Georgian Food: Exploring the Country’s Cities One Dish at a Time

When travellers imagine Georgia, many picture dramatic mountain landscapes, historic churches and the warmth of legendary Georgian hospitality. But for those in the know, Georgia is first and foremost a land of unforgettable flavours. Georgian cuisine is not just food – it’s a map, a history book and a window into the soul of its people.

From the hearty dumplings of the mountain regions to the decadent cheese breads of the Black Sea coast, every city and region boasts signature dishes that embody local traditions. Add to that Georgia's status as one of the world’s oldest wine-making countries and you have the recipe for the perfect culinary escape.

Here’s your seven-course journey through Georgia, where each region reveals itself through its signature food and drink.

Most visitors arrive in the capital, Tbilisi, where old-world charm meets youthful energy: winding alleys with wooden balconies, steaming sulphur baths and the Narikala Fortress glowing above the city. It’s also where you’ll encounter Georgia’s most beloved dish, khinkali: plump dumplings pinched at the top like little purses.

Traditionally filled with a peppery blend of minced beef and pork (though mushroom, potato and cheese versions are common), khinkali are seasoned with spices such as coriander, fenugreek and dill – a reminder of the city’s place on the ancient Silk Road.

Khinkali trace their roots to the mountain regions but have become an art form in the capital’s cosmopolitan taverns and restaurants, best paired with a bold local red like Saperavi. Eating them is a ritual: make a small bite at the top, sip the hot, savoury broth, then devour the rest.

East of Tbilisi lies Kakheti, Georgia’s most celebrated wine region. Rolling vineyards stretch across the lush valleys, dotted with monasteries and small villages where centuries-old traditions thrive. Known as the Cradle of Wine, this region still uses qvevri – giant clay vessels buried underground – to ferment and store its vintages. With a history dating back 8,000 years, UNESCO has recognized Georgian qvevri winemaking as part of the world’s intangible cultural heritage – a fact that every Georgian is rightly proud of.

If you try just one dish here, make it chakapuli, a fragrant lamb stew simmered with tarragon, green plums and white wine. The tangy, herbal flavour perfectly embodies the terroir of the region. Pair chakapuli with a glass of amber wine, Georgia’s signature natural wine made from prolonged skin contact.

Along Georgia’s Black Sea coast in the Adjara region, the city of Batumi combines modern architecture with seaside charm, palm-lined promenades and misty mountain backdrops. Its culinary crown jewel is adjaruli khachapuri – a golden-brown, boat-shaped bread filled with molten cheese, butter and topped with a raw egg yolk. Legend has it that the shape resembles the boats of local fishermen, with the egg symbolising the sun.

Sulguni cheese, the stretchy, slightly sour variety that melts inside, is the star of the show. Eating this dish overlooking the sea with a glass of crisp white wine is something every traveller should experience. Tear off the crust, swirl it through the cheese and you’ve got a taste of seaside Georgia. Stay close to the beach at ibis Styles Batumi, with its spacious rooms and healthy bar-restaurant.

If you’re drawn to bold flavours, head to the Samegrelo region of western Georgia, where local markets overflow with fresh ingredients from the rivers, forests and fertile plains. The regional capital Zugdidi may be small, but the culinary culture is distinctive. Samegrelo is home to adjika, a fiery red pepper paste with garlic and herbs, beloved across the country. Here, Georgian food bursts with more heat and spice than elsewhere.

One of the best dishes to try is elardji, a creamy cornmeal porridge stretched with melted sulguni cheese, usually served with rich meaty stews. Samegrelo’s bountiful land means vegetables, herbs and chilies thrive, giving its cuisine a distinctive punch. If you love spice, you definitely won't want to miss eating out here.

Nestled between the Black Sea and the mountain foothills, the region of Guria is best visited during the winter holidays, when households prepare guruli gvezeli (Christmas Pie), a festive pie filled with boiled eggs, walnuts and cheese. Each family has its secret recipe, often passed down for generations. It’s a dish of celebration, meant to be shared around the table during a supra (traditional Georgian feast).

While Guria may not be as well-known as Tbilisi or Kakheti, its rich landscape of tea plantations, quiet coastlines and forested hills provide a peaceful backdrop for travellers – a perfect complement to its coastal and inland landscapes.

In the central Georgian region of Imereti, Kutaisi is a city where history and daily life intertwine. Ancient monasteries, caves and natural wonders like Prometheus Cave and Martvili Canyon make it an ideal base for exploration. It’s also the place to try the popular dish pkhali, colourful vegetable pâtés made from spinach, beets or aubergine mixed with ground walnuts and garlic.

Another Georgian food highlight is Imeretian khachapuri, a round, flatter version of the iconic cheese bread. Here the filling is lighter, made with fresh Imeruli cheese, giving it a subtler, tangier taste. These dishes are staples at traditional Georgian feasts (known as supras), served alongside vibrant salads and mchadi (cornbread).

The high mountain region of Svaneti is famous for its fortified stone towers, snow-capped peaks and fiercely independent traditions. Its signature dish, kubdari, is bread stuffed with seasoned meat, onions and Svanetian salt (a unique spice mix featuring blue fenugreek and dried coriander).

Baked in clay ovens, kubdari is a hearty, filling dish that sustained shepherds and villagers through harsh winters. Eating it in a Svan home, perhaps while listening to polyphonic singing, is one of the most authentic Georgian food experiences.

Travelling through Georgia means eating your way through its history, landscapes and traditions. From sipping amber qvevri wine in Kakheti to savoring sulguni cheese in Samegrelo or joining a supra in Tbilisi, every region offers a flavour that tells its own story. Together, they form a culinary itinerary as rich and varied as the country itself.

Ready to start planning your own Georgian food journey? Let your appetite lead the way, one dish at a time.