Kutaisi Western Georgia, Georgia Travel Guide
Common ingredients include local cheeses like Sulguni and Imeruli. Walnuts are a staple, used in sauces, pastes, and desserts. Garlic, cilantro, dill, parsley, and onions are used generously for fresh, aromatic flavors. Eggplant, beans, fresh tomatoes, pork, beef, and chicken are prominent.
Imeretian cuisine, specific to Kutaisi, is known for its lighter, often spicier dishes. It is famous for Imeruli Khachapuri, a round, pan-fried bread with local cheese baked inside. The local cuisine favors fresh, seasonal produce and a harmonious blend of herbs and spices.
Usually a lighter meal, often featuring bread, cheese, and sometimes eggs.
Typically the main meal of the day, often eaten between 1:00 PM and 3:00 PM. This can be substantial.
A substantial meal, often starting later in the evening, from 7:00 PM onwards, and can extend for several hours, especially at family gatherings.
The iconic Georgian cheese bread. In Kutaisi, Imeruli Khachapuri is most common: a round, pan-fried bread with fresh Imeretian cheese baked inside. Adjaruli Khachapuri (boat-shaped with cheese, butter, and raw egg) is also popular.
Find it everywhere, from local bakeries to every restaurant.
Khinkali: Georgian dumplings, typically with spiced meat, but also cheese, mushrooms, or potatoes. Eat them by holding the knot, sipping the broth, then eating the rest. Lobio: A hearty kidney bean stew, often served in a clay pot with cornbread (Mchadi) and pickles. A fulfilling vegetarian meal.
Khinkali are widely available in dedicated Khinkali houses. Lobio is a staple in most Georgian restaurants.
Pkhali: Vegetable pâtés, often garnished with pomegranate. Mtsvadi: Georgian shashlik (skewered grilled meat), known for smoky flavor. Satsivi: Chicken/turkey in a rich, spiced walnut sauce, common in colder months. Ajapsandali: Cold vegetable stew with eggplant, tomatoes, and bell peppers, a flavorful vegetarian option.
These dishes are common appetizers and main courses in Georgian restaurants.
Churchkhela: Candle-shaped candy made by dipping walnuts/hazelnuts in concentrated grape juice and drying. Tklapi: Dried fruit leather, often sour, resembling a thin, flexible sheet.
A thick, sweet grape pudding, often made from the same grape juice used for Churchkhela, a comforting dessert, specifically in autumn.
Kutaisi has fewer dedicated fine dining establishments compared to Tbilisi. Some hotels and upscale restaurants in the city center offer refined Georgian cuisine and a selection of international dishes.
Numerous mid-range restaurants are located throughout the city center and Old Town. They a wide selection of traditional Georgian dishes in a comfortable and welcoming setting.
Local bakeries (puris sakhli) offer freshly baked bread, hot Imeruli Khachapuri, and Lobiani at very low prices. Small cafes (sasakhlo) provide quick, inexpensive, and often homemade-style meals.
Found on nearly every corner, offering freshly baked bread, hot Imeruli Khachapuri, and Lobiani at very low prices. They are perfect for a quick, authentic, and inexpensive meal.
A true taste of local life.
The Kutaisi Green Bazaar is the main market, a lively place where you can immerse yourself in local food culture. You can sample traditional sweets, local cheeses, and other delicacies, for an informal meal or snack.
Explore the local scene.
Limited compared to Tbilisi, but some pizza, Turkish, or other European fare might be found. Research options in advance for specific tastes.
These (sasakhlo) provide quick, inexpensive, and often homemade-style meals, popular with locals.
Mid-range restaurants often feature live music in the evenings, creating a pleasant dining atmosphere.
Markets like the Green Bazaar immerse you in local food culture, ideal for an informal meal or snack.
Dedicated Halal restaurants are limited. Chicken and beef dishes may be an option, but specific Halal certification is rare. Muslim travelers may opt for vegetarian dishes or ensure poultry/meat is from reputable places.
Careful selection is advised.
Very limited availability. While Kutaisi has a historic Jewish community and a synagogue, widely known specific Kosher restaurants are not common.
Travelers requiring Kosher food should plan to bring their own provisions or prepare meals in self-catering accommodation.
Clear communication of dietary needs is important due to the language barrier. Prepare a written note in Georgian or use a translation app.
Some guesthouses or local tour operators offer hands-on cooking classes. Learn to prepare traditional dishes like Khachapuri or Khinkali. Food tours guide visitors through markets and eateries to sample dishes.
Opportunities to visit local wineries in the Imereti region or small family farms may be available through specialized tours. See where fresh produce and wine come from.
The Imereti region is known for its light, crisp white wines. A farm visit can include a tasting experience.
Guests savor traditional recipes in a warm, intimate setting, often accompanied by homemade wine and spirited toasts.
Experience true Georgian hospitality.
Some guesthouses even casual cooking demonstrations, deepening your cultural engagement.
Learn from local experts.
Learn to prepare traditional Georgian dishes like Khachapuri or Khinkali. These workshops are a delightful way to engage with local culture.
Guides lead visitors through markets and local eateries, sampling a wide variety of dishes and explaining their history and significance.
Experience the most authentic family dining. Hosts often prepare homemade meals using local ingredients, offering traditional recipes in a warm, intimate setting.
When attending a Supra (feast) or receiving an invitation from locals, prepare for numerous toasts. It is respectful to participate in the toasts, even if you only sip your drink.
