30+ Must-Try Georgian Dishes: Traditional Food in Georgia
Planning a trip to Georgia and want to explore the local cuisine? Don’t miss these must-try Georgian dishes!
Georgian food is bold, comforting, and full of unique flavors you won’t find anywhere else. From cheese-filled bread to juicy dumplings and rich walnut-based dishes, this cuisine is as diverse as the landscapes of the country itself.
Walk through the streets of Tbilisi or spend time in a mountain village, and you’ll quickly see how important food is to daily life. Meals are meant to be shared, and each dish reflects a mix of tradition, local ingredients, and regional identity.
This guide brings together the best local dishes in Georgia that every traveler should taste. These traditional foods are loved by locals and offer a delicious introduction to Georgian culture.
We will also cover traditions of the Georgian food scene, vegetarian & vegan options, and the best places to eat in Georgia. At the end, you will find a quick cheat sheet with an overview of the starters, popular dishes, stews & soups, desserts, wine, and drinks.
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Best traditional Georgian food to try in Georgia
Popular Starters in Georgia

- Pkhali: Chopped vegetables (like spinach, beetroot, or cabbage) mixed with ground walnuts, garlic, herbs, and vinegar. Often served cold in small colorful balls.
- Badrijani Nigvzit: Thin slices of fried eggplant rolled around a rich walnut-garlic paste. Topped with pomegranate seeds for a sweet and sour finish.
- Cheese Plate: Locally made cheeses like sulguni or imeruli, sometimes served with tarragon or fresh herbs.
- Pickled Vegetables (Tkemali, Jonjoli): Georgians love pickled flavors. You’ll often get a small plate of pickled garlic, green tomatoes, or jonjoli (pickled bladdernut blossoms) as a starter or side.
- Soko Kecze: Cheese-stuffed mushrooms.
Khachapuri

Khachapuri is one of the best traditional foods in Georgia and a dish you’ll see everywhere, in home kitchens, roadside cafes, and top restaurants. It’s a warm, cheesy bread that’s comforting and deeply satisfying.
This dish is a part of Georgian identity. The word “khachapuri” comes from khacho (curd cheese) and puri (bread), and it has been a popular choice in Georgian cuisine for generations.
While there are many regional variations, the most famous is the Adjarian khachapuri. Shaped like a boat, it’s filled with melted sulguni cheese, topped with a fresh egg yolk and a pat of butter. You tear off the crust and dip it into the creamy, molten center.
If you’re looking for what to eat in Georgia country, khachapuri should be your first stop. It’s affordable, easy to find, and always fresh. Locals eat it for breakfast, lunch, or a quick snack.
📍Try Imeretian khachapuri in Kutaisi, Adjarian khachapuri in Batumi and Mingrelian khachapuri in Samegrelo. In Tbilisi, you can find authentic khachapuri recipes of all varieties.
Other varieties of Khachapuri around Georgia: Ossetian Khachapuri, Penovani Khachapuri, Kubdari, Rachuli Khachapuri, Gurian Khachapuri.
Khinkali

Khinkali is a juicy dumpling that stands out as a must-try food in Georgia. They are filled with spiced meat, then twisted at the top to seal in all the flavor. You’ll find them everywhere, from mountain villages in Kazbegi to busy streets in Tbilisi.
The trick is to eat them the local way: hold the top knot, take a small bite, sip the broth inside, and then finish the rest (but leave the top on the plate). It’s a fun, hands-on experience that quickly becomes addictive.
Traditionally, khinkali are made with minced pork and beef, but some regions use lamb or even mushrooms for a vegetarian version. The filling is seasoned with black pepper, garlic, and herbs, giving it a rich and slightly spicy flavor.
No Georgian food guide for travelers is complete without khinkali. It’s affordable, filling, and deeply tied to local culture. For a real taste of Georgia, don’t leave without eating at least a few (or a dozen) of these flavorful dumplings.
👩🍳 Do you want to learn the secrets behind Khinkali and Khachapuri? Book this hands-on cooking class in Tbilisi.
Lobio

Lobio is a hearty bean stew that’s both comforting and full of flavor. It’s one of the most popular traditional foods in Georgia country, especially in rural areas where beans are a big part of every meal.
The dish is typically made with red kidney beans, slowly cooked with onions, garlic, and spices like coriander and blue fenugreek. Crushed walnuts, herbs, and a splash of vinegar are often added for extra depth.
There are countless family recipes across Georgia, each with a personal twist. Some versions are thick like a paste, while others are more like soup. In Western Georgia, you’ll often find it with more herbs and spices.
Lobio is usually eaten with mchadi (cornbread) and pickled vegetables on the side. Mchadi is another must-try in Georgia, so you can easily tick off 2 things with one meal.
When exploring famous dishes in Georgia country, lobio is a must. It gives you a taste of how locals eat at home, using ingredients from the land and recipes passed down through generations.
Looking for similar bean dishes? Try lobiani! It is a warm, hearty bread stuffed with seasoned mashed beans. It’s especially popular in western Georgia.
Mtsvadi

Mtsvadi is Georgia’s answer to barbecue, simple, smoky, and packed with flavor. Made with chunks of marinated pork, beef, or lamb, the meat is skewered and grilled over an open flame, usually on vine wood or charcoal.
The result is juicy, slightly charred meat with a deep, smoky aroma. It’s one of those authentic Georgian dishes that locals enjoy during gatherings, feasts, and family celebrations.
The marinade for Mtsvadi is often minimal, sometimes just salt and onions. In the mountains and villages, it’s common to see people cooking Mtsvadi outdoors, turning the skewers slowly by hand.
If you’re curious about meat dishes and want Georgian cuisine explained beyond the usual stews and breads, Mtsvadi is a must. It’s rustic, flavorful, and rooted in centuries of tradition.
🍖 Growing up in Latvia, I spent countless family gatherings enjoying Mtsvadi. During three months in Georgia, I tried Mtsvadi all over the country, and I can safely say that Kakhelebi restaurant in Tbilisi was among the best.
Kharcho

Kharcho is one of the most comforting and flavorful examples of traditional Georgian food. This rich beef and rice soup comes from the western region of Samegrelo, a part of Georgia known for its spicy and bold flavors.
The dish is made with tender chunks of beef, simmered slowly in a broth flavored with garlic, onions, and khmeli suneli. Tkemali, a sour plum sauce, adds a tangy layer. Crushed walnuts are sometimes mixed in, and the dish is always finished with fresh coriander.
If you want to try a regional food in Georgia that feels hearty and homemade, Kharcho is a great choice. It’s often served during colder months, but you’ll find it on menus year-round in local restaurants.
Craving more soup? Georgian cuisine has plenty of options:
- Chikhirtma – Chicken soup with eggs and lemon, rich and creamy without using dairy
- Khashi – Caucasus tripe soup, often eaten as a hangover cure
- Matsoni – Creamy soup made with local yogurt and rice
Skhmeruli

Skhmeruli is one of those lesser-known but unforgettable local foods in Georgia. This creamy garlic chicken dish comes from the mountainous Racha region. It’s often served sizzling hot in a clay dish and smells so good you’ll want to dive in immediately.
The dish starts with crispy fried chicken, which is then simmered in a sauce made from milk (or cream) and a generous amount of garlic. The sauce is silky, full of depth, and perfect for scooping up with warm bread.
The only downside is the fact that Skhmeruli includes bones and skin, but considering the creamy texture, you will want to use a fork and knife, not your hands. It is not the easiest dish to eat, but it’s definitely worth a try.
Georgian Stews

Do you enjoy hearty stews? Then Georgian cuisine has a lot to offer. These traditional dishes are full of flavor, slow-cooked with herbs, spices, and fresh ingredients.
One of the most iconic is Chakapuli, a herby lamb stew made with tarragon, white wine, and sour plums. Chakhokhbili is another favorite, a rustic chicken stew simmered with onions, tomatoes, and fresh herbs.
If you like something with more heat, go for Ostri, a spicy beef stew flavored with garlic and tomato. Chashushuli is another tomato-based beef stew, slightly less spicy than Ostri. And don’t miss Chanakhi, a baked lamb and vegetable stew.
For a meat-free option, try Ajapsandali, a comforting vegetable stew with eggplant, tomatoes, and peppers, perfect for warmer months.
Ghomi

Ghomi is a humble but deeply satisfying dish that reflects the heart of authentic Georgian food. It’s a thick, creamy cornmeal porridge traditionally made from white corn flour and stirred slowly over low heat until it becomes smooth and stretchy.
Originally, Ghomi was a must in rural households. After all, it is affordable, filling, and easy to make in large batches. It’s often compared to polenta but has a distinct texture and taste thanks to the local corn and the way it’s prepared.
The real magic happens when it’s served with Sulguni cheese, which melts into the hot porridge, adding a salty, buttery flavor that makes each bite more indulgent. If you like porridges, make sure you also try Elarji.
Kuchmachi

Kuchmachi is one of those must-try Georgian dishes that might surprise you. It’s a mix of chicken, pork, or beef liver, heart, and lungs, all finely chopped and cooked with aromatic spices, garlic, onions, and fresh herbs, topped with pomegranate seeds.
It’s a great example of how Georgian cuisine makes full use of every part of the animal, turning it into something that’s both hearty and delicious. Kuchmachi isn’t for everyone, but it’s one of those unique plates that’s worth trying if you want a real taste of local flavors.
Foodies will love these tops rated food tours in Tbilisi
Original Tbilisi Food and Drink Walking Tour Including 9 Tastings
A Tbilisi Silk Road Feast with Culinary Backstreets
Tbilisi Private Food and Wine Tour with Lunch and Tastings
Kupati

Kupati is one of Georgia’s most flavorful and iconic sausages. Made from minced pork, spices, and often flavored with garlic and coriander, Kupati stands out because it’s traditionally prepared using pork intestines, which give it a rich, intense taste.
What makes Kupati unique is its slightly sour note, sometimes enhanced with pkhali vinegar or natural fermentation during the preparation process. It’s typically pan-fried or grilled until the outside is crispy and served hot with onions, tkemali sauce, or fresh bread.
Georgian Kababi

Georgian Kababi is a popular comfort food that combines juicy minced meat, usually beef or a mix of beef and pork, seasoned with herbs and spices, then wrapped in soft lavash bread.
Unlike the skewered kebabs found in many other countries, Georgian Kababi is typically grilled without a stick, shaped more like a long sausage or roll. It’s often served with raw onions, spicy adjika sauce, or tkemali plum sauce on the side.
While kababi was not my number one dish in Georgia, I simply couldn’t resist Sulguni-filled kababi at the Pasanauri restaurant in Tbilisi. Not gonna lie, my mouth is still watering as I type this.
Seafood in Batumi

Located on the Black Sea coast, Batumi is the best place in Georgia to enjoy fresh seafood. From grilled fish caught the same day to traditional dishes with a local twist, seafood is a must-try here.
One of the most common offerings is fried red mullet or Black Sea anchovies, known locally as gavritsuli. You’ll also find mussels in garlic sauce, grilled trout, and sea bream, especially in family-run restaurants along the coast.
For a full experience, visit Batumi’s Fish Market, where you can pick your fish and have it cooked fresh at nearby restaurants. It’s a local tradition and one of the most authentic food experiences in the city.
Tonis Puri

Tonis Puri is a must-try when exploring authentic Georgian food. This traditional bread is baked in a special clay oven called a tone, which gives it a crispy crust and a soft, fluffy inside.
The dough is slapped right onto the hot walls of the oven, which creates that perfect texture you’ll want with almost every meal.
You’ll see tonis puri served everywhere in Georgia, from street markets to family dinners. It’s usually round or oval and has just a hint of saltiness that makes it great for dipping or scooping up sauces and stews.
Common Georgian Sauces
- Tkemali is a tangy plum sauce made from sour wild plums, garlic, and herbs. It’s perfect for grilled meats and fried potatoes, offering a fresh, slightly sour kick.
- Ajika is a hot and spicy Georgian paste made with hot peppers, garlic, walnuts, and fresh herbs and spices such as coriander, basil, dill, and marigold petals.
- Satsebeli is a thick, spicy tomato-based sauce with garlic and herbs, often served alongside grilled dishes and khachapuri.
- Satsivi is a rich, creamy walnut sauce flavored with garlic, spices, and sometimes vinegar or wine. It’s traditionally served cold with boiled chicken or turkey, especially during festive occasions.
- Bazhe is another walnut-based sauce, but thinner and more versatile. It’s flavored with garlic, coriander, and sometimes pomegranate juice, commonly paired with fish, chicken, or vegetables.
Georgian Sweets

Traditional Georgian desserts might not be as famous as khachapuri or khinkali, but they are full of history, natural ingredients, and bold flavors. Most Georgian sweets use nuts, fruit, and grape juice instead of heavy creams or refined sugars.
The most iconic is Churchkhela, often called the Georgian “candle-shaped candy.” It’s made by dipping strings of nuts (usually walnuts or hazelnuts) into thickened grape juice mixed with flour.
You get a chewy, naturally sweet snack that’s sold everywhere from markets to roadside stands. It’s the perfect souvenir and a must on any list of Georgian sweets to try.
Another favorite is Pelamushi, a silky dessert made from grape juice and corn flour. It has a jelly-like texture and is usually served in bowls or cut into squares.
You might also come across Tklapi, a kind of fruit leather made by sun-drying pureed fruit. Sour plum and sweet apricot are the most common flavors.
Most Popular Wines in Georgia

With over 8,000 years of winemaking history, Georgia is often called the “cradle of wine.” No matter if you’re exploring vineyards in Kakheti or sharing a bottle at a supra (Georgian feast), trying traditional Georgian wine is a must.
One of the most iconic wines is Saperavi, a bold, dry red made from one of Georgia’s most famous grape varieties. It’s known for its deep color, full body, and notes of dark berries and spices. Saperavi pairs perfectly with grilled meats like mtsvadi.
Another favorite red is Kindzmarauli, a semi-sweet version of Saperavi, loved for its smooth texture and rich fruitiness.
On the white wine side, Rkatsiteli is one of the oldest and most widespread Georgian grapes. It produces fresh, slightly floral wines that can be made in both modern and traditional qvevri styles (clay vessels buried underground).
I personally loved Kisi. When fermented in clay, Kisi becomes a beautifully structured amber wine with flavors of dried apricot, herbs, and a gentle tannin grip. It’s one of the most exciting traditional Georgian wines for those looking to explore something unique.
Wine lovers shouldn’t miss these top rated tours around Georgia
- From Tbilisi: Day Trip to Kakheti Wine Region Including Seven Wine Tastings
- From Tbilisi: Kakheti – Small wineries and family-cooked lunch • Private tour
- From Tbilisi: Amber Wines Private Day trip With tastings and Lunch
- In Tbilisi: Private Wine Tasting in Prince Karalashvili Wine Cellar
- From Kutaisi: WINE & DINE Tour
- In Batumi: Georgian Wine Tasting at Family Wine Cellar
Other Must-Try Drinks in Georgia

One of the most popular non-alcoholic drinks is Borjomi, a naturally carbonated mineral water from the volcanic springs of the Borjomi region. Known for its salty and tangy taste, Borjomi is believed to have health benefits.
For those interested in traditional homemade spirits, Chacha is a strong grape-based brandy often called “Georgian vodka.” Made from the leftover grape pomace after winemaking, chacha is typically served as a welcoming drink during feasts and celebrations.
Georgians also enjoy a few popular non-Georgian drinks that have become part of local culture. Compote is a sweet fruit drink made by simmering fresh or dried fruits in water with sugar. Another popular drink is kvass, a mildly fermented beverage made from rye bread.
What to Eat in Georgia: Quick Overview
Starters | Pkhali, Badrijani Nigvzit, Cheese Plate, Pickled Vegetables, Soko Kecze |
Popular Dishes | Khachapuri, Khinkali, Mtsvadi, Kuchmachi, Skhmeruli, Ghomi, Kupati, Kababi, Seafood in Batumi |
Stews & Soups | Skhmeruli, Lobio, Kharcho, Chakapuli, Chakhokhbili, Ostri, Chashushuli, Chanakhi, Ajapsandali, Chikhirtma, Khashi, Matsoni |
Vegetarian | Ajapsandali, Pkhali, Lobio, some versions of Khachapuri & Khinkali |
Sauces | Tkemali, Ajika, Satsebeli, Satsivi, Bazhe |
Sweets | Churchkhela, Pelamushi, Tklapi |
Wines | Saperavi, Kindzmarauli, Rkatsiteli, Kisi |
Drinks | Borjomi, Chacha, Compote, Kvass |
Other things you should know about Georgian cuisine
Eating Traditions in Georgia

Food in Georgia is a celebration of life, family, and friendship. The heart of Georgian dining culture is the supra, a traditional feast where people gather around a large table filled with food and wine. These feasts can last for hours and are full of toasts, stories, and laughter.
At a supra, the tamada (toastmaster) leads the gathering. The tamada’s job is to propose toasts to health, happiness, and important values. Guests respond with their own toasts, making the meal a meaningful and social event.
Sharing food is a big part of Georgian culture. Dishes are usually served family-style, meaning everyone helps themselves from shared plates. It’s common to try a bit of everything and enjoy the variety of flavors together.
Georgians also take pride in their hospitality. Visitors are often treated like family and encouraged to eat more. Saying “no” to food or drink can be seen as impolite, so it’s best to accept what’s offered and enjoy the experience.
I was lucky enough to have some local friends in Tbilisi who introduced me to the Georgian eating traditions, and I can confirm that a simple dinner reservation at the restaurant can last for hours. Most dishes are shared and topped with multiple bottles of wine.
Vegetarian & Vegan Options in Georgian Food

Georgian cuisine offers plenty of delicious choices for vegetarians and vegans. Many traditional dishes are naturally meat-free and full of fresh, local ingredients like vegetables, herbs, nuts, and spices.
One popular vegetarian dish is Ajapsandali, a flavorful vegetable stew made with eggplants, tomatoes, peppers, and onions. It’s perfect for warmer months and can be enjoyed as a main dish or a side.
Another favorite is Pkhali, a mix of chopped vegetables like spinach, beetroot, or cabbage blended with ground walnuts, garlic, and herbs. It’s usually served cold and makes a great starter or snack.
Lobio, a hearty bean stew, is also commonly enjoyed by vegetarians. It’s rich and filling, flavored with garlic, onions, and spices, often paired with mchadi (cornbread).
For bread lovers, Khachapuri can be vegetarian if you choose varieties without meat, especially those filled with cheese. Similarly, you can also find a vegetarian version of Khinkali filled with mushrooms.
Where to eat traditional food in Georgia

In Batumi, you’ll find excellent places to try Adjarian khachapuri and fresh seafood. Local markets and seaside cafes are great for sampling traditional starters and grilled meats. Check out my Batumi Food Guide for the best restaurants.
In Tbilisi, the capital, you can find almost every Georgian dish. From street stalls to cozy restaurants, the city has it all. For detailed recommendations on where to eat in the city, see my Tbilisi Food Guide.
In Kutaisi, the birthplace of Imeretian khachapuri, local bakeries and family-run eateries offer some of the best versions of this famous dish. When visiting Kutaisi, you shouldn’t miss Toma’s Wine Cellar for authentic Georgian hospitality.
FAQ: Must-Try Georgian Dishes
What are the most popular traditional Georgian dishes?
The most popular traditional Georgian dishes include Khachapuri (cheese-filled bread), Khinkali (juicy meat dumplings), Lobio (bean stew), Mtsvadi (Georgian barbecue), and Pkhali (vegetable and walnut salad).
Which Georgian dishes should I try first?
Start with Adjarian Khachapuri for its unique boat-shaped bread filled with cheese and egg yolk. Then try Khinkali, the famous Georgian dumplings. Don’t miss Lobio, a flavorful bean stew, and Mtsvadi, traditional grilled meat skewers.
Are there vegetarian Georgian dishes?
Yes, Georgia has many vegetarian options like Ajapsandali (vegetable stew), Pkhali (mixed vegetable and walnut salad), and Lobio (bean stew). Cheese-filled breads like some types of Khachapuri are also vegetarian-friendly.
Where can I find the best Georgian food in Tbilisi, Batumi, and Kutaisi?
For the best Georgian food, explore the capital, Tbilisi, where you’ll find a variety of traditional dishes in local markets and restaurants. In Batumi, coastal flavors and Adjarian khachapuri stand out. Kutaisi is known for its Imeretian khachapuri and fresh market foods.
What makes Georgian cuisine unique?
Georgian cuisine is unique because of its bold use of walnuts, fresh herbs, spices like khmeli suneli, and traditional cooking methods. The combination of rich meat dishes, fresh vegetables, and unique sauces creates a diverse and flavorful food culture.
Further reading for Georgia
- Highlights of Sakartvelo – Best Things to Do in Georgia
- Flexible Georgia Travel Itinerary for First-Time Visitors
- Georgia’s Wine Paradise: 10 Best Things to Do in Kakheti
- Tbilisi Travel Guide: Things to Know Before Visiting Tbilisi
- 15 Best Photo Spots in Tbilisi, Georgia + Photo Tips
- 20 Best Things to Do in Tbilisi, Georgia
- 10 Best Boutique Hotels in Tbilisi: Stays with Local Charm
- Best Day Trips from Tbilisi: Georgia Beyond the Capital
- 10 Best Photo Spots in Batumi for Stunning Batumi Photos
- 20 Best Things to Do in Batumi: Beaches, Food, and More
- How to Reach Gergeti Trinity Church in Georgia
Or read more about: Tbilisi | Batumi | Kakheti | Kutaisi | Georgia
In conclusion…

This is the end of the must-try Georgian dishes, and I am sure you have gained great insights into Georgian cuisine. What are the first things you want to try?
I would love to hear your thoughts, so if you have any feedback or additional tips, leave a comment below. Also, check out my Instagram for regular travel videos and travel inspiration. Or explore other destinations on this travel blog.
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