Georgian cuisine is more than food - it is a language of hospitality all its own. Every dish carries a story: family recipes handed down through generations, ancient traditions of the qvevri and the open fire, a generosity that is simply impossible to refuse. If this is your first time visiting Georgia, this guide will help you sit down at the table with confidence.
Below are 15 national dishes that every traveler to Georgia should try. For each one you will find a description, tasting notes, where to track it down, and what to know before you order.
What to expect:
- 15 dishes with tasting notes and ordering tips
- Where to find the best version of each dish
- A section on how to order food in Georgia
- Answers to frequently asked questions
Khachapuri
Khachapuri is the calling card of Georgian cuisine and the very first thing you should order. At its core it is cheese-filled bread - but every region of Georgia makes it differently.
- Imeretian - a round flatbread with cheese baked inside. The most common version, available absolutely everywhere.
- Adjarian - a boat-shaped open pastry piled with melted sulguni cheese, finished with a raw egg and a knob of butter. Eat it by tearing off strips of the dough rim and dragging them through the molten filling. Rich, salty, and gloriously buttery.
- Megrelian - much like the Imeretian version, but with an extra layer of cheese melted over the top, baked to a deep golden crust.
Where to find it: any cafe or restaurant across the country. The Adjarian version is particularly good in Batumi.
Never eat Adjarian khachapuri with a fork. Tear off a piece of the dough and dip it into the filling - that is how it is done here.
Khinkali
Khinkali are Georgian dumplings with broth sealed inside. The dough is twisted into a thick knot at the top - you pick one up by that knot, turn it upside down, and bite from the bottom so the broth stays where it belongs.
Fillings range from the traditional minced beef and pork with spices to mushroom, cheese, and potato versions. The flavor is bold and warming, with a pronounced hit of cilantro.
Where to find it: everywhere, but the finest khinkali come from the mountain regions (Kazbegi, Svaneti) and from dedicated khinkali restaurants in Tbilisi.
The knot is never eaten - that is an unspoken rule. The pile of knots left on your plate is everyone's way of keeping score.
Mtsvadi
Mtsvadi is the Georgian take on shashlik. Chunks of beef or pork are skewered and cooked slowly over grapevine embers - no marinade, just meat, fire, and salt. It often arrives with sliced onion and a scattering of pomegranate seeds.
The flavor is smoky and deep, with nothing to distract from the quality of the meat itself. Honest cooking at its best.
Where to find it: look for restaurants with open fires and outdoor seating - in Kakheti, along the main highways, and in mountain villages. The best mtsvadi is the kind grilled right in front of you.
Lobiani and Lobio
Lobio is stewed kidney beans cooked down with spices, onion, and cilantro, served piping hot in a clay pot. It is a humble dish that rewards you with real depth of flavor - spicy, aromatic, and deeply warming.
Lobiani is bread stuffed with the same bean filling. It makes a great snack on the road or a satisfying breakfast.
Where to find it: lobio appears on the menu of most Georgian restaurants. Lobiani is sold at bakeries and street stalls.
Pkhali
Pkhali are small appetizers made from finely chopped boiled or braised vegetables blended with walnuts, garlic, and spices, then shaped into neat little balls or rolls. The color is vivid green (from spinach or cilantro) or deep garnet (from beetroot).
The flavor is nutty and well-spiced, with a gentle bitterness from the greens. Always order them as a starter.
Where to find it: in any Georgian restaurant, especially across Tbilisi. They often arrive as part of a cold appetizer spread.
Satsivi
Satsivi is chicken or turkey bathed in a thick walnut sauce seasoned with garlic, saffron, and khmeli-suneli. It is served cold - a festive dish, rich and dense, with a deeply aromatic finish.
The flavor is intense and nutty, with a long spiced aftertaste. The sauce is thick, almost creamy in texture.
Where to find it: in traditional Georgian restaurants. It appears most reliably in Tbilisi and Kutaisi.
Chakapuli
Chakapuli is braised lamb cooked with young tarragon shoots, onion, white wine, and spices. It is a spring dish that Georgians closely associate with Easter celebrations.
The flavor is light and beautifully aromatic, with tarragon leading clearly throughout. The meat is tender and the broth is nearly clear. If you are in Georgia in spring, this one is non-negotiable.
Where to find it: in restaurants during April and May. Outside of those months it is genuinely difficult to find - this is a seasonal dish in the truest sense.
Ojakhuri
Ojakhuri is pan-fried meat with potatoes and onion. The name translates simply as "family dish," and it lives up to that billing - straightforward, generous, and very filling.
The flavor is hearty and comforting, with a crispy crust forming on both the meat and the potatoes. Portions are substantial.
Where to find it: in any family restaurant or neighborhood cafe. It is one of the most-ordered main courses in the country.
Ajapsandali
Ajapsandali is a vegetable stew built from eggplant, tomatoes, peppers, and onion, slow-cooked with fresh herbs and spices. It is served both hot and cold, sometimes as a side and sometimes as a stand-alone dish.
The flavor is bright and summery with a gentle kick of heat. It works beautifully as a light lunch or a relaxed dinner.
Where to find it: on restaurant menus throughout Georgia, especially in summer. It is also one of the most common home-cooked dishes in the country.
Eggplant with Walnuts
One of the most beloved appetizers in Georgian cuisine. Thin slices of fried or roasted eggplant are rolled around a spiced walnut paste and finished with a scattering of pomegranate seeds. It looks stunning and tastes even better.
The flavor is silky eggplant wrapped around a fragrant walnut filling, with a sweet-tart burst of pomegranate. A natural partner for wine.
Where to find it: in almost every restaurant, listed under cold appetizers. Do not leave Georgia without trying it.
Churchkhela
Churchkhela are long, candle-shaped sweets made from grape juice and nuts - usually walnuts, sometimes hazelnuts or almonds. Strings of threaded nuts are dipped repeatedly into thickened grape must and then hung to dry.
The flavor is sweet and faintly resinous, with a satisfying crunch of nut inside a dense grape shell. They make a great snack on the road and a very popular souvenir.
Where to find it: at any market, souvenir shop, or street stall across the country. The Deserter's Bazaar in Tbilisi has an enormous selection.
Gozinaki
Gozinaki are crisp slabs of walnuts caramelized in honey. Traditionally a New Year treat, they are sold year-round.
The flavor is honey-walnut, crunchy, and deeply satisfying. Think of it as Georgia's answer to nut brittle - only slightly softer and far more fragrant.
Where to find it: at markets and in confectionery shops. They keep well, which makes them a convenient and crowd-pleasing gift to bring home.
Mchadi
Mchadi are unleavened cornbread patties cooked in a pan, made without yeast. Simple, rustic bread served alongside lobio, fresh cheeses, and vegetable dishes.
The flavor is neutral with a subtle sweetness from the corn and a pleasingly crispy crust. A reliable companion to almost any main dish.
Where to find it: in traditional cafes and home-style restaurants. It often does not appear on the menu as a separate item - simply ask for it with your lobio.
Shkmeruli
Shkmeruli is chicken braised in a creamy garlic sauce and baked in a clay pan called a keci. It originates from western Georgia, specifically the Racha region.
The flavor is tender and creamy, with a very bold garlic note running through every bite. The sauce is thick and deeply aromatic. It is one of the most comforting dishes in the entire Georgian repertoire.
Where to find it: in Georgian restaurants in Tbilisi and across western Georgia. It does not show up on menus as reliably as khachapuri, but if you spot it, order it without hesitation.
Kharcho
Kharcho is a thick, fiery soup made from beef with rice, walnuts, garlic, and tomato. It is dark, richly textured, and boldly spiced. Do not confuse it with delicate broths - this is a serious bowl of soup.
The flavor is deep and peppery, with walnut and tomato woven all the way through. It is exactly what you want on a cold day in the mountains or after a long hike.
Where to find it: in restaurants throughout Georgia, listed under soups. It is one of the signature soups of the national cuisine.
How to Order Food in Georgia: Practical Tips
Portions are large - order less than you think you need
Georgian hospitality makes itself felt in portion size. A table for two with four or five dishes is already a generous spread. Start conservatively and add more if you are still hungry.
Order several dishes at once - that is perfectly normal
A Georgian table does not follow the Western starter-main-dessert sequence. Appetizers, hot dishes, and bread arrive together or close together. Pick a range of dishes and share - that is the natural way to eat here.
Wine is served with food
Ordering a bottle of house wine with dinner is standard practice. Ask for a recommendation for something local - most restaurants have a house wine sourced from the nearest wine region.
Do not be afraid to ask in Russian
In most restaurants in Tbilisi, Batumi, and Kutaisi the staff understands Russian well. In mountain villages, pointing at a neighboring table works just as effectively.
Tipping
Tips are not obligatory but are genuinely appreciated: 10% of the bill is a fair and well-received standard.
Frequently Asked Questions
How spicy is Georgian food? Moderately. Most dishes are aromatic rather than fiery - the heat comes from garlic, cilantro, khmeli-suneli, and utsho-suneli. Adjika can be considerably hotter, so it is worth asking before you dig in.
Are there vegetarian dishes in Georgian cuisine?
Quite a few, actually. Lobio, pkhali, ajapsandali, eggplant with walnuts, mchadi, and khachapuri are all vegetarian. You will have no trouble putting together a satisfying full dinner without meat in any Georgian restaurant.
What should I try in Georgia if I do not like spicy food? Khachapuri, satsivi, khinkali with cheese or mushrooms, shkmeruli, and eggplant with walnuts are all mild options available in every restaurant.
How much does a meal in a Georgian restaurant cost?
| Type of place | Approximate cost per person |
|---|---|
| Cafe or simple restaurant | 20-40 GEL (including a drink) |
| Mid-range restaurant in Tbilisi | 50-80 GEL |
| Top restaurants (Barbarestan, Littera) | From 100 GEL and up |
Is street food safe to eat in Georgia?
Absolutely, and it is one of the most enjoyable ways to get acquainted with the cuisine. Khachapuri from a bakery, churchkhela at the market, lobiani near the bus station - all of it is fresh, delicious, and very affordable.
Georgian cuisine does not disappoint. Every dish on this list earns its place at the table - work your way through even half of them and you will understand exactly why travelers keep finding reasons to come back.
