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Food, cafes and restaurants

What to try in Georgia, how to eat Adjarian khachapuri and khinkali the local way, how much to tip and where to eat well for less in Tbilisi and Batumi.

  • How long should you boil khinkali, including frozen ones?

    Khinkali are boiled in salted water: once they float, cook them 10–15 more minutes.

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  • What food should you definitely try in Georgia?

    In Georgia, be sure to try khinkali, Adjarian and Imeretian khachapuri, pkhali and aubergine with walnuts, mtsvadi, lobio and chkmeruli.

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  • How do you eat Adjarian khachapuri properly?

    Adjarian khachapuri is eaten piping hot: first stir the egg, butter and cheese together inside the boat, then eat it by hand or with cutlery, whichever is easier.

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  • What are Georgian dishes called: khinkali, khachapuri, pkhali, chakapuli and more?

    Khinkali are Georgian dumplings filled with spiced meat and broth, khachapuri is cheese bread, and pkhali is a starter of greens or vegetables with walnut paste.

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  • What is utskho suneli and what is it added to?

    Utskho suneli goes into duck stew with walnuts: 1 teaspoon of the spice mixture for a whole duck of about 1.5 kg.

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  • What is khmeli suneli and how is it used?

    Khmeli suneli is a Georgian spice mix, and in the Imeretian version of aubergine with walnuts it goes in only in a very small amount so that it does not drown the garlic.

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  • What is Georgian tolma?

    Tolma is one of the staple dishes of Georgian cuisine, and there is a vegetable version that suits vegetarians.

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  • What kinds of flaky khachapuri are there?

    Flaky khachapuri in Georgia comes in several types: Meskhetian, made with puff pastry-style dough, a Gurian crescent with cheese and hard-boiled eggs, and a square Rachan one with a walnut in each corner.

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  • What is achma?

    Achma is a type of khachapuri: thin cooked layers of dough with cheese and melted butter between them.

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  • What is kuchmachi?

    Kuchmachi is one of the staple dishes of Georgian cuisine, and Abkhazian ajika is mainly used for meat dishes such as kuchmachi, chashushuli and kupati.

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  • What is kupati?

    Kupati are sausages of Georgian cuisine, made in Guria, which also has satsivi sauce.

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  • What is matsoni and how do you make it at home?

    Matsoni is a Georgian fermented milk product made from cow or buffalo milk, produced since antiquity.

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  • What is tklapi?

    Tklapi (pestil) comes in plum form: it is listed among Georgian sweets and is also added to shechamandi soup made with wild sorrel.

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  • What is chashushuli?

    Chashushuli is a Georgian meat dish, and Abkhazian ajika is mainly used for meat dishes such as chashushuli, kuchmachi and kupati.

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  • How do you make tkemali sauce at home?

    Tkemali is made from boiled, sieved cherry plums with finely chopped coriander, pennyroyal (ombalo), garlic, pepper and salt added.

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  • What is kharcho and how do you make Mingrelian walnut kharcho?

    Mingrelian walnut kharcho is a meat dish from Samegrelo (western Georgia) made of beef with walnuts, onions, garlic and smoked peppers.

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