Georgia may not sound like a typical foodie destination of Europe, but the cuisine is often one of the biggest highlights of Georgia tour. With bread, cheese and pastry being the focus of most dishes, meals are often an indulgence – one we welcome with open arms! Infused with Persian, Turkish and Russian influences, Georgian food uses a variety of spices and lots of fresh herbs and vegetables into their meals.
The Georgian’s take their food very seriously and mealtimes are an important event for the whole family. Feasts, called ‘supras’ are traditional suppers where tables are piled high and everyone indulges to the maximum, often feasting for days on end.
Bread in Georgia is pretty much sacred. So it come as no surprise that it is the staple ingredient in many of Georgia’s best dishes. The Khachapuri is one of the most famous, and deservedly too! In essence it’s an open cheese and egg pie, but you’ll find a different variation almost everywhere you go.
A boat shaped small loaf of bread is filled with melted cheese and topped with a raw egg. The correct way to eat it is by ripping off the outside crust of the bread and dipping it into the gooey cheesy centre. Yum!
Apparently Georgia was the birthplace of wine? There have been remains of wine making tools found in the country dating back 8000 years!
Georgian’s are bakers at heart and once you’ve tasted their bread, you’ll never go back! There’s literally a bread for every occasion. Mopping up stews, dipping into eggs, topping with cheese, no matter what you’re eating, chances are bread will be closely following…
There’s no way to eat bread in Georgia unless it’s straight from the clay oven. So you can find traditional bakeries on almost every street corner – just follow your nose.
Georgia is one of the best places in Eastern Europe to travel to if you’re a vegetarian. Due to certain religious events in Georgia when eating meat is forbidden, there is a huge selection of delicious meat-free meals to sink your teeth into. Some of our favourite veggie dishes are: Ajapsandali – which contains potatoes, aubergines, tomatoes, peppers and fresh herbs. Pkhali is also a favourite – essentially it’s a vegetable pate. It’s usually whipped up with whatever vegetables are lying around, mixed with some herbs and nuts and served slathered on freshly baked bread. One of our favourite vegetarian dishes is actually the simple Georgian salad. Made from chunks of tomatoes and cucumber and mixed with fresb herbs, olive oil and rocket. The perfect accompaniment to almost any Georgian meal.
Georgians are very proud of their cooking and always source ingredients for their home-cooked meals locally. This has meant that whilst you will find almost the same Georgian dishes all over the country, each region will have added its own spin.
In the west around Adjara, Guria and Samegrelo, they favour adding garlic chilli paste to their stews so they are tangy, spicy and fragrant. In comparison, stews in the eastern side of Georgia are much milder. And when it comes to the national dish – khachapuri – every region has its own version. From adding vegetables to meats, spices to cheeses, each one will be unique. For instance, in the Svaneti region they like to include leeks.
When it comes to alcohol, there’s no shortage in Georgia. Thought to be the birthplace of wine, it is almost a necessity to try at least a few glasses when you visit. Saperavi (red wine) is the most famous. Visiting Georgian’s stunning wine regions and trying your hand at some local wine-tasting is one of the best things to do in Georgia. However it’s not all about the wine! Georgia has some incredible brandy to taste too.
Another iconic Georgian drink is the chacha – Georgian grappa. Predominantly found in the Georgian countryside, this intensely strong tipple is a favourite for toasting at events. Often called firewater, it definitely lives up to its name!
One of the best appetizers to try in Georgia is without a doubt the badrijai nigvzit – which are aubergine walnut rolls. A delicious paste made from walnuts, spices and vinegar is slathered onto long, thin slices of aubergine and rolled up. A great way to start a supra, or any meal for that matter!
Khinkali are Georgian dumplings. Filled with a variety of meats, veggies and herbs they are delicious! The way to devour is to bite a hole in the top, suck out the delicious broth then eat the rest, leaving the knot on your plate.
Lobio is a great one to note if you’re a vegetarian. A dish of beans mixed with spices and herbs, served in a clay pot and mopped up with some delicious, fresh Georgian bread. The perfect side dish.
Shkmeruli comes from the Racha region of Georgia and is a typical, simple Georgian dish. A whole lot of chicken is cooked in a milk sauce heavily flavoured with garlic. It is usualy served still in the pan and with a side of freshly baked bread.
It would be a difficult challenge to travel around Georgia and not see churchkhela hanging in shops and markets. These are multi colored strands of nuts covered in a sweet grape juice which has been left to set. Delicious!
Sulguni is a salty, Georgian cheese which is a staple ingredient in many of their famous dishes. It is great in a mix as well as used to top salads or simply served with wine. And it’s by far the favourite cheese to pop into a khachapuri.
Mtsvadi is basically the Georgians name for barbecued meat. It’s an umbrella term for any form of meat which is cut into chunks and roasted over an open flame. Each region will have their own preferred meats and marinades which they use and if you’re a meat eater, we definitely recommend on trying out a few around the country.
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