Georgian cuisine is a celebration of flavor, where every meal turns into a soulful feast. It is famous for its variety, rich aromas, and the ability to transform simple ingredients into truly refined Georgian dishes. In this culinary tradition, a special place is reserved for meat, fresh vegetables, fragrant herbs, and natural spices. Here, food is made with heart: whether it's juicy khinkali, crispy flatbreads, thick walnut sauces, or slow-cooked meat in spiced gravies. Pastry is also an essential part of the cuisine — from khachapuri to lavash served alongside main dishes. And the finale of any meal is a refined note — Georgian desserts that win hearts no less than the savory dishes. The taste of Georgian cuisine is the warmth of home, the generosity of hospitality, and a deep connection to tradition. Discover the top 14 dishes you must try in this incredible country!
Features of Georgian Cuisine
Georgian cuisine wins you over from the first bite — and never lets go. It’s one of the most authentic and vibrant gastronomic cultures in the world, blending simple ingredients, rich flavors, and centuries-old traditions. A national dish of Georgia is not just food — it’s a part of the cultural code passed down from generation to generation.
Each region of the country adds its own character: in western Georgia, cornmeal flatbreads and poultry dishes with aromatic adjika are popular, while in the east, you’ll find wheat-based pastries and meat dishes like kebab, chashushuli, or chakhokhbili. Herbs are used abundantly — cilantro, tarragon, basil, green onions — not as garnishes but as full ingredients that bring freshness and depth to flavor.
The cuisine is built around seasonal vegetables and fruits: eggplants, beans, quince, pomegranates, grapes. Nuts also play a special role — they are used in sauces, salads, and even desserts.
The culture of feasting is another key element. A festive table is always accompanied by wine, and wine tasting and churchkhela are integral to Georgian hospitality.
Want to dive into all the flavors of Georgian gastronomy? Sign up for a khinkali and khachapuri cooking masterclass, or choose another culinary workshop in Tbilisi, like Georgian cuisine from Asiko.
And if you want to treat your loved ones to an unforgettable culinary experience, a gift certificate is a great way to give them unique flavors, new discoveries, and vibrant emotions.
Top 14 Popular Dishes of Georgian Cuisine
Georgian cuisine is true culinary magic, where meat and vegetables are turned into masterpieces through generous pinches of aromatic spices, fresh herbs, and a heartfelt approach. Each dish here is rich, filling, spicy, and incredibly delicious. And don’t forget the desserts — natural, wholesome, and delightfully homemade.
The cuisine of Georgia is more than just food — it’s a living tradition passed from one generation to the next. Georgian recipes have been perfected over centuries in mountain villages and towns, preserving their authenticity and charm. It’s no surprise that food lovers from around the world flock here to taste the real Georgia and enjoy its legendary hospitality.
Here’s a list of the top 14 Georgian dishes you must try at least once in your life. Get ready: it’s going to be flavorful, hearty, and truly Georgian!
1. Khinkali
Georgian dishes are known for their bold flavors, fragrant spices, and abundant fresh herbs. Among the most popular Georgian dishes is khinkali — the true gastronomic symbol of the country. When it comes to Georgian cuisine, the first thing that comes to mind is khinkali: dumpling-like dough parcels filled with minced meat, spices, and aromatic broth. Traditionally eaten by hand — you bite off the top, sip the broth, and enjoy the filling. The "kalakuri" version with fresh herbs is especially popular for its light piquancy and fresh aroma.
2. Chakhokhbili
One of the most flavorful examples of Georgian national cuisine is chakhokhbili — a hearty meat stew that has become a favorite in every Georgian home. Today it’s usually made with chicken, but lamb, pork, or other poultry are also used. Originally, it was made with pheasant — hence the name.
3. Chikhirtma
Chikhirtma is a thick, aromatic soup that’s both filling and surprisingly light. Traditionally made with chicken or lamb broth, its unique texture comes from corn flour and egg yolks (sometimes with whites). Unlike most soups, this Georgian first course is made without vegetables, but it’s still full of flavor thanks to spices, rich broth, and a touch of lemon juice (or sometimes pomegranate). Chikhirtma warms the soul and perfectly captures the essence of Georgian home cooking.
4. Khachapuri
One of the most iconic representations of Georgian cuisine is khachapuri — aromatic cheese-filled flatbreads baked since the Middle Ages. The name literally means “cheese bread,” and there are many regional versions. In some areas, khachapuri is an open-faced pie; in others, the filling is hidden inside the dough. The most famous is Adjarian khachapuri: a boat-shaped bread filled with melted cheese and topped with a soft egg yolk. Eating it becomes a ritual — tearing off pieces of dough, dipping them into the filling, and savoring every bite.
5. Churchkhela
A dessert that looks like a colorful natural candy — nuts (usually walnuts) threaded on a string and coated with thick grape juice boiled down to a jelly. Hazelnuts, raisins, or even apricot kernels may also be used. Churchkhela is not only tasty and nutritious but keeps well even in the heat. Thanks to its natural ingredients and rich flavor, this dessert remains a favorite among locals and tourists alike.
6. Lobio
Lobio is one of the most popular and simple dishes in Georgian cuisine. It’s made from beans stewed with tomatoes, fresh herbs (usually cilantro and celery), adjika, and spices. Various types of beans are used — red, white, small, large, or even green string beans, which are also called "lobio." It can be served hot or cold, and in both cases, it’s rich in flavor and wonderfully aromatic.
7. Pkhali
This traditional Georgian appetizer is a true gem for vegetarians, as it’s entirely plant-based and meat-free. It’s made from greens or vegetables — spinach, nettles, green beans, kohlrabi, leeks, and more. The mixture includes walnuts and fragrant spices, and it's topped with pomegranate seeds for color and flavor.
8. Kharcho
A hearty and fragrant dish, whose name translates to “beef for kharcho,” is a thick soup made with meat, rice, spices, walnuts, and sweet-sour ingredients like tomatoes, plums, lemon, or pomegranate. The classic version is made with beef or lamb, though modern variations include chicken, pork, or even fish — each bringing out a new dimension of this beloved Georgian dish.
9. Satsivi
Satsivi is a traditional Georgian dish consisting of a thick walnut sauce with spices, served over meat or fish — usually chicken or turkey. The dish is rich, flavorful, and perfect for festive tables, especially popular at Christmas. It’s served cold as a main course.
10. Ajapsandali
Ajapsandali is a simple and aromatic Georgian dish made from stewed vegetables without added water. The vegetables are coarsely chopped and simmered in their own juices, preserving their taste and nutrients. According to legend, the dish was created by shepherds in the mountains. It’s served either warm or cold as an appetizer.
11. Chkmeruli
Chkmeruli, also known as Shkmeruli, is one of the most mouthwatering and beloved dishes in Georgian cuisine. Originating from the mountain village of Chkmeri, the dish is said to have been created by accident — but it turned out so delicious that it quickly spread across the country. It features chicken fried to a golden crisp, then stewed in a rich garlic cream sauce. Crispy outside, tender inside, with a velvety, garlic-scented sauce. Simple in ingredients, luxurious in taste — this is a dish you'll want to dip bread into again and again.
12. Chakapuli
Chakapuli is one of Georgia’s most vibrant spring dishes — its name translates to “meat in foam.” It’s a thick, aromatic stew made from lamb or veal, simmered in broth with white wine, tkemali sauce, and loads of fresh herbs. Traditionally prepared in spring, especially for Easter and Saint George’s Day, it features young greens and sour plums that give it its signature brightness, tang, and richness.
13. Ojakhuri
Ojakhuri is a traditional Georgian family-style dish consisting of fried meat with potatoes and spices. It’s made with pork, beef, or chicken, and typically served on a hot clay skillet called a “ketsi,” which retains heat well. The name “ojakhuri” means “family” in Georgian — a reflection of its essence: a warm dish for gathering around the table.
14. Kubdari
Kubdari is a traditional Svanetian meat pie made from soft yeast dough, native to the mountainous region of Svaneti. The filling is made from minced meat (usually beef or pork) heavily seasoned with onion, garlic, coriander, and adjika, giving the dish its signature spicy and slightly piquant flavor. Baked until golden and crisp on the outside, it stays juicy and aromatic inside. In Svaneti, it’s a staple at family feasts and holidays, served hot in slices to highlight the contrast between the crispy crust and tender filling.
Georgian National Cuisine: Conclusion
Georgian national cuisine is more than just food — it’s a whole world of flavors, aromas, and traditions lovingly passed down through generations. Every dish tells a story woven into the culture of the people, full of warmth and soul. From juicy khinkali to spicy satsivi, from aromatic lobio to sweet churchkhela — all of this is worth trying at least once in your life. And the best place to experience it is Georgia itself, where food becomes part of the hospitality and every meal a true celebration.
What Makes Georgian National Cuisine Special
- A wide variety of meat and vegetable dishes that blend simple ingredients with deep flavors;
- Generous use of aromatic herbs and spices that give each dish a distinct piquancy;
- National cheeses and pastries, especially khachapuri in its many variations;
- Unique sauces based on nuts and spices, such as satsivi, tkemali, and satsebeli;
- Legendary sweets, including churchkhela and gozinaki, made from natural ingredients.
Here, food is not just delicious — it’s made with heart, in an atmosphere you’ll never forget. Come and discover the true tastes of Georgia — memories that will stay with you forever!
