese added to the pot a few minutes before it is ready to be served. This results in a gooey, stretchy, and slightly salty dish. The best and only way to eat Ghomi or Elarji is to pair it with Kharcho walnut stew.

Tashmijabi/Mertsvi/Shusha

Who says mashed potatoes can be bland? Svaneti’s take on this simple side dish contains cheese as you mash the potatoes, creating a delicious, cheesy, stretchy meal worth the long drive to the region. It originated when potatoes were a “new vegetable” in Georgia.

Because the Svaneti region has five dialects, the dish is also known as ‘Mertsvi’ or ‘Shusha’ in different parts of Svaneti. Nevertheless, the preparation calls for half a kilo of soft cheese when cooking one kilo of potatoes. This ideal ratio results in its unique texture and taste. 

Sinori

Native to the Black Sea region of Adjara, Sinori is a soft yet crispy meal made from thin dough layers baked with a mixture of Nadughi, butter, ghee, and garlic.

The name means a border or a fence and refers to the symmetrically lined dough rolls aligned next to each other in a baking tray.

The dish is a staple in most families, but unlike many foods listed here, it’s not widespread nationwide. You’ll have difficulty finding it outside Adjara and Batumi, especially in Tbilisi.

Borano

This gooey, cheese, and fatty dish is another staple in upper Adjarian cuisine, but it tastes so good that you don’t care about the extra calories you’ll add to your waistline.

The rich, delicious flavor of Borano comes from the high-calorie, flavorful dairy products used to make it. The star ingredient is a braided and aged Ajarian cheese, which gives the dish its uncommon flavor. The second key ingredient is clarified butter.

Basically, Borano is a cheese fried/melted in hot clarified butter and served boiling hot. It cools down and solidifies fast, so be prepared to eat it when it appears on your table. Like Sinori, Tbilisi restaurants rarely serve Borano, making Batumi and Adjara the only places to try it.

Apokhti Khinkali

Apokhti is a cured, dehydrated meat made from beef, pork, duck, or goose from the historical region of Meskheti of Samtskhe-Javakheti. Its texture and flavor are similar to jerky or Pastirma/Basturma. Thinly sliced, it’s perfect as a savory snack or an addition to cheese and charcuterie boards.

Apokhti takes on an even more unique role in this region—it’s a key ingredient in their distinctive version of Khinkali. Meskhetian Khinkali is bite-sized, broth-free, and filled with dried Apokhti meat or cheese, unlike the larger, broth-filled Khinkali found elsewhere. Goose Apokhti is particularly prized for its rich, salty flavor, which adds a delightful texture and character to the dish.

These tiny, flavorful dumplings are typically served with sour cream or topped with crispy fried onions, offering a regional twist on a classic Georgian favorite.

Snails

Snails might not be the first thing that comes to mind when considering Georgian cuisine, but they hold a special place in Meskhetian culinary traditions. Known as Lokokina in Georgian, snails are essential to the food culture in the rugged villages of Akhaltsikhe, Adigeni, and Aspindza.

Traditional Lokokina preparation is simple yet authentic. Snails are boiled in their shells, sometimes flavored with parsley and garlic. They are served intact, accompanied by toothpicks to help you extract the tender meat. While many Georgians consider them a delicacy, in Meskheti, snails are a regular feature of family dinners during the peak season, often cooked several times a week.

Kupati

Kupati is a meat sausage from western Georgia, particularly Imereti and Samegrelo, with a more than ten thousand-year history in the country. It usually includes pork intestines, lungs, ribs, belly, and neck meat. Here, we make our sausages either smoked or raw and just salted.

Imeretian Kupati includes pork neck, beef meat, pork fat, and seasoning such as dried coriander, savory, blue fenugreek, chili flakes, and dry barberry. In comparison, Megrelian calls for pork or piglet innards flavored with dry coriander, blue fenugreek, savory, and chili flakes. 

The stuffed intestines are then covered with red chilly pepper, vinegar, and cumin blend for an extra spice kick. The finished product is hung for smoking for 3-10 days and is mainly prepared in November and December. Once ready, it is eaten fried.

Traditional Georgian bread

Even though the cuisine is heavy on dough, there is a limited variety of traditional Georgian bread. Many of the wheat grains are having a comeback, but they are not quite widespread. Thus, I do not include them here.

Shoti or Tone bread

The word tone refers to a traditional Georgian clay oven used for baking bread or puri in Georgian. Picture a cylindrical oven with two openings: one at the bottom for the fire and one at the top, where the dough is slapped onto the oven walls to bake.

Georgian bread comes in two main types: Shoti and Tone. Shoti is shaped like a half-moon, with a soft middle and crusty ends, while Tone is typically round or boat-shaped and much softer in texture.

Mchadi

Mchadi, made from cornmeal, is another Georgian bread native to the Guria region in west Georgia. Gurian mchadi is usually round and cooked on an open fire in a Ketsi clay pan. However, in the rest of the country, mchadi is shaped oval and fried as separate small “bread.”

Svanetian and Megrelian versions of Mchadi are Chvishtari, which contains Sulguni cheese in the cornmeal dough. Mchadi is best paired with Pkhali and Lobio.

Georgian sauces

When looking at the menus, don’t overlook the sauces—they’re the heart of many dishes. These flavorful accompaniments bring richness and depth to everything from grilled meats to roasted vegetables, and these traditional condiments take your culinary adventure to the next level.

Tkemali

Tkemali is a local fruit known as the cherry plum. We eat it as fruit and make a sour sauce – either green, yellow, or red. The sauces are different not only by color but also by sourness level and overall taste. However, green and red are the most common and differ slightly in taste and sourness.

Tkemali is like ketchup for us, seasoned with garlic, coriander, pennyroyal, dill, cumin, and red chili pepper. It ideally goes with fried potatoes, grilled meat, and vegetables.  

Ajika

If you like spicy sauces, try Ajika, a red or green chili pepper sauce from the Abkhazia region. The difference is that the green is less spicy, made from unripe chili peppers, than the red one.  Each family has its own recipe, and my mom’s version also includes bell peppers, fresh parsley, coriander, purple basil or Rehani, garlic, dill, celery leaves, salt, and vinegar.

I mentioned dry Adjika in the seasoning section; this one is wet and used as a dipping sauce like Tkemali. We also use wet Ajika to marinade raw meat by rubbing it with it before roasting or grilling.

Satsebeli

Satsebeli is a simple tomato sauce, like ketchup, but more runny, seasoned with chopped onions and fresh herbs. It ideally goes with Qebab and fried potatoes.

Bazhe

Bazhe is a meatless version of Satsivi used as a dipping sauce, mainly prepared in the Samegrelo, Imereti, and Guria regions. It’s a runny walnut sauce that goes with fish, roasted or fried chicken, and vegetables.

Bazhe is typically prepared on festive days and celebrations, especially during the New Year. A Georgian festive Supra is unimaginable without this sauce.

Georgian desserts

Unfortunately, Georgian cuisine is not known for desserts, but we do have sweets. When we talk about Georgian desserts, know that we don’t have traditional cakes; instead, we have crunchy pastries and chewy delights that tell a story of centuries-old traditions and are an essential part of the culture.

Besides very traditional desserts, like Churchkhela (a walnut and grape juice snack) or Gozinaki (Christmas and New Year festivity sweet), we also have some adapted to local cuisine after the many empires dominating the country.

For instance, Pakhlava is a Georgian version of Turkish Baklava. Honey Cake, known as Medovik (Russian name) or Ponchiki (a fried donut), is here thanks to Imperial Russia and the Soviet Union. I have a dedicated post on the traditional Georgian desserts you need to try when here. 

Traditional Georgian drinks

Food and drink play a huge part in Georgian culture. Everything revolves around eating and drinking, be it a simple family dinner, a celebration of sorts, or a casual friends’ get-together. No Supra feast is complete with local drinks.

Wine

Georgia is the birthplace of wine, having been making the beverage for at least 8,000 years! Georgian wine is typically made in clay vessels called qvevri buried underground to ferment naturally.

The winemaking process is also quite different, as we don’t separate stems from the grapes. Besides, the clay vessel gives our white wine an amber color, making it a bit stronger and denser than European wines.

Our wine comes in various types and aromas, depending on the manufacturer, the zone, and the grape. The primary winemaking region is Kakheti, where the most common white is Tsinandali and red Saperavi. In western Georgia, Tsitska and Tsolikauri are the most popular ones. You can also find natural and bio wines here.

Chacha

Chacha is a high-alcoholic spirit, ranging between 40-65% alcohol, made from grape leftovers from winemaking. Traditionally, Chacha was a homemade distillate with varied quality and alcoholic percentage.

However, factories and small family-run wineries have started producing and bottling it for several years, resulting in a high-quality and tastier drink. Chacha Corner has the most comprehensive assortment of various Chacha.

Beer

Georgia has been producing beer for centuries in its mountainous regions, however, it’s not considered a traditional beverage to consume during Supra feasts.

Sadly, the beer in grocery stores is decent but nothing special. The most dominant brands are Natakhtari and Zedazeni, but I prefer Shavi Lomi and Kaia Ki.

Craft beer is a new movement slowly emerging on the market. Small companies have recently started to make reasonably good craft beer. It is rarely sold at grocery stores, but you can find it at various bars in Tbilisi.

Brandy

The Georgian brandy scene is relatively small and consists only of several companies making this high-alcoholic beverage. The most famous one is the Sarajishvili company, established in 1884, making it the oldest wine brandy manufacturer in the Caucasus.

The company’s founder, David Sarajishvili, pioneered bringing standard French cognac technology to Georgia and starting to produce the beverage. This mansion in Sololaki, now Wtier’s House of Georgia, is one of my favorite Art-Nouveau buildings in the area because of its gorgeous interior, which you can visit as part of the museum.

Lemonade

Make sure to try local lemonade among non-alcoholic traditional Georgian drinks. This freezy and bubbly drink comes in various flavors, such as tarragon, pear, grape, lemon, and cream (with a taste of vanilla), to name a few. These bottled lemonades are everywhere, including grocery stores, cafes, and restaurants.

A few of the restaurants and cafes in Tbilisi offer an alternative: Laghidze draft lemonade—my preferred one and a childhood nostalgia drink. It actually consists of syrup mixed with carbonated water on the spot. The best Laghidze lemonade is at Stamba Cafe, Puri Guliani, or the Funicular Cafe at Mtatsminda.

Sparkling water

Georgia is rich in mineral water springs across the country—Borjomi in Samtskhe-Javakheti, Sairme in Imereti, and Nabeghlavi in Guria, to name a few. The bottled sparkling waters have names from these source areas and are very carbonated, something you might not be used to.

The most popular brand is Borjomi, with strong carbonation and a salty taste. Georgians drink it to cure morning hangovers, but it’s also useful for daily consumption. I prefer Nabeghlavi and Likani for less carbonated mineral water and a milder taste.   

Traditional Georgian food recipe books

There are a handful of Georgian cuisine cookbooks with dozens of recipes for home cooking. You can get them in various bookshops in Tbilisi or even order some on Amazon.  

Heritage of Georgian Taste is one of the best cookbooks providing popular and revived Georgian food recipes. However, it is big, bulky, and heavy to transport.

Alternatively, check out the Georgian Cookbook by several professional Georgian chefs, a beautifully presented book with over 90 recipes; Supra: A feast of Georgian cooking, written by a chef owning a Georgian restaurant in London and provides more than 100 recipes for Georgian cuisine; and Tasting Georgia: A Food and Wine Journey in the Caucasus, with over 70 Recipes, is an illustrated cookbook and cultural guide celebrating the artisan-made foods and wines that put Georgia on the global gastronomic map.