Georgia is a treasure trove for food lovers, where every dish tells a story steeped in the culture and history of an ancient civilization. The remarkable diversity of Georgian cuisine stems from centuries of isolation experienced by its mountain communities, which nurtured unique culinary traditions that are both rich and flavorful. By savoring each exquisite bite or joining in a lively Georgian feast, visitors can truly immerse themselves in the heart of Georgian culture and hospitality.
Prepare to be amazed by the delightful fusion of flavors, aromas, textures, and shapes that characterize Georgian food and wine. Iconic dishes like khinkali, khachapuri, and churchkhela have earned international acclaim among food enthusiasts, yet a culinary journey through Georgia extends far beyond these well-known delights. Regional specialties and seasonal favorites also shine brightly, showcasing the nation’s diverse and delicious heritage. Whether you are a vegan, vegetarian, or a devoted meat lover, Georgian cuisine offers an array of options to satisfy every palate.
To ignite your appetite, here are the top 10 Georgian dishes you simply must try during your visit!
Khinkali is the epitome of Georgian cuisine, and it’s easy to see why these plump dumplings, crafted from thinly rolled dough and filled with savory minced meat, are irresistible. A variation known as “kalakuri” emerged when khinkali transitioned from mountain villages to urban centers. In the cities, chopped greens were introduced into the traditional meat filling, giving kalakuri khinkali a distinctive aroma that beautifully complements the rich flavors of the meat, adding a refreshing touch reminiscent of summer.
Chakapuli is a vibrant Georgian spring dish that combines tender veal or lamb with an abundance of fresh herbs, onions, hot peppers, and garlic. This dish is celebrated for its tender texture and the bright, aromatic notes of tarragon, which is added in just the right amount. Layers of meat, herbs, and onions are carefully arranged in a heated pot, and during the stewing process, wine and tkemali— a tangy green sauce made from local plums—are added. The final touch of finely chopped garlic enhances the dish’s flavor profile. Chakapuli is best enjoyed alongside homemade Georgian wine and freshly baked bread.
Pkhali showcases the best of Georgian cuisine with its unique combinations of fresh ingredients. This simple yet satisfying dish consists of boiled and chopped spinach, beets, beans, or other seasonal vegetables, blended with walnuts and spices. The mixture is then shaped into vibrant balls, often garnished with pomegranate seeds. While pkhali is typically served as an appetizer, its significance in Georgian culinary culture is immense. Every Georgian housewife knows how to prepare pkhali, and it is a staple at any restaurant and an essential part of a traditional supra (feast).
These delectable eggplant rolls are a stunning centerpiece on many Georgian tables. Thinly sliced eggplant strips are fried to perfection and then layered with a rich paste made from grated nuts and garlic. The preparation is simple, yet the results are astounding. After frying, the eggplant slices are spread with the nut-garlic mixture, rolled up, and topped with more of the hearty spread and a sprinkle of pomegranate seeds. These rolls serve as a delightful side dish or appetizer, showcasing the versatility of eggplant in Georgian cuisine.
Lobio is a hearty and slightly spicy stew made from savory red beans, offering a fulfilling meal for even the most devoted meat lovers. This rich concoction of boiled red beans, sautéed onions, bell peppers, and fragrant spices is typically served in a traditional clay pot, making it a perfect choice for any season. For added richness, grated walnuts can be stirred in, and a dash of spicy wine vinegar enhances its enticing aroma. While lobio is naturally vegetarian and vegan-friendly, many variations include bacon for those who prefer a meaty twist. It is traditionally accompanied by cornmeal cakes known as mchadi.
Ostri features ultra-tender beef stewed in its own juices, accompanied by a medley of vegetables and spices. This beloved dish is a staple in Tbilisi and throughout Georgia, making it a frequent offering on restaurant menus. To prepare ostri, beef is sliced into medium chunks and slow-cooked with onions, tomatoes, garlic, tomato paste, hot red pepper, coriander, and butter. The final dish is served in a rustic clay bowl, garnished with fresh cilantro and basil. Ostri pairs beautifully with fresh Georgian bread, known as shoti.
Originating from the village of Shkmeri in western Georgia’s Racha Region, shkmeruli is a dish steeped in legend. According to local folklore, a ruler once tasked his court chef with creating a new dish from whatever ingredients were at hand. The result was a delightful combination of chicken, milk, garlic, and spices that harmonized beautifully, and thus, shkmeruli was born.
To prepare this dish, the chicken is first fried and cut into sizable pieces. A creamy milk-garlic sauce is crafted separately, seasoned with aromatic coriander, the unique spice known as utskho-suneli, and Svan salt. The chicken is then served in this delectable milk sauce, often accompanied by a side of adjika—a spicy dip made from peppers and garlic—and a pat of butter for an extra burst of flavor. Fresh vegetables, herbs, and hot bread are typically served alongside, making for a complete and satisfying meal.
Adjarian khachapuri is one of Georgia’s most iconic dishes, proudly holding a place on our list of must-try foods. This delicious cheese-filled bread is notable not only for its melt-in-your-mouth flavor but also for its unique shape and ingredients, which reflect the coastal life of the Adjara region where it originated. The khachapuri is shaped like a boat, symbolizing the proximity to the Black Sea, while the juicy egg yolk nestled in the center represents the sun that shines brightly over this subtropical paradise year-round. Made with yeast dough, Imeruli cheese, butter, and an egg, it is typically enjoyed by tearing off pieces of the golden-brown crust and dipping them into the warm, cheesy filling. This dish is so hearty that a single serving is often sufficient for two people.
Originating from Samegrelo, a region in northwestern Georgia, kharcho is known for its bold flavors and generous use of spices. Megrelian kharcho is typically meat-based, with beef being the most common choice, although lamb and poultry variations can also be found. The dish features crushed walnuts mixed with an array of spices, including hops suneli, utskho suneli, kharchos suneli, and ground coriander. These ingredients, along with tomatoes, onions, and garlic, are stewed together with the beef and a small amount of water and corn flour, creating a rich, spicy broth. Megrelian kharcho is often served with fresh tomatoes, cucumbers, and, of course, hot shoti bread, making it a complete and satisfying meal.
While technically a snack, churchkhela deserves its place among the top 10 Georgian dishes. This beloved street food is not only popular in Georgia but has also gained fame beyond its borders. Found in every village and city marketplace, churchkhela is often made at home using cherished family recipes passed down through generations. The treat consists of nuts—typically hazelnuts or walnuts—strung onto a thread and dipped into felamushi, a thick mixture of grape juice and corn flour. Once the nuts are coated and a thick layer forms around them, they are left to dry for several days. Churchkhela is usually sliced and served with tea, accompanied by dried fruits, honey, and other sweets, making it a delightful way to end a meal or enjoy as a snack.