Georgia
Food Safety Tips
Essential food safety information to help you enjoy Georgia's cuisine safely and confidently.
Be cautious with street food in Georgia
While street food is a highlight of Georgia cuisine, choose stalls with good hygiene practices, high customer turnover, and where food is cooked fresh to order.
Drink bottled water in Georgia
In Georgia, it's advisable to drink bottled water with intact seals, especially in rural areas and smaller towns.
Be aware of common food allergens in Georgia
In Georgia, common allergens might not be clearly labeled on menus. Learn key phrases to communicate dietary restrictions in the local language.
Dietary Options
vegetarian
MEDIUM AVAILABILITYGeorgian cuisine, while meat-centric, offers a decent variety of vegetarian dishes. Many dishes center around fresh vegetables, cheeses, and breads. Popular choices include Lobio (bean stew), Pkhali (vegetable pâté), Badrijani Nigvzit (fried eggplant with walnut paste), and various Khachapuri (cheese breads). Salads like cucumber and tomato are also common. However, meat stocks and broths are sometimes used in seemingly vegetarian dishes, so it's always best to double-check with the restaurant. Finding strictly vegan options can be more challenging, as dairy is prevalent in many dishes.
vegan
LOW AVAILABILITYVeganism is not widely practiced in Georgia, making it more difficult to find readily available vegan options. While some traditional dishes are naturally vegan or can be adapted, such as Lobio (bean stew) made without butter, and some salads, most dishes incorporate dairy or eggs. It's crucial to communicate your dietary needs clearly to restaurant staff, as the concept of veganism may not be fully understood. Ingredients like walnuts, herbs, and spices are widely used and can form the base of flavorful vegan meals if carefully prepared. It's advisable to inquire about specific ingredients and preparation methods to ensure dishes are truly vegan.
Common Allergens
Nuts
HIGH PREVALENCENuts, particularly walnuts, are a staple in Georgian cuisine, featuring prominently in sauces, pastes, and desserts like Churchkhela. Dishes like Badrijani Nigvzit (eggplant with walnut paste) and Satsivi (chicken in walnut sauce) heavily rely on nuts. People with nut allergies must exercise extreme caution and clearly communicate their allergy to restaurant staff. Cross-contamination is a risk, so it's essential to confirm that dishes are nut-free. While some restaurants may be able to accommodate nut allergies, it's crucial to be vigilant and aware of the potential risks.
Dairy
HIGH PREVALENCEDairy products, especially cheese, are fundamental to Georgian cuisine. Khachapuri, a popular cheese-filled bread, comes in various forms and is a national favorite. Many dishes also incorporate Sulguni (brined cheese) and Matsoni (yogurt). Those with dairy allergies should be aware of its prevalence and inform restaurant staff. Finding dairy-free alternatives can be challenging, so careful menu selection and communication are essential.
Gluten
HIGH PREVALENCEGluten is a significant component of Georgian cuisine due to the widespread consumption of bread. Traditional Georgian bread, Shoti or Puri, is made with wheat flour. Many dishes also incorporate wheat-based doughs. Individuals with gluten sensitivities or celiac disease should be cautious and inquire about gluten-free options, which may be limited in availability. It's important to communicate dietary restrictions clearly to ensure meals are safe to consume.
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Georgia's food culture for travelers.
Khachapuri (ხაჭაპური)
Khachapuri, a savory cheese-filled bread, is a cornerstone of Georgian cuisine. Various regional variations exist, including the Adjaruli Khachapuri, a boat-shaped bread filled with cheese, butter, and a raw egg. Imeruli Khachapuri is a circular bread filled with cheese, while Megruli Khachapuri is similar but topped with more cheese. The dough is typically leavened and baked until golden brown, resulting in a rich, cheesy, and satisfying dish. Khachapuri can be found in virtually any restaurant or bakery across Georgia and is often enjoyed as a shared appetizer or main course.
Khinkali (ხინკალი)
Khinkali are large, pleated dumplings filled with spiced meat (typically beef, pork, or lamb) and broth. The proper way to eat Khinkali is to hold it by the top knot, take a small bite, and sip the flavorful broth before consuming the rest of the dumpling. The top knot is traditionally not eaten. Khinkali are a popular and iconic Georgian dish, often served with sour cream or a spicy tomato sauce. They can be found in most restaurants specializing in Georgian cuisine.
Mtsvadi (მწვადი)
Mtsvadi refers to Georgian shish kebab, typically made with chunks of marinated meat (often lamb, pork, or beef) grilled over an open fire. The meat is usually marinated in a mixture of spices, herbs, and often pomegranate juice or wine. Mtsvadi is a popular dish enjoyed throughout Georgia, often served with onions, fresh herbs, and Lavash bread. It's a staple at Supra (feasts) and can be found in many restaurants and roadside grills.
Lobio (ლობიო)
Lobio is a hearty bean stew, a staple of Georgian cuisine. It's typically made with kidney beans or other beans, cooked with onions, herbs, spices, and often walnuts. Different variations exist, including red lobio and green lobio, depending on the type of beans used. Lobio can be served hot or cold and is often accompanied by Mchadi (cornbread) or Ghomi (cornmeal porridge). It's a flavorful and nutritious dish found in many Georgian restaurants.
Churchkhela (ჩურჩხელა)
Churchkhela is a traditional Georgian candle-shaped candy made by stringing nuts (walnuts, hazelnuts, or almonds) onto a thread and dipping them repeatedly in a thickened grape juice or fruit juice mixture. The candy is then dried until it forms a firm, chewy coating. Churchkhela is a popular sweet treat, especially during harvest season, and is known for its unique flavor and texture. It can be found in markets and shops throughout Georgia.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Georgia's diverse culinary traditions.
Lobiani (ლობიანი)
Lobiani is a type of Khachapuri filled with spiced bean paste instead of cheese. It's a popular and savory dish, often enjoyed as a quick meal or snack. The bean filling is typically made with kidney beans or other beans, cooked with onions, herbs, and spices. Lobiani is baked until golden brown and can be found in bakeries and some restaurants throughout Georgia.
Badrijani Nigvzit (ბადრიჯანი ნიგვზით)
Badrijani Nigvzit is a classic Georgian dish consisting of fried eggplant rolls filled with a flavorful walnut paste. The eggplant slices are pan-fried and then rolled around a paste made from ground walnuts, garlic, herbs, and spices. It's a delicious and refreshing appetizer or side dish, often garnished with pomegranate seeds. Badrijani Nigvzit can be found in most Georgian restaurants.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Georgia.
Samegrelo
The cuisine of Samegrelo, a region in western Georgia, is known for its rich flavors and unique dishes. Megrelian cuisine features a prominent use of nuts, particularly walnuts, and spices like coriander and blue fenugreek. Dishes often incorporate cornmeal, cheese, and local herbs. The region is also known for its spicy adjika, a condiment made with chili peppers, walnuts, and spices. Megrelian cuisine reflects the region's agricultural abundance and culinary traditions.
Cultural Significance:
Megrelian cuisine holds a special place in Georgian culinary heritage. The region's unique ingredients and cooking techniques reflect its history and cultural identity. Megrelian Supra (feasts) are known for their elaborate spreads and traditional dishes, showcasing the region's culinary pride.
Signature Dishes:
- Elarji
- Gebzhalia
- Kupati
Key Ingredients:
Kakheti
Kakheti, located in eastern Georgia, is renowned for its winemaking tradition and distinct culinary style. Kakhetian cuisine emphasizes meat dishes, often grilled or roasted, and incorporates local wines into its cooking. The region is known for Mtsvadi (shish kebab), Khinkali (dumplings), and Chakapuli (meat stew with herbs and tkemali sauce). Kakhetian cuisine reflects the region's history, agricultural traditions, and its close ties to winemaking.
Cultural Significance:
Kakhetian cuisine is deeply intertwined with the region's cultural identity. Wine plays a central role in Kakhetian culture, and its influence is evident in the region's cuisine. Kakhetian Supra (feasts) are known for their abundance of food, wine, and traditional toasts, celebrating the region's rich culinary heritage.
Signature Dishes:
- Mtsvadi
- Khinkali
- Chakapuli
Key Ingredients:
Sweet Delights & Desserts
Indulge in Georgia's traditional sweet treats and desserts.
Pelamushi (ფელამუში)
Pelamushi is a traditional Georgian grape pudding made with grape juice, cornflour, and sugar. It's a simple yet delicious dessert, often served during celebrations and special occasions. The grape juice is thickened with cornflour and sweetened with sugar, resulting in a smooth and flavorful pudding. Pelamushi can be found in some restaurants and is often made at home.
Traditional Beverages
Discover Georgia's traditional drinks, from locally produced spirits to regional wines.
Wine (ღვინო)
Georgia has a long and rich winemaking tradition, dating back thousands of years. Georgian wines are known for their unique character and flavor profiles, often using traditional methods like fermenting in qvevri (clay vessels buried underground). Popular Georgian wine varieties include Saperavi (red) and Rkatsiteli (white). Wine is an integral part of Georgian culture and is often enjoyed at Supra (feasts) and celebrations.
Chacha (ჭაჭა)
Chacha is a strong Georgian pomace brandy, made from the grape pomace leftover from winemaking. It's a potent spirit with a high alcohol content, typically consumed as a digestif. Chacha has a distinct grape flavor and is often enjoyed neat or chilled. It can be found in most bars and restaurants in Georgia.
Soft Beverages
Discover Georgia's traditional non-alcoholic drinks, from local teas to refreshing juices.
Lagidze Water (ლაღიძის წყლები)
Lagidze Water is a popular Georgian carbonated soft drink made with natural fruit syrups and extracts. It comes in various flavors, including lemon, pear, tarragon, and cream soda. Lagidze Water is a refreshing and iconic Georgian beverage, often enjoyed during hot weather. It can be found in many cafes and restaurants throughout Georgia.