Georgian cuisine and drinks

Georgian cuisine

Georgian cuisine is traditional national culinary style in Georgia. Feature of the Georgian cuisine is the use of certain products distributed in the Caucasus, and therefore the presence of certain foods, the popularity of which has worldwide fame.

Friendship and hospitality are important elements within Georgian culture. Traditionally for Georgians, any visitor arriving on the doorstep is a “gift from God” and must be received as such. This usually means that the guest is treated to a Georgian supra (dinner party) to which neighbours and relations are invited.khinkali

Georgian cuisine at its compilation of recipes and dishes of ideology is based on the contrast of spicy and hot. Vegetables widely used in separate dishes and as a complement to meat dishes. Continued existence of the Georgian nation at the crossroads of many cultures and influences led to the fact that, none of the types of meat has no the predominant value in Georgian cuisine. Georgian meat dishes can be made from pork, lamb, beef, poultry, etc. For example Muzhuzhi made from pork or lamb, Chanakhi from lamb, Kharcho from beef Chakhokhbili from chicken, turkey, rabbit or lamb, Satsivi from turkey or chicken.

Most vegetable dishes are prepared from the beans, eggplant, cabbage, cauliflower, beets and tomatoes. Often the recipes are seasoned with spices. For example: spices in Georgian dish Lobio changing depending on the recipe and season. In other recipes, changing the composition of vegetables, spices and sauces are the same, for example, Mkhali and Borani. In general, the Georgian cuisine is widely used sauces that are fundamentally different from Europe as the composition and technology of cooking.

Most popular Georgian dishes


No visit to Georgia would be complete (or possible) without a few tastes of khachapuri, the warm, gooey cheese-stuffed bread that oozes and drips with heart-stopping goodness. In addition to the standard round pie stuffed with cheese, other variations include egg-topped (Adjarian khachapuri), the four-fold filo dough pocket, and tarragon, mushroom and rice-stuffed pies.


is a very popular Georgian dumpling made of twisted knobs of dough, stuffed with meat and spices. It is considered to be one of the national dishes of Georgia.

Different regions of Georgia make khinkali with different fillings. The most popular filling is a pork/beef mix. In the mountains, khinkali is often made with a lamb filling. Fillings can also include Imeretian cheese mixed with cottage cheese; mushrooms; and mashed potato. City versions include kalakuri khinkali (with thinly chopped parsley) and khevsuruli khinkali (without parsley)


Puri (pronounced “poo-ree”) is a type of Georgian bread, baked in a specific bakery called tone or torne/turne (old Georgian). Traditional bread, especially the long pointed bread called shotis puri, is very popular and usually served with every meal.

Most streets in Georgia have at least one traditional bakery.


Also known as Nigvziani Badrijani is a Georgian dish made with fried eggplant stuffed with spiced walnut paste.


Sulguni is a mild semi-firm Georgian cheese produced from the milk of cow, buffalo and goat or a mix of these milks. Its like a “national cheese”. Is a cheese from the Samegrelo region of Georgia. It has a sour, moderately salty flavor and an elastic consistency.


A cross between bean soup and refried beans. Its consistency and taste varies widely, bears a resemblance to Mexican bean dishes and is almost always satisfying. is a popular Georgian dish made with kidney beans and usually eaten with Mchadi and marinated vegetables. The Georgian word ‘lobio’ means ‘beans’. There are a number of varieties of this dish and in this family recipe we show how to make lobio with marinated peppers.lobio


Ojakhuri is the generic name for meat (usually pork) and fried potatoes.

Mtsvadi (Shashlik)

Fire-roasted chunks of pork, salted. Cut some fresh onions and put in a metal bowl over a fire. Among some of the best barbecued meat we’ve ever had.


Poultry (chicken or turkey) served with a thinned paste of walnut, garlic and herbs. 

(literally means 'cold dish' in Georgian) (also known as walnut sauce) (Georgian: საცივი) is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes.



Georgian Drinks


Drinking is an important part of Georgian culture. 

Georgian Wine

Wine is far more important than any other alcohol. Wine is associated with cultural and religious traditions, beer is secondary and holds no ritualistic connotations. Georgians are incredibly hospitable, and wine plays an essential part in that hospitality. You should expect to be offered wine when spending time with Georgians. Be prepared to drink at least one glass, refusing the first glass might be considered impolite. You can say no after that, but you might need to negotiate your way out of a heavy


Chacha is also an important drink. It is the Georgian high-octane alcohol, a distilled spirit made with the mash left over from wine production. It can be a smooth sophisticated spirit or it can be evil - stuff to strip the plaster as well as the paint off a wall.

Chacha is a strong spirit made of the grape residue (pomace) left after making wine. 

Chacha is often made at home in a mini still. By the American definition, it qualifies as “moonshine” but unlike the production of “moonshine” in the United States, distilling chacha is not illegal in Georgia and many families continue the tradition. To most Georgians, chacha is “vine vodka” and an important part of celebrations and feasts.

It is made by double distilling fermented pomace and the last fraction on the wine pressing. The picture shows a typical home distillery.


Beer culture in Georgia was introduced from the countries of ancient world. It is under no doubt today, that oriental beer counts the oldest age, and all the archaeological, historical, epigraphic and ethnographic materials clearly testify economic-social links of ancestral tribes of Georgians with these nations.

For the mountain people in Georgia, beer is a national drink. It is an integral  part of their every day life and plays an essential role in civil ceremonies as well as in cult –ritual services. All economic activities are connected with beer brewing and as if beer opens the divine gateway, beyond which the Gods live. Perhaps this is the reason that Georgian beer making traditions in the mountains are so refined, production process so rich, beer drinking vessels so diverse and the ways of consumption so original.

Generally, the people of mountains brew beer for ritual purposes as well as for home consumption. They brew it mainly from barley, as it gives beer its best qualities.





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