Georgian cuisine in six swoon-worthy dishes
Snow-capped peaks, towering fortresses and Black Sea beaches – there are boundless reasons to fall for postcard-perfect Georgia. Its trump card? An unforgettable cuisine inspired by both East and West that will have you dreaming of your next visit. Here are six of the nation’s favourites – plus, an interview with the godmother of Georgian cuisine, Tekuna Gachechiladze
05/03/2025
Khachapuri
A boat of bread filled with molten cheese. If Georgia’s national dish sounds like a glutton’s dream, then dreams really can come true. This popular staple can be found bubbling in traditional tone ovens across the country – with slight deviations in cheese choice and composition from region to region. For ultimate indulgence, opt for an adjaruli (hailing from seaside holiday hotspot Adjara), where hunks of butter and egg are ladled into a gooey medley of tangy imeruli and sulguni cheeses. Give that gloopy filling a good swirl with your spoon, then tear off a corner of your bread boat for dunking.
Lobio
This kidney bean casserole may sound humble, but don’t let that deceive you. Served hot in the winter or as a cold dip in warmer climes, this stew of slow-cooked beans, walnuts, onions, coriander and Georgia’s signature khmeli suneli spice blend simmers into something magical inside its traditional ketsi clay pot. The result is an inimitable burst of flavour (fenugreek, marigold and dill are a good starting point). Tuck in with a wodge of crumbly mchadi cornbread – a simple yet delicious cake-like intermediary for this beany staple.
Khinkali
A cousin to the Chinese xiaolongbao (soupy pork buns steamed in a bamboo basket), these delectable dumplings are designed to be devoured in much the same way. Transported from plate to palette with a firm grip on the handy knob (or kudi) where the dough pleats gather, the first bite of a khinkali is rather more of a slurp as you drink down the tasty broth sloshing about inside. Another bite and you’re on to the tender filling – usually a lightly spiced beef-pork mix, or a more vegetarian-friendly potato and mushroom. Discard the kudi. And repeat.
Pkhali
There’s no set recipe for these vibrant spreads (they’re often whipped up using whichever leftover vegetables are to hand). Beetroot, carrot and spinach are regular favourites and served together make quite the technicolour feast. Ground with walnuts into pretty little pâté rounds then garnished with pomegranate, these tangy appetisers perfectly complement Georgia’s bread-heavy cuisine, so take your pick from all manner of tone-fresh flatbreads to dip and drizzle.
Kharcho
A hearty conclusion to a day scaling Mount Mtatsminda or navigating labyrinthian passageways (as is often the case on any Georgian expedition), this warming soup can be found nationwide, though its recipe takes twists and turns the further you stray from its birthplace on the western coast. In its classic form, expect floating cuts of tender beef, chopped walnuts and a unique purée of traditional tklapi cherry plum fruit leather inside the punchy broth redolent in garlic, fresh coriander and khmeli suneli.
Churchkhela
Craving a little something sweet? Wander the cobbled streets of Tbilisi and you’ll never be more than a stone’s throw away from a wowing window display of colourful churchkhela. These sausage-like confections are made by repeatedly dipping strings of walnuts into a cauldron of hot grape juice (collected during the annual wine harvest). Layer upon layer of sticky goodness is strung up to dry, resulting in a Snickers-esque nutty treat with a colourful waxy coating. Best enjoyed between meals for authentic consumption (no complaints here).
