Signature Dishes

• Khachapuri: Cheese-filled bread, with the Adjarian version shaped like a boat and topped with an egg yolk and butter mixture, stirred in while hot.
• Mtsvadi: Pork or lamb grilled over charcoal, served with onions and pomegranate seeds, often the star of festive meals.
• Khinkali: Juicy meat-filled dumplings, eaten by first sucking out the broth, then biting into the dough and filling.
• Badrijani Nigvzit: Fried eggplant rolls filled with walnut paste, a common appetizer with a strong garlic flavor.
• Cheese & Herbs: Local cheeses like Sulguni paired with fresh herbs, offering unique flavors, often served with bread.

Wines & Drinks

• Qvevri Wine: Fermented in clay vessels buried underground; white wines often appear amber-hued, recognized as intangible cultural heritage.
• Chacha: A strong spirit distilled from grape pomace, commonly served after meals—high alcohol content calls for sipping slowly.
• Mineral Water & Lemonade: Locally produced mineral water is excellent, and lemon-lime soda like Lemonadi comes in various flavors.

Prices & Where to Eat

Local restaurants cost around 15–40 GEL per person. Khachapuri and dumplings are generous in portion and affordable. Tbilisi’s Old Town and riverside spots have many dining options, while Kakheti’s wineries and the town of Signagi offer authentic regional flavors. Markets and bazaars are great for buying cheese, dried fruits, and spices.

Practical Tips

• Georgian feasts (supra) feature huge portions—order sparingly to avoid waste.
• Toasting is a big part of the culture; if you can’t drink much, politely explain or substitute with water.
• Cities accept card payments, but carry cash for mountain areas and markets.