Khachapuri
Georgia's cheese bread comes in many regional shapes. Start with the round Imeretian version that most Georgians treat as the classic.
29 dishes explained
Georgian food.
Georgian cooking changes from valley to valley. Cheese breads and dumplings are famous across the country, while Samegrelo is known for spice, Svaneti for mountain pies and Kakheti for grape sweets. Each guide explains what the dish is, how to order it and where our destination guides suggest trying it.
Visit Georgian food markets6 dishes
Breads and filled pies.
Ajarian khachapuri
Ajara's boat-shaped cheese bread is finished with egg and butter. Here is what to expect and how to eat it.
Gurian pie (ghvezeli)
A crescent-shaped pie filled with cheese and boiled egg, traditionally baked in Guria at Christmas.
Lobiani
Bean-filled bread served alongside khachapuri. In Racha, smoked ham makes it the best-known version.
Kubdari
Svaneti's meat-filled bread, seasoned with mountain herbs and Svan salt.
Pkhlovana
A round mountain bread filled with cooked greens and cheese, recommended in Kazbegi.
6 dishes
Dumplings, meat and poultry.
Khinkali
Georgia's pleated dumplings hold hot broth inside. Here is how to eat khinkali and what the regional styles mean.
Mtsvadi
Georgian skewered grilled meat, usually pork. In Kakheti it is cooked over vine cuttings.
Shkmeruli
Crisp fried chicken baked in a strong garlic sauce, named after a village in Racha.
Megrelian walnut kharcho
A spicy Samegrelo stew of meat in walnut sauce, sharpened with smoked ajika and served with ghomi.
Iakhni
A Kobuleti beef stew cooked with walnuts, marigold and spices, rarely found outside Ajara.
Chashushuli
A slow-cooked stew of veal or beef with tomatoes, herbs and chilli.
4 dishes
Beans, vegetables and soups.
Pkhali
Finely chopped vegetables or greens mixed with walnut paste, garlic and herbs, often topped with pomegranate seeds.
Lobio
Georgian bean stew is served in a clay pot with cornbread and pickles. Recipes change from region to region.
Ajapsandali
A summer stew of eggplant, peppers, tomatoes and herbs, especially associated with Tbilisi.
Shechamandi
A family of light, tart soups from Shida Kartli, made with seasonal fruit, berries or greens.
9 dishes
Cheese, cornmeal and dairy.
Elarji
Samegrelo's stretchy blend of cornmeal and cheese, eaten alongside spicy Megrelian dishes.
Gebzhalia
Rolled fresh cheese with mint, served in a sauce of matsoni or cream. A Megrelian speciality.
Chvishtari
Svan cornbread baked with plenty of cheese, crisp outside and soft inside.
Tashmijabi
Svaneti's mashed potatoes beaten with fresh cheese until stretchy. Some call it Svan elarji.
Tenili cheese
A Meskhetian cheese pulled into fine strands and matured in clay pots.
Matsoni
Georgia's thick cultured milk is eaten plain, with honey, or used in sauces and soups.
Borano
Mountainous Ajara's dish of cheese melted into clarified butter, served hot with cornbread.
Sinori
Thin rolls of Ajarian pastry baked with butter and a creamy cottage-cheese sauce.
Tatarberaki
Meskhetian pieces of boiled dough served with butter, fried onion, garlic and sour dairy.
4 dishes
Sweets, cakes and preserves.
Churchkhela
Strings of walnuts dipped in thickened grape juice and dried, sold at markets across Georgia.
Tatara
A Kakhetian pudding of thickened grape juice, often topped with walnuts.
Bakmazi
A thick fruit syrup boiled down for winter. The mulberry version from Samtskhe-Javakheti is the best known.
Zuckerkuchen
A German sugar cake still baked by some families in Bolnisi, the town Swabian settlers founded as Katharinenfeld.
Photos are representative unless labelled otherwise. Recipes vary by kitchen; confirm ingredients if you have an allergy or dietary need.