A Feast of Flavors: Your Ultimate Guide to Georgian Food and Cuisine

A Feast of Flavors: Your Ultimate Guide to Georgian Food and Cuisine was originally published in 2025

I’ll be honest, when I first set foot in Georgia (the country, not the US state!), I had no idea I was about to fall head over heels for its food scene. Georgian food is seriously next-level. We are talking bold flavors, heaps of cheese and bread, and some of the most comforting dishes I have tasted anywhere in the world. If you are planning a trip to Georgia or just curious about what makes Georgian cuisine so unique, buckle up.

Here is my personal guide to the top Georgia dishes you need to try, and a few insider tips from my own culinary adventures.

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What Makes Georgian Food So Special?

Georgian cuisine is this gorgeous mix of East meets West, with influences from the Middle East, Europe, and Central Asia. Thanks to its location at a crossroads along the ancient Silk Road, Georgia’s food has been shaped by a melting pot of cultures. The result? A cuisine that is rich, hearty, and bursting with flavor.

Picture yourself tearing into a freshly baked khachapuri, its golden crust oozing with melted cheese, butter, and egg, or biting into a steaming hot khinkali, juices bursting with every perfect slurp. From slow-cooked meat stews infused with fragrant herbs to the nutty richness of walnut-based sauces, Georgian food is an explosion of flavors that somehow still feels like the ultimate comfort cuisine. And of course, no meal is complete without a glass (or a few) of Georgia’s legendary wine, after all, Georgia is the birthplace of winemaking, with over 8,000 years of history and unique Qvevri-aged vintages you won’t find anywhere else.

Despite its bold flavors, ancient traditions, and world-class wines, Georgian food remains surprisingly underappreciated on the global stage. While Italian pasta, French pastries, and Japanese sushi have taken the world by storm, Georgia’s cheese-laden breads, spice-filled dumplings, rich stews, and aromatic wines are still waiting to be discovered. Whether you’re drawn to cheesy indulgence, hearty feasts, or the fresh, farm-to-table magic of Georgian cooking, this cuisine has something to satisfy every craving.

And lest us not forget the vegetarians. A smattering of Georgian dishes are traditionally meat-free, making dining as a vegetarian in Georgia a (delicious) breeze. Many dishes feature an array of veggies, legumes, and nuts.

So, let’s dive into the irresistible world of Georgian food and wine, dish by dish, and uncover why this incredible culinary tradition deserves way more recognition.

Appetizers: A Flavor-Packed Introduction to Georgian Cuisine

Badrijani Nigvzit

Badrijani Nigvzit is Georgia’s way of proving that eggplant can be downright addictive. This beloved Georgian appetizer features thinly sliced, pan-fried (or sometimes grilled) eggplant wrapped around a creamy walnut-garlic paste that is bursting with flavor. Finally, the badrijani nigvzit is topped with a sprinkle of pomegranate seeds for a pop of tart sweetness and color.

Served cold, this dish lets the walnut filling shine. A rich blend of ground walnuts, garlic, coriander, utskho suneli (blue fenugreek), a splash of vinegar, and just a touch of chili. It’s the kind of Georgian food that keeps you going back for seconds (and thirds), and it perfectly captures the bold, earthy spirit of Georgia’s culinary traditions.

Sulguni

Sulguni is the undisputed cheese champion of Georgian cuisine. This semi-firm, slightly salty cheese from Samegrelo has a texture that is wonderfully stretchy and elastic, like mozzarella with a tangy twist. You can find it fresh, smoked, or aged, each offering a unique taste experience. The fresh version is creamy and mild, while the smoked Sulguni delivers deep, savory notes.

One of the things I love most about Sulguni is its versatility. It’s the star of khachapuri (that famous Georgian cheese bread), and it’s amazing grilled, fried, or just eaten plain. Sulguni is truly the backbone of many Georgia dishes, bringing gooey, cheesy joy to every bite.

Elarji

Stealing the show yet again, Elarji is a comfort food originally from the Samegrelo region. A beloved Georgian dish, it combines cornmeal and Sulguni cheese to create a thick, gooey masterpiece. The cornmeal is slowly cooked until creamy, then loaded with chunks of melty Sulguni, resulting in a dish that’s similar to polenta but so much richer and more indulgent.

Served as a side or on its own, Elarji is hearty, satisfying, and a shining example of how Georgian cuisine transforms simple ingredients into something unforgettable. If you love cheese (and who doesn’t?), this Georgia food favorite is not to be missed.

Ispankis Pkhali

If you love your greens with a side of wow, Ispanakhis Pkhali is a must-try. This bright and beautiful dish takes spinach and transforms it into a smooth, flavor-packed pâté by blending it with walnuts, garlic, onions, and herbs like dill and cilantro. A touch of vinegar or lemon gives it that perfect tangy finish, while a sprinkle of blue fenugreek or Svanetian salt deepens the flavor.

Ispanakhis Pkhali is usually shaped into little mounds or balls and often garnished with pomegranate seeds for extra flair. Served cold, it makes an eye-catching appetizer and is a staple on any Georgian feast table. It is one of those Georgia dishes that surprises you with its simplicity and keeps you hooked with every bite.

Ghebzalia

Hailing from the Samegrelo region, Ghebzalia is pure comfort food. Think soft, fresh cheese (like nadughi or a mild Imeretian variety) gently wrapped in delicate dough and served swimming in warm, buttery milk or cream. This dish is all about rich, creamy indulgence, with an optional sprinkle of mint or a dash of salt for contrast.

Best eaten fresh and hot, Ghebzalia melts in your mouth and is a perfect showcase of the dairy-rich side of Georgian cuisine. Whether you spoon it up solo or pair it with crusty bread, it’s one of those Georgia food experiences that feels like a hug in a bowl.

Beet Pkhali

Beet Pkhali is as gorgeous as it is delicious, bringing a vibrant splash of magenta to your plate. This Georgian dish takes cooked beets and blends them with walnuts, garlic, and herbs, creating a rich, earthy pâté with just the right balance of sweet, tangy, and savory. A dash of vinegar or lemon brightens it up, and blue fenugreek or Svanetian salt adds a touch of Georgian magic.

Typically molded into small balls or mounds and decorated with walnuts or pomegranate seeds, Beet Pkhali is a showstopper at any table. It’s the kind of Georgian food that not only tastes amazing but also makes for a photo-ready appetizer.

Chvishtari

Chvishtari is my idea of Georgian comfort food at its best. Think of it as the love child of cornbread and cheese toast. Originating from Samegrelo, this dish takes cornmeal dough, stuffs it with aged sulguni cheese, and then either bakes or fries it to golden perfection.

The result? A crispy exterior that gives way to a gooey, cheesy center- basically, pure joy.

Chvishtari is usually enjoyed as a snack, side dish, or even a light meal, and it pairs beautifully with just about anything, from grilled meats to a simple salad.

Dolma

While Dolma may not have originated in Georgia, it’s firmly embedded in Georgian cuisine and loved across the country. These delicate parcels of grape leaves are stuffed with a savory mix of ground meat (usually beef or lamb), rice, onions, and herbs like dill and parsley. A pinch of spices and sometimes a splash of tomato paste or lemon juice give the filling a tangy, aromatic lift.

Dolma is gently simmered until tender and often served with a creamy yogurt sauce. Whether you’re enjoying it warm at a family dinner or as part of a festive feast, Dolma adds a delicious, comforting touch to any Georgian spread.

Matsoni

Matsoni is Georgia’s silky-smooth answer to yogurt. Similar to the Uzbek yogurt dish of suzme, matsoni is made from cow, sheep, or buffalo milk; it has a gentle tartness and a thick, creamy texture that feels like a little taste of tradition. It’s a staple in Georgian households, enjoyed plain, with honey, or as a cooling side to balance the rich, spicy flavors of Georgian meat dishes.

Besides being delicious, Matsoni is packed with probiotics, making it as nourishing as it is tasty. Whether you are digging into a hot bowl of stew or just need a refreshing snack, Matsoni is a simple yet essential part of Georgian cuisine.

Tashmijab

This dish comes from the mountainous Svaneti region and is basically the Georgian take on cheesy mashed potatoes, but trust me when I say, it’s on another level. Boiled potatoes are mixed with heaps of sulguni cheese until the mixture turns gloriously gooey and stretchy, almost like fondue meets mash.

Breads: The Heartbeat of Georgian Food

Khachapuri

Khachapuri is the crown jewel of Georgian cuisine, a category of glorious, cheese-stuffed bread that is pure comfort in every bite. Imagine warm, fluffy dough bursting with gooey, melty cheese. This is not just food, it is a full-on experience. Khachapuri is a national treasure in Georgia and a rite of passage for anyone diving into the local food scene.

You will find different styles across the country, each with its own twist. The one most travelers fall in love with is the famous Adjarian Khachapuri, while locals are fiercely loyal to the Imeretian version.

The best way to eat an Adjarian khachapuri? Tear off the crusty edges, dunk them into the molten cheese and egg mixture, and let your taste buds melt in bliss.

Here is a quick tour of the khachapuri family:

• Adjarian Khachapuri: The iconic boat-shaped version, loaded with Sulguni and Imeretian cheese, baked to golden perfection, then topped with a cracked egg and a slab of butter. Stir everything together with a torn piece of crust, and you have a decadent, gooey masterpiece. This is hands down the most popular khachapuri among tourists.
• Imeretian Khachapuri: A round, pizza-like bread stuffed with cheesy filling. It is the go-to choice for locals and the most common style you will spot at bakeries across Georgia.
• Megruli Khachapuri: Think of it as Imeretian khachapuri’s over-the-top cousin, with an extra layer of cheese baked right on top for double the deliciousness.
• Chakhragina (Mkhlovana) Khachapuri: An Ossetian rendition of khachapuri that incorporates beetroot leaves into the cheesy mix. Sometimes, chakhragina will feature spinach leaves in lieu of beetroot leaves.
• Khabidzgina (Ossetian Khachapuri): This version ups the comfort factor with a hearty mix of mashed potatoes and cheese inside a fluffy, kefir-infused dough.
• Achma: A layered beauty from Adjara and Abkhazia that feels like a cross between lasagna and khachapuri. Thin sheets of dough are stacked with melted Sulguni cheese and butter, baked until crispy on top and wonderfully gooey inside.
• Kubdari: Hailing from the northwestern highlands of Svaneti, this is khachapuri’s meaty cousin. The filling is a savory mix of diced beef or pork seasoned with garlic, coriander, cumin, blue fenugreek, and Svanetian salt. The result is juicy, flavorful, and deeply satisfying.
• Penovani: For those who love flaky pastry, Penovani is a dream. Think crisp, buttery layers wrapped around tangy Sulguni cheese, like the love child of khachapuri and a cheese-filled croissant.

Lobiani

Lobiani is another staple Georgian food, a comforting bread stuffed with seasoned kidney beans. The dough is soft and slightly chewy, while the filling is a flavorful mix of mashed beans, onions, garlic, herbs like cilantro and dill, and a dash of black pepper for warmth.

Lobiani is baked until golden, turning into a savory, aromatic bread that is perfect as a snack or side dish. It pairs beautifully with meats, stews, or just a cup of tea, showcasing the simple, hearty soul of Georgian cuisine.

Mchadi

Mchadi is Georgia’s answer to cornbread, and while it is simple, it is an essential part of the Georgian table. Often served with hearty dishes like lobio (bean stew), Mchadi is usually used to scoop up dips and stews or as a lid atop a bubbling clay pot of beans. Its dense texture makes it the perfect partner for Georgia’s bold flavors.

Puri

Puri is the bread of Georgia, and you will find it gracing just about every table. This round, crusty loaf is baked in a toné, a traditional underground clay oven that gives it a perfect golden crust with a soft, fluffy interior.

Puri dough is made from basic ingredients, flour, water, salt, and yeast, but the magic is in the baking method. Puri is torn and shared, dipped into stews, or slathered with local honey and cheese. It is one of the simplest Georgia dishes, yet one that feels essential to every meal.

Shoti

Shoti is a distinctive type of Georgian bread, known for its elongated, canoe-like shape and crispy crust. Like puri, it is baked in a toné, which gives it a wonderfully crunchy exterior and a soft, airy interior. Shoti is typically served alongside meat dishes, cheese platters, or rich stews. Its rustic texture and warm, pillowy crumb make it irresistible fresh out of the oven. Whether you are tearing into it at a feast or using it to mop up a spicy stew, Shoti is a true classic in Georgian cuisine.

Main Dishes: A Deep Delectable Dive into Georgian Cuisine

Khinkali: Georgia’s Iconic Dumpling

No deep dive into Georgian food is complete without talking about khinkali, the undisputed queen of Georgian cuisine. These oversized, juicy dumplings are unadulterated comfort food, and biting into one feels like a rite of passage for anyone exploring Georgia’s culinary scene.

Imagine thick, hand-rolled dough wrapped around a spiced, fragrant filling that bursts with hot, savory broth the moment you take that first bite. It’s as dreamy as it sounds… and messy too, but in the best possible way.

Khinkali are everywhere in Georgia, from rustic mountain taverns to bustling city eateries. Traditionally, they’re stuffed with a hearty mix of minced beef and pork (sometimes lamb sneaks in), blended with onions, garlic, fresh herbs like cilantro, and just the right touch of black pepper.

But the magic is all in the juice: when the khinkali boil, the meat releases a rich broth that pools inside the dumpling, creating a mouthful of flavor you won’t forget.

Pro tip: to eat khinkali like a local, grab that little doughy top knot, take a careful bite out of the bottom edge to slurp out the broth, and then finish the rest. And don’t eat the top knot; Georgians tend to leave the stack of them on the plate to know how many they’ve eaten.

And vegetarians, don’t feel left out! Georgian cuisine offers delicious twists on khinkali, you will find them filled with mushrooms, potatoes, or the country’s beloved sulguni cheese.

Here’s a quick guide to some of the most popular khinkali varieties you’ll encounter while feasting your way through Georgia’s dumpling paradise:

• Mtiuluri Khinkali: A traditional meaty khinkali from the mountains featuring a simple mixture of beef, pork, and cumin.
• Kalakuri Khinkali: A lighter, city-style version of the traditional Georgian dumpling, typically loaded with a savory mix of beef or pork, coriander, and garlic, and often served with a dash of black pepper and vinegar for extra flavor.
• Khevsuruli Khinkali: The original khinkali recipe from the Khevsureti region. This staple features a filling of minced lamb, beef, or pork, seasoned with onions, chili pepper, salt, and cumin.
• Tushuri Khinkali: Hailing from Tusheti’s rugged mountains, this version of khinkali usually features lamb or a lamb-beef blend seasoned with Tushetian spices.
• Telavuri Khinkali: A Kakheti-region favorite, hailing from the city of Telavi. Telavuri Khinkali are similarly spiced to Mtiuluri Khinkali, and many times starring pork.
• Sulguni Khinkali: A veggie-friendly variety stuffed with Georgia’s famous salty, smoky sulguni cheese.
• Potato Khinkali: Another meat-free option, filled with spiced mashed potatoes for ultimate comfort.
• Mushroom Khinkali: Earthy and flavorful, often made with oyster mushrooms so meaty you’ll have to double-check they’re vegetarian.

Kharcho

Kharcho is what I reach for when I need something hearty and soul-warming. This iconic Georgian soup is a spicy, savory beef stew that combines tender chunks of beef with rice, garlic, walnuts, and a fragrant tomato broth seasoned with khmeli suneli (a fragrant Georgian spice blend). Sometimes a splash of vinegar is added for tang, rounding out the rich, nutty flavors. Whether enjoyed on a snowy mountain day or a cool evening in Tbilisi, Kharcho embodies everything wonderful about Georgian food- bold, filling, and endlessly satisfying.

Chirbuli

Chirbuli is the Georgian answer to shakshuka, and trust me, it’s a breakfast game-changer. Hailing from the lush Adjara region, this dish features eggs poached in a rich, spiced tomato sauce layered with sautéed onions, garlic, peppers, and heaps of fresh herbs like cilantro and parsley. The aroma alone is enough to pull you out of bed. And vegetarians can rejoice as chirbuli is veggie.

Served with freshly baked bread, Chirbuli is hearty yet light, perfect for soaking up every last drop of that tangy, herbaceous sauce. Whether you’re starting your day or enjoying a lazy lunch, this rustic Georgian dish never disappoints (ironically, the day I wrote this, I actually had chirbuli for dinner).

Chakapuli

Chakapuli is Georgian food that sings of springtime. This bright, herby stew combines tender cuts of lamb or beef with tart plums, fresh herbs, and a good splash of white wine. Garlic, onions, cilantro, dill, and tarragon all join the party, infusing the broth with layer upon layer of green, fragrant goodness.

Served hot with crusty bread or soft potatoes on the side, Chakapuli is light but satisfying.

Shkmeruli

If you love garlic like I do, Shkmeruli is your dream dish. This Georgian classic from the Racha region takes tender chicken, browns it to perfection, and then simmers it in a decadent, garlic-infused cream sauce that’s unapologetically rich. The sauce, often made with milk or cream, is thick and absolutely packed with flavor, begging for crusty bread on the side.

Shkmeruli is an absolute must-try for anyone craving the comforting side of Georgian cuisine.

Abkhazian Shkmeruli

Abkhazian Shkmeruli is likely my favorite Georgian dish. What sets Abkhazian Shkmeruli apart is the fiery kick of adjika stirred into the creamy garlic sauce. Imagine tender pieces of chicken bathing in a velvety, garlicky, milk-based sauce that’s got just the right amount of heat to make your taste buds wake up. It’s rich and it’s got a spicy edge that makes it unforgettable. This is one of those Georgia dishes that I could eat on repeat, especially on a cold rainy autumn evening.

Chakhokhbili

Chakhokhbili is one of those Georgian dishes that instantly wraps you up in a cozy, fragrant hug. Picture a bubbling pot of tender chicken, steeped in a rich sauce of tomatoes, onions, and garlic, with heaps of fresh herbs tossed in for good measure.

The magic of Chakhokhbili lies in its simple yet bold ingredients. Bone-in chicken pieces simmer slowly in a broth enriched with juicy tomatoes, sometimes a splash of white wine or a cheeky dash of Georgian chacha, to deepen the flavor. What truly sets it apart, though, is the avalanche of fresh herbs—cilantro, basil, and thyme mingle with saffron or dried marigold, creating that signature citrusy, almost floral aroma that’s so characteristic of Georgian cuisine. A touch of vinegar and warming spices like coriander and paprika round it out with the perfect balance of tang and spice.

Lobio

If there’s one dish that feels like the soul of Georgian cuisine, it’s lobio. The name might just mean “beans,” but this hearty stew is anything but basic. Slow-cooked kidney beans mingle with fragrant coriander, blue fenugreek, garlic, and onions, all tied together with a splash of vinegar or sometimes a spicy kick of adjika. The result is a dish that’s smoky, tangy, and utterly satisfying.

Lobio is typically served in a clay pot, often accompanied by mchadi (Georgian cornbread) and tangy pickles. It can be thick and stew-like or mashed into a hearty dip, depending on where you are in Georgia.

My personal favorite? The Imeretian version, with a generous helping of grated Imeretian cheese on top. Whether you find it in a cozy tavern in Tbilisi or a roadside café in the mountains, lobio is Georgian food at its most heartwarming.

Satsivi

Satsivi might just be one of the most iconic dishes in Georgian cuisine, and it’s easy to see why. This creamy, nutty chicken (or sometimes turkey) dish is a staple at holiday feasts and family gatherings across Georgia. The meat is first boiled until tender, then bathed in a luscious walnut sauce that’s spiced with garlic, onions, a splash of vinegar, and herbs like cilantro and blue fenugreek.

The sauce is what makes Satsivi unforgettable—thick, velvety, and packed with rich, earthy flavors balanced by a slight tanginess. Traditionally served cold, Satsivi is usually accompanied by plenty of puri or other fresh bread to scoop up every last bit of that dreamy sauce. It’s one of those Georgian dishes that really captures the heart of Georgian food culture: bold, festive, and made for sharing.

Tabaka

If you think you’ve had good fried chicken, wait until you meet Tabaka. This Georgian food staple keeps it wonderfully simple: a whole young chicken, butterflied and fried under a heavy press until its skin turns gorgeously crisp and golden, while the meat stays juicy and bursting with flavor. It’s fried in a well-loved cast iron skillet, and you can practically hear the sizzle as the skin crisps up.

Mtsvadi

No exploration of Georgian cuisine would be complete without Mtsvadi, Georgia’s beloved barbecue. Picture juicy chunks of pork, beef, or lamb marinated in garlic, onions, herbs, and a hint of vinegar, skewered, and grilled over open flames until smoky and charred. It’s as simple as it sounds, but utterly irresistible. Mtsvadi is a staple at feasts and gatherings, usually served with fresh veggies, bread, and a generous helping of tangy tkemali sauce (Georgian plum sauce). This is Georgian food at its most primal and celebratory.

Chashushuli /Ostri

For those who love a bit of heat, Chashushuli (sometimes called Ostri) is a must. This fiery stew is all about slow-cooked beef (or veal) simmered in a bold tomato sauce spiked with hot peppers, garlic, and a medley of Georgian spices like blue fenugreek, marigold, and coriander.

The beef becomes meltingly tender, soaking up every bit of the spicy, smoky sauce. Served in a traditional clay pot with Shoti bread on the side, Chashushuli is one of those Georgia dishes that grabs your attention and doesn’t let go. Fair warning—it’s addictively good.

Qababi

If you love a good barbecue, Qababi is the Georgian cuisine equivalent of grilled perfection. This dish features juicy skewers of marinated meat—usually beef, lamb, or pork—that are seasoned with garlic, onions, and fresh herbs like parsley and cilantro. The meat gets a simple but effective hit of spices, with black pepper and a pinch of saffron bringing just the right depth of flavor.

Threaded onto skewers and grilled over an open flame, Qababi emerges smoky, tender, and irresistibly charred on the edges. It’s typically served with crisp veggies, fresh bread, and sometimes a sharp, tangy sauce to keep things interesting. Qababi is a staple at outdoor feasts and family get-togethers, and it’s hands down one of my favorite Georgian dishes for its pure, no-frills deliciousness.

Ajapsandali

Imagine the best ratatouille you’ve ever had, then make it Georgian. That’s Ajapsandali. Said to be Stalin’s comfort food of choice, this vibrant veggie stew blends eggplant, tomatoes, bell peppers, onions, and garlic, slow-simmered with herbs like basil, cilantro, and blue fenugreek. The vegetables turn silky and soak up all those earthy, fragrant spices, making every bite a rich, satisfying experience.

Ajapsandali is a star in Georgian cuisine, served either as a vegetarian main or alongside grilled meats, always with fresh bread ready to mop up the juices.

Another win for vegetarians too- ajapsandali is a meat-free Georgian dish.

Kuchmachi

Kuchmachi is a traditional Georgian dish featuring a full-on celebration of offal, featuring a hearty mix of pork or chicken liver, hearts, and gizzards. Everything is sautéed up with onions, garlic, and a generous heap of fresh herbs like cilantro, then splashed with a bit of red wine or vinegar to dial up the depth of flavor. It’s then seasoned with black pepper, coriander, and a hint of saffron, adding layers of warmth and aroma.

Sauces: The Soul of Georgian Cuisine

Adjika

This fiery and peppery Georgian-Abkhazian chili paste that is packed with garlic, salt, and aromatic herbs. It’s traditionally made with red or green chili peppers blended with loads of garlic, salt, and a fragrant mix of coriander, blue fenugreek, and marigold petals. The result? A deeply savory, slightly smoky paste. Unlike typical hot sauces, Adjika isn’t just about heat- it carries a rich, savory depth that enhances grilled meats, cheeses, bread, and stews.

There’s also a dry version of Adjika that locals sprinkle over everything from potatoes to khachapuri, adding an extra layer of zing to their meals (I usually buy a few kilos to bring home with me, I have witnesses to this). If you’re a spice lover exploring Georgian food, Adjika is an absolute must.

Bazhe

Bazhe is the kind of sauce that makes you want to dip everything. This creamy walnut sauce is a classic in Georgian cuisine, known for its velvety texture and nutty depth. The base is simple, featuring ground walnuts blended with garlic, vinegar, blue fenugreek, and coriander. Some versions also sneak in a bit of saffron for a subtle earthiness, and the consistency can be thick like a dip or thinned out to drizzle, depending on how you’re serving it.

Bazhe is typically paired with poultry, fish, or grilled veggies (I was met with a puzzled look from a waitress when asking for a side of it with some beefy khinkali, in which I was told bazhe didn’t pair well with red meat). The delicious walnut sauce transforms even the simplest Georgia dishes into something special. It’s rich, tangy, and incredibly satisfying

Tkemali

Ah, Tkemali. This sour plum sauce is the heart and soul of so many Georgian meals, and honestly, I became addicted at first bite.

Made from wild sour plums (usually green or red, depending on the season), Tkemali has that puckery tartness that makes your taste buds sit up and pay attention. The plums are simmered down with garlic, cilantro, dill, coriander, and just a bit of chili for a gentle kick. Sometimes a touch of sugar or vinegar is added to balance the tang.

What you get is a thick, vibrant sauce that’s packed with fresh, herbal brightness. In Georgia, you’ll see Tkemali served alongside everything from grilled meats, roasted potatoes, dumplings, to even just a hunk of fresh bread. It’s so beloved that many Georgian families make big batches at home, canning it to enjoy all year round.

For me, it’s one of those sauces that brings a dish to life, its sharp tang perfectly cutting through the richness of Georgia food favorites like khachapuri or grilled qababi.

Desserts: Get a A Taste of Georgian Cuisine’s Sweet Side

Churchkhela

Churchkhela, the iconic Georgian treat often referred to as “Georgian Snickers,” can be seen dangling in doorways of shopfronts all around Georgia (truth be told, I thought they were sausages the first time I saw them hanging in the distance).

This beloved Georgian dessert is made from grape juice, nuts, and flour, and it’s as much a part of the country’s culinary identity as khachapuri. To make Churchkhela, walnuts (or sometimes hazelnuts) are threaded onto a string and repeatedly dipped into a thickened mixture of grape must (a mixture of juice and flour) until a glossy, sticky coating builds up around the nuts.

Afterward, they’re hung to dry in the sun, transforming into long, chewy ropes of fruity, nutty goodness.

Churchkhela is chewy, sweet, and packed with natural flavor, offering a delightful blend of tart grape and crunchy walnuts. It’s the ultimate on-the-go snack, especially popular during festivals, on hikes in the mountains, and road trips across Georgia.

Tklapi

Next up is Tklapi, which quickly became one of my go-to snacks while exploring Georgia. Essentially, a fruit leather, made from pureed fruit (usually plums or apricots), spread thin, and left to dry naturally, either in the sun or in a cool breeze. The result is a chewy, slightly sticky sheet of intense fruit flavor.

Sokhumi ice cream

For something a little more modern but just as beloved, you have to try Sokhumi ice cream. This creamy, velvety dessert is inspired by the Black Sea coastal town of Sokhumi, located in the now separatist region of Abkhazia, and it is pure indulgence.

Made with rich milk, fresh cream, and plenty of egg yolks, Sokhumi ice cream has a custard-like texture that’s luxuriously smooth and dense. Its classic vanilla flavor is simple yet satisfying, and it’s often jazzed up with nuts, chocolate, or seasonal fruits.

On hot summer days by the Black Sea, you’ll see people cooling off with cones of Sokhumi ice cream, it tastes like pure seaside nostalgia.

Gozinaki

If you’re lucky enough to be in Georgia around New Year’s, you’ll no doubt encounter Gozinaki, a traditional Georgian dessert that’s as simple as it is addictive. This sweet, crunchy confection is made from just two main ingredients: walnuts and honey. But wow, do those two shine when they come together.

The walnuts are roasted to bring out their deep, nutty richness, then mixed with bubbling honey and pressed into flat slabs. Once cooled, the mixture sets into a golden, brittle-like bar that’s both crunchy and satisfyingly chewy. Sometimes a sprinkle of sesame seeds or a hint of vanilla is added for extra flair.

The Perfect Pairings for Georgian Cuisine: Wines, Chacha & Other Drinks

Georgian Wine

No dive into Georgian cuisine would be complete without mentioning the country’s legendary wines. Georgia is widely considered the birthplace of wine, with a winemaking tradition that stretches back over 8,000 years.

What sets Georgian wines apart is their unique production method using qvevri, a large clay vessel buried underground that ferments and ages the wine, giving it an earthy, robust character.

Georgia’s diverse regions produce a wide range of wines, from crisp, dry whites like Rkatsiteli, bold reds like Saperavi, to semi-sweet beauties such as Kvanchkara and Khinzmeruli. There is also the famous amber wine, a natural orange-hued wine that has gained international acclaim for its complex, slightly tannic profile.

Wine is more than just a drink here; it is a vital part of Georgian food culture, deeply woven into feasts, celebrations, and daily life.

Pairing beautifully with rich Georgian dishes such as khinkali, mtsvadi, and khachapuri, Georgian wines elevate every meal into a true celebration of the country’s culinary heritage.

There are too many amazing Georgian wines to include in this Georgian food-focused post, so I’ve made a separate post dedicated entirely to Georgian wines.

Chacha

Chacha, Georgia’s iconic grape-based spirit that packs a serious punch. Often dubbed “Georgian vodka,” Chacha is actually closer in style to grappa or Turkish raki.

It is distilled from the skins, stems, and seeds left over from winemaking, with alcohol content typically hovering between 40% and 60%. Homemade batches, though, can be far stronger and are not for the faint-hearted.

This fiery drink is smooth but delivers a bold kick, with flavors ranging from clean and sharp to fruity and aromatic, depending on the grape variety.

Lagidze Lemonade

A true Georgian institution, Lagidze lemonade dates back to the 19th century, when pharmacist Mitrofan Lagidze first crafted these artisanal sodas.

Made from real fruit, herbs, and spice syrups blended with sparkling mineral water, Lagidze lemonade is worlds apart from your average store-bought soft drink.

Popular flavors include tarragon, pear, cream soda, and grape, each delivering a natural, lightly sweetened fizz that’s as refreshing as it is nostalgic.

Mineral water

Georgia’s mineral waters are famous throughout the region, prized for their purity and natural carbonation.

The standout is Borjomi, a naturally fizzy mineral water with a bold, salty, mineral-rich taste that’s often touted for its health benefits.

Another favorite is Nabeglavi, which offers a slightly gentler mineral flavor, making it a go-to for many locals. Other springs like Sairme and Lugela are also beloved, each with its own distinctive taste and reputed therapeutic properties.

Whether you are nursing a Chacha hangover or simply pairing it with a rich Georgian meal, mineral water is an essential part of Georgian cuisine, valued for its crisp, refreshing qualities and deep connection to the mountains.

Why Georgian Cuisine Should Be Your Next Culinary Adventure

Georgian cuisine is so much more than just food; it’s a reflection of the country’s deep-rooted traditions, mountainous landscapes, and welcoming culture.

From the rich, earthy flavors of hearty stews and cheesy breads to the tangy, herb-laden sauces and world-class wines, every bite tells a story of Georgia’s history.

Whether you are diving into a platter of khinkali in a busy Tbilisi tavern or sipping homemade Chacha in the cool air of a mountain village, Georgian food invites you to slow down, savor the moment, and connect with a culture that truly knows how to celebrate life.

If you’re dreaming of your next culinary adventure, let Georgia’s table be your destination. You will leave already planning your return for another taste of this underrated cuisine.

Have any questions about Georgian Cuisine?

If you’re ready to dive deeper into the flavors of Georgia or have any burning questions about Georgian food or wine, feel free to drop a comment below or reach out! Whether you’re planning your own culinary adventure or just curious about what to try next, I’d love to hear from you. Georgia’s food scene is rich, diverse, and full of surprises, so don’t hesitate to share your thoughts, experiences, or questions.

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