Introducing Georgia’s Traditional Dishes

Welcome, traveler. Consider this your practical roadmap to the rich culinary landscape of Georgia. We have created this guide for those who want to experience the most notable local dishes but have limited time for extensive research. This article is a curated list of the best food in Georgia, with brief, practical descriptions to help you decide what to seek out during your trip.

For readers interested in a deep dive into the history, cooking methods, spices, or cultural influences that shape this cuisine, we have a separate, detailed “culinary guide to Georgia” available on our website. This article, however, is exclusively a “showcase” designed to help you plan your meals and build your must-try food list for Georgia.

For the true gastro-tourism fans, we have prepared a highly useful, interactive PDF checklist, which you can find at the end of this article. Its purpose is to help you track your culinary experiments and record your personal impressions of each dish.

Best Food to Try in Georgia: Main Dishes

Khinkali (Georgian Dumplings)

Khinkali are twisted knobs of dough, typically filled with a mixture of minced meat (pork, beef, or lamb), herbs like cilantro, and onions. The key to a good khinkali is the hot, savory broth trapped inside with the filling. There is a specific way to eat them: hold the dumpling by its topknot, take a small bite from the side, and slurp the broth before eating the rest.

The topknot is usually discarded. Vegetarian versions with mushrooms, cheese, or potatoes are also widely available.

Mtsvadi (Grilled Meat Skewers)

Mtsvadi is the local version of shashlik or grilled meat skewers. Cubes of pork, lamb, or veal are marinated simply, often with just salt and pepper, allowing the quality of the meat to stand out. They are then threaded onto skewers and grilled over the hot embers of grapevines, which imparts a unique, smoky aroma. Mtsvadi is a central part of any feast, or supra, and is often served with sliced raw onions and a sour plum sauce called tkemali.

Shkmeruli (Chicken in Garlic Sauce)

Originating from the Racha region, Shkmeruli is a rustic and satisfying dish. It consists of a whole roasted chicken cut into pieces and served bathing in a creamy, milky garlic sauce. The chicken is first fried until its skin is crisp, then simmered in the sauce, which infuses the meat with a potent garlic flavor. It is traditionally cooked and served in a ketsi, a red clay pan that retains heat well.

Ojakhuri (Family Meal)

The name Ojakhuri translates to “family meal,” and the dish lives up to its name as a comforting, shared plate. It consists of roasted meat, most commonly pork, cooked with potatoes and onions. The ingredients are fried or roasted together until the meat is tender and the potatoes are golden and slightly crisp. It is a simple, home-style dish that represents the core of traditional comfort food.

Khachapuri (Cheese-Filled Bread)

Khachapuri is perhaps the most famous food in Georgia and a cornerstone of its cuisine. It is a bread filled with cheese, but it comes in many regional variations. The most common is Imeretian khachapuri, a circular bread with the cheese filling enclosed inside.

The most iconic is Adjarian khachapuri, a boat-shaped bread open on top, filled with melted cheese, and topped with a raw egg and a slice of butter just before serving. To eat it, you mix the egg and butter into the cheese and tear off pieces of the crust to dip into the molten center.

Soups & Stews to Add to Your Georgia Food List

Kharcho (Beef and Walnut Soup)

Kharcho is a complex and highly regarded soup. It is made with beef, ground walnuts, rice, and a sour plum sauce known as tkemali, which gives the soup its characteristic tangy flavor. The combination of rich beef, the earthy texture of walnuts, and the sharp fruitiness of the plum paste creates a unique and memorable taste. Fresh cilantro is added at the end for aroma.

Ostri (Spicy Beef Stew)

Ostri is a hearty beef stew known for its rich and spicy flavor profile. It features tender chunks of beef cooked slowly with tomatoes, onions, fresh cilantro, and a generous amount of hot pepper.

The consistency is thick, and the taste is a balance of savory beef and the bright heat of chili. Like many other local Georgian dishes, it is often served in a clay pot to keep it warm at the table.

Chikhirtma (Chicken and Egg Soup)

Chikhirtma is a light yet nourishing soup with a distinct preparation method. Unlike many other soups, it contains almost no vegetables. Its rich broth is made from chicken and then thickened with beaten egg yolks and a small amount of flour. To prevent the eggs from curdling, an acidic ingredient like vinegar or lemon juice is added, which also gives the soup a pleasant tartness. It is often garnished with fresh herbs.

Chakapuli (Lamb and Tarragon Stew)

Chakapuli is a seasonal stew, traditionally prepared in the spring when its key ingredients are fresh. It features tender pieces of lamb or veal stewed with tarragon leaves, green onions, and unripe sour plums, or a sauce made from them. The tarragon gives the dish a strong, aromatic, and slightly anise-like flavor that makes it one of the most unique local dishes in Georgia.

Lobio (Bean Stew)

Lobio, meaning “beans,” is a versatile dish made from cooked kidney beans. It can be served hot as a main course or cold as an appetizer. The beans are mashed or left whole and seasoned with a classic combination of cilantro, walnuts, garlic, and onion. The most classic version is Lobio Q’otanshi, a thick bean stew served hot in a small clay pot, often accompanied by Mchadi, a dense Georgian cornbread.

Small Plates & Cold Dishes: Must-Try Food in Georgia

Pkhali (Vegetable Pâté with Walnuts)

Pkhali refers to a category of cold vegetarian appetizers. Each type is made from a different minced vegetable, such as spinach, beets, or cabbage, which is then combined with a flavorful paste of ground walnuts, garlic, vinegar, cilantro, and other herbs and spices. The mixture is often formed into small balls or patties and garnished with bright red pomegranate seeds.

Badrijani Nigvzit (Eggplant Rolls with Walnut Paste)

This popular appetizer consists of thin slices of eggplant that are fried until soft and then spread with a rich walnut paste similar to the one used for pkhali. The eggplant slices are then rolled up to enclose the filling. The result is a savory, nutty, and visually appealing dish that is a staple at nearly every traditional meal.

Famous Desserts & Sweets in Georgia

Churchkhela (Candle-Shaped Candy)

Often seen hanging in markets, Churchkhela is a traditional candy made from nuts and grape juice. Strings of walnuts or hazelnuts are repeatedly dipped into a concentrated, thickened grape juice mixture called tatara. After dipping, the strands are hung to dry for several days, resulting in a chewy, nutrient-dense, and candle-shaped sweet that is easy to transport.

Pelamushi (Grape Pudding)

Pelamushi is a simple, traditional pudding made from the same key ingredient as Churchkhela: tatara, a pudding-like mixture of pressed grape juice and flour. This smooth, firm pudding is cooked until thick, poured into a bowl or mold, and left to set. It is served chilled, often garnished with chopped walnuts.

Gozinaki (Honey Nut Brittle)

Gozinaki is a special treat typically made to celebrate the New Year. It consists of finely chopped, toasted walnuts cooked in caramelized honey. The mixture is then pressed flat onto a wooden board and cut into diamond shapes while still warm. It is a simple, crunchy, and sweet confection.

Authentic Drinks in Georgia

Georgian Wine

This destination is widely considered to be the birthplace of wine, with a history of winemaking that stretches back over 8,000 years. A unique aspect of its wine culture is the use of qvevri, large clay vessels buried underground where wine is fermented and aged. This ancient method is still used today and produces wines with a distinct character. Be sure to try wines made from native grape varietals like Saperavi (a deep red) and Rkatsiteli (a white grape often used to make amber wine).

Chacha (Grape Pomace Brandy)

Chacha is a strong spirit, often referred to as grape vodka or brandy. It is distilled from the solid residue, or pomace, left over after grapes have been pressed for wine. While some chacha is commercially produced, many families make their own, and the alcohol content can be quite high. It is a potent and clear spirit, central to local hospitality.

Keep Track of Your Gastronomical Trip in Georgia

From hearty stews and iconic cheese breads to unique sweets and ancient wines, the culinary offerings of this destination provide a direct and flavorful connection to its culture. We hope this list serves as a reliable starting point for your food adventures.

To help you get the most out of your experience, we encourage you to use our food checklist. It is designed to help you track what you have tried and note your thoughts on each dish.

Download the interactive Best Food in Georgia checklist (PDF)

May your journey be full of memorable flavors and discoveries. Happy travels and even happier eating!