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Latest update: 28 January 2025
Georgian food is absolutely delicious, but good luck making sense of those menus without a little help. While playing it safe and ordering a hamburger is tempting, that would be a real shame. Let me introduce you to some typical Georgian dishes so you can confidently order them during your trip. Enjoy your meal!
Endless amounts of food in Georgia
Before heading to Georgia, I only knew that the country had a unique way of making wine, some kind of dumplings, and something about cheese bread. I didn’t really have any other idea about Georgian cuisine. But holy cow, Georgian food is amazing! It’s incredibly flavorful, abundant, and generous in portion sizes. Save your diet for after your vacation.
Adjaruli khachapuri: the cheese boat
I had completely forgotten, but I’ve actually made adjaruli khachapuri at home before! It consists of bread, butter, egg, and tons of cheese – right up my alley! It’s a large bread with rolled edges filled with cheese, egg yolks, and a pat of butter. It looks a bit like a boat. Some restaurants even offer mega-sized versions, which are meant to be shared, of course. Mix the cheese, butter, and eggs together and then dip pieces of bread into it.
Want to make it yourself? Try this recipe.
Khinkali: Georgian dumplings
While not the most photogenic Georgian dish, it’s one that almost everyone enjoys. Khinkali is the Georgian version of a dumpling. They’re usually filled with meat and broth, but sometimes you can find variations with fish, cheese, or vegetables on the menu. Many places only let you order them in sets of five or even ten. So it’s a perfect dish to share.
But before you dig in, there’s such a thing as khinkali etiquette. Do as the Georgians do. Put your knife and fork aside and grab the khinkali by its top knot. Then, take a bite to slurp up the broth. You don’t eat the topknot – leave it on your plate. It has the least flavor and it allows you to track how much khinkali everyone has eaten.
Here’s my dad demonstrating it for you!
Megrulian khachapuri: Georgian cheese pizza
As an absolute cheese lover, I’m truly thrilled with Georgian cuisine. And if megrulian khachapuri is on the menu, I’ll definitely order it. It’s like a cheese pizza – Georgian style. It’s bread filled with cheese AND topped with melted cheese. It’s greasy, cheesy, and fantastic. Just remember it’s meant to be shared with your tablemates. It’s a bit too much to eat by yourself – or is it?
Pkhali: colorful walnut balls
If you’re served a plate with cheerfully colored balls, it’s probably pkhali. Pkhali is made from various vegetables, fresh herbs, garlic, and walnuts. You usually get a red version (beets), a green one (spinach), and a white one (beans) served together as an appetizer. If you order a combination plate, it often comes with nigvziani badrijani too.
Nigvziani badrijani: eggplant rolls with walnut
These eggplant rolls filled with walnut paste can be eaten as an appetizer, side dish, or just for sharing. The eggplant is roasted and filled with a mix of walnuts and various spices. Top it with some pomegranate seeds and you’re good to go. Nigvziani badrijani is usually eaten cold or slightly warm. A delicious and healthy bite!
Want to make it yourself? Here’s a recipe.
Shkmeruli: chicken with milk and garlic
I wasn’t exactly excited when I first heard about chicken in a milk sauce. But shkmeruli turns out to be a simple, delicious dish. The chicken is first browned all over and then cooked for about half an hour in a pan with a mixture of milk, spices, and garlic. And as you can see in the photo, it’s not about precision. The chicken is chopped into large pieces, bones and all.
Tolma: stuffed grape leaves
You might know tolma as dolma (from Turkey, for instance). The Georgian version is made from grape leaves and stuffed with meat or ingredients like bulgur and chickpeas. It’s usually served with a white sauce. That’s matsoni sauce: a sauce made from Georgian yogurt.
Churchkhela: Georgian “Snickers”
You’ll see them hanging at various street stalls in endless colors: churchkhela. No, they’re not candles – they’re candy. Georgians consider it their version of Snickers. I don’t agree with that comparison (or not at all), but I get why they say it. Churchkhela is made by dipping a string of nuts in concentrated grape juice mixed with flour. You buy it as a snack, and sometimes it’s served with coffee, tea, or dessert. The churchkhela I tried wasn’t very sweet. It’s quite a healthy snack, I think – or at least: I tell myself.
Pelamushi: thick dessert pudding
Okay, “thick dessert pudding” might not sound appetizing, but it really is. Pelamushi is a dessert made from concentrated grape juice, a bit of flour, and, depending on the maker’s taste, some sugar. It’s the same stuff used to make churchkhela. But this time, it’s served cold with some nuts on the side.
Syrniki
If you Google syrniki, you’ll find “Russian pancakes” on Google. I bet the Georgians aren’t too happy about that! But I also see Ukrainian and Polish versions, so let’s just say syrniki has multiple variations in this part of the world.
You eat syrniki for breakfast in Georgia. They’re small, thick pancakes made from cottage cheese. Very tasty. They have a slight tanginess to them and are usually served with clotted cream and some fruit.
Easy to make yourself too. Check out this recipe.
Kebab with tashmijabi
Tashmijabi is mashed potatoes with fresh cheese. For every 2.2 pounds (1 kilo) of potatoes, 1.1 pounds (half a kilo) of cheese is added. It’s a very simple dish often served as a side dish or part of a main course, like with kebabs. It’s delicious, warm, and filling—Georgian comfort food at its finest!
Georgian cheese plate
Georgians are at least as crazy about cheese as the Dutch. We have Gouda, they have Guda. Sounds similar to Dutch Gouda, but tastes totally different. Generally, I find Georgian cheeses very salty. While I’m less enthusiastic about Georgian cheeses on a cheese plate thankfully there are many Georgian dishes where cheese plays a starring role.
Chizhi Bizhi: Georgian shakshuka
Chizhi Bizhi is a hearty breakfast or lunch. It’s a warm, filling dish. Every restaurant and every family makes it slightly differently, but it always contains eggs and tomatoes. Add whatever vegetables you have lying around, onion, and cheese, and throw it all together. You eat it with some bread, and sometimes, it’s served with bacon, too.
Lagidze: Georgian soda
Lagidze is not food but a Georgian drink. It is a syrup mixed with sparkling water. The syrup comes in many different flavors, from mint to cherry. The name comes from pharmacist Mitrofan Lagidze, who experimented with the drink in 1887. He wanted to make a soda from local, natural ingredients, and he succeeded. The drink is still popular in Georgia and surrounding countries.
More Georgia travel inspiration?
Useful links for your Georgia trip
- Accommodation. Favorite remains Booking.com. Would you rather stay in a hostel? Check Hostelworld.
- Activities. Book the best tours and activities at GetYourGuide, Klook, and Viator. ‘Free’ walking tours can be booked at Freetour.com or GuruWalk.
- Car rental. If you want to compare prices and insurance coverage, try Discover Cars and Rentalcars.com. In Georgia, a private transfer or tour with a private driver is often very affordable. Use GoTrip for this.
- Reading tip. If you like reading, I recommend buying this fantastic book: The Eighth Life (for Brilka). It is about generations of women living and suffering in Georgia. More than 1000 pages, so get cozy and comfortable!
- Travel guides. I like paper travel guides to browse through, for sale at Amazon, among others.
- SIM card. Beware of unexpectedly high phone and internet costs. Buy a local SIM card when you arrive, or arrange one online via Airalo.
- Train and Bus Travel by train or bus through Georgia with Busbud, 12Go, or Omio.
- Flights. Compare all your options! Be sure to check out Skyscanner and Kiwi.
- Package deals. Rather go on a catered trip? Start your search at Expedia or CheapOair.
- Yoga retreat. Or treat yourself to a yoga retreat in Georgia.
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