10 Dishes You Need to Try in Georgia

Georgia, the gem nestled between Europe and Asia, is a place of rich traditions, captivating landscapes, heartfelt hospitality, and an extraordinary cuisine that remains largely unexplored by many. Blessed with fertile lands, the country’s culinary offerings are diverse and abound with flavors influenced by both the East and the West.

When you imagine Georgian cuisine, think beyond the commonplace dishes of mainstream international cuisine, like pizza or sushi. Georgian food exhibits an elegant complexity, embodying hundreds of years of tradition and a rich tapestry of flavors.

Here are seven unmissable dishes to sample when you embark on a gastronomical journey through Georgia.

Khachapuri

If one were to assign a national dish to Georgia, the unanimous choice would undoubtedly be Khachapuri. This delectable cheese-filled bread is the epitome of comfort food. Each region of Georgia brings its own unique spin to Khachapuri, akin to the myriad of Mochi variations throughout Japan. From the egg-topped Adjarian Khachapuri to the doubly-cheesy Megruli variant, this dish is a must-try for any food lover.

Adjarian Khachapuri, often referred to as "the Georgian cheese boat," is a traditional dish from the Adjara region in the southwestern corner of Georgia. This delightful culinary masterpiece perfectly symbolizes the generosity of Georgian cuisine. The dough, shaped into a gondola, is filled with a blend of tangy feta and mozzarella cheese, creating a molten, savory pool. Just before it's fully baked, a raw egg and a generous pat of butter are added on top, lending the dish a rich, velvety finish.

Eating Adjarian Khachapuri is an experience in itself. The hot bread is pulled apart, mixed with the gooey cheese, egg yolk, and melted butter to form a homogenous, tantalizing mixture. The result is a perfect balance of chewy, crispy, creamy, and oozy, making it an unforgettable dish that leaves you wanting for more. Its simplicity, warmth, and heartiness encapsulate the spirit of Georgian hospitality and culinary tradition. Whether enjoyed for breakfast, lunch, or dinner, Adjarian Khachapuri is the epitome of comfort food and a delicious testament to Georgia’s rich culinary heritage.

Megrelian Khachapuri, hailing from Georgia's Samegrelo region, is a double-cheese delight. This round, pizza-like bread is filled with cheese and topped with an extra layer, which bubbles to a golden crisp in the oven. The result is an ultra-cheesy, satisfyingly gooey and crispy dish that celebrates Georgia's love for cheese and bread.

so you could say it that KHACHAPURI IS A CHEESE HEAVEN!

Khinkali

These hearty dumplings are a testament to Georgia's ability to transform the simplest ingredients into culinary masterpieces. The exterior dough encases a pocket of spiced meat and a broth that bursts with flavor upon the first bite. Eating Khinkali is an art – one is expected to hold the dumpling by the doughy knob, take a bite, and savor the broth before devouring the rest.

If it’s your first time (or second, or even third… it doesn’t matter) you must try khinkali! Trust me you’ll me amazed😊

Lobio

Showcasing Georgia’s vegetarian offerings, Lobio is a rustic and flavorful kidney bean stew. It is simmered with onions, spices, and herbs until it reaches a warming, comforting depth of flavor. Served in a clay pot and paired with Mchadi (cornbread), Lobio is a testament to the Georgian knack for creating hearty meals from humble ingredients.

the combination of our herbs and spices will bring you to the whole new world!

Churchkhela

stroll through Georgian markets inevitably leads to the discovery of Churchkhela. These colorful, candle-like candies consist of strings of nuts encased in a thick layer of concentrated grape juice and wheat flour, then left to dry. The result is a natural, energy-packed sweet treat that is as visually striking as it is delicious.

Sometimes us Georgians call churchkela The Georgian Snickers, but try it once and you’ll tell everyone that it’s much much better.

When visiting a new country you must try their desserts. It’s a rule of travelling. For example when I went to Japan I tried mochi, so tasteful that I dreamed about it for months. Sadly, I couldn’t find mochi that good in my country, also it’s quite expensive here. The only one that I liked and continue to buy to this day is mochi at local market Europroduct. This might sound like promotion but the point of this story is that you should buy many churchkela and bring it to your country so you won’t have to worry about finding if in your homeland.

Also, according to history, soliders brought churchkela to the wars because it lasts for a really long time.

Mtsvadi (Shashlik)

Mtsvadi, the Georgian version of barbecue, brings together the social and culinary aspects of the Georgian lifestyle. Meat (usually pork, beef, or lamb) is marinated, skewered, and then cooked over grapevine embers, imbuing it with a distinct smoky flavor. Mtsvadi encapsulates the essence of Georgian cuisine – simplicity, high-quality ingredients, and a communal eating experience.

Pkhali

The diverse range of Pkhali showcases the Georgian flair for pairing fresh produce with rich, flavorful sauces. Pkhali combines cooked vegetables with a thick paste of walnuts, garlic, and spices. The vegetables can vary – beetroot, spinach, cabbage, or eggplant, and each variant offers a unique and delightful flavor profile.

Satsivi

Satsivi, a thick, fragrant sauce made with ground walnuts, garlic, and a plethora of spices is traditionally served with poultry. Despite its relative simplicity, Satsivi carries a depth of flavor that showcases the best of Georgian cuisine. Often enjoyed during winter feasts, this hearty dish will surely satisfy your cravings.

Chakapuli

Chakapuli is a traditional Georgian stew usually prepared during the Tbilisoba festival (Tbilisi City Day). This tart, aromatic stew is made with lamb or veal, unripe plums, white wine, tarragon leaves, and other herbs. The result is a harmonious medley of flavors that capture the spirit of Georgian cuisine.

Kharcho

Kharcho is a hearty beef soup seasoned with a unique Georgian spice blend and enriched with walnuts and cherry plum puree. The addition of rice or broken-up pieces of Khachapuri dough gives the soup an added textural dimension. The warming, robust flavors of Kharcho makes it a popular choice for winter dining.

Georgian Wine

Georgian viticulture, with a history spanning over 8,000 years, is a living testament to the country's rich cultural heritage. Georgian wine, made in traditional clay vessels called 'kvevri,' is integral to the nation's gastronomy. Whether it's a velvety red Saperavi or a subtly complex white Rkatsiteli, each variety offers a captivating experience for the palate.

In exploring the rich and varied flavors of Georgian cuisine, one can sense the story of the nation's vibrant history and resilient spirit. Each dish, from the cheese-filled wonder of Khachapuri to the hearty comfort of Lobio, the sweet delight of Churchkhela to the smoky goodness of Mtsvadi, or the aromatic pleasure of Chakapuli and Kharcho, not forgetting the crisp sips of traditional wine, provides an insight into the heart of Georgia's culture. So when you dive into this delightful culinary adventure, remember – you're not only satisfying your taste buds, but also embarking on a historical and cultural journey that is uniquely Georgian.