Georgian Cuisine

Georgian cuisine

Nothing tells you more about the spirit and culture of a country than its native food and wine. And Georgia’s food and wine is amongst the best in the world.

It may surprise you to know that Georgia has the oldest continuous unbroken tradition of wine making in the world, stretching back over 8,000 years and today, there are more than 500 indigenous grape varieties still cultivated here. A quick look at its geographical position and its landscape shows you why it is the perfect place to grow grapes.

Georgian cuisine offers a variety of dishes, with liberal use of various tasty herbs and spices. Each historical province of Georgia has own distinct culinary tradition, such as Megrelian, Kakhetian, and Imeretian cuisines. And while meat plays an important part in Georgian cuisine, very close attention is also paid to the locally produced salads, vegetables, fruit and greens.

Many people come to Georgia and marvel at the sweet tasting produce and wonder how such flavour can be grow here. Again, the secret is in history, location and soil type.

A visit to Georgia is a true feast - let us show you how to eat and drink you way around Georgia.

Georgian Cuisine

Georgian Cuisine and "Surpa"

Original and very specific to the country, Georgian cuisine is the natural extension of a fertile, mineral-rich landscape fed by the pure waters of the Caucasus Mountains. The cuisine offers a variety of dishes, high in herbs and spices, and a mix of vegetarian and meat dishes: organic fresh meats  like pork or lamb, chiken or fish, hazelnuts and walnuts, various sorts of cheese, pickles and pungent seasonings: eggplants, plums, corn, pomegranates, kidney beans, wild herbs, coriander, scallions, hot peppers, mint, basil, garlic and much, much more fill homes and restaurants all around the country every day.

Georgian Dishes

Georgian Dishes

For example, here are just a few of the dishes unique to Georgia that you can try when you visit:


Georgian Cheese - A Georgian Cheese assortment is full of various cheese platters from all regions of Georgia. Nadughi - A dairy product similar to cottage cheese, but with a softer taste. Khachapuri - Georgian cheese bread, also known as Georgian pizza, cooked to a number of regional styles.

Lobiani - "Bean khachapuri", bread baked with a seasoned bean stuffing and aromatic spices. Traditionally served on the Georgian holiday of Barbaroba, or St. Barbara’s Day, December 17.

Pkhaleuli - Vegetarian dishes from a variety of spiced plants usually with a walnut paste base, similar to spinach, but each having a unique taste and seasoning. Among these are: Jijilaka, Moloqa, and Ekala.

Ispanakhi - Spinach with ground walnut seasoning, spices and herbs.

Badrijani Nigvzit - Eggplants seasoned with ground walnuts, vinegar (or pomegranate juice), garlic, pomegranate seeds and spices.

Mchadi - Cornbread. Can be small and thick fried in oil, or thin and wide with a crunchy texture. Either way, it goes very well with cheese.


Khashi - a broth cooked from beef entrails and lavishly seasoned with garlic. Kharcho - tender chicken soup Chikhirtma with eggs whipped in vinegar and a transparent light meat broth flavoured with garlic, parsley and fennel.


Satsivi - Chicken or Turkey in a walnut sauce with garlic and spices.

Mtsvadi - Georgian barbeque, meat grilled to perfection over a grape vine- wood fire, with fresh pomegranate juice squeezed over it.

Khinkali - The Georgian National dish:

juicy meat dumplings made to be eaten by hand, using a special technique that can be learned only here. Visitors end up craving this so much they make special trips back just to taste it again.


Baje - Ground walnut sauce with garlic and spices. Great with everything.

Ajika - Georgia’s own spicy hot sauce filled with herbs and spices.

Tkemali - Georgian ketchup, but so much more... A red or green sour plumb sauce made from the fruit of the tkemali tree. No one leaves the country without a bottle.


Churchkhefa - walnuts on a thread repeatedly dipped into a hot grape mixture, then hung to dry.

Gozinaki - is a traditional Georgian confection made of caramelized nuts, usually walnuts, fried in honey, and served mainlu on New Year’s Eve and Christmas.

Pelamushi - Georgian desserts traditionally take their flavor from fruit and nuts rather than butter and eggs.' Pelamushi is a Georgian delicacy made from grape juice extract, combined with a mixture of sugar and flour.


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Tours to Georgia:


Tour reservations: (+998 90) 999-13-31