The Mountains, Georgia
Georgian cuisine uses a robust palette of fresh, natural ingredients. Walnuts are a staple, used in sauces and pastes. Garlic, fresh herbs (coriander, parsley, dill, tarragon), and cheeses (suluguni, imeruli) are common. Vegetables like tomatoes, cucumbers, eggplant, and beans form the backbone of many vegetarian dishes. Various meats, including pork, beef, chicken, and lamb, are popular, often grilled or stewed.
Flavors are often savory and sometimes spicy (especially in Western Georgia). A delightful balance of tartness, achieved through pomegranate, sour plum sauce (tkemali), and grapes, balances the richness from walnuts and cheese. The combination creates an unique and satisfying taste profile.
If invited to a supra, expect an abundance of food and a lively atmosphere. A tamada (toastmaster) leads toasts; it is impolite to refuse a toast. Participate in the spirit of generosity.
Dishes are typically ordered for the table and shared among everyone, fostering a communal dining experience. Freshly baked bread (puri) is served with almost every meal and accompanies all dishes.
Tipping is appreciated but not mandatory. A 5-10% tip for good service is common, especially in tourist establishments. Check your bill for an automatic 10-18% service charge. "Gaumarjos!" means "Cheers!" and "Gemrielia!" means "Delicious!".
Perhaps the most iconic dish, a must-try in Kazbegi. Large, twisted dough dumplings typically filled with seasoned meat (beef and pork common), but also mushrooms or cheese. Hold by the knot, bite, slurp broth, then eat the rest.
Found at almost all local restaurants and guesthouses.
Georgia's beloved cheese bread in various forms: Acharuli (boat-shaped, raw egg, butter), Imeruli (round, cheese inside), Megruli (Imeruli plus cheese on top).
Available at local bakeries and restaurants.
Marinated pieces of pork, beef, chicken, or lamb grilled on a skewer over an open flame. A simple yet incredibly flavorful dish.
Found at many restaurants.
Smaller Khachapuri versions are sold fresh in local bakeries. Lobiani, similar to Khachapuri but filled with spiced beans, makes a filling and inexpensive snack.
Georgian wine, chacha (grappa), Nabeghlavi/Borjomi mineral water. Churchkhela ("Georgian Snickers") and Tklapi (fruit leather) are iconic snacks.
Rooms Hotel Kazbegi Restaurant offers an upscale dining experience with international and Georgian dishes. Renowned for panoramic views of Mount Kazbek, reservations are often recommended during peak season.
Popular choices for traditional Georgian cuisine. Restaurant Shorena's often features live Georgian music. Cafe 5047m and Maisi are favored spots for good food in a relaxed atmosphere.
Small local eateries and bakeries near Stepantsminda's main square sell fresh khachapuri, lobiani, and other affordable baked goods. Perfect for quick, inexpensive meals. Many guesthouses offer affordable home-cooked dinners, often the best value.
Stepantsminda has a small local market for fresh produce, cheese, and basic staples. Useful for picking up ingredients if your accommodation has kitchen access.
Not a large, bustling food hall.
International cuisine options are limited in Stepantsminda. Rooms Hotel Kazbegi includes some international dishes. Most other restaurants mainly focus on Georgian cuisine.
Travelers typically seek Georgian flavors here.
Georgian cuisine is vegetarian-friendly (vegetables, beans, cheese). Vegan options are harder; specify "uchmo" (without meat).
Gluten-free is challenging due to bread-based staples. Walnuts are common; exercise caution with nut allergies. Communicate clearly.
Halal meat is not widely available. Kosher options are extremely limited or non-existent. Stick to vegetarian for Halal/Kosher needs.
Learn Georgian phrases. Carry a dietary translation card. Guesthouses often safer for communication.
The emphasis at guesthouses is on home-cooked meals prepared with fresh, often locally sourced, ingredients. This creates a taste of true Georgian home cooking.
A fantastic way to connect with local culture.
Do not hesitate to try homemade chacha if your guesthouse host offers it. It is a sign of hospitality. Remember it is very strong!
Sip slowly and enjoy the moment.
Georgian dining is a communal and celebratory affair. Dishes are typically ordered for the table and shared, fostering a communal dining experience.
Georgia is one of the oldest wine-producing regions (8,000 years). Local Georgian wines are widely available, with diverse tastes.
Kazbegi, in the Mtskheta-Mtianeti region, specializes in hearty mountain fare. Khinkali (dumplings) and various meat dishes are prominent specialties here.
Georgian cuisine's history is rich, shaped by its position at the crossroads of Europe and Asia. This results in influences from Persian, Middle Eastern, and Mediterranean traditions.
Food is central to Georgian hospitality, often featuring large communal meals known as a supra, where numerous dishes are shared, accompanied by wine and heartfelt toasts led by a tamada.
Marinated pork, beef, chicken, or lamb grilled on a skewer over open flames. A simple, flavorful dish.
A staple at many restaurants.
Fried potatoes with meat (often pork) and onions, seasoned with herbs. Satisfying after a day of exploration.
Hearty and comforting.
Khinkali (dumplings) and various types of Khachapuri (cheese bread) define the local food scene.
Offers authentic, home-cooked Georgian meals and a personal cultural connection with hosts.
Restaurants like Shorena's, Cafe 5047m, and Maisi are popular choices, alongside local bakeries for quick bites.
Always remember to try local specialties like Khinkali and various Khachapuri. Guesthouse meals often a fantastic value and an authentic experience.
