Western Asia
Food of Georgia
The 8 most iconic national dishes of Georgia — real photos, key ingredients and tasty facts behind every plate.
Asia
Khachapuri
Georgia’s beloved cheese-filled bread comes in several regional forms, from boat-shaped Adjarian loaves with egg and butter to round Imeretian versions. It is rich, buttery and deeply comforting, with molten cheese at the center.
Did you know?
Khachapuri is so central to Georgian food culture that economists have even used a 'Khachapuri Index' to track inflation through its ingredient costs.
Khinkali
These large pleated dumplings are filled with spiced meat and broth, then eaten by hand with a careful first sip of the juices inside. They are peppery, savory and one of the most recognizable foods in Georgia.
Did you know?
Traditional etiquette says the doughy top knot is often left on the plate, making it easy to count how many khinkali someone has eaten.
Mtsvadi
Mtsvadi is Georgian-style skewered meat grilled over open coals, usually pork, with a smoky, juicy and lightly charred flavor. It is a staple of feasts and outdoor gatherings across the country.
Did you know?
Unlike many neighboring kebab traditions, Georgian mtsvadi is often seasoned very simply so the flavor of the meat and smoke stands out.
Lobio
Lobio is a hearty bean dish, often slow-cooked with onions, herbs and spices in a clay pot. It can be thick and rustic or more stew-like, with an earthy, warming taste.
Did you know?
The word 'lobio' simply means 'beans' in Georgian, but in practice it refers to a whole family of beloved bean dishes.
Chakapuli
This springtime stew combines lamb or veal with tart plums, white wine and lots of fresh herbs for a bright, aromatic flavor. It is especially associated with Easter and seasonal celebrations.
Did you know?
Chakapuli is traditionally made with sour unripe plums or tkemali, giving it the vivid tartness that defines the dish.
Churchkhela
Often called a Georgian 'candle,' churchkhela is made by dipping strings of nuts into thickened grape must and drying them. It is chewy, sweet, nutty and instantly recognizable in market stalls.
Did you know?
Churchkhela has long been made as a portable energy food, and historically it was prepared for travelers and soldiers.
Kuchmachi
A traditional Georgian offal dish made from chopped liver, heart, and other organ meats, usually seasoned with herbs and spices. It is especially associated with hearty home-style cooking rather than tourist-standard menus.
Did you know?
Kuchmachi is one of Georgia’s best-known traditional organ-meat dishes.
Bazhe
A western Georgian walnut sauce flavored with garlic and spices, often served with poultry or fish. Though fundamental to regional cookery, it is less internationally famous than Georgia’s bread and dumpling dishes.
Did you know?
Bazhe is a classic walnut-based preparation from Georgian cuisine, especially linked with western regions.