The Georgian cuisine is one of the most memorable food experiences you can have while traveling! From the first time I shared a table in Georgia, I realized that Georgian food is more than a meal: it’s hospitality, culture, storytelling, and celebration. In this guide, I take you through the best traditional Georgian dishes you absolutely need to try, whether you’re exploring Tbilisi or eating in a remote mountain village.
Food is an important part of cultural heritage and national identity. I always love to try the traditional food of a country. Since not many people are familiar with Georgian cuisine, I decided to write a post about the delicious food of Georgia.
Every Georgian dish is a poem
Alexander Pushkin
When I first arrived in Georgia, I quickly discovered that food isn’t just food here. It’s ritual, culture, welcome, and celebration.
It’s the smell of baking bread drifting through a quiet village street. It’s families gathering around a supra (traditional feast) where dishes appear faster than you can count them. It’s the mix of mountains, valleys, walnuts, herbs, cheese, spices, and centuries-old traditions all coming together on one overflowing table.
Georgian cuisine is one of the most ancient and diverse in the world, shaped by influences from the Silk Road, fertile valleys, pastoral mountain life, and a deep love for sharing. It’s bold, comforting, sometimes heavy, always flavorful, and unforgettable.
This updated guide gives you an in-depth look at what to eat in Georgia, from iconic dishes like khachapuri and khinkali to lesser-known foods, vegetarian favorites, soups, breads, and sweets.
So what have I been eating in Georgia during the year I lived there? Here’s an overview of my favorite Georgian food and dishes!
Tip: See my Georgia Travel Page for a complete overview of all my travel guides and blog posts about Georgia!
There’s always an abundance of food and drinks when you’re invited in a Georgian home!
Disclaimer: This posts might contain affiliate links, meaning that if you make a purchase through these links, I may earn an affiliate commission. Thank you for helping to support this website!
The best way to discover Georgian food?
This is how I’d recommend experiencing the Georgian Cuisine:
- Tbilisi Street Food Tour: sample the best Georgian food (and drinks) while discovering Tbilisi with a local guide
- Private Tbilisi Tastings Tour: discover the Georgian cuisine with tastings in hidden taverns and local eateries
- Traditional Georgian Cooking Class in Kutaisi: learn the art from a local family
What makes the Georgian cuisine unique?
Walnuts & herbs
Georgian cuisine is defined by its bold flavors, with walnuts and fresh herbs at the heart of almost every dish. Walnuts are blended into sauces, folded into vegetable pâtés, stuffed inside aubergines, sprinkled over salads, and simmered into hearty stews, while generous amounts of coriander, dill, parsley, fenugreek, and garlic add layers of aroma and depth.
Culture of sharing
Meals in Georgia are meant to be shared: instead of individual plates, large dishes are placed in the center of the table for everyone to pass around, creating a warm, communal dining experience.
Regional variations
The country’s diverse regions each bring their own specialties to the table: Adjara’s open-boat khachapuri, Imereti’s cheese-filled comfort foods, Samegrelo’s spicy walnut sauces, Svaneti’s dishes infused with its famous Svan salt, and Kakheti’s grilled meats, wine, and rustic countryside cooking.
Vegetarian-friendly
Despite its hearty reputation, Georgia is surprisingly one of the most vegetarian-friendly destinations in the Caucasus, with many traditional dishes naturally plant-based thanks to the abundance of walnuts, beans, herbs, and seasonal vegetables!
What to Eat in Georgia: The Top 15 Georgian food
The best foods to eat in Georgia include khachapuri (cheese bread), khinkali (dumplings), mtsvadi (grilled meat), lobio (bean stew), pkhali (vegetable pâtés), badrijani (aubergine with walnut paste), and churchkhela (walnut sweets). These dishes represent the core of traditional Georgian cuisine.
1. Khachapuri
If you try only one Georgian dish, let it be khachapuri. It’s one of the most popular and traditional Georgian dishes. It’s a gooey cheese-filled bread that looks like pizza. Rich in carbohydrates and dairy, it could cause a lot of trouble for lactose-intolerant people, but they might find the cramps worth it because it’s finger-licking delicious!
Khachapuri exists in many forms, depending on the region. Here are the most famous ones.
The standard one is Imeruli khachapuri, where the cheese is inside the bread. There is also the Megruli khachapuri, with cheese inside and added on top.
Then you have the Adjaruli khachapuri, which looks like a “cheese boat”, made of puffy hot bread with cheese melted in the middle and topped with hunks of butter and a cracked egg.
How to eat it: As soon as it’s served, tear off a piece of bread and mix it into the melted cheese and egg. No fork needed!
Tip: always order a small one to start with. I’ve never been able to finish even the smallest size but I loved every bite of it!
Try it here:
2. Khinkali
Khinkali is another iconic Georgian food. It resembles the soup dumplings you can find in China but they aren’t the same, thanks to the distinctive use of Georgian spices.
Khinkali are artfully twisted knobs of dough filled with spices and lamb, pork, or beef. They also have vegetarian ones, filled with mushroom, cheese or potato. Khinkali are served boiled or steamed. When the dumpling is cooked, the (meat) juices are trapped within.
How to eat:
Hold the top knot, bite, slurp the broth first, then eat the rest. The knot is usually left uneaten.
Tip: The best khinkali come from mountain regions like Mtskheta or Kazbegi.
Try it here:
3. Mtsvadi
Mtsvadi, Georgian BBQ skewers, are also called the dish of kings. The preparation is a ritual on its own. Mtsvadi, made with chunks of pork, mutton or veal, is first abundantly marinated in pomegranate juice or rubbed in a good dose of salt before it’s threaded onto a skewer and roasted on an open fire.
Warning: you’ll definitely be reaching for a few glasses of water (or wine) after eating this tender and juicy meat!
4. Lobio
Lobio (which means kidney beans in Georgian) is a comforting clay-pot dish made from kidney beans, herbs, and spices, and a real vegetarian heaven! It’s often served with mchadi (cornbread) and pickles.
The taste of this Georgian dish varies depending on if it’s prepared with coriander, walnuts, garlic, or onion. There are many varieties of lobio, depending on the region you’re in.
When I was living in Tbilisi, my landlady often knocked on our door to hand me a big bowl of lobio, which I gratefully devoured!
5. Lobiani
You might see the resemblance of the word Lobio. Lobiani is a flatbread stuffed with seasoned mashed beans. It looks like an Imeruli khachapuri but with beans instead of cheese.
It might sound like a weird combination but it’s very delicious! The bread is baked in a wood-fired oven, and when you bite into it, you’ll first feel the crispy texture of the bread on your tongue. Wait until you taste the spiced, bacon-scented beans! A real mouthgasm!
It’s a perfect for lunch or as street food.
6. Chakhokhbili
Chakhokhbili is one of Georgia’s most comforting traditional dishes: a fragrant, tomato-based chicken stew infused with garlic, onions, coriander, and fresh herbs. It’s the kind of mountain food that warms you from the inside out. The sauce is rich but not heavy, and the herbs add a freshness that makes every spoonful feel wholesome and nourishing.
The dish was originally made with wild pheasant, hunted in the forests, but today it’s most often prepared with chicken or turkey. Each region and each household has its own variation, though the essence remains the same: slow-cooked, simple ingredients transformed into something deeply satisfying.
7. Chikhirtma
Chikhirtma is Georgia’s beloved restorative soup, a bright, tangy mix of chicken broth, lemon, egg, and fragrant herbs. Unlike most chicken soups, this one has a refreshing sourness that cuts through the richness, making it feel both soothing and energizing. Its velvety texture and subtle herbal notes make it perfect for colder days.
It’s also famously known as the best “hangover cure” in the Caucasus. After long supra feasts filled with wine and toasts, Georgians often turn to chikhirtma the next morning as a way to revive the body and spirit. One bowl, and you understand why.
8. Kharcho
Kharcho is a traditional hearty Georgian beef stew made with chopped walnuts, rice, cherry plum puree, walnuts, and often served with coriander. The combination creates a deep, tangy, almost smoky flavor that lingers on the palate. It’s thick, nourishing, and wonderfully complex.
This dish is especially popular in winter, when the cold mountain air calls for something substantial and soul-soothing. Every region has its own spice mix, but the essential balance of sour, savory, and nutty remains at the heart of true kharcho.
9. Badrijani Nigvzit
Badrijani Nigzvit is a Georgian food that consists of thin slices of fried aubergine wrapped around a garlicky walnut paste, then topped with ruby-red pomegranate seeds. The combination is a perfect harmony of textures and flavors: soft eggplant, creamy walnuts, and a sweet burst of fruit, making it taste sweet and salty at the same time. I absolutely love it!
Despite being a simple appetizer or side dish, it’s one of the most beloved vegetarian options in Georgian cuisine. It’s often served cold, allowing the flavors to deepen and meld together beautifully.
10. Pkhali
Pkhali is a colorful assortment of vegetable pâtés made from finely chopped spinach, beets, cabbage, or other seasonal greens, all blended with crushed walnuts, garlic, herbs, and spices. The result is a vibrant, nutrient-rich spread that is as visually striking as it is flavorful.
Served chilled and often decorated with pomegranate seeds, pkhali makes a refreshing starter or side dish. Each version has its own unique taste, but the signature walnut base ties them all together into a distinctly Georgian experience.
11. Satsivi
Satsivi is a chicken dish served with a thick sauce containing onion, garlic, walnuts, spices and herbs. The sauce is smooth, rich, and deeply aromatic, with a texture somewhere between cream and nut butter.
This Georgian dish must be prepared in advance and chilled for 24 hours before it’s served. It often appears on holiday or celebration tables, especially during winter feasts. Its richness makes it incredibly satisfying, and for many Georgians, it’s the taste of family gatherings and special occasions.
12. Ojakhuri
Ojakhuri is home-style comfort food at its best: tender chunks of pork or beef roasted together with potatoes, onions, and simple spices. Served sizzling in a hot clay dish, it’s the kind of meal that fills both the stomach and the soul.
Despite its simplicity, ojakhuri is surprisingly addictive. The potatoes soak up all the juices from the meat, creating a dish that’s savory, slightly crispy, and perfect alongside a cold beer or a glass of homemade wine.
13. Chakapuli
Chakapuli is a fragrant, herb-forward stew traditionally prepared in spring. Made with lamb or beef, white wine, sour plums, and loads of fresh tarragon, it has a bright, slightly tart flavor that sets it apart from heavier Georgian dishes. The tarragon gives it a uniquely fresh and aromatic character.
14. Kuchmachi
You better first taste kuchmachi and then know what it is made of… Well, I’m going to tell you anyway but promise you still give it a go.
Kuchmachi is a traditional dish made from sautéed chicken livers, hearts, kidneys, spleen and sometimes lungs of pigs, young beef or chicken. It’s mixed with onions, walnuts, garlic, and spices.
It might not sound so tasty but it’s definitely worth trying as it’s rich, earthy, and full of deep umami flavors.
15. Tashmijabi
Tashmijabi is Svaneti’s irresistible take on mashed potatoes: a stretchy, elastic mix of creamy potato purée and local sulguni cheese. When you lift a spoonful, it pulls like mozzarella, making it both fun and delicious to eat.
This dish is incredibly comforting and reflects the hearty mountain cuisine of Svaneti. After a long hike or a cold day in the highlands, few things feel as satisfying as a warm bowl of tashmijabi.
Vegetarian & Vegan Georgian Dishes
Although Georgian cuisine is often associated with cheese, meat, and hearty stews, the country is surprisingly one of the most vegetarian- and vegan-friendly destinations in the Caucasus.
Much of this comes from the traditional reliance on beans, walnuts, herbs, and seasonal vegetables. These elements form the base of many dishes that are naturally plant-based, flavorful, and deeply rooted in regional traditions.
Some of the best vegan dishes in Georgia are also among the most iconic:
- Pkhali, with its colourful blends of vegetables and walnut paste, appears on almost every table.
- Badrijani nigvzit, the famous aubergine rolls with garlicky walnut filling, is loved by vegans and non-vegans alike.
- Lobio, a rich bean stew, pairs perfectly with mchadi, the country’s rustic cornbread.
- Even snacks and sweets like tklapi (fruit leather, see below) and the endless variety of pickles, fresh salads, and breads offer simple, satisfying options for plant-based travellers.
Whether you’re vegan by choice or simply enjoy eating lighter while traveling, you won’t go hungry in Georgia. In fact, many travellers are surprised by how effortlessly the cuisine accommodates a plant-based lifestyle, not through modern adaptations, but through dishes that have been nourishing Georgians for generations.
Georgian staples, breads, spices & traditional sweets
1. Svaneti Salt
Svaneti salt isn’t a dish in itself, but it plays a starring role in the region’s cooking. This aromatic blend of salt, blue fenugreek, garlic, coriander, dill, and cumin is used to season meats, potatoes, stews, and vegetables. It captures the essence of Svaneti’s rugged mountains and bold culinary traditions.
A small pinch transforms almost anything it touches, adding a depth of flavor that is unmistakably Svan. Many travelers end up taking a small bag home as a culinary souvenir and an edible memory of the highlands.
2. Shotis Puri
The word “puri” means bread in the Georgian language. Shotis puri is a long, canoe-shaped Georgian bread baked in a “tone”, the country’s traditional clay oven. You’ll find this bread in bakeries across the country, often handed to you still warm.
The puri comes out tainted with brown edges and black bits from the oven and is both crispy and soft. Very delicious in combination with the salty Georgian cheeses!
3. Mchadi
Mchadi is another popular Georgian bread. It’s a gluten-free cornbread that is traditionally served with lobio, cheese, or butter. My Georgian friends in Tbilisi often made it especially for me as I liked it so much!
Dense, rustic, and subtly sweet, it’s the kind of food that pairs naturally with traditional home cooking. When served warm, especially alongside a clay pot of Lobio, it becomes wonderfully comforting!
4. Churchkhela
The first time I saw churchkhela, I thought it was some kind of decoration. Maybe people liked to hang colored sausages in the front windows of their stores? I later found out that it’s a traditional Georgian candy.
The main ingredients are almonds, walnuts, hazelnuts or sometimes raisins that are threaded onto a string. The string is repeatedly dipped in concentrated fresh grape juice, which dries into a chewy gelatin-like coating around the nuts.
It’s high-energy, nutritious, and delicious, traditionally carried by shepherds and travelers on long journeys. Churchkhela hangs like colorful ropes in markets across the country, making it both a treat to eat and a perfect edible souvenir.
5. tklapi
Tklapi is a sun-dried fruit leather made from pureed plums, apricots, peaches, or other seasonal fruits. It’s tangy, chewy, and naturally sweet, often eaten as a snack or used to add depth to soups and stews.
The sour plum version is especially refreshing. In Georgian markets, you’ll often see sheets of tklapi hanging like edible tapestries, showcasing the country’s love of preserving fruit the old-fashioned way.
Experience Georgian food beyond the restaurants
This is where Georgia really stands out. Food here isn’t just about dishes, it’s about connection, tradition, and celebration. It’s about long tables filled with shared plates, spontaneous toasts, and conversations that stretch late into the night. You don’t just eat in Georgia, you’re invited into a way of life.
If you want to truly understand Georgian cuisine, go beyond restaurants and step into the experiences where food becomes something much deeper.
Experience a Supra if you can
A supra is the pinnacle of Georgian hospitality, a grand feast filled with dozens of dishes, endless wine, and a rhythm of poetic toasts led by the tamada, or toastmaster.
More than just a meal, it’s a cultural ceremony rich with music, storytelling, humor, and emotion. If you’re lucky enough to be invited to one, it will likely be one of the most memorable experiences of your time in Georgia.
You can experience it here:
Try the Georgian wine and visit the wine region of kakheti
Georgia is the birthplace of wine, with a winemaking tradition that stretches back over 8,000 years, and tasting local wine is an essential part of eating like a local.
Try bold reds like Saperavi, semi-sweet favorites like Kindzmarauli, crisp whites such as Rkatsiteli, and of course the famous qvevri wines, made using ancient clay-vessel fermentation methods. Each sip tells a story of the land, the climate, and the deep roots of Georgian culture.
In Kakheti, wine is still made using traditional methods in clay vessels called qvevri, often in family-run wineries where you’ll be welcomed like a guest rather than a customer. Expect homemade meals, generous tastings, and stories passed down through generations.
Experience it here:
Take a cooking class with locals
Want to bring a piece of Georgia home with you? Join a cooking class and learn how to make dishes like khachapuri or khinkali from scratch.
It’s hands-on, fun, and often takes place in someone’s home or a small local kitchen, which makes the experience even more personal. And yes… everything tastes even better when you’ve made it yourself.
Book it here:
Some practical tips for ordering food in Georgia
- One khachapuri is usually enough for two people
Khachapuri might look like a simple cheese bread, but don’t underestimate it! These are rich, filling, and surprisingly heavy. Unless you’re absolutely starving, one khachapuri is typically more than enough for two people to share. Ordering one to split is often the perfect way to start a meal without feeling overwhelmed.
- Ask for smaller portions if you plan to try several dishes
Georgian meals are meant to be abundant, which means portions can be large and hearty. If you want to sample a variety of dishes, don’t hesitate to ask for half-portions or smaller servings. Most restaurants are happy to accommodate, and it’s the best way to taste widely without ending up with a table full of leftovers.
- Eat with your hands (sometimes)
In Georgia, certain dishes are meant to be enjoyed the traditional way – with your hands! Khinkali and khachapuri, two of the country’s most iconic foods, are finger foods by design. Eating them without cutlery is part of the experience.
- Vegetarian options are widely available
Even though Georgian cuisine is famous for cheese and meat, many traditional dishes are naturally vegetarian or even vegan. From bean stews and walnut pâtés to aubergine rolls and cornbread, plant-based travelers have plenty of delicious choices. Just ask your server for the meat-free specialties, they’re usually some of the most flavorful dishes on the menu.
- Avoid over-ordering (very easy to do!)
With so many tempting dishes and generous servings, it’s incredibly easy to order far more than you can eat in Georgia. The menus are enticing, the smells are irresistible, and the sharing culture encourages abundance. Start with just a few plates, then add more if needed – your appetite (and your budget) will thank you later.
- Try different regional versions as each region has its own flavors
Georgia’s culinary landscape changes dramatically from region to region, so if you’ve tried a dish once, don’t assume you’ve tasted its final form. A khachapuri in Adjara is nothing like one from Imereti, and khinkali from the mountains will taste different than those in Tbilisi. Sampling regional variations is one of the most rewarding ways to explore the depth and diversity of Georgian cuisine.
Georgian food is comfort, history, creativity, generosity, and cultural pride all woven together. Whether you’re biting into juicy khinkali on a mountain pass or sharing a homemade supra with a warmhearted family, food in Georgia stays with you long after your trip ends. Make sure you show up hungry – you’re going to need it!
I hope I could enrich your culinary knowledge about Georgian food and hope I’ve triggered your curiosity to try out all these mouth-watering dishes!
Have you ever heard of any of the foods I’ve mentioned? Which Georgian dish do you want to try first? Let me know in the comments below!
Special thanks to the lovely Andriadze family for inviting me weekly for dinner in Tbilisi, treating me like royalty and teaching me so much about the Georgian culture and food!
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Georgian bread looks really delicious I don’t know why, I’m craving it so much! Love the photo of Niko with the tkhemali hahahah cracks me up, he loves it a lot! 😛 It’s interesting that beans is “lobio”, in Arabic it is “lubia”. Very similar. Amazing photos and so fascinating, guys. You make me want to come to Georgia every time I see your articles and
photos!
Thank you Maya! Yes, Niko now adds tkhemali to everything 😀 The Georgian cuisine is very varied, I’m sure you would love the food, especially the mchadi (cornbread)!! Come to Georgia Maya, you’ll love it here 🙂
I like your stories 🙂
P.S.how someone can like mchadi 😀 when you can have khachapuri/ajaruli
Hahaha, there are so many different types of yummy bread here in Georgia! But yes, nothing beats the khachapuri 😉
interesting read
Thank you Pammy!