Georgian Food Guide
A practical introduction to Georgian dishes and considerate dining.
Guide · By Adventure Georgia · 7 min read · Updated
Georgian food is regional, generous and closely connected to hospitality. This guide focuses on Georgian dishes rather than generic international food available in Tbilisi.
Dumplings, breads and shared plates
Khinkali are filled dumplings, while khachapuri is a family of cheese breads with regional variations. Pkhali and badrijani nigvzit show the importance of herbs, vegetables and walnuts in Georgian cooking.
Comforting mains and flavours
Lobio is a bean dish; chakhokhbili is a poultry stew; mtsvadi is grilled meat. Tkemali, a tart plum sauce, often accompanies savoury food, while satsivi uses a walnut-based sauce.
Something sweet
Churchkhela is made by threading nuts and coating them in thickened grape must. Ingredients and preparation vary, so travellers with allergies should ask directly rather than relying on appearance.
Dietary needs
Georgian menus can offer vegetable and bean dishes, but nuts, dairy, gluten and cross-contact are common considerations. Carry translated allergy information and required medication. Adventure Georgia cannot guarantee an allergen-free kitchen.