Georgian national cuisine is a vibrant highlight for tourists exploring this captivating country. Many visitors discover that the legends of noisy feasts overflowing with food are no exaggeration. In Georgia, no guest will go hungry, as the rich seasonings and sheer variety of dishes often lead to an instant love affair with traditional Georgian cuisine. From the moment you take your first bite, the flavors will captivate your senses and invite you to indulge in the country’s culinary heritage.
The origins of Georgian food are ancient, with recipes that have stood the test of time. One of the most iconic dishes, khachapuri, has been baked since the Middle Ages. Historical records indicate that this beloved cheese bread has changed little over the centuries, with regional variations now prevalent throughout the country. Each region boasts its own unique take on khachapuri, making it a must-try for anyone visiting Georgia.
The diversity of Georgian cuisine is renowned worldwide, making it challenging to single out any one dish as a favorite. Whether dining in elegant restaurants or cozy mom-and-pop eateries, patrons are always treated to a delightful experience. While recipes may differ from one establishment to another, the flavors and the unique atmosphere in which they are served never fail to satisfy.
In Georgia, there is something for everyone. The cuisine features an array of meat and fish dishes, but vegetarian and kid-friendly options are also widely available. Among the favorite national dishes are cheesy khachapuri bread, succulent khinkali dumplings, hearty kebabs, tapaka chicken, and chakhokhbili—a savory stewed chicken dish. Other notable mentions include chikhirtma chicken soup, chakapuli lamb stew, lobio (a flavorful bean dish), shkmeruli garlic chicken, satsivi walnut sauce, buglama (stewed lamb), and kharcho beef soup.
Georgian cuisine is not only rich in flavor but also in variety. Each region of the country boasts its own special recipes for wine and cheese, adding to the culinary tapestry. Instead of listing every dish, visitors are encouraged to sample Georgian food, wine, and cheese in every province they visit. Nuts play a significant role in Georgian cuisine, often featured in dishes like pkhali salads, eggplant appetizers, and churchkhela candies. Nuts are also served as snacks, so if you spot them on the tables of any eatery, you can be sure it’s a Georgian restaurant.
Vegetables are a staple in Georgian cooking, with meat dishes frequently balanced by an abundance of eggplants, tomatoes, potatoes, and other fresh produce. This emphasis on vegetables not only enhances the flavor profiles of the dishes but also contributes to the colorful presentation that Georgian food is known for.
Georgia’s food has a reputation for enchanting anyone who tries its traditional dishes. Here, you can find hearty meat-based meals, savory vegetarian plates, and mouthwatering breads that many find irresistible. The vibrant colors of the dishes come from the use of fresh fruits and vegetables, as well as the thoughtful methods of serving and presentation.
To savor Adjarian khachapuri, for instance, you’ll tear off the ruddy crust by hand and dip it into a steaming mixture of melted cheese, butter, and egg yolk. With khinkali, the hot dumplings are grasped by the tail; you bite into the dough and slurp out the rich meat broth before enjoying the seasoned minced meat inside. Even a seemingly simple salad of tomatoes and cucumbers is transformed in Georgia, lovingly sprinkled with chopped walnuts and garnished with fresh onion slices and vibrant greens.
When it comes to Georgian cuisine, one cannot overlook mtsvadi, the country’s beloved shish kebab. This iconic dish features marinated chunks of beef grilled to perfection, resulting in juicy and aromatic bites. Often, the skewers are interspersed with slices of fresh vegetables, and the dish is typically served with warm bread, vibrant herbs, and a side of juicy tomatoes and cucumbers.
While traveling through Georgia, do not miss the chance to savor chicken tapaka. This unique dish consists of a whole chicken that has been gutted, lightly salted, and cooked on a heated surface under a press, resulting in a tender and flavorful meal that is both simple and satisfying.
Another must-try is chanakhi, a delightful dish made from tender lamb and an assortment of vegetables. What sets chanakhi apart is its traditional preparation in individual clay pots. The meat is cut into pieces and layered with eggplants, tomatoes, potatoes, and onions before being slow-cooked in the oven. As it simmers, the flavors meld beautifully, creating a rich and savory dish that is often garnished with fresh herbs and served alongside hot Georgian shoti bread.
Last but certainly not least is khinkali, the quintessential Georgian dumpling. While many national restaurants now offer vegetarian versions filled with potatoes, mushrooms, or cheese, the traditional khinkali is made exclusively with seasoned beef or pork. These dumplings are known for their juicy filling and are a staple of Georgian dining.
At first glance, Georgia may seem like a paradise for meat lovers, but the country boasts a wealth of vegetarian dishes rooted in a long-standing tradition of incorporating root crops, legumes, and fresh herbs into its culinary repertoire. In fact, some of the most celebrated Georgian dishes are vegetarian, including:
In Georgian cuisine, bread holds a place of great significance. The classic tonis puri, baked in a traditional clay oven known as a tone, is a staple at every meal. Made from simple ingredients—water, flour, salt, and yeast—this bread can take various shapes, including oval, elongated, or boat-like forms. Each loaf is carefully molded just before being slapped onto the inner walls of the hot oven.
Georgians typically break bread by hand rather than slicing it, and few can resist the temptation of tearing into a warm loaf fresh from the oven. For an authentic experience, be sure to sample traditional Georgian bread from local bakeries, where the aroma and flavor are truly exceptional.
A standout among Georgian breads is khachapuri, a cheese-filled delight that comes in numerous regional varieties, each with its own unique shape and preparation method. This dish has become synonymous with Georgian cuisine and is a must-try for anyone visiting the country.
Wine is deeply intertwined with Georgian culture, and the country is renowned for its exceptional wine production, which utilizes a vast array of local grape varieties. The sheer number of vineyards across Georgia is impressive, and even the same grape variety can yield different characteristics depending on the region’s climate and terroir. This results in wines that are distinct and full of character.
High-quality table wines made from Kisi grapes are known for their fruity aroma and rich aftertaste. The Saperavi grape is used to produce a range of dry and semi-sweet wines, including Saperavi, Kindzmarauli, and Khvanchkara. Red wines crafted from Ojaleshi grapes thrive in the Samegrelo region, while light white wines like Rkatsiteli and Goruli Mtsvane pair beautifully with meat and fish dishes.
Georgian dairy products are celebrated for their quality and versatility in many dishes. One notable example is matsvnis shechamandi, a yogurt soup made from matsoni, a traditional Caucasian yogurt. This soup is often enriched with grains like barley for added heartiness, and it is enhanced by fresh cilantro and mint, which give it a refreshing kick.
Another beloved dairy product is arazhani, a rich sour cream that pairs wonderfully with various dishes, including the famous shkmeruli chicken. Arazhani is often utilized as a mild sauce, adding creaminess and depth to meals.
In Georgia, milk is a staple, available fresh and creamy in both urban supermarkets and rural villages. However, the true star of Georgian dairy is undoubtedly cheese. With such a vast array of local cheeses, we have dedicated a special section to explore their unique flavors and varieties.
Georgia is home to a remarkable selection of cheeses, each with its own distinct characteristics. The following varieties are officially recognized:
This list includes only the traditional varieties, but many small family businesses are experimenting with historical recipes and innovative ingredients, resulting in some truly unique cheeses. In Georgia, you might even encounter blue cheese or varieties infused with herbs.
When visiting, be sure to indulge in a cheese platter, which is typically accompanied by dried fruits, nuts, and sweets—perfect for enjoying during gatherings over Georgian food and wine!
While Georgian cuisine may not be overflowing with sweets, there are a few delightful desserts that one should not miss. These natural and wholesome snacks are a staple across the country:
Churchkhela: Often referred to as Georgian “candy,” this delicious treat is made by cooking various fruit juices into a thick syrup. Walnuts or hazelnuts are strung together, dipped into the syrup, and left to dry, resulting in a chewy, nutty snack that travelers adore.
Felamushi: A thick, creamy mousse typically served with tea, this dessert is a comforting end to any meal.
Kozinaki: A delightful delicacy made from roasted, crushed walnuts coated in a rich honey mixture, providing a sweet and crunchy experience.
Georgian pickled products are a culinary treasure, providing a delightful complement to many meals. Traditionally, salted and pickled vegetables and herbs were reserved for special occasions, but today, these tasty snacks are enjoyed daily. Georgians have a knack for pickling just about anything! From hot green peppers and beets to cauliflower, cucumbers, green tomatoes, vine leaves, eggplants, and garlic, the variety is astounding.
Interestingly, even flowers are pickled in Georgia! One such example is dzhondzholi, or Colchis cleaver, a shrub that blooms in late April. The flowers are harvested, salted, and seasoned with spices and vegetable oil, creating a salty and slightly spicy treat that is a true delight at the table.
In Georgia, locally produced lemonades are widely enjoyed, showcasing a remarkable variety that includes classic flavors like tarragon, pear, grape, and orange with vanilla. These refreshing drinks are often ordered in restaurants while waiting for traditional dishes like khinkali.
Coffee, particularly Turkish coffee, is also quite popular in Georgia. Among alcoholic beverages, beer, wine, and chacha—a potent grape brandy—are prevalent and enjoyed across the country.
Georgian cuisine features an array of dough-based dishes, with a particular emphasis on cornmeal and corn oil. One of the best-known national dishes is khachapuri, a flatbread filled with cheese, meat, or steamed fish. Beyond savory pastries, Georgian cuisine also offers sweet baked goods, such as kada, a delicious laminated dough biscuit that is a true treat.
Nuts, especially walnuts, are indispensable in Georgian cuisine. They are a key ingredient in various sauces and seasonings and are widely used in a range of dishes, from fish and meat to vegetables. Nuts also play a vital role in soups and desserts, making it impossible to imagine a Georgian table without their presence.
Georgian sauces are crafted from natural ingredients, including fresh vegetables, spices, and fruit juices. Common components include tomatoes, pomegranate, and various berries, all of which contribute to the sauces’ vibrant flavors. Garlic, nuts, and grape vinegar are often added to enhance the taste, while an abundance of fresh herbs—such as cilantro, sweet basil, tarragon, parsley, dill, and various peppers—infuses each dish with aromatic zest.
Soups are a beloved part of Georgian cuisine, categorized into meat, vegetarian, and dairy varieties. Most soups are seasoned with flour sauce or raw eggs and often incorporate the tangy flavors of matsoni, wine vinegar, or fruit juices, giving Georgian soups their distinctive character and depth of flavor. Whether enjoyed as a starter or a hearty main course, these soups are a comforting addition to any meal.
Spices play a pivotal role in Georgian cooking, enhancing the flavors of dishes year-round, whether it’s breakfast, lunch, or dinner. Depending on the season, you might find a delightful array of herbs and spices such as parsley, fennel, ramson, mint, basil, savory, and tarragon, each adding its unique touch to the culinary landscape. The careful use of these spices not only elevates the taste but also reflects the rich agricultural heritage of Georgia.
Georgia’s fertile land yields an abundance of vegetables, which are integral to the local diet. The tables of Georgian households are often adorned with a colorful array of vegetables, complementing the generous servings of meat. Common vegetables include string beans, eggplants, cabbage, and beets, which can be enjoyed raw, boiled, baked, fried, stewed, salted, or marinated. This versatility allows for a wide range of dishes that celebrate the freshness and flavor of the local produce.