What food should you definitely try in Georgia?
The dishes, drinks and sweets people come to Georgia for.
Short answer
In Georgia, be sure to try khinkali, Adjarian and Imeretian khachapuri, pkhali and aubergine rolls with walnuts, mtsvadi, lobio in a clay pot and chkmeruli. For something sweet, try churchkhela, and to drink, Georgian wine, lemonades and mineral water. In spring don't miss chakapuli, and in Svaneti try kubdari, a meat pie.
Why
- Georgian cooking is built on cheese, herbs, walnuts and spices, so flavours are bold.
- Many dishes are seasonal: chakapuli is made in spring with young lamb and tarragon.
- Each region has its specialities, such as Adjarian khachapuri in Adjara and kubdari in Svaneti.
Details
Vegetarians do well in Georgia: pkhali, lobio, badrijani, ajapsandali and khachapuri are available almost everywhere. Portions are large, so ordering several dishes to share works well.
Tip
Order dishes to share and try a little of each, as portions in Georgia are large.
What may differ
Each Georgian region has its own versions of dishes, so the same dish can taste quite different.
Common misconception
What actually happens
People also ask
- What food is Georgia famous for?
Dish names and recipes vary across Georgia's regions; the most common versions are given here.
What to Try in Georgia: 30 Dishes Recommended by TouristsRelated questions
-
How do khinkali differ from manti?
Khinkali are a Georgian dish boiled in water, while manti come from Central Asian and Turkic cuisines and are steamed.
-
Khinkali and khachapuri: whose dishes are they?
Both khinkali and khachapuri are Georgian dishes.
-
Which cheese do you need for khachapuri?
In Georgia, khachapuri uses Imeretian cheese, a young brined cheese with a mild tang, and sulguni, which stretches well.
-
How do you make khachapuri at home?
The easiest home khachapuri is Imeretian: make a dough of matsoni or kefir with flour, egg and baking soda, fill it with grated cheese, flatten it and fry in a pan or bake.