21 Must-Try Vegetarian Georgian Dishes to Savor in Georgia

Georgia is a gastronomic paradise. While the country is famous for its hearty meat dishes, it’s also a heaven for vegetarians and vegans. Vegetarian Georgian dishes are vibrant, flavorful part of the country’s culinary heritage.

Traditional cuisine naturally lends itself to plant-based eating, thanks to the abundance of fresh produce, nuts, herbs, and spices used in classic recipes. From rich walnut-seasoned meals to fresh vegetable salads bursting with local flavors, the options are as diverse as the landscapes they come from. Therefore, there’s no need to worry about finding vegan or vegetarian Georgian dishes that suit your preference.

The country’s deep connection to the land and seasons makes vegetarian Georgian foods stand out. This results in fresh, wholesome meals packed with authentic flavors, and many meals highlight the ingenious use of simple ingredients to create something truly memorable.

This guide introduces must-try dishes, explains their cultural significance, and offers tips on navigating menus to find some of the best examples of vegan and vegetarian Georgian dishes.  

Besides listing exclusively traditional vegetarian food, I also include a few meat-based staples of Georgian cuisine with vegan or vegetarian versions so you can quickly identify them and not miss out on trying.

My curated list of Tbilisi restaurants includes eateries offering traditional and vegetarian Georgian food. If you want something different, I have a separate vegan and vegetarian restaurant guide that lists diners with international trends and solely plant-based menus.

Quick tips for vegans and vegetarians traveling to Georgia

Georgians are vast admirers of cheese, and we have dozens of different types. However, there is no vegan Georgian cheese because it requires cow’s or goat’s fatty milk. The same goes for other dairy products such as sour cream, yogurt, or cottage cheese.

Be aware that soy and nut milks are less popular in Georgia than elsewhere. We like our black coffee without milk – Americano and Turkish coffee are the most consumed by the locals.

Few coffee places, grocery stores, or breakfast cafes have them. While you can find a few spots serving/selling alternative milk in Tbilisi, it becomes more challenging outside the capital. Moreover, since they are imported, the prices are high, and the cost of a cup of coffee with such milk in the cafes is also high.

When exploring the country’s beautiful places and staying at guesthouses, remember to let the hosts know of any dietary or allergy preferences. In almost all cases, they are willing to accommodate your requests.

If you rent an apartment and plan on preparing your own food, shop at big supermarkets like Carrefour or Agrohub, as they have a wider variety of vegetarian and vegan produce. Gastronome and Organica are other great options.

Finding Georgian vegetarian food on restaurant menus

Navigating restaurant menus nationwide as a vegetarian can be easier than you think, thanks to the country’s deep-rooted Orthodox traditions. Georgia observes several fasting periods throughout the year for religious purposes, during which believers abstain from animal products. Even outside these periods, Wednesdays and Fridays are designated fasting days for many. 

The Great Fast (Lent) is the most strict, lasting 40 days before Orthodox Easter. During this time, adherents avoid all animal products, including meat, dairy, and fish. The Nativity Fast, prevailing 40 days before Orthodox Christmas, follows similar guidelines.

The Dormition of the Mother of God, a 15-day fast that leads up to Mariamoba (celebrating the Falling Asleep of the Blessed Virgin Mary), and the fast before the Feast of Saints Peter and Paul (Petrepavloba) range from 1 to 6 weeks, depending on the Easter dates.

Knowing these fasting customs is essential, as many restaurants adjust their menus accordingly. When dining out, look for meals labeled with green leaf icons or Samarkhvo or “fasting” on menus. Many restaurants include this category as a nod to religious customs; some even offer a separate Samarkhvo menu.

The dishes in this section are typically vegetarian versions free from meat, dairy, and eggs, making them a reliable choice for vegans and vegetarians. You’ll often find dishes like bean stews, stuffed or grilled vegetables, pastries, and salads, which are naturally plant-based and flavorful.

As the country’s significant population fasts throughout the year, various stores cater to this segment of citizens by selling fasting products such as mayonnaise, cakes, chocolates, cookies, etc.

These products typically use plant-based ingredients, but I suggest checking the labels as some might not suit your preferences. The same goes for the Georgian dishes listed under the Samarkhvo menu. Confirm specific ingredients with your server; some meals might still include butter, honey, or yogurt (Matsoni in Georgian).

However, don’t limit your search to the Samarkhvo menu; other pages will have other plant-based vegetarian or vegan Georgian food.

21 best vegetarian Georgian dishes

Simple Georgian salad

Georgia’s beloved cucumber and tomato salad celebrates fresh, seasonal ingredients. It takes center stage during spring and summer when locally grown cucumbers, tomatoes, and fragrant herbs are at their peak.

While the base of the salad remains consistent, its versatility allows for delightful variations that elevate its taste. Traditionally, it includes finely sliced onions, purple basil (Rehani in Georgian), and parsley, creating a refreshing yet complex flavor profile.

Try the one with walnut paste dressing for a genuinely Georgian twist. This rich, creamy addition transforms the salad into a bust of flavors. We also love it with a drizzle of Kakhetian sunflower oil, which adds a nutty and authentic aroma.

Badrijani Nigvzit

Badrijani Nigvzit, or eggplant rolls with walnut paste, is one of the most beloved vegetarian Georgian dishes among locals and visitors.

Traditionally, Badrijani Nigvzit was reserved for special occasions, often prepared during Orthodox fasting because of its intricate preparation. The cooking process involves frying thin slices of eggplant and then spreading them with a walnut paste mixture of garlic, vinegar, and spices. Pomegranate seeds are added as a garnish for extra color and flavor.

Because of the time-consuming procedure, we don’t make them at home as often as you might think. We still serve them as part of the Supra traditional feast during celebrations.

Pkhali

Pkhali is a cornerstone of traditional vegetarian dishes, showcasing the rich flavors of herbs and vegetables. The word ‘Pkhali’ is a general term for plant-based food from Georgia seasoned with walnut paste.

Typically, this dish is made from spinach, beetroot, cabbage, and bell pepper. The veggies are cooked, steamed, or sauteed before being mixed with crushed/grounded walnuts, vinegar, and an array of aromatic spices, such as marigold, blue fenugreek, and coriander.

One of the key highlights of Pkhali is its versatility. While the classic version features these common vegetables, Georgian restaurants in Tbilisi often serve seasonal variations, like pumpkin Pkhali, which becomes my favorite in autumn. Order a mixed platter of Pkhali to sample different varieties at once.

Gebzhalia

One of my top picks for simple vegetarian Georgian dishes is Gebzhalia, a refreshing appetizer from the Samegrelo region. This dish combines Sulguni, a salty cheese similar to mozzarella, with a filling of Nadughi, a soft cheese reminiscent of ricotta, and a burst of fresh flavors like mint, coriander, garlic, and spicy ajika.

The rolls are then immersed in a mixture of milk and Matsoni, a sour Georgian yogurt, creating a creamy, herby base that perfectly balances the richness of the cheese.

Lobio

Lobio, meaning dry or fresh beans, is a cornerstone of Georgian cuisine. This versatile ingredient appears in various dishes, with recipes that vary from region to region. During spring and summer, fresh green beans are used to create lighter meals, while in the cooler months of autumn and winter, hearty dishes featuring dry kidney beans take center stage.

One of Georgia’s most popular Lobio dishes is a vegetarian kidney bean stew seasoned with garlic, onion, and fresh herbs. Traditionally, the best Lobio is prepared and served in small clay pots, which enhance its flavor with a rustic touch.

Pair it with crispy mchadi (cornbread), creamy Georgian cheese (if you eat one), and a tangy pickle platter to create a well-rounded meal with contrasting textures and flavors.

Ajapsandali

Ajapsandali, often described as Georgia’s answer to ratatouille, is a vibrant vegetable dish celebrating the best summer produce. 

The origins of Ajapsandali reflect the resourcefulness of Georgian families, who traditionally sautéed whatever vegetables were on hand.

The meal, made with eggplant, tomatoes, potatoes, red bell peppers, fresh herbs, garlic, and the aromatic purple basil (Rehani), explodes with flavor and showcases the simplicity of Georgian cooking. 

It’s a versatile meal that can be enjoyed hot or cold, depending on your preference. Although I like the one without potatoes, and usually heat it up when cooked at home.

Matsvnis supi

If you’re looking for a comforting, hearty, and refreshing soup, Matsvnis supi—or “yogurt soup”—should be on your list.

This traditional vegetarian Georgian dish is perfect for chilly days. It offers a warm, creamy texture enriched with rice, eggs, onions, and a touch of mint for a fragrant finish.

Mushroom Chaqapuli

Chaqapuli is a seasonal meat-based spring dish typically prepared during Easter celebrations in Georgia. However, the vegetarian version of this hearty stew calls for white button mushrooms as its base, but the seasoning remains the same.

Sour green cherry plums, or Tkemali in Georgian, and a plentiful supply of fresh herbs like tarragon, parsley, sorrel, cress, green onions, fresh baby garlic leaves, green chilly, and white wine are all sauteed together in a single pot, creating the distinctive tangy flavor of mushrooms, sour fruit, and aromatic herbs.

It’s typically found on restaurant menus in spring, from late April to mid-June, when green cherry plums and fresh herbs are at their peak.

Vegetarian Khinkali

Khinkali, Georgia’s iconic dumpling, is another must-try dish. While traditionally filled with a pork-and-beef mixture, this versatile dish has evolved to include vegetarian-friendly options like mushrooms, potatoes, and cheese.

The dumplings are boiled rather than steamed, a feature that sets them apart from similar dishes in other cuisines. Almost all the restaurants offer at least one type of vegan or vegetarian Khinkali.

I have a dedicated Khinkali guide for Tbilisi where I talk about its history, origins, and eating etiquette and provide the best places to try them. Although the list would seem more meat-based Khinkali places, I assure you, they all have different vegetarian-friendly dumplings.

Khachapuri

Together with Khinkali, Khachapuri is often regarded as Georgia’s national dish. Best described as a cheesy bread or pie, it comes in various regional styles, each offering a unique twist on the classic recipe.

The most common variety is Imeruli Khachapuri, which hails from the Imereti region. Its simple round shape and filling of Imeretian cheese make it a classic you’ll find almost everywhere in Georgia. 

If you’re craving something extra cheesy, try Megruli Khachapuri from Samegrelo, which adds a layer of Sulguni cheese on top. 

For a more interactive dish, the Adjaruli version from the Black Sea Coast offers a boat-shaped bread filled with melted cheese, finished with butter and egg yolk.

Lobiani

I prefer Lobiani over Khachapuri. This kidney bean-filled pie is packed with protein and rich in flavor. It originated in Western Georgia as a practical, budget-friendly dish, especially during Lent when meat was off the table. 

Over time, it has become a beloved staple of Georgian cuisine, enjoyed year-round by locals and visitors alike. Imereti’s filling tends to be softer and more delicate, perfect if you prefer a creamier texture. Meanwhile, the Racha region adds ham or ham fat inside the black bean mixture, so be aware not to order the wrong one. 

Pklovani/Mkhlovani/Chakhrakina

This vegetarian dish, Gulsartiani, is popular in Georgia’s eastern mountainous regions, including areas near Ossetia. Depending on the region, it goes by different names like Pkhlovani, Mkhlovani, or Chakharkina, with slight variations in its filling.

Traditionally, it’s made with fresh greens like spinach or beetroot leaves, combined with butter and either cheese or cottage cheese for a rich and flavorful taste.

Soko Ketsze

Soko Ketsze, or “mushrooms in a clay pan,” features white button mushrooms baked in a traditional clay pan called Ketsi. The clay pan infuses the mushrooms with a unique, smoky aroma while keeping them tender and juicy.

Another version elevates the dish with a topping of Sulguni cheese, adding richness and depth. While it’s often listed as a main course on menus, be prepared for smaller portions than other hearty Georgian dishes.

Beetroot salad

I am not a big fan of beetroot, especially boiled or sauteed, and I make this salad slightly different from the one served at the eateries.

The original recipe includes boiled beetroot seasoned with fresh and dry coriander, dry savory (like thyme), and blue fenugreek, known as Utskho Suneli in Georgian. 

The main ingredient of this refreshing summer salad is the Tkemali, or sour plum sauce, which gives it a flavorful and savory kick.

Elarji and Ghomi

Elarji and Ghomi, two traditional dishes from the Samegrelo region, are hearty, corn-based dishes with distinct characteristics. While both have a porridge-like consistency, they are slightly different.

Ghomi is a simple, staple side dish with deep historical roots. Originally made with foxtail millet, known as “Ghomi” in Georgian, it was a key part of Megrelian diets. However, when corn was introduced to Georgia, its ease of harvesting and processing led to it replacing millet in this dish. 

The original millet-based version became known as “Ghomis Ghomi” to distinguish it. For Megrelians, Ghomi serves as a substitute for bread. It’s often served plain but we put slices of Sulguni cheese into the hot Ghomi. Another popular addition is Puchkholia, a mix of Sulguni cheese and fresh mint, which adds a refreshing twist.

Elarji, on the other hand, is a richer, cheesier variation of Ghomi. To prepare it, a generous amount of Sulguni cheese is added to the cornmeal mixture just before serving. The result is a stretchy, gooey dish with a hint of saltiness that’s perfect for cheese lovers.

Sinori

When exploring the Black Sea Coast of Adjara and especially Batumi, try Sinori, a unique and crisp dish made from thin dough layers filled with Nadughi, butter, ghee, and garlic and baked to perfection.

The name, meaning “border” or “fence,” comes from the neatly arranged dough rolls, symmetrically lined up next to each other in the baking tray. While Sinori is a beloved comfort food in the region, it’s not widely found in other parts of Georgia, not even in Tbilisi.

Tashmijabi/Mertsvi/Shusha

In Svaneti, this humble side dish of mashed potatoes transforms into a cheesy, stretchy delight by mashing generous amounts of local cheese. This comforting dish dates back to when potatoes were a “newcomer” to Georgia’s culinary scene.

With five distinct dialects in Svaneti, the dish goes by different names, such as ‘Mertsvi’ or ‘Shusha,’ depending on the region. Despite the variations in name, the recipe remains the same: a perfect blend of one kilo of potatoes with half a kilo of soft cheese. This balanced ratio gives the dish its signature texture and rich, cheesy flavor.

Tatar beraki

Tatarboraki is a simple, delicious, and popular dish of Meskhetian cuisine. Also called Tatar-beraki, the dish’s origin is not Georgian and has influences from Armenian cuisine and Turkish Boreki (a general term for baked goods of thin layers). 

Tatarboraki resembles simple pasta but bursts with flavor, making it a comforting and satisfying meal. The dough, which can either be freshly made or dried, is shaped into squares, triangles, or rhombus pieces and then boiled until perfectly al dente.

Traditionally, it’s served with sautéed garlic and onion in butter for a rich and aromatic base, while the accompanying Matsoni sour yogurt mixed with garlic makes a refreshing contrast to the pasta.

Like Sinori, it is only somewhat widespread outside the Samtskhe-Javakheti region, and only a handful of places offer it in Tbilisi.

Mchadi and Chvishtari

Mchadi, a traditional Georgian bread made from cornmeal, offers a distinct taste of Georgia’s regional diversity. Originating from the Guria region in the west, Gurian Mchadi is typically round and cooked over an open flame in a Ketsi clay pan.

In other parts of Georgia, it is often oval or round shaped and fried in a pan, sometimes baked in the oven, resulting in small, crispy breads. 

The Svanetian and Megrelian variations, known as Chvishtari, elevate the basic recipe by incorporating Sulguni cheese into the dough.

Some Mchadi recipes also use sparkling water instead of still water to make them fluffier and softer. We typically pair them with Pkhali and Lobio.

Varied potatoes

Potatoes are a popular side dish in Georgia. They can be made in various styles, either fried, baked, or sauteed. Sweet potatoes are not popular here, but you’ll find them in supermarkets and several small grocery stores. They are typically quite pricey per kilo.

The most popular version is the ‘family style,’ where potatoes are cut in uneven pieces, fried in a pan, are softer, and may or may not include onions.

When spring arrives in Tbilisi, restaurant menus offer so-called ‘Akhali Kartopili’, or the new potatoes. These are the freshest produce of the season, with almost no skin and small in size. Depending on the size of these baby potatoes, we either leave them as they are or cut them in half or quarters and saute in a pot. When ready, we sprinkle over the fresh dill.

Tkemali, saur cherry plum sauce, is a go-to dipping sauce for these types of potatoes for any Georgian.

Another extremely popular dish is the so-called ‘Mexican Potatoes.’ These are baked large potato wedges seasoned with spicy dried spice mix and served with chili dipping sauce. 

Even though they don’t have any connection to Mexican cuisine, one of the cafes named it based on the Mexican spice mix it used to prep the potato wedges, and the name stuck with it.

Georgia sweets that are vegetarian & vegan

While Georgian cuisine may not be renowned for its traditional cakes, it has a selection of unique and delicious sweets worth trying. 

Churchkhela, often called “Georgian Snickers,” is one of the most iconic treats. It is made by dipping strings of nuts, typically walnuts or hazelnuts, in thickened grape juice and then drying them for a couple of weeks. Churchkhela is a chewy, sweet snack and a perfect on-the-go treat, often found at local markets or festivals.

Another popular Georgian sweet is Pelamushi, also called Tatara in some regions. It is a thick, pudding-like dessert made from boiled grape juice and cornmeal. Often served chilled and topped with walnuts, it has a smooth, velvety texture.

Gozinaki is a simple yet irresistible treat made with caramelized walnuts and honey. This crunchy, sweet snack is particularly popular during Christmas and New Year’s celebrations and can only be found at grocery stores or restaurants at that time of year. 

Check out my detailed post of 16 traditional Georgian desserts and sweets to find even more variety of vegan or vegetarian treats.