Food in Georgia

Georgia, a country at the crossroads of Europe and Asia, beckons travelers with its majestic mountains, vibrant culture, and, notably, its exceptional culinary tradition. Georgian cuisine is a remarkable blend of flavors, drawing inspiration from Mediterranean, Middle Eastern, and Eastern European influences, yet it remains distinctly its own. As a visitor to Georgia, your palate will embark on a journey through the rich tapestry of dishes that are steeped in history and tradition. Discover the must-try Georgian specialties that promise to elevate your travel experience as you delve into the heart of this enigmatic country's gastronomic heritage.

Georgian Dishes

Khachapuri

Khachapuri is perhaps the most famous Georgian dish, a warm and indulgent cheese-filled bread that varies in shape and style by region. The most iconic version is Adjarian khachapuri, shaped like a boat and topped with a raw egg and a generous pat of butter before serving. It's a rich, comforting dish that perfectly represents Georgian hospitality.

Khinkali

Khinkali are Georgian dumplings, originating from the mountainous regions. These juicy parcels are typically stuffed with spiced meat (usually beef and pork), herbs, onions, and broth. They are expertly twisted at the top to seal in the flavors and are eaten by hand, with a technique to avoid spilling the savory broth inside.

Shkmeruli

Shkmeruli is a rustic Georgian chicken dish named after the village of Shkmeri. It consists of chicken cooked in a creamy garlic sauce, often served sizzling in a clay pan. The sauce, rich with milk or cream, garlic, and spices, transforms a simple roasted chicken into a fragrant and decadent meal.

Lobio

Lobio is a traditional bean stew that is often prepared with red or white beans and served in a clay pot. It's seasoned with coriander, walnuts, garlic, and sometimes mint. There are many variations of lobio, some including meat, but it's commonly enjoyed with mchadi (cornbread) and pickled vegetables.

Chakapuli

Chakapuli is a seasonal stew that features lamb (or sometimes beef), tart green plums or tkemali (sour plum sauce), fresh herbs like tarragon and cilantro, white wine, and sometimes onions. It's a spring dish that combines the richness of meat with the fresh acidity of early fruits, creating a balanced and aromatic meal.

Badrijani Nigvzit

Badrijani Nigvzit are fried eggplant slices rolled with a spiced walnut paste and often garnished with pomegranate seeds. This appetizer is a beautiful display of the Georgian love for the combination of vegetables and nuts, offering a delightful blend of textures and flavors.

Pkhali

Pkhali is a spread or pâté made from finely chopped and cooked vegetables, combined with ground walnuts, vinegar, onions, garlic, and a variety of herbs. Spinach, beetroot, and cabbage are common bases for pkhali, which is often molded into small, colorful balls and served as a cold appetizer.

Kharcho

Kharcho is a hearty soup traditionally made with beef, rice, cherry plum puree, and chopped walnuts. It's seasoned with garlic, coriander, and other spices, offering depth and warmth. Kharcho is a staple in Georgian cuisine and is enjoyed for its comforting and robust flavors.

Satsivi

Satsivi is a cold poultry dish, usually made with turkey or chicken, in a thick sauce containing ground walnuts, garlic, and spices like coriander and saffron. It's traditionally served during winter holidays, especially around the New Year and Christmas period.

Georgian Desserts

Churchkhela

Churchkhela is a traditional Georgian confection made from nut kernels threaded onto a string, dipped in thickened grape juice, and dried into a chewy, candle-like shape. Walnuts, almonds, or hazelnuts are commonly used, and the result is a nutritious and sweet snack that is often referred to as "Georgian Snickers".

Pelamushi

Pelamushi is a Georgian dessert made from condensed grape juice, sugar, and flour. The mixture is cooked until thickened and can be served in various forms, either as a solidified pudding or in a more gelatinous, jelly-like consistency. It's a simple yet beloved sweet treat in Georgian cuisine.

Gozinaki

Gozinaki is a traditional Georgian confection typically made for New Year's Eve and other festive celebrations. It's prepared with caramelized nuts, usually walnuts, honey, and sometimes with the addition of spices. The mixture is then cooled and cut into diamond shapes, offering a delightful crunch and sweetness.

Nazuki

Nazuki is a sweet bread that's often sold by street vendors, especially in autumn and winter. It's a spiced bread, rich with cinnamon, cloves, and sometimes raisins or dried fruit. The aromatic and warming qualities of nazuki make it a perfect snack on a chilly day.

Tklapi

Tklapi is a traditional Georgian fruit leather. It's made by pureeing fruits—commonly sour plums, apricots, or apples—and spreading the mixture thinly over a surface to dry in the sun. The resulting sheets of dried fruit are tangy and sweet, often used in both sweet and savory dishes, or simply enjoyed as a snack.