What it is
Mtsvadi is meat grilled on skewers over embers, Georgia's version of shashlik. It can be made with veal, lamb or chicken, but pork is the most common choice. It is a fixture of outdoor feasts and roadside restaurants alike.
Around Georgia
Kakhetian mtsvadi has its own reputation. The meat should come from a local pig and is grilled over vine clippings, which give it a distinctive smoke. It is typically served simply, with raw onion and sometimes a sour plum or pomegranate sauce.
At the table
In Georgianმწვადი
OriginKakheti tradition
TypeDumplings, meat and poultry
How to order it
Ask which meat the kitchen is grilling and order by portion. In Kakheti, ask whether the fire uses vine cuttings.
What's in it
Meat, usually pork. Not vegetarian. Recipes vary, so confirm ingredients with the kitchen if you have an allergy or dietary need.
