Georgian cuisine is not just food — it is the cultural code of the country, a centuries-old heritage, where each dish bears the imprint of history, traditions and geography. In this article, we will tell you about the most famous dishes of Georgia, their origin, interesting historical facts and the best places where you can taste real masterpieces of Georgian cuisine.
1. Khinkali — the pride of the mountain regions
History: Khinkali originated in the mountainous regions — Tusheti, Mtiuleti, Khevsureti. It is believed that the dish was created as a convenient food for warriors and shepherds. According to legend, khinkali was inspired by Chinese dumplings, which came to Georgia along the Silk Road, but adapted to local conditions — the meat was added cold to release the juice — the “liquid of life”.
Fact: Real khinkali should be eaten with your hands — you can’t use a fork or knife to avoid spilling the juice. The “tail” (the top part of the dough) is not eaten — it remains on the plate.
Where to try it: In Tbilisi — restaurant “Zakhar Zakharichi”, near the train station. In Kazbegi — family establishments with a mountain view.
Tip: In some villages of Tusheti, khinkali with lamb is still made by hand — this is a rare experience that you should definitely try.
2. Adjarian Khachapuri — the sun of Black Sea bread
History: Originating from Adjara, this khachapuri reflects the culture of the coastal region. Its shape resembles a boat, inside — cheese, eggs and butter — a symbol of hospitality and abundance.
Fact: Traditionally, the filling — cheese, eggs, and butter — is mixed together before serving, and served with slices of dough.
Where to try it: In Batumi — Restaurant “Retro”, multiple award-winning for the best Adjarian khachapuri.
Interesting: You can often find a seafood version on the beach — this is a modern interpretation of the classic recipe.
3. Lobio — a philosopher’s dish
History: “Lobio” means beans in Georgian. This dish is associated with the peasant table. Garlic, coriander, and spices were added to boiled beans. The custom of serving in clay pots is a symbol of monastic simplicity.
Fact: In the past, beans were considered a fasting dish and were prepared in monasteries. Each region has its own version — bitter, slightly sweet, etc.
Where to try it: In Mtskheta — Cafe “Salobie”, which specializes in beans and mchadi.
Tip: The perfect combination — beans with mchadi and pepper. This is a classic of Georgian dinner.
4. Chashuli — hot heart from Tbilisi
History: Spicy meat ragout with beef or veal, tomatoes, onions and spices. It originated in Tbilisi and was served with wine in taverns.
Fact: Chashuli was traditionally prepared by men at the table, especially in winter — when a hot and fragrant dish was needed.
Where to try it: In Tbilisi — Restaurant “Tsiskari”, combining traditions and a view of the Mtkvari River.
Interesting: In old Tbilisi, it was believed that a real host must know how to cook chashuli — it was a matter of honor.
5. Shkmeruli — Chicken That Fascinated the World
History: From the village of Shkmeri in Racha. Oven-roasted chicken with a garlic-milk sauce was originally prepared on a ketsi (clay pan).
Fact: Shkmeruli has a distinctive taste. In 2021, KFC launched its version in Japan!
Where to try it: In Racha — in family wine cellar cafes. In Tbilisi — restaurant “Barbarestani”.
Tip: Don’t forget the khachapuri or mchadi — the shkmeruli sauce is worth dipping into.
6. Chanakhi — Georgian ragout in a pot
History: An eastern Georgian dish, it was placed in separate pots and simmered in the oven for hours. An everyday dish that had many variations.
Fact: Associated with family warmth and grandmother’s cooking. Chanakhi is one of the earliest examples of Caucasian “slow food”.
Where to try it: In Telavi — Cafe «Kapiloni», which combines old recipes and local products.
Interesting: Previously, chanakhi was cooked in a wood-fired oven — and the dish had a special taste.
7. Kubdari — a meat pie with character
History: The pride of Svaneti. Meat, onions and spices wrapped in dough. In the past, they took it with them to the mountains — it was stored for a long time and was nutritious.
Fact: Kubdari spices — this is a unique Svan salt, which contains local herbs, garlic and salt.
Where to try it: In Mestia — Cafe «Laila» or in family hotels.
Tip: Kubdari is best accompanied by hot tea with local herbs or Svan wine.
8. Eggplant with walnuts — an old snack
History: The dish comes from Persian influence. Eggplant with walnuts, garlic and pomegranate seeds were a festive table decoration.
Fact: Walnut filling is often prepared according to family recipes, traditions passed down from generation to generation.
Where to try it: Tbilisi — Restaurant “Pasanauri”.
Interesting: In some recipes, apple cider vinegar or pomegranate juice is added — to give it a zest.
9. Satsivi — a royal dish
History: Previously, it was prepared only in wealthy families. Cold walnut sauce, garlic, spices and boiled turkey. A traditional New Year's dish.
Fact: Satsivi is not served hot! Its taste is revealed precisely in the cold.
Where to try it: Tbilisi — Restaurant “Funikuliori”, at the top of Mtatsminda.
Tip: Try Satsivi with duck or chicken — they do it more often in Imereti and Samegrelo.
10. Churchkhela — Sugar-Free Sweets
History: Georgian “natural candy”. Made from grape juice (tartar), walnuts and flour. Originally created as an energy bar for warriors.
Fact: Churchkhela can be stored for months. Previously, it was prepared in the fall for the winter.
Where to try it: In Tbilisi — at the dessert market — there is a large selection of fresh and dried churchkhela.
Interesting: In Kakheti, churchkhela is prepared with hazelnuts and walnuts — a real find for gourmets.
Frequently Asked Questions
Which Georgian dishes should a tourist try for the first time?
Khinkali, Adjarian khachapuri and beans — this is the basis.
What is the difference between Imereti and Adjarian khachapuri?
Imereti — round and with cheese inside, Adjarian — open, with eggs and butter.
Where to taste real Georgian dishes in Tbilisi?
Restaurants: Barbarestan, Zakhar Zakhari, Tsiskar, Funicular.
Which cuisine should we choose in the mountainous regions of Georgia?
In Svaneti — Kubdari, in Tusheti — Khinkali, in Racha — Shkmeruli.
Why are there so many dishes with walnuts in Georgia?
Walnuts were affordable, rich in fat, and were used instead of meat during fasting.
How much will it cost to eat in a Georgian restaurant in 2025?
On average, a 2–3-course meal will cost you 40–70 GEL. In tourist areas — more.
Are there vegetarian dishes in Georgian cuisine?
Yes! Beans, pkhali, mchadi, eggplant, satsivi with eggplant — are excellent examples.
Georgian cuisine — this is a symphony of flavors, cultures, and histories. Each dish is not just a recipe, but a spiritual part of the people. It is still relevant in 2025 — more and more gastronomic tourists are looking for its richness.
If you are planning to visit Georgia — do not be satisfied with just khachapuri. Taste as much as possible, visit family cafes, ask for recipes. And your trip will become not only a visual, but also a culinary discovery.
Georgian cuisine — this is something that you should try at least once in your life. And then — again, and again.