Georgia is home to one of the most unique cuisines we’ve seen anywhere, and we can’t get enough of it. Delicious, hearty, and always served in big portions, eating here is going to give you everything you want from alpine cooking.
Each region of Georgia brings something different to the table. Despite being such a relatively small country, there’s a surprising amount of diversity in Georgia’s cuisine and every province has its own spin on national dishes.
Some areas like their khinkali served with lamb; others beef and onions. Other areas might serve khachapuri simply with a poached egg; many choose to add extra ingredients like spices and veggies.
And while the above might be oversimplifying things a little, the culinary permutations offered in Georgia are truly immense.
This article is a brief dive into the basics of Georgian food and the best dishes this country has to offer. You may know of Georgia’s staples (and rightly so!) but there are so many more culinary marvels waiting to be tried.
What is “Traditional Food” in Georgia Anyway?
Georgian food is undeniably one-of-a-kind, boasting a diet that you won’t find anywhere else on the planet. This is a land of hearty mountain food perfect for keeping warm and refueling after lengthy treks.
The Georgian diet is very carb-heavy and uses a ton of bread, cheese, and various combinations of those two staples. Georgia’s most famous dish is almost definitely Khinkali – the Georgian version of dumplings – but there are more than a few other prominent standouts that every visitor should try.
Most of the time, food here isn’t too heavily reliant on meat. While it isn’t uncommon per se to see meat in a dish, it’s also not exactly a staple of the diet here. Bread, cheese, egg, and butter dominate the diet instead, meaning you will never be left feeling less than full.
What is Georgian Food Like?
Like the culture, Georgian food is an eclectic mix influenced by the many different cultures that surround it. As a nation that has served as a crossroads of sorts over the generations, Georgian food resembles many other regional cuisines but is still distinctly its own.
It doesn’t hurt either that Georgia’s neighbors have some of the best food on the planet as well. (We’d be borrowing their recipes as well if we could!) We’re talking about culinary titans such as Turkey, Armenia, and Iran, to name a few.
Plov, kabob, mezze, dolmas, and much more are all found in some form in Georgia – either using the same name or something else – and all are prepared to perfection.
So heavenly is the mixture of culinary elements in Georgia, that has been much imported into its northern neighbor, Russia. In fact, Georgian food is arguably the most popular food in Russia and restaurants serving it seem endless.
Is Georgian Food Vegetarian-Friendly?
Absolutely, 100% yes, without a doubt. Even in the more rural parts of the country, people don’t tend to use too much meat, so vegetarians won’t find themselves struggling here.
That being said, vegans will still have a harder time than vegetarians. Seeing as Georgians use cheese and egg so frequently, it’s going to be more difficult to get by on such a diet. The major cities have plenty of vegan options available but if you find yourself exploring the country’s more remote locations, options will be limited.
How Spicy is Georgian Food?
Georgian food is incredibly flavorful and delicious, but spice (the hot kind) is rarely – if ever – present in dishes. You will never struggle to find any mild dishes to eat. Even when diners are presented with a “spicy” option at restaurants and street food stands, in practice that usually consists of more sauce being put into the dish (ketchup, in many cases) that simply doesn’t have any kick.
The default cooking style, though, is non-spicy, and in Georgia that is probably the better choice in most situations. Georgian gastronomy is already delicious and doesn’t need the unnecessary addition of sauces that simply don’t match the dishes this country has to offer.
Traditional Georgian Food to Try
Let’s get to it and check some of the best and most famous foods in Georgia already!
Adjaruli Khachapuri
Khachapuri is arguably Georgia’s most famous dish. Also known as the “cheese boat” and is quite literally that: a boat made of bread with the middle full of cheese, butter, and other toppings. When done right, this plate is to die for and can easily serve as a full meal on its own.
Hailing from Georgia’s far western region of Adjara, the Adjaruli variant of the khachapuri is probably the most beloved version. Prepared by mixing together the egg, cheese, and butter and then eaten by cutting off the bread from the edges to then dip in the middle, it is absolutely divine.
There are few dishes better suited for rewarding yourself after a long trek. This is one of the heartiest, filling, and most enjoyable plates in a country that is overflowing with delicious meals.
Just be careful to not eat too much – the infamous “khachapuri belly” is a well-known aftereffect in this country.
Khinkali
Another iconic Georgian dish, the khinkali is essentially Georgia’s version of the dumpling. Coming in various options, it is much doughier than its Asian counterparts. On top of that, khinkali have a lot of broth that is meant to be consumed before the meaty bits of the khinkali get taken on.
Typically, one khinkali is going to cost 1.50-1.80 Georgian Lari (about half a dollar) and most places require you to order a minimum of five.
Keep in mind that khinkali takes longer to prepare than most meals, so when ordering at a restaurant, you should be prepared for a fairly lengthy wait. That said, this is the food that Georgia is most well-known for, and for good reason. It’s delicious and more than worth the extra time to wait!
Also, you must know that there is a very specific way to eat khinkali, and how you go about it will influence your credibility in the eyes of the locals. The key is to drain all the soup from the dumpling without letting any go to waste. The amount of liquid left on your plate is roughly equal to how much of a tourist you will look like. Be sure to brush up on your technique.
Churchkhela
You’ll find this candle-lookalike snack at what seems like nearly every food stall in the country. Not exactly a proper meal but a sweet, quick bite instead, churchkhela is very popular among Georgians and is one of the foremost examples of traditional Georgian food.
This is the kind of grub to go for when you’re already out and about and looking for something to keep you going until your next meal, and shouldn’t serve as a replacement for a full lunch or dinner. Generally composed of condensed juice, nuts, and flour, churchkhela is a snack that’s made for sustenance, and a little sweetness.
Churchkhela is an ancient regional food that was often carried by soldiers on the move as a snack due to how filling it is. It is such an important part of Georgian culture that the style of Churchkhela haling from Kakheti is now part of Georgia’s cultural heritage list.
Megruli Khachapuri
The Megruli Khachapuri (we can call this the “megruli” for short) is another one of Georgia’s more famous khachapuri variants. A bit similar to a pizza, the Megruli is basically a pan of warm bread filled with melted cheese. This dish is as simple as it is satisfying, and it is often a staple of the huge feasts at guesthouses in the Caucasus.
Many hikers use this as their go-to for stuffing themselves after a long, tiring day of trekking and it’s easy to see why. It’s a big, carb-heavy dish and even having just a slice or two goes a long way in satiating those pangs of hunger that inevitably come with long-distance hikes.
Coming from the western province of Mingrelia bordering the Black Sea, you can find this dish pretty much nationwide. But naturally, the best ones will be found within Mingrelia itself.
Nigvziani Badrijani (Eggplant Rolls)
This eggplant-based creation is one of the more distinctive meals of traditional Georgian cuisine and is quite a popular side dish and appetizer at restaurants. Stuffed with walnut filling and garlic while wrapped in eggplant, these small rolls are one of Georgia’s best offerings when done right.
Sadly, this is an easy dish to mess up as it already tends to be on the salty side – like much of Georgian food – and so occasionally this otherwise delicious spread will not live up to the hype.
However, most of the time the chefs know exactly what they’re doing and use just the right amount of seasoning with the rolls, making them a must-try dish during your adventure in Georgia.
Mtsvadi (Meat skewers)
Serving as a core part of Georgian barbecue, mtsvadi – or meat skewers – are one of the few Georgian staples that are meat-based. Not unique to Georgia (the kabob is international at this rate) but a timeless classic nonetheless.
To put it bluntly, mtsvadi is your standard meat on a stick. You can find it almost everywhere in Georgia, but the eastern region of Kakheti is particularly known for its quality skewers.
Keep in mind that the most popular meat in Georgia by far is pork, and that also extends to mtsvadi. Other meats like beef are rarer and more expensive, so if you’re feeling carnivorous, you’ll be stuck with pork the majority of the time.
Lobiani
Georgian cuisine has mastered the concept of “simple is beautiful”; and lobiani is no exception to that rule. Literally just bread and beans, lobiani is still somehow one of the most gratifying kinds of food you can get your hands on in Georgia.
Lobiani is prepared simply: stewed kidney beans spread inside a pastry and baked to perfection. Think rice and beans (carbs and proteins) but much more convenient and arguably more delicious.
Easy to prepare and dirt cheap, lobiani is an excellent go-to for filling up on a cold day. You’ll find lobiani being served at any one of the countless bakeries lining the streets, and it also makes appearances at pretty much every guesthouse you might stay at.
Imeruli
Imeruli is the most popular kind of cheese in Georgia and a staple of the cuisine. Originating from the Imereti region. this semi-hard, fresh cheese is crafted from cow’s milk and is notable for its mild, slightly tangy flavor and soft, elastic texture. The traditional production process involves hand-stretching the curd and brining it, which gives it its unique flavor.
Imeruli is quite ubiquitous and is a key ingredient in several traditional Georgian dishes, especially in khachapuri. The cheese is also used in salads, pastries, and as a standalone snack.
Beyond its culinary uses, Imeruli cheese represents a connection to rural agricultural practices. Its production helps preserve age-old cheesemaking techniques that have been passed down through generations and underscores the Georgian values of hospitality.
Don’t be surprised when walking through regions like the Svaneti to be served copious amounts of this cheese as it is both a local product and an honor to be served.
Paska
Resembling something between a cake and a giant muffin, paska is strongly tied to one of the most important holidays on the Georgian calendar: Easter.
Easter is perhaps the holiday that the vast majority of – if not all – Georgians take most seriously, with what seems like the entire country shutting down for the weekend. In the leadup to the holiday, tons of bakeries are full of almost exclusively this item for purchase. Each family either buys or makes their own paska to eat.
Paska is essentially a type of hearty sweet bread that Georgia has in common with Russia and Ukraine, and is meant as a celebratory dish. It is inseparable from Easter celebrations here and serves as a vital part of Georgian culture.
Because it’s so closely connected to Easter, it’s sadly available only during the week leading up to the holiday. If you’re lucky enough to be in Georgia during Easter celebrations (it’s a great time to visit), getting your hands on paska is something you can’t miss out on.
Wrap Up: Traditional Georgian Food Guide
Georgia is one of the most unique countries you’ll ever visit, and that also extends to its cuisine. The food Georgia is known for is without equal, with most of the traditional offerings here being available only here and nowhere else.
Whether you’re going for khachapuri, lobiani, or something else, Georgian food is wholesome, delicious, and above all else, satisfying. This tiny country in the Caucasus is a gastronomic haven and when you leave, you may find yourself hungry for more of Georgia’s culinary wonders.
