What To Eat In Georgia?
Georgia is a small country with a huge heart, where the Caucasus mountains meet the Black Sea and every table feels like a celebration. Food is the language people speak here, tying together family, folklore, and the centuries old art of hospitality known as supra. From wood fired breads and herb packed stews to amber wines aged in clay, Georgian cuisine wraps you in warmth and bold flavor. If you travel for taste, this is a destination that rewards curiosity. This Georgia food guide will help you choose what to eat in Georgia, spotlighting Georgian traditional dishes and where to try them, so your journey becomes a delicious story from the first bite to the last toast.
Khinkali Dumplings
Khinkali are juicy, pleated dumplings that are a rite of passage for any foodie in Georgia. The classic filling mixes minced beef and pork with onions, garlic, and a shower of black pepper that perfumes the broth inside. You hold the top knot, take a careful bite, sip the savory juices, then continue, leaving the knot on your plate like a little trophy. There are also versions with lamb, mushrooms, or cheese that cater to different tastes without losing the dumpling’s signature warmth. Freshly boiled and dusted with pepper, they arrive steaming and irresistible, perfect with a tart salad or a cold local beer.
Where to try it
- Old Town dumpling house in Tbilisi
- Family run khinkali tavern near Mtskheta
- Rustic roadside eatery on the Georgian Military Highway
Adjaruli Khachapuri
Adjaruli khachapuri is a boat shaped bread cradling molten sulguni cheese, a golden egg yolk, and a pat of butter that melts into creamy waves. Tear off the edges, swirl the center, and scoop up a bite that tastes like seaside comfort. The dough is chewy outside and pillowy within, the cheese tangy with a gentle saltiness that lingers pleasantly. Locals enjoy it for breakfast after a brisk Black Sea breeze or late at night when only warm carbs will do. It is rich, indulgent, and completely unforgettable.
Where to try it
- Seaside bakery in Batumi’s Old Boulevard
- Cozy wood fired bread shop in Kutaisi
- Casual cheese bread café off Rustaveli Avenue
Imeruli Khachapuri
Imeruli is the everyday cousin of the boat style, a round pie with cheese sealed inside the dough. Each slice reveals stretchy sulguni that pulls into ribbons as the crust crackles softly. It is less decadent than Adjaruli yet wonderfully satisfying, an easy companion for soups, salads, or a glass of village wine. Bakers sometimes brush the top with butter for extra gloss and flavor. Fresh from the oven, it smells of toasted grain and warm dairy and disappears quickly among friends.
Where to try it
- Neighborhood bakery near Tbilisi’s Dry Bridge
- Traditional bread cellar in Kutaisi
- Market stall in Gori known for daily bakes
Badrijani Nigvzit
Badrijani nigvzit are thin strips of fried eggplant rolled around a walnut garlic paste scented with blue fenugreek and coriander. The texture is silky and lush, with crushed walnuts adding a delicate crunch and a faint sweetness that balances the eggplant’s depth. A sprinkle of pomegranate seeds gives juicy pops and a jewel like finish. Served at room temperature, it is a staple of the Georgian table that pairs beautifully with crisp white wine. The aroma is nutty, the bite is soft and fragrant, and the aftertaste is gently spiced.
Where to try it
- Wine bar serving classic cold appetizers in Tbilisi
- Garden restaurant in Signagi
- Family style supra house in Telavi
Pkhali Trios
Pkhali are vibrant vegetable spreads made from spinach, beets, or leeks blended with walnuts, herbs, and vinegar. Each variety delivers a different personality, from earthy greens to sweet beet notes to oniony brightness. They are shaped into small rounds, topped with pomegranate, and served with fresh bread that soaks up every fragrant smear. The seasoning skews herbal, with dill, parsley, and a hint of tarragon that lifts the palate. A trio plate is a smart way to taste the range of Georgia’s plant forward traditions.
Where to try it
- Old cellar restaurant near Tbilisi’s sulfur baths
- Farm to table kitchen outside Telavi
- Artsy café in Kutaisi’s historic center
Mtsvadi Barbecue
Mtsvadi is Georgian shashlik, skewered cubes of pork or veal grilled over grapevine embers for a gentle smoky kiss. The meat stays juicy, lightly blistered outside and tender within, often seasoned only with salt, onion, and patience. It is usually served with tkemali sour plum sauce that adds tang and a green, fruity spark. A side of fresh herbs like tarragon and basil brings perfume and crunch with each bite. It is the kind of simple barbecue that lives or dies by fire and skill, and in Georgia it truly sings.
Where to try it
- Roadside grill between Tbilisi and Kakheti
- Vineyard restaurant with outdoor pits in Telavi
- Mountain view terrace in Kazbegi
Chakapuli
Chakapuli is a springtime stew of lamb simmered with tarragon, white wine, sour plums, and loads of garden herbs. The broth is bright and grassy, the meat tender and infused with a gentle acidity that wakes up the senses. Tkemali and fresh tarragon build layers of flavor that feel both rustic and refreshing. It is often enjoyed with chewy bread that soaks up the lively juices. If you are visiting during the green season, this dish tastes like Georgia in full bloom.
Where to try it
- Seasonal kitchen in Tbilisi’s Sololaki district
- Countryside inn near Sighnaghi’s vineyards
- Family run canteen in Gori
Chashushuli
Chashushuli is a slow cooked beef stew with tomatoes, onions, chili, and khmeli suneli spice mix. The sauce is velvety and deep, with a peppery warmth that builds without burning. As it simmers, the beef becomes spoon tender, releasing savory notes that cling to every bite of bread. Fresh cilantro and garlic stirred in at the end brighten the richness. It is comfort food through and through, perfect on a cool mountain evening.
Where to try it
- Classic Georgian bistro in Tbilisi
- Riverfront restaurant in Kutaisi
- Stone walled inn in Borjomi
Lobio In Clay Pot
Lobio is a soulful bean stew often served in ketsi clay pots that retain heat and add a rustic aroma. Kidney beans mingle with onions, garlic, coriander, and sometimes pickled vegetables for a tangy edge. The texture is hearty and creamy, especially when mashed slightly and topped with fresh herbs. It comes with mchadi corn bread and pickles that create a crunchy, soft, and sour trio. Humble yet memorable, it is a must for anyone building a Georgia food itinerary.
Where to try it
- Traditional bean house near Tbilisi’s main market
- Village style eatery in Mtskheta
- Cozy cellar tavern in Batumi
Kharcho
Kharcho is a beef and rice soup with a bold personality, thickened with walnuts and brightened by tkemali. It is aromatic with garlic and khmeli suneli, offering a balance of sour, spice, and savory depth. The broth has a silky body that clings to rice grains, making every spoonful satisfying. A handful of cilantro gives a fresh lift that keeps the richness in check. On a chilly day, it feels like a warm embrace.
Where to try it
- Homestyle soup café in Tbilisi
- Local favorite near Kutaisi’s central square
- No frills canteen by the Black Sea
Sulguni Cheese
Sulguni is the workhorse cheese of Georgia, brined and elastic with a pleasant tang. Fresh versions are milky and bouncy, while smoked sulguni carries a golden hue and gentle campfire notes. It melts beautifully, which is why it stars in many breads and pies. Served sliced with tomatoes and herbs, it shows off a clean, salty finish that invites another bite. Cheese lovers should also seek regional varieties from Imereti and Samegrelo for subtle differences in flavor and texture.
Where to try it
- Cheese stall in Tbilisi’s Dezerter Bazaar
- Family dairy tasting room in Imereti
- Wine bar with cheese board flights in Signagi
Churchkhela
Churchkhela is the iconic Georgian sweet, strings of walnuts dipped repeatedly in grape must and flour to form a glossy natural candy. The exterior sets into a chewy jelly like coat that smells faintly of autumn grapes. Inside, the walnuts stay fresh and crunchy, releasing a buttery flavor with every bite. Different regions use red or white grape juice, which gently shifts the sweetness and aroma. It travels well, so it is also a perfect edible souvenir.
Where to try it
- Street vendors along Tbilisi’s Meidan square
- Covered market in Telavi
- Family stalls on the road to Kakheti
Pelamushi And Tatara
Pelamushi is a spoonable grape pudding, while tatara is its firmer cousin, both made from concentrated grape juice and cornmeal. They taste like distilled harvest season, fruity and softly tart with a satiny finish. Served chilled and sometimes garnished with nuts, they cleanse the palate after a hearty meal. The texture ranges from custardy to sliceable, depending on how long it is cooked. If you love simple desserts with honest flavors, these are essential.
Where to try it
- Dessert counter in a Tbilisi confectionery
- Country guesthouse during grape season
- Home style kitchen in Kutaisi
Georgian Wine In Qvevri
Georgia is the cradle of wine, and tasting qvevri aged wines is a journey into ancient craft. Grapes ferment and mature in clay vessels buried underground, a method that shapes texture and tannin in unique ways. Amber wine from white grapes has tea like depth, dried apricot notes, and gentle grip that pairs beautifully with herbs and walnuts. Reds can be plush or structured, always expressive of place and season. Pair a tasting with cheese and pkhali to appreciate how Georgian flavors align so naturally.
Where to try it
- Boutique winery in Kakheti with cellar tour
- Urban wine bar pouring small producers in Tbilisi
- Family owned marani in Signagi’s hills
Chacha
Chacha is Georgia’s bold grape spirit, often homemade and poured with a smile at the end of a feast. Clear and fragrant, it carries hints of grape skins and stone fruit along with a warming finish. Sipped slowly, it reveals surprising finesse beneath the power. Locals may offer it with toasts that unfurl into stories about history, friendship, and love. If you prefer cocktails, some bars shake chacha with citrus and herbs for a lively twist.
Where to try it
- Distillery tasting room in Kakheti
- Craft cocktail bar in Tbilisi
- Traditional restaurant offering house chacha
A culinary adventure in Georgia is a celebration of generosity, terroir, and time honored technique, from steaming khinkali to amber wines pulled from clay. If you came for the mountains or the sea, you will stay for the tables crowded with breads, herbs, and laughter. Use this Georgia food guide as your friendly compass and you will find unforgettable meals in every region. For a full picture of your trip, pair this with our Georgia Travel Guide and a curated list in Places to Visit in Georgia, then let your appetite lead the way.
