22 Renowned Georgian Food Dishes

Georgian dishes are a complex blend of spices, extensive use of walnuts, and a focus on bread and wine, enriched by regional varieties and the communal ‘supra’ feast tradition.

Lastest Updated April 21, 2024
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Basic Information

Georgian Food: Basic Overview

Common Ingredients

Walnuts, fresh herbs, cheese, lamb, beef, chicken, legumes, vegetables, fruits, spices

Common Cooking Methods

Baking, boiling, grilling, stewing, fermenting


Appetizer, main course, dessert


Main meals often accompanied by bread and cheese, with wine as a traditional beverage

Key Taste

Savory, sweet, sour, neutral, complex

Eating Etiquette

Traditional Georgian meals are communal, often involving sharing dishes and toasting with wine

Meal Presentation

Use white tablecloth, symbolizing purity; bread central, symbolizing hospitality; use fork for spearing, knife for cutting, soup spoon for soups; tea/coffee cups held with fingertips​

Culinary Festivals

New Year, Christmas

Influence and Fusion

Influences from Caucasian, Middle Eastern, and Eastern European cuisines due to historical trade and cultural exchanges
Origin and Region

Georgian Food: Origin and Region



Cuisine’s Geographical Territory

West Asia, Eastern Europe

Country’s Region

North Georgia, South Georgia, Eastern Georgia, West Georgia, Central Georgia
Georgia Map
Ingredients and Preparation

Popular Types of Georgian Food

  • Desserts

    Georgian desserts are rich in nuts and fruit juices, with distinctive textures ranging from chewy, nutty candies to thick, jelly-like porridges.

    These sweets often incorporate traditional sun-drying or chilling techniques, highlighting local ingredients like walnuts and honey.

  • Stews

    Stews in Georgian cuisine feature meat and vegetables slow-cooked with unique spices and ingredients like tkemali sauce, offering deep flavors.

    These stews, essential for communal meals and celebrations, embody the slow-cooking tradition of Georgian culinary culture.

  • Bread and doughs

    Bread and dough-based dishes are diverse in Georgian cuisine, from cheese-filled breads to spiced meat or vegetable dumplings.

    Made with leavened dough for softness and varying shape, these staples highlight traditional baking techniques and regional variations.

  • Vegetarian dishes

    Georgian vegetarian dishes are vibrant, utilizing vegetables, beans, and nuts, seasoned with bold spices and herbs.

    Bean stews, vegetable spreads, and eggplant dishes demonstrate the variety and richness of Georgia’s vegetarian options, rooted in the country’s agricultural abundance.

Georgian dishes are well-known and celebrated culinary items originating from Georgian cuisine. Interestingly, Georgian cooking is a combination of Caucasian, Eastern European, and Middle Eastern culinary delights.

Each region in the country has its own interpretation of dishes, contributing to the rich diversity. Some of the most popular Georgian regional cuisines are Abkhazian, Adjarian, Gurian, Imeretian, Kakhetian, Kartli, and Samegrelo cooking.

Furthermore, Georgia was part of the Silk Road, which explains the country’s diverse use of spices in its specialties. Also, the locals of Georgia love featuring bread in their meals, with various flatbread variations to accompany all sorts of dishes.

Exploring these beloved Georgian delicacies, with their rich origins, ingredients, and cooking methods, is delightful. Some offerings even come with delectable accompaniments to spice up your experience.

After the dishes, you should keep your spirit going by venturing further to discover the features that introduce Georgian delicacies to the world and how those dishes stand against Armenia’s offerings. Then, remember to discover the best pairings of dishes and beverages in Georgia.

To get a better grip on traditional Georgian food, these are the ideas that you should be aware of:

  • Regional Diversity: Every region of Georgia has its own distinct style of food preparation, influenced by the local climate, geography, and history.
  • Silk Road Influence: Georgia’s position on the Silk Road introduced a variety of flavors and ingredients, enriching its culinary tradition.
  • Supra Tradition: The Georgian supra, or feast, is a central element of social and family life, featuring a wide array of dishes and led by a toastmaster (tamada).
  • Vegetables and Beans: Fresh vegetables and beans are essential, often prepared with rich sauces or as part of hearty stews.
  • Bread and Grains: Bread is a staple, with many regions producing their own unique varieties. Grains like corn and wheat are prevalent in many dishes.

After learning about the traditional food of Georgia, I suggest taking a broader view of this country’s food around the world.

Georgian food is known for its rich flavors and unique dishes, spreading to many regions around the world. Eastern Europe, Russia, Western Europe, and North America have dishes that combine savory, sweet, and aromatic spices.

From countries like Russia, where Georgian restaurants are a staple in major cities. Also, Georgian specialties are becoming more recognized in food festivals and new eateries in places like the United States and the United Kingdom.

Afterward, find out what are the reasons that make Georgian food a healthy option for many.

Georgian cuisine is celebrated for its variety and the use of fresh, natural ingredients. Here are ten aspects that contribute to its healthfulness:

  • Diverse Vegetables: Georgian dishes often feature a variety of vegetables, providing essential vitamins, minerals, and fiber.
  • Use of Nuts: Walnuts and hazelnuts are commonly used in Georgian recipes, offering healthy fats, protein, and antioxidants.
  • Legumes: Beans and lentils are staples in many Georgian dishes, offering plant-based protein and fiber, which are key for heart health.
  • Whole Grains: Dishes often incorporate whole grains such as cornmeal and whole wheat, contributing to a diet high in fiber.
  • Portion Control: Georgian meals are traditionally shared, which can naturally lead to more moderate portion sizes and a variety of food intake.

Now, it’s your turn to learn about the special delicacies of Georgia that will delight your taste buds.

22 Popular Georgian Dishes with Filters

Don’t forget to use the filter system to see these Georgian dishes in alphabetical order, tastes, ingredients, cooking methods, dish types, and worldwide popularity.

Later on, let’s uncover the culinary styles available in Georgia with choices like the most popular, national, traditional, and street food:

  • These dishes have won the hearts of both locals and visitors alike, often serving as an introduction to Georgian cuisine for those unfamiliar with it.
  • They embody the essence of Georgian culinary art, showcasing the skillful use of spices, herbs, and fresh ingredients that define the cuisine.
  • These dishes are a part of Georgian identity, deeply ingrained in the country’s culture, and often associated with national pride.
  • They are typically prepared during significant celebrations and are considered a must-try for anyone wishing to experience the true spirit of Georgian hospitality.
  • Representing the culinary heritage passed down through generations, these dishes possess Georgia’s rich history and the diverse influences that have shaped its cuisine.
  • They are characterized by unique cooking methods and the use of local ingredients, reflecting the geographical and cultural diversity of the country.
  • Offering a glimpse into the everyday culinary practices of Georgia, street food is an integral part of the country’s food culture, known for its accessibility and delicious flavors.
  • It provides a casual way to enjoy Georgian cuisine, featuring quick and tasty options that cater to the bustling lifestyle of its people.
Khachapuri Ajarian Cheese


  • National
  • Street Food
  • Traditional

Khachapuri is a national Georgian dish featuring fluffy handmade bread, fresh or aged cheeses, and a runny egg in the middle. This popular bread specialty employs leavened dough before shaping it. Overall, it’s super cheesy and tasty; it is also a popular street food item.

This cheesy bread has a boat shape with egg yolk in the middle. Furthermore, each region adapts khachapuri differently, like Imeretian khachapuring, having a round shape and cheese.

Another notable variety is Rachuli khachapuri, which comes in a rectangular shape along with cheese and bacon.

Ideally, locals will tear the bread pieces to dip the cheese and egg yolk filling to enjoy khachapuri. The people here in Georgia love this bread dish so much that they even dedicated a special day (27th February) to celebrate this timeless pastry.

Cuisine Khinkali Meat


  • Street Food
  • Traditional

Khinkali is a celebrated Georgian dish, having a larger size and unique fillings of meat, fish, vegetables, and spices. The dumplings are materialized by enclosing uncooked filling in dough, which is then twisted into knobs and boiled.

This technique traps the juices inside, creating a flavorful experience enjoyed with or without black pepper. Furthermore, khinkali is a festive staple in Georgia and beyond, commonly sold by street vendors and served at special occasions like weddings and family gatherings.

Mtsvadi Shashlik Preparation


  • Street Food
  • Traditional

Mtsvadi, also known as shashlik, is a favorite dish in Georgia and has its origins in the Caucasus and Central Asia. This versatile dish features skewered and grilled meat, ranging from lamb and pork to beef, chicken, or fish.

Cooked over charcoal or wood fire, the skewers often include pieces of fat, onion, tomato, bell pepper, or mushroom, adding to its smoky flavor.

In Georgia, mtsvadi is a street food dish commonly served with various accompaniments like bread, cheese, salad, pickles, or sauces, and even goes well with local dishes like khachapuri, lobio, or mchadi.

Churchkhelas Walnuts


  • Street Food
  • Traditional

Churchkhela is a Georgian candy renowned for its candle shape. The sweet treat is the result of combining nuts and thickened juices like grape must, mulberry, or other fruit juices.

The name “churchkhela” is derived from the Georgian term for sausage and is recognized in various regions throughout Georgia and Abkhazia.

People make churchkhela by threading nuts onto a string and immersing them in a thickened juice known as tatara or pelamushi. Then, the candy is sundried.

Historically, Georgian warriors would carry this high-calorie snack during wartime. Additionally, churchkhela is commonly found on the streets and holds a special place in festive celebrations, often served as a dessert during New Year and Christmas events.

Lobio Bean Traditional


  • Traditional

Lobio is a traditional Georgian dish primarily made from various types of beans, enhanced with ingredients like coriander, walnuts, garlic, and onion. The most popular version today features red kidney beans, a New World ingredient introduced to Georgia after 1500.

Typically cooked in a clay pot with water and spices, the beans are either mashed or left whole and are often marinated overnight with vinegar and chili pepper for a spicy and sour kick.

The bean stew has both hot and cold versions, suitable for any season of the year. The cold one (lobio nigvzit) features herbs, marigold petals, and vinegar. Alternatively, the hot version contains meat and is served in a clay pot with a side of cornbread or cheese.

Georgian Soup Kharcho


  • Traditional

Kharcho (or Harcho) is a Georgian soup made with fatty pieces of beef (typically chuck or brisket), cherry plum puree, rice, and chopped walnuts. The locals sometimes add a bit of Khmeli-suneli (a traditional Georgian spice mix) to the soup to bring it to the next level.

Another critical ingredient of kharcho is the cherry plum puree, a souring agent made from tkemali that gives this thick and hearty soup a distinctive flavor. Aside from beef, other proteins like pork, goose, or chicken are suitable for kharcho.

This famous winter soup is often served with crusty bread. Plus, this Georgian beef soup pairs well with a glass of fine Georgian wine to make the experience more enjoyable.

Tolma Vine Leaves


  • Traditional

Tolma is a beloved dish of stuffed vegetables or leaves that offers a plethora of variations. The dish is made with various fillings, including meat, rice, herbs, cheese, or mushrooms, which are either wrapped in cabbage or vine leaves or stuffed into hollowed-out vegetables.

Typically cooked by boiling or baking, tolma is served with an array of accompaniments such as sauces, bread, cheese, or salads. It is a festive dish, often prepared for special occasions like weddings, holidays, and family gatherings, making it a beloved choice for celebrations.

Georgian Satsivi


  • Traditional

Satsivi is a cherished Georgian dish featuring poultry, either chicken or turkey, combined with a distinctive walnut sauce and served cold. The sauce itself is a blend of walnuts, water, garlic, dried herbs, vinegar, cayenne pepper, and salt.

Notably, both the dish and the sauce go by the name “satsivi.” A popular choice for winter holidays in Georgia, satsivi is also suitable for vegetarians by using eggplants or cauliflower as substitutes for poultry. Satsivi is especially a favorite during festive seasons.

Adjika Bowl


  • Traditional

Ajika, or adjika, is a hot, spicy, yet mildly flavored Georgian paste, used to flavor many popular dishes. In Georgia, the dish consists entirely of peppers. The hot paste is an essential part of Georgian cuisine and history, included on Georgia’s list of Intangible Cultural Heritage in 2018.

This paste includes garlic, salt, red peppers, and spices that are enjoyed raw as a condiment or used to flavor a variety of Georgian dishes like grilled meat, seafood, soups, vegetables, and salads.

Ajika traditionally uses sun-dried red peppers, but there’s also a version with unripe peppers. In this case, ajika will be green, not red.

Lobiani Pie Georgian


  • Street Food
  • Traditional

Lobiani is a traditional Georgian bean-filled bread usually sold by street vendors. The name “lobiani” derives from the Georgian term for beans, “lobio,” which is the central ingredient in this dish.

Commonly, the dough for lobiani incorporates matsoni, a specific type of yogurt, and demands more kneading than the dough used for khachapuri. The filling consists of pre-boiled beans, with the rachuli lobiani variety, shaped like a round pie, being the most popular.

Shotis Puri

Shotis Puri

  • Street Food
  • Traditional

Shotis puri is a Georgian bread made from white flour and distinctively shaped like a canoe. This traditionally loved bread, often simply called shoti, is baked in a unique bakery known as a tone, sometimes referred to as torne/turne.

This establishment features a round brick or clay oven, reminiscent of the tandoor found in other culinary traditions. Shotis puri is usually eaten anytime, anywhere in Georgia.

However, it is more prevalent during special occasions and holidays like birthdays, weddings, Christmas, Easter, and New Year’s Eve.

Chakapuli Georgian Lamb Stew


  • Traditional

Chakapuli is one of the most renowned Georgian stews and a staple in the country’s culinary landscape. Traditionally made from lamb chops or veal, the dish incorporates numerous flavors from onions, tarragon leaves, and cherry plums or tkemali sauce.

As for the cooking process, the stew involves boiling the meat with wine in a deep pan, followed by extended oven-baking. Toward the end, tkemali sauce, greens, and garlic are added for a final burst of flavor.

Additionally, beef or mushrooms are great swaps for lamb. Locals often serve chakapuli hot during the Orthodox Easter feast with Georgian bread on the side.

Chanakhi Georgian Lamb


  • Traditional

Chanakhi is another traditional Georgian stew creation, mainly utilizing lamb with the addition of tomatoes, potatoes, and aubergines. This popular stew is made in layers, with lamb at the bottom and vegetables stacked on top.

Surprisingly, chanakhi used to be split into individual portions and cooked in small pots. However, nowadays, people often prepare the stew in a big pot to save time.

Commonly, people add a little bit of water to the oven to slowly bake the ingredients. For serving, chanakhi goes great with bread and cheese.

Chakhokhbili Stewed Chicken


  • Traditional

Chakhokhbili is a sought-after Georgian stewed chicken dish with tomato and fresh herbs. In the past, people used pheasant meat to make the stew. In fact, the name itself is derived from the word khokhobi, meaning pheasant in Georgian.

But since pheasant is relatively inaccessible nowadays, chicken has become a go-to alternative. The trick to making the most delicious bowl of Chakhokhbili is to use homegrown tomatoes.

Ajapsandali Georgian Kitchen


  • Traditional

Ajapsandali is a cherished eggplant stew celebrated in Georgian as well as in the Northern Caucasus. Composed mainly of vegetables like onion, eggplant, tomato, and bell pepper, the dish is cooked in oil and seasoned with tons of spices, including garlic, basil, coriander, and parsley.

Depending on regional preferences and cooking styles, ajapsandali is also grilled, stewed, or fried. Some variations even include additional ingredients like potato, chili pepper, or carrot.

Kuchmachi Georgian Cuisine


  • Traditional

Kuchmachi is a traditional Georgian offal dish known for its hearty and satisfying qualities, perfect for feeding a crowd.

Made primarily from offal, coming from chicken, pig, or beef, the dish is cooked with butter, onion, garlic, and a blend of spices like bay leaf, black pepper, salt, and coriander.

Some even add walnuts for an extra layer of flavor. Kuchmachi is typically garnished with pomegranate seeds and often enjoyed with bread and cheese when served hot.

Pkhali Spinach And Walnut Spread


  • Traditional

Pkhali is a chopped and minced Georgian vegetable dish made with different veggies, garlic, herbs, and ground walnuts. Although pkhali used to be a famine food, it is still a common and well-loved dish in modern Georgian cooking.

Sometimes, this chopped vegetable dish is also known as mkhali. Pkhali also has many variations, the most well-known being chicken pkhali, or katmis mkhali. The traditional pkhali usually comes in three types in Georgian restaurants, featuring spinach, beetroot, and white beans.



  • Traditional

Matzoon is a fermented milk product in Georgia, originating from Armenia, and widely consumed in both countries. Interestingly, its name stems from the Armenian term for sour or glue.

Produced from various types of milk and culture from previous batches, matzoon boasts a high viscosity due to the polysaccharides generated by the bacteria.

Depending on its processing, matzoon has a range of products, including kamats matzoon, butter, tan, chortan, and tarhana, each playing a role in diverse culinary dishes.

Pelamushi Topped Walnut


  • Traditional

Pelamushi is a Georgian dessert porridge traditionally prepared in the autumn season. This dish is favored thanks to its thick, hard, chilled jelly consistency, achieved by combining grape juice and flour.

Typically, pelamushi is garnished with peeled nuts or paired with gozinaki, a beloved Georgian candy crafted from nuts and honey.

Gozinaki Caramelized Candy


  • Traditional

Gozinaki is a classic Georgian dish made with honey-fried and caramelized nuts (mainly walnuts). These traditional candies are frequently shaped into diamonds and popularly eaten during New Year’s Eve and Christmas.

Gozinaki used to be called churchkhela in the western Georgian provinces of Imereti and Racha, which is understandable since both recipes call for walnuts. Walnuts and honey were once considered sacred in numerous rural Georgia communities.



  • Traditional

Sulguni is a brined Georgian cheese known for its sour, salty flavor, dimpled texture, and elastic consistency, earning it the nickname “pickle cheese”. This beloved Georgian cheese is produced using cow, buffalo, or mixed milk combined with a bacterial starter or rennet.

The production process involves cheddaring, dicing, heating, plasticizing, and hand-shaping. Then, sulguni is cured in cold brine for up to two days. Commonly, people enjoy sulguni in wedges, deep-fried, or as a key ingredient in other Georgian dishes.

The cheese goes by different names in various regions of Georgia and its neighboring areas, with the most common name deriving from the Mingrelian word for kneading. Traditionally, sulguni was a product of local farmers before being taken over by industries.



  • Traditional

Kubdari is a Georgian-filled bread delicacy, also known as Kubed, that is especially cherished among the Svans, an ethnic group in Georgia. This bread undergoes a leavening process, allowing it to rise, and is then filled with chunks of meat such as lamb, kid, or pork.

The meat is complemented with traditional Georgian spices and onions, creating a rich and flavorful filling that makes this Georgian delight so loved.

Why Are Georgian Dishes So Popular?

Georgian Dishes
A spread of famous Georgian dishes showcasing a variety of flavors.

Georgian cuisine is popular for 5 main reasons below:

  • Georgian Cuisine Influences: Georgian dishes are influenced by its rich history and interactions with various cultures. The country saw the rise and fall of different kingdoms and empires, each leaving its mark on the culinary landscape.
  • Regional Specialties: Furthermore, different regions within Georgia have their own specialties and flavors, with terrains ranging from mountainous areas to lush valleys.
  • Cultural Contributions: The numerous tribes, like the Moschians, have contributed to the rich tapestry of Georgian cuisine.
  • Food Variants: In terms of food variants, Georgia offers a wide range of dishes, from hearty stews to delicate pastries.
  • Importance of Drinking: Drinking is an integral part of Georgian culture, with many renowned wines made by the locals in the country to accompany all sorts of dishes with different flavors.

Are Georgian Dishes Spicy?

No, Georgian cuisine is not typically based on spiciness. However, it does incorporate a variety of spices and herbs that give the dishes their unique flavors. The spicy condiment “ajika” is a popular addition to many dishes, providing a kick of heat.

Surprisingly, given the close proximity and shared history of Georgia and Armenia, it’s natural to draw comparisons between the flavors of Georgian cuisine and those of its Armenian neighbor.

How Do Georgian Dishes Compare to Armenian Dishes?

Both Georgian and Armenian cuisines are deeply rooted in their respective histories and geographies, with some overlapping elements due to their proximity. A shared love for bread is evident in Armenia’s thin “lavash” which contrasts with Georgia’s cheese-filled “khachapuri.”

Dumplings are also central, with Georgia’s “khinkali” paralleling Armenia’s “manti.” Grilled meat, such as Georgian “mtsvadi” and Armenian “khorovats,” are popular in both cultures, as is the extensive use of walnuts and a rich tradition of winemaking.

To take a closer and more straightforward look at the differences between Georgian and Armenian culinary treasures, I suggest taking a look at these features.

Georgian Dishes

  • Ingredients: Known for walnuts, pomegranate, and a variety of herbs.
  • Profile: Known for its use of nuts, especially walnuts. Distinct spice blends give it a unique taste.
  • Flavors: Rich and robust flavors. Uses spice blends like “khmeli suneli”.

Armenian Dishes

  • Ingredients: Fresh herbs, vegetables, fruits. Lamb, chicken, and beef are common meat.
  • Profile: Incorporates more Middle Eastern flavors.
  • Flavors: Mix of savory and sweet. Uses spices like coriander, red pepper, and mint.

After knowing about the differences between Georgian and American food, let me show you how to elevate the flavors of these specialties by pairing them with the right beverages.

What Georgian Dishes to Pair with Beverages?

Don’t just stop at the dishes only, as the right Georgian beverages can greatly elevate your meal experience to a whole new level:

  • Khachapuri: A cheesy bread that pairs well with a light, dry white wine to balance the richness of the cheese.
  • Khinkali: These juicy dumplings go nicely with Georgian beer, complementing the meat filling and spices.
  • Chakapuli: A tart stew made with lamb and sour plums, best enjoyed with a semi-sweet white wine that matches its acidity and richness.
  • Lobio: A hearty bean dish that can be paired with a robust red wine, enhancing the earthy flavors of the beans.
  • Pkhali: A spread made from spinach and walnuts, ideally served with Georgian mineral water to refresh the palate between bites.

Before you go, don’t forget to jot down the names mentioned above. Try them all out if you can. Life’s short; enjoy yourself! Remember to share and comment on your favorite dishes. Thank you for being so supportive! Take care, and see you all next time!

Jamie Scott

Jamie Scott

Editor in Chief, Senior Content Writer


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Western Food Evaluation Expert


Le Cordon Bleu College of Culinary Arts

  • Program: Bachelor’s degree in Culinary Arts
  • Focus: Gained foundational knowledge in French and European culinary techniques. Participated in workshops and hands-on training sessions under the guidance of seasoned chefs.

Local Community College, New York, NY

  • Program: Associate’s Degree in Nutrition
  • Focus: Acquired basic understanding of nutrition principles, dietary needs, and the importance of balanced diets in daily life.

Jamie Scott is a skilled culinary expert and content creator specializing in Western cuisine. With over 15 years in the culinary field and formal training from Le Cordon Bleu, Paris, Jamie deeply understands how to blend nutrition with delicious flavors. His passion for cooking matches his commitment to making healthy eating accessible and enjoyable.

On Fifteen.net, Jamie brings a fresh perspective to classic dishes and beverages, offering readers insightful recipes, cooking tips, and a fresh view on meal planning that emphasizes taste, health, and simplicity.

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