Georgia
Georgian cuisine presents a rich blend of influences from the Middle East, Central Asia, and Europe, from Georgia's historical position as a crossroads on the ancient Silk Road. Dining often happens around the "Supra," a traditional feast, highlighting communal eating.
Walnuts, garlic, pomegranate, sour plums (Tkemali), and Sulguni cheese are fundamental. Unique Georgian spices like blue fenugreek and dried marigold petals also contribute distinctive aromatic qualities.
From the Adjara region, this boat-shaped bread comes filled with cheese and topped with an egg and a pat of butter, meant to be stirred into the hot cheese before eating.
The Kakheti region is famous for its unique wine varieties, including Saperavi (red) and Rkatsiteli (white), often made in traditional Qvevri clay vessels.
Mountainous regions, especially around Kazbegi, are known for a specific type of Khinkali.
Georgia’s famous cheese-filled bread. Varieties include Imeruli (round, simple), Megruli (with additional cheese on top), and Adjarian (boat-shaped, with egg and butter).
A comfort food staple, find it in almost any Georgian restaurant.
Georgian dumplings, a culinary icon. They typically contain a spiced meat filling (beef and pork), but also mushroom, potato, or cheese versions. Hold by its "knot," bite a hole, slurp broth, then eat filling, leaving the knot.
Find them in dedicated "sakhinkles" and most Georgian restaurants.
Georgian shashlik, featuring skewered and grilled meat, usually pork or veal. Marinated meat results in juicy and flavorful skewers.
A popular dish in traditional Georgian restaurants.
Georgia has an 8,000-year history of winemaking. Try Qvevri wine, fermented in large clay amphorae buried underground. Sample Saperavi (red) and Rkatsiteli (white).
Chacha is a strong Georgian grape brandy, similar to Italian grappa. Borjomi is a famous natural mineral water, known for its distinct salty taste.
Tbilisi has elegant establishments offering innovative takes on traditional Georgian cuisine and refined dining experiences.
These restaurants offer quality Georgian food in comfortable settings without the high price tag.
Affordable options for authentic flavors and local experiences.
Tbilisi’s culinary scene is growing, with an increasing number of international restaurants.
You find Italian, Japanese, Chinese, Indian, Turkish, and various European cuisines.
These options are specifically located in the Vera, Vake, and Rustaveli areas.
Explore these districts for a diverse dining experience.
"Georgian Snickers" - walnuts/hazelnuts dipped in thickened grape juice.
Caramelized walnut brittle, a traditional New Year's treat.
Fruit leather, made from dried fruit puree, often sour.
A sweet, spiced bread, often found roadside in Shida Kartli.
Dedicated Halal restaurants are limited, but some Turkish or Azerbaijani eateries may serve Halal meat.
Many Georgian dishes are naturally pork-free. Confirm with restaurants about meat sourcing.
Very limited availability. Self-catering or sticking to naturally kosher-friendly dishes (e.g., vegetables, fruit, specific fish where preparation can be verified) is recommended.
The Jewish community in Tbilisi is small.
Use the Google Translate app to communicate your dietary needs clearly to restaurant staff.
Consider self-catering options (e.g., apartment rentals with kitchens) for full control over ingredients, especially for severe allergies.
An annual autumn festival, usually in October, celebrating Tbilisi.
Held annually in May, this festival showcases new harvest wines from various Georgian producers.
Occurs in September-October, especially in the Kakheti region. A celebration involving making fresh grape juice, preparing Churchkhela, and elaborate feasts.
Different varieties, especially Imeruli (cheese-filled bread) and Lobiani (bean-filled bread), are readily available from small bakeries and street stalls.
Both are excellent for a quick, savory snack.
Often called "Georgian Snickers," this candle-shaped candy consists of strings of walnuts or hazelnuts dipped repeatedly in thickened grape juice.
A sweet and healthy snack, widely available.
Some sulfur bath complexes incorporate restaurants where you dine after your relaxing bath.
A few restaurants build into or imitate cave structures, delivering an unique ambiance.
Opportunities to dine and taste wine directly from traditional Qvevri cellars, connecting to Georgia's winemaking heritage.
Georgian cuisine forms a deep part of the nation's identity and social life. Enjoy the communal aspect and leisurely pace.
