From cheesy khachapuri and juicy khinkali to mtsvadi, churchkhela and the tamada-led supra feast — discover why Georgian cuisine is a foodie paradise like no other.
Georgian Cuisine: Where East Meets West on Your Plate
Georgian cuisine is a revelation. Combining the best techniques and traditions of Europe and the East, it offers a dazzling array of flavours found nowhere else on Earth. Thanks to Georgia's geographical position at the crossroads of Europe and Asia, its food has evolved into a unique and tantalising mixture — a cuisine where cooking is truly an art form. Year after year, discoveries of millennia-old kitchenware and agricultural implements prove that an exceptional gastronomic culture has existed here for thousands of years.
For foodies and gastronomy enthusiasts, Georgia is a must-visit destination. The country is home to the world's oldest winemaking tradition, and its food pairs perfectly with its 8,000-year-old qvevri wines. From street food to fine dining, from family kitchens to the ritualistic supra feast, Georgian cuisine will surprise, delight and forever change the way you think about food.
The Georgian Supra: A Feast Like No Other
The supra is the heart of Georgian culinary culture — a generous communal meal and an ancient ritual of sharing that holds an honoured place on UNESCO's Intangible Cultural Heritage List. Led by a tamada (toastmaster), the supra is far more than a meal; it is an essential form of human connection and communication. The tamada guides the feast with eloquent toasts, songs and stories, creating an atmosphere of warmth and belonging.
Attending a supra is the best way to understand Georgia. You will be welcomed as family, fed until you cannot eat another bite, and toasted with homemade wine or chacha (grape brandy). The concept of the tamada has no analogue anywhere in the world — a 7th-century bronze figure of a man holding a drinking horn was found in archaeological excavations at Vani, proving this tradition is truly ancient.
Must-Try Georgian Dishes
Khachapuri: Georgia's Famous Cheese Bread
Khachapuri is Georgia's national dish — a boat-shaped bread filled with molten cheese and (in the Adjarian version) topped with a runny egg and a knob of butter. Each region has its own style: Imeretian khachapuri is round and sealed, Megrelian is topped with extra cheese, and Adjarian is the iconic egg-in-a-boat. Tear off a piece of crust, stir it into the cheese and egg, and experience pure comfort.
Khinkali: Juicy Soup Dumplings
These twisted-top dumplings are filled with spiced meat (usually beef and pork) and a rich broth. The art of eating khinkali is to hold the top knot, bite the side, slurp the soup, then eat the rest — never the top knot, which is discarded. A plate of khinkali with friends and a cold beer is a quintessentially Georgian experience.
Mtsvadi: Georgian Barbecue
Mtsvadi is Georgia's version of shashlik — tender chunks of pork marinated and grilled over an open flame, often on vine branches for extra flavour. Served with tkemali (sour plum sauce) and fresh herbs, mtsvadi is the centrepiece of any outdoor feast and a staple of the Georgian supra.
Pkhali: Vegetarian Delight
Pkhali is a vibrant dish of chopped vegetables or greens (spinach, beetroot, cabbage) mixed with ground walnuts, garlic and herbs. It is shaped into colourful patties and dressed with pomegranate seeds. For vegetarians and vegans, Georgian cuisine offers incredible variety — pkhali is just the beginning of a plant-based paradise.
Churchkhela: The Georgian Snickers
Churchkhela is a traditional candy made by dipping strings of walnuts into thickened grape juice, then drying them. The result looks like a candle but tastes like a chewy, nutty, fruity treat. It is the most iconic Georgian souvenir and a healthy snack that has been made for centuries.
Other Essential Dishes
- Chakapuli: A herby stew of lamb or beef with tarragon and white wine — perfect for spring.
- Chikhirtma: A comforting chicken soup thickened with eggs and flavoured with vinegar and herbs.
- Lobiani: Bean-filled bread, especially popular in the Racha region.
- Elarji: Creamy cornmeal with cheese from Samegrelo.
- Jonjoli: Pickled sprouts that add a tangy crunch to any meal.
- Sinori: Thin rolled pastry filled with sweet or savoury ingredients.
Georgian Wine: The Perfect Pairing
No discussion of Georgian cuisine is complete without Georgian wine. With an 8,000-year qvevri winemaking tradition inscribed by UNESCO, Georgia produces wines that pair perfectly with its food. Saperavi (red) complements mtsvadi and rich meat dishes. Amber qvevri whites cut through the richness of khachapuri. Sweet Khvanchkara is divine with fruit and desserts. Every region has its own food-wine traditions, making a Georgian culinary journey endlessly rewarding.
Where to Eat in Georgia
Tbilisi offers the full spectrum — from street food stalls serving badrijani (eggplant with walnut paste) to fine dining restaurants reimagining Georgian classics. In Kakheti, wine chateaux pair tastings with farm-to-table cuisine. In the mountains, family guesthouses serve hearty homemade meals. Wherever you go in Georgia, the food is fresh, generous and made with love.
Plan Your Georgian Culinary Journey
Our specialists can design a food and wine itinerary through Georgia — from supra experiences and cooking masterclasses to wine route tours and market visits. Come hungry, leave inspired.
