Top Georgian Foods You Must Try on Your Trip
Georgian cuisine is one of the most underrated yet richly flavorful culinary traditions in the world. With influences from Europe, Asia, and the Middle East, Georgia’s food is as diverse as its landscapes. From hearty mountain fare to savory seaside dishes, every region has something unique to offer. Whether you’re a foodie seeking your next culinary adventure or a curious traveler looking to immerse yourself in local culture, Georgia will win you over through its kitchens.
Here’s a guide to the top Georgian foods you absolutely must try during your trip.
1. Khachapuri (Cheese-Filled Bread)
Khachapuri is arguably the most iconic Georgian dish, and it comes in several regional varieties. The most famous is Adjarian Khachapuri, a boat-shaped bread filled with melted cheese, topped with a raw egg and a pat of butter. It’s meant to be mixed together and eaten by tearing off the crust and dipping it into the rich, cheesy center.
There’s also Imeretian Khachapuri, a round version with cheese stuffed inside, and Megruli Khachapuri, which has cheese both inside and on top. Whichever version you try, it’s guaranteed to be warm, gooey, and comforting.
2. Khinkali (Georgian Dumplings)
Khinkali are large, juicy dumplings typically filled with spiced meat (usually beef and pork), though vegetarian options like mushroom or potato are also available. These dumplings are boiled and served hot, often dusted with black pepper.
Eating khinkali is a bit of an art. You’re supposed to pick it up by the top knot, take a small bite to slurp the broth inside, and then continue eating. The top knot, or twist, is usually left on the plate. It’s a dish that’s simple in ingredients but bold in flavor and tradition.
3. Lobio (Bean Stew)
Lobio is a traditional Georgian bean stew made with red kidney beans, onions, garlic, herbs, and sometimes walnuts. It’s often served in a clay pot and accompanied by pickled vegetables and cornbread known as mchadi.
Despite its humble ingredients, lobio is rich in taste and deeply satisfying. It’s particularly popular during colder months and is a staple in many rural households.
4. Badrijani Nigvzit (Eggplant with Walnut Paste)
This appetizer is a vegetarian favorite in Georgian cuisine. Slices of eggplant are fried until soft, then rolled around a paste made from ground walnuts, garlic, and herbs. Often, they’re topped with pomegranate seeds for a burst of sweetness and texture.
Badrijani nigvzit is a perfect example of how Georgians use nuts not just for texture, but as a base for deeply flavorful sauces and fillings.
5. Pkhali (Vegetable and Walnut Salad)
Pkhali is a traditional Georgian dish made from minced vegetables—like spinach, beetroot, or cabbage—mixed with ground walnuts, garlic, vinegar, and herbs. It’s shaped into small balls or patties and often garnished with pomegranate seeds.
Pkhali is typically served as part of a “supra” (a traditional Georgian feast) and pairs beautifully with freshly baked bread and wine.
6. Mtsvadi (Georgian BBQ/Grilled Meat)
Mtsvadi is Georgia’s version of shashlik or kebab. Large chunks of marinated meat, often pork or beef, are skewered and grilled over an open flame. It’s a dish commonly prepared during gatherings, picnics, or special occasions.
Served with tkemali (a sour plum sauce) and fresh vegetables, mtsvadi offers a smoky, juicy bite of Georgia’s rustic side.
7. Chakapuli (Herb and Meat Stew)
Chakapuli is a unique Georgian stew typically made with lamb or veal, flavored with tarragon, green onions, white wine, and tkemali (sour plum sauce). It has a bright, slightly sour taste that sets it apart from richer stews found in other cuisines.
This springtime dish is both hearty and refreshing, thanks to the generous use of herbs and seasonal ingredients.
8. Churchkhela (Georgian “Candy”)
Often called the “Georgian Snickers,” churchkhela is a traditional sweet made by dipping strings of nuts (usually walnuts or hazelnuts) into a thickened grape juice mixture called tatara, then letting them dry into a chewy, sausage-shaped snack.
Churchkhela is not overly sweet, making it a perfect energy-boosting treat. You’ll find it hanging in colorful rows at markets and roadside stands across the country.
9. Satsivi (Chicken in Walnut Sauce)
Satsivi is a festive Georgian dish made of boiled chicken covered in a cold, creamy walnut sauce flavored with garlic, spices, and sometimes cinnamon or cloves. It’s often served during holidays, especially New Year celebrations.
Though it may sound simple, the walnut sauce has a complex depth of flavor that makes it truly memorable. Satsivi can also be made with turkey, fish, or vegetables.
10. Tklapi (Fruit Leather)
Tklapi is Georgia’s answer to fruit roll-ups. Made from pureed fruit—most commonly plums or apricots—it is spread thin and dried under the sun. The result is a tangy, chewy sheet of fruit leather.
It can be eaten as a snack or used in cooking, particularly in stews to add a sour note. Tklapi showcases Georgia’s skill in preserving the harvest in creative, flavorful ways.
Final Thoughts
Georgian cuisine is more than just food—it’s a reflection of the country’s rich history, diverse regions, and deep-rooted hospitality. Each dish tells a story, whether it’s of a mountain family cooking for loved ones, a farmer harvesting fresh herbs and walnuts, or a winemaker pairing their vintage with the perfect plate.
During your visit, don’t just taste the food—immerse yourself in the culture that surrounds it. Join a family for a traditional supra, explore the bustling markets of Tbilisi, and don’t hesitate to ask locals about their favorite recipes. In Georgia, food isn’t just nourishment—it’s a way of life.