Key Highlights
Here’s a sneak peek into the incredible world of Georgian cuisine. This guide will walk you through the most unforgettable flavors you’ll encounter.
- Discover why traditional Georgian food is considered some of the best in the world, blending influences from the Mediterranean and the Middle East.
- Learn about must-try dishes like Khachapuri (cheese bread) and Khinkali (soup dumplings), staples of a rich food culture.
- Explore the central role of ingredients like walnuts, pomegranate, and fresh herbs that define Georgian cooking.
- Put the very best khinkali on your culinary bucket list, and learn the proper way to eat it without making a mess.
- Understand how food is deeply woven into Georgian culture and hospitality, making every meal a celebration.
Must-Try Georgian Foods in the Caucasus
Are you ready to explore a cuisine that feels like a warm hug? Georgian food is hearty, flavorful, and deeply satisfying. Each Georgian dish is a testament to the country’s rich history and vibrant culture, often served alongside amazing Georgian wine. For first-time travelers, knowing where to start can be exciting.
Many traditional Georgian dishes are famous for good reason, from the iconic national dish of Georgia to regional specialties that vary across the country. Below, we’ll explore the plates you absolutely can’t miss. These are the dishes that create lasting memories and will have you planning your next trip back.
1. Khachapuri – Iconic Georgian Cheese Bread
If there’s one dish synonymous with Georgia, it’s Khachapuri. This gooey, cheese-filled Georgian bread is a national treasure and pure comfort food. While it might look a bit like a pizza, its taste is uniquely Georgian, rich with cheese and soft, warm dough often baked in a traditional clay oven.
There are several regional varieties of this beloved bread, each with its own character. You’ll want to try them all, but here are a few of the most popular types:
- Imeruli Khachapuri: A simple, circular bread stuffed with delicious cottage-style cheese.
- Megruli Khachapuri: Similar to Imeruli but with an extra layer of cheese baked on top.
- Adjarian Khachapuri: This is the famous boat-shaped bread filled with melted cheese, a pat of butter, and a raw egg yolk dropped in the center right before serving.
To eat Adjarian Khachapuri, you swirl the egg yolk and butter into the hot cheese with a fork. Then, you tear off pieces of the crust and dunk them into the molten, cheesy center. It’s an interactive and incredibly delicious experience!
2. Khinkali – Soup-Filled Dumplings
Another iconic Georgian dish you must try is Khinkali. These are artfully twisted knobs of dough that resemble oversized dumplings. While they might remind you of Chinese soup dumplings, their flavor is distinct, thanks to a unique blend of Georgian spices. The most common fillings are spiced meat mixtures, but vegetarian versions are also popular.
The magic of Khinkali is the savory broth trapped inside with the filling. Eating them correctly is an art form! You hold the dumpling by its topknot, turn it upside down, and take a small bite from the side. Before you do anything else, slurp out the delicious, hot soup. This prevents you from getting covered in meaty juices. The topknot, or “crown,” is usually discarded. This is one of the best things to eat in Georgia.
- Meat Filling: Traditionally made with a mix of beef and pork, or sometimes lamb, seasoned with herbs.
- Vegetarian Filling: You can also find delicious Khinkali stuffed with mushrooms, potatoes, or cheese.
3. Mtsvadi – Georgian Grilled Meat Skewers
Mtsvadi is the Georgian take on barbecue, and it’s a dish fit for royalty. These grilled meat skewers are a central part of feasts and celebrations, showcasing the simplicity and flavor of high-quality ingredients. The preparation itself is a ritual, contributing to Georgia’s strong sense of national identity through its food.
Chunks of pork, mutton, or veal are marinated before being threaded onto skewers. The marinade can be as simple as salt or as complex as pomegranate juice, which adds a unique tang. The meat is then roasted over an open fire, often using grapevine embers, which impart a subtle, smoky flavor. The result is incredibly tender and juicy meat.
- Preparation: The meat is tossed with raw onions and can be finished with a squeeze of fresh pomegranate juice.
- Serving Style: Mtsvadi is often served with a side of sour plum sauce or wrapped in thin, freshly baked bread.
4. Lobio – Hearty Bean Stew
For a taste of true Georgian home cooking, look no further than Lobio. This hearty bean stew is a staple of Georgian cuisine and a perfect example of how simple, fresh ingredients can create incredibly flavorful and satisfying meals. The name “Lobio” literally means kidney beans, which are the star of the dish.
Often served bubbling hot in a traditional clay pot, Lobio is slow-cooked to perfection. Its flavor profile can vary widely depending on the region and the cook’s personal recipe. Some versions are soupy, while others are thick and creamy. It’s a versatile dish that can be a comforting main course or a delicious side.
- Key Ingredients: The stew is typically seasoned with coriander, walnuts, garlic, and onions.
- Unique Flavor: Many recipes include walnuts, which add a rich, earthy dimension that sets Lobio apart from other bean dishes.
5. Badrijani Nigvzit – Eggplant with Walnut Paste
Even if you’re not an eggplant fan, Badrijani Nigvzit might just change your mind. These delicious eggplant rolls are a staple appetizer in traditional Georgian cuisine and a perfect showcase of the country’s love for walnuts. This dish is a beautiful reflection of Georgian culture, where even simple vegetables are transformed into something special.
The preparation involves frying thin slices of eggplant until they are soft and then spreading them with a savory paste. The paste, made from finely ground walnuts, garlic, and fresh herbs like coriander, gives the dish its signature taste. The slices are then rolled up and often garnished with pomegranate seeds, adding a pop of color and a touch of sweetness.
- Flavor Profile: The dish strikes a perfect balance between sweet and salty notes.
- Key Components: Fried eggplant slices are filled with a rich, spiced walnut paste.
6. Churchkhela – Traditional Georgian Sweet Snack
When you wander through markets in Georgia, you’ll inevitably see colorful, candle-shaped decorations hanging in stalls. These are not decorations but Churchkhela, a beloved traditional Georgian candy. Often called “Georgian Snickers,” this chewy, nutrient-rich snack is a healthy and delicious treat.
The process of making Churchkhela is a tradition in itself, especially in the wine-making region of Georgia. A string of nuts is repeatedly dipped into concentrated and thickened grape juice. The juice coating dries into a chewy, firm layer around the nuts. It’s packed with protein and natural sugars, making it a favorite snack for all ages.
- Main Ingredients: The core is typically made of walnuts or hazelnuts.
- The Coating: Concentrated fresh grape juice, sometimes from pomegranate juice, creates a gelatin-like coating.
- A Healthy Treat: It’s a traditional candy that’s both delicious and full of energy.
7. Shkmeruli – Garlic Chicken in Milk Sauce
If you love garlic, you will fall in love with Shkmeruli. This dish, originating from the Racha region in western Georgia, is a prime example of Georgian comfort food. It may seem simple, but its flavor is incredibly rich and memorable. You’ll find it on the menu of almost any traditional Georgian restaurant.
The dish features a whole chicken roasted or fried to achieve crispy skin. It is then bathed in a creamy sauce made from milk and a very generous amount of garlic. The combination of the tender, crispy chicken and the pungent, creamy garlic sauce is absolutely divine. It’s often served sizzling in a clay dish, perfect for sharing.
- Sauce Variations: The urban version uses a milky, creamy sauce, while some countryside versions use a simpler garlic and water sauce.
- Serving Suggestion: Enjoy it with plenty of fresh bread to soak up every last drop of the amazing garlic sauce.
8. Pkhali – Vegetable and Walnut Pâté
Pkhali is a colorful and healthy appetizer that beautifully represents the Georgian talent for turning simple vegetables into culinary gems. It’s essentially a pâté or mousse made from a ground vegetable mixed with a rich walnut paste and fresh herbs. It’s a perfect small bite to start a meal and is becoming more known in the Western world.
You will often find Pkhali served as a trio of different-colored mounds, each made from a different vegetable. Common bases include spinach, beets, leeks, and carrots. Each one is seasoned with garlic, coriander, and other spices, then shaped into small balls or patties and garnished with a walnut or pomegranate seeds.
- Core Ingredients: A ground vegetable is blended with a flavorful walnut paste.
- Common Varieties: Look for vibrant Pkhali made from beets (red), spinach (green), or carrots (orange).
9. Kubdari – Svanetian Meat-Stuffed Bread
While Khachapuri is the most famous Georgian bread, Kubdari is a hidden gem you won’t want to miss. This savory meat-stuffed bread originates from Svaneti, a mountainous region of Georgia, and it’s one of the most flavorful Georgian meat dishes. It’s heartier than Khachapuri and offers a completely different taste experience.
Unlike the cheesy filling of Khachapuri, Kubdari is packed with spiced meat. The filling is what makes it so special. It’s a fragrant mix of chopped meat, onions, and a unique blend of Svanetian spices that includes cumin, coriander, and fenugreek. The bread is then baked until golden brown, sealing in all the juicy flavors.
- Authentic Filling: The original version uses chunks of beef, but minced meat is also common.
- A Regional Specialty: This dish is a must-try when visiting the Svaneti region, but you can also find it in Tbilisi.
10. Chakapuli – Spring Lamb Stew with Herbs
Chakapuli is a classic Georgian dish that truly captures the essence of spring. While many Georgian meals are hearty, this stew stands out for its fragrant and slightly sour flavor profile, thanks to a generous amount of fresh herbs. This dish is a staple in eastern Georgia, particularly during the spring when its key ingredients are in season.
This traditional Georgian dish is a savory stew typically made with lamb or beef. It’s slow-cooked with a bounty of fresh herbs like tarragon, which gives it its signature aroma. The stew also features cherry plums or a sour plum puree, which adds a pleasant tartness that cuts through the richness of the meat. It’s one of those hearty meals perfect for a cool evening.
- Key Ingredients: This stew combines meat with rice, chopped walnuts, and a tangy cherry plum puree.
- Herbaceous Flavor: It is often generously garnished with fresh coriander, adding to its complex taste.
Unique Flavors and Ingredients in Georgian Cuisine
What makes Georgian cuisine so unforgettable? It’s the artful combination of unique flavors and the focus on fresh ingredients. The food benefits from a fascinating blend of Mediterranean, Turkish, and Middle Eastern influences, yet it remains distinctly Georgian. The country’s fertile lands provide an abundance of fresh herbs and produce that form the backbone of many dishes.
The genius of Georgian cooking lies in its ability to elevate simple, available ingredients into something extraordinary. From tangy sauces to savory pastries, each bite tells a story of the land and its history. In the sections that follow, we’ll look at some of the key components that give this cuisine its signature taste.
Signature Use of Walnuts and Herbs
If you had to pick two ingredients that define Georgian cuisine, they would be walnuts and fresh herbs. Walnuts are incredibly versatile and appear in countless dishes, from sauces and salads to fillings for vegetables and pastries. They provide richness, texture, and an earthy depth of flavor that is central to the country’s cooking traditions. Dishes like Badrijani Nigvzit and Pkhali simply wouldn’t be the same without their creamy walnut base.
Similarly, fresh herbs are used with a liberal hand. Coriander, parsley, basil, and tarragon are not just garnishes; they are foundational flavors. They bring a vibrant freshness that balances the richness of meats and cheeses. This reliance on herbs and walnuts is deeply embedded in Georgian culture, reflecting a connection to the land and its natural bounty. Whether in main courses or side dishes, their presence is always felt.
Spices and Sauces: Adjika, Tkemali, and More
No Georgian meal is complete without an array of flavorful sauces and condiments on the table. Among the most beloved is Tkemali, a tangy sour plum sauce that accompanies everything from grilled meats to potatoes. Every family seems to have its own recipe for this vibrant sauce, which is made from wild sour plums cooked down with garlic, herbs, and spices.
Its uniquely sour taste acts as a perfect palate cleanser, cutting through the richness of many Georgian dishes. You’ll find a bottle of Tkemali in nearly every household and restaurant. It’s more than just a condiment; it’s a staple that complements a wide variety of foods, much like ketchup in the Western world, but with a much more complex and tangy flavor profile. Another popular spicy paste is Adjika, which adds a fiery kick to many meals.
Where to Find Authentic Georgian Food in the United States
Craving traditional Georgian food but can’t make it to the Caucasus? The good news is that you can find an authentic Georgian restaurant in several major U.S. cities. New York City, in particular, has a thriving Georgian food scene, especially in Brooklyn. These restaurants serve up all the classics, from bubbling Khachapuri to perfectly pleated Khinkali, often accompanied by Georgian mineral water.
Finding a place that uses high-quality, available ingredients is key to an authentic experience. Many of these spots feel like a mini food tour of Georgia, offering a warm, hospitable atmosphere that the country is famous for. Here are a few examples of the types of places you might find:
| City/State | Restaurant Recommendation (Hypothetical) |
|---|---|
| New York, NY | “Chama Mama” or “Old Tbilisi Garden” for a wide range of traditional dishes. |
| Brooklyn, NY | Neighborhood spots in Brighton Beach known for the best Khachapuri Adjaruli. |
| Washington, D.C. | “Supra” offers a modern take on Georgian classics and an extensive wine list. |
| Portland, OR | “Kargi Gogo” started as a food cart and now serves beloved Georgian street food. |
Frequently Asked Questions
What makes Georgian cuisine different from other Caucasian food traditions?
Georgian cuisine stands out due to its unique use of walnuts, pomegranates, and a wide variety of fresh herbs. Its status as the “cradle of wine” and the ancient Qvevri winemaking method, recognized as an Intangible Cultural Heritage, also sets it apart. The food is a cornerstone of Georgian national identity.
Which Georgian dishes are considered comfort food?
Many Georgian dishes are the epitome of comfort food. Hearty meals like Lobio (bean stew), Shkmeruli (garlic chicken), and Ojakhuri (roasted pork and potatoes) are incredibly satisfying. Of course, the cheesy, warm embrace of a freshly baked Khachapuri defines comfort for many who try traditional Georgian food.
How has Georgian cuisine evolved over time?
Georgian cuisine has ancient roots but has also been shaped by influences from the Middle East and Mediterranean. While its core traditions remain strong, it has adapted over time based on available ingredients and historical events. In recent years, it has gained popularity in the Western world, with chefs innovating while respecting its heritage.