Top 11 Georgian Food

No guest ever goes hungry in Georgia

For newcomers to Georgia, any plans of maintaining a disciplined diet can be swiftly discarded. In fact, in Georgia, it is so common for people to eat considerably more than they intended, it even has its own word: “shemomechama” (meaning roughly, “I accidentally ate the whole thing”).

With Georgians being widely renowned for their generous hospitality, whenever they invite you to a meal (which happens very often) you’ll never leave the table feeling hungry.

Is Georgian food one of the best?

It certainly is. Georgian cuisine regularly features at or near the top of global culinary rankings. With such abundant diversity, rich and impactful flavors, Georgian dining offers the perfect balance of textures and tastes.

But, please, don’t take our word for it, try them for yourself!

Georgian vegetarian cuisine - hidden gem for plant-based gourmets

While Georgian cuisine is known for its meat-centric dishes, there are also plenty of delicious vegetarian options that showcase the country's love for vegetables, herbs, and nuts. Many traditional Georgian dishes can be easily adapted to suit a vegetarian diet.

1. Lobio: This dish is typically made with kidney beans and is seasoned with coriander, walnuts, garlic, and onion. It can be Served hot or cold.

2. Eggplant Walnuts Rolls: No discussion of Georgian vegetarian cuisine is complete without mentioning the exquisite eggplant walnut rolls. Thinly sliced, fried eggplant strips are wrapped around a paste of walnuts, garlic, herbs, and pomegranate seeds, creating a dish that's as visually appealing as it is delicious. 

3. Khachapuri: While many associate khachapuri with its most famous version from Adjara, this beloved cheese bread comes in various forms that can cater to vegetarian tastes. Imeretian khachapuri, with its filling of cheese mixed with other ingredients, offers a gooey, comforting experience that makes it a favorite among both locals and visitors.

4. Jonjoli: Among the unique vegetarian offerings is jonjoli, pickled bladdernut sprouts that are a staple at Georgian feasts. These sprouts are often served as part of a mezze-style platter, adding a crisp, tangy element that complements the rich, nutty flavors typical of Georgian cuisine.

5. Ajapsandali: Ajapsandali, often referred to as Georgian ratatouille, is a vibrant stew made with eggplants, tomatoes, bell peppers, and potatoes. Seasoned with a blend of herbs and spices, it's a colorful and comforting dish that perfectly encapsulates the essence of Georgian summer.

With its array of vegetarian dishes, Georgia offers a feast that's not only a delight to the palate but also kind to the planet. Whether you're a lifelong vegetarian or simply looking to explore the plant-based side of one of the world's most vibrant culinary cultures, Georgian vegetarian cuisine promises a journey of discovery, flavor, and joy.

What is Georgia’s most famous food?

Although it's challenging to single out Georgia’s most beloved dishes, in this blog post we nevertheless attempt to highlight the top 11 delights that every visitor should try.

Khinkali: Georgian dumplings 

Perhaps the country’s most iconic dish is khinkali, dumplings bulging with spiced meat, herbs, and broth. Eating khinkali demands mastering a certain skill. For starters, put the knife and fork to one side, khinkali is routinely eaten by hand. Holding each one by its carefully wrapped “knot” at the bottom, carefully bite a small hole into the top. Then suck in the glorious broth, clearing the way to devour the delicious meat filling. Commonly, khinkali eaters then leave the “knot” on the plate, before embarking onto the next one - this also helps to keep count of how many you’ve eaten! 

For those of a vegetarian persuasion, cheese khinkali is also widely popular, while for vegans the mushroom and potato versions are just as gorgeous. 

Adjarian Khachapuri

Of the many varieties of Georgia’s beloved khachapuri (cheese breads), the Adjarian is the most eye-catching and maybe the tastiest. Originating from the seaside region of Adjara, it is fittingly presented in the shape of a boat with an egg yolk, symbolizing the sun, placed atop a veritable sea of cheese and butter.

Whenever visiting the Black Sea coast, hopping aboard this delectable vessel of indulgence is an absolute must.

Mtsvadi: Georgian barbecue

Grilled veal, lamb, chicken, or most popularly pork, mtsvadi is a legend of Georgian culinary culture. 

Indeed, mtsvadi is not just a taste sensation, it’s a way of life. From the preparation to the cooking to consumption, every part is a uniquely wonderful Georgian experience. The ideal setting for mtsvadi is outdoors where the seductive aromas waft across the neighborhood. Wandering around anywhere at all in Georgia, you may suddenly be struck and captivated by the alluring scent of mtsvadi, a sensory sensation that always whets the appetite.

Pkhali

Georgians love vegetables and nuts, and this is never more evident than when devouring pkhali, bite-sized wonders—spinach, beetroot, or eggplant, complemented by Georgia’s ubiquitous and world-class walnuts. 

Chakapuli - a springtime favorite

A traditional stew made with tender lamb (sometimes veal), unripened tarragon leaves, fresh green plums, onions, garlic, and a generous amount of white wine, chakapuli is another treat at the Georgian table. 

Chakapuli is mostly seen and savored in spring when the freshest ingredients are readily available. The sublime stew is a succulent balance of meat, herbs, and fruit, showcasing perfectly how diverse Georgian cuisine can be. In addition, this wondrous blend of sweet, sour, and savory tastes makes chakapuli a truly rare and unforgettable culinary experience.

Chikhirtma: A Trusted Hangover Cure

A classic chicken soup made with chicken, the delightful chikhirtma is thickened using beaten eggs and flour while onions, vinegar, and fresh herbs add to the enchanting aroma and taste.

After a night of exuberance on the chacha, this dish will ease any hangover.

Shkmeruli

Named after the village of Shkmeri in the mountainous lake-ridden region of Racha, shkmeruli is made from chicken, which is fried until crispy. After that, generous helpings of milk, cream, and garlic are added for a mesmerizing result.

Kubdari: spiced meat pie

Hailing from the storied and mountainous Svaneti region, kubdari comprises a special mix of diced meat, forest herbs, and uniquely Svanetian spices, all baked into a circular pie. The mystery ingredient that makes kubdari so popular is “gitsruli.” A further trick to making the perfect kubdari is kneading the diced meat into the dough for a long time to ensure that the filling stays tender and the pie bakes quickly. 

Reflecting its national and international adoration, kubdari is listed as an Intangible Monument of Georgian Cultural Heritage. 

Khashlama

Cooked over an open flame slowly until the meat reaches optimal tenderness, khashlama is seasoned with a blend of onions, garlic, bay leaves, and peppercorns. As with anything truly special, it takes time to prepare and is often reserved only for special events or guests.

Satsivi

For Georgians, the cold creamy dish of chicken or turkey known as satsivi is associated with New Year. The name comes from the Georgian word "tsivi"(cold) and is served in walnut sauce and seasoned with spices. Interestingly, every region of Georgia has its own special way of preparing satsivi, meaning there are a dozen or so varieties to get through (if you’re lucky).

Elarji

Cheese lovers adore elarji, which is synonymous with the western region of Samegrelo. A cornmeal and cheese dish, it bears a creamy texture and an unforgettable taste, ideal for soaking up the Georgian wine.

And there you have it! The bottom line: come to Georgia hungry and you’ll leave full. Not just full of its glorious food, but also of the enriching smells, memories, and experiences that surround this central part of the national culture.