What to Eat in Georgia

Georgia sits between the Greater Caucasus and the Black Sea, and its cuisine reflects alpine pastures, fertile valleys, and a humid subtropical coast. Seasonal produce, vineyard culture, and dairy from free-grazing cattle shape daily cooking. Herbs like tarragon, coriander, and dill appear year-round.

Bread from clay hearths, tangy cheeses, walnuts, and sour plums anchor meals at home and in Tbilisi’s markets. Social dinners often follow the supra tradition with thoughtful toasts, but everyday eating stays practical: soups, stews, and baked goods that suit varied climates and busy workdays.

Adjaruli khachapuri is a boat-shaped bread from coastal Adjara, best known around Batumi and now enjoyed nationwide. A fermented wheat dough is stretched into an oval, the edges rolled to form a rim, then filled with a mix of tangy imeruli and stretchy sulguni cheese. It bakes at high heat until the crust blisters and the cheese bubbles, and just before serving a raw egg and a knob of butter are added to the hot center. Diners stir the egg and butter into the molten cheese to create a custardy, glossy filling, tearing off pieces of crust to scoop each bite. The flavor balances salt and gentle lactic acidity with a buttery richness, while the texture swings from crisp edges to stretchy, creamy center. Georgians share it at casual lunches, seaside gatherings, and late dinners, and it travels easily from Batumi’s waterfront to neighborhood bakeries in Tbilisi.

Khinkali are pleated dumplings rooted in Georgia’s mountain regions, shaped with a topknot that doubles as a handle. The filling is commonly a beef-and-pork blend (lamb in highland traditions), mixed with onions, garlic, salt, and plenty of black pepper; cold water is beaten in so the meat releases juices and forms a broth during cooking. Circles of dough are gathered into tight folds, then the dumplings are boiled in salted water and served hot, often with a final dusting of pepper. The proper way to eat them is to grasp the kudi (stem), take a small bite, sip the hot savory broth, and then finish the dumpling, leaving the nub on the plate. Expect a peppery aroma, a springy yet tender dough, and a deeply meaty, juicy core. Once a staple of shepherd routes across Mtiuleti and neighboring areas, khinkali are now ubiquitous, from busy tables in Tbilisi to roadside stops, especially favored in cool weather and late-night gatherings.

Chakapuli is a bright, herb-forward stew strongly associated with Kakheti’s vineyards and springtime markets around Telavi. Cubes of lamb or veal simmer with fresh tarragon, green onions, garlic, and a generous splash of dry white wine, joined by green tkemali (sour plum sauce) or unripe plums that lend tartness. Cooks often add mint and dill, creating a broth that is thin yet intensely aromatic; the meat turns fork-tender while the herbs stay vivid. The result tastes clean and sour-savory, with the scent of tarragon rising from the bowl and a shine of rendered lamb fat on top. It is traditionally prepared in spring when tarragon is abundant and often appears on Easter tables, served with warm bread to soak up the juices. In homes across eastern Georgia, this dish marks the season’s shift, pairing pastoral lamb with orchard fruit and wine-country technique.

Satsivi is a cold dish of poultry cloaked in a thick walnut sauce, central to winter celebrations and New Year tables, especially in western regions such as Samegrelo. Chicken or turkey is poached gently in salted water and cooled, while the sauce is made by pounding walnuts with garlic and onions, then seasoning with coriander seed, blue fenugreek (utskho suneli), and dried marigold petals often called “Georgian saffron.” Warm stock is whisked in to form an emulsion, with a touch of vinegar or tkemali to balance the richness; the mixture simmers briefly and then cools until it reaches a velvety, spoon-coating texture. Served the next day so flavors deepen, satsivi tastes nutty, aromatic, faintly tangy, and savory, with tender meat under the glossy sauce. Families present it alongside bread or ghomi, a cornmeal porridge, and it rewards advance preparation during the busy holiday season.

Churchkhela is a traditional confection made during the grape harvest (rtveli) and sold year-round from Tbilisi’s markets to roadside stalls near Batumi. Walnuts or hazelnuts are threaded on a string, then repeatedly dipped in tatara or pelamushi—grape must cooked with flour until it thickens like custard—allowing each coat to set before the next. The strings are hung to air-dry, developing a satin surface and a dense, chewy interior that keeps well without refined sugar. The flavor depends on the grape must: some batches are tart and winey, others deeper and jam-like, but always balanced by the toasty crunch of nuts. Slices reveal alternating layers of glossy grape gel and nutty centers, yielding a portable, energy-dense snack long favored by travelers and field workers. Georgians bring churchkhela home as gifts, nibble it with tea in cold months, and stock it during harvest season for the months ahead.

Georgian cooking stands out for its pairing of mountain dairy and pasture meats with orchard fruit, walnuts, sour plums, and vivid herbs like tarragon and cilantro. Dishes move with the seasons yet remain deeply regional, shaped by wine-country techniques and coastal markets. Explore more food stories, seasonal guides, and weather-smart travel ideas on Sunheron.com.