Georgia on a Plate: 5 Dishes That Will Steal Your Heart

Georgia is a country where mountains meet the sea, and history blends seamlessly with modern life. But the real magic of this Caucasian gem is its cuisine. Here, food is a ritual, and each recipe preserves traditions passed down over thousands of years. If you’re lucky enough to find yourself in Georgia, tasting the local dishes is like touching the soul of its people. Let’s wander through the streets of Tbilisi and Batumi and discover five culinary masterpieces your trip wouldn’t be complete without.

Khinkali: The Ultimate Dumpling Experience

What is it?
Khinkali is a hallmark of Georgian cuisine—juicy dumplings stuffed with meat, mushrooms, or hearty fillings, steamed to perfection. They’re meant to be eaten by hand: grab them by the “tail,” gently bite off the top, and sip out the flavorful broth without spilling a drop. The dough edges (“ears”) are typically left uneaten on your plate as proof of your khinkali skills.
Where to try:
• Tbilisi: “Khinkali House” near Deserter Market is legendary! They shape khinkali right in front of you, and the aromas of meat and spices will leave your mouth watering.
• Batumi: “Adjarian Khinkali” on Rustaveli Street. No typo here—they make Adjarian-style khinkali filled with cheese and herbs.
How to get there:
In Tbilisi, you can reach Deserter Market in about 10 minutes by car-sharing apps like Getmancar from Freedom Square. In Batumi, most restaurants are downtown, easily reachable by foot, car-sharing or via Bolt taxi.
Pro tip:
Choose spots with open kitchens to ensure your khinkali are freshly made. Don’t hesitate to request “no pepper”—Georgians love spicy food, but it can be intense for newcomers.

Khachapuri: The Cheesy Volcano Everyone Loves

What is it?
Khachapuri isn’t just a cheese bread; it’s a lifestyle! The most famous variety is Adjarian khachapuri—boat-shaped dough filled with melted sulguni cheese and topped with an egg. Mix the yolk into the cheese to create an irresistible cheesy “lava.”
Where to try:
• Tbilisi: “Cafe Leila” overlooking Mtatsminda serves khachapuri in clay pots, offering an authentic, rustic flavor.
• Batumi: “Adjarian Khachapuri” on the seafront prepares this delicacy in a tandoor oven. You can watch the cooking process while sipping mint tea.
How to get there:
In Tbilisi, take a taxi or bus №95 from Samgori metro station directly to Cafe Leila. In Batumi, the seafront is centrally located; parking nearby is paid, so consider parking a 10-minute walk away.
Pro tip:
Ask for a slice of butter on your khachapuri for extra richness. And don’t skip the wine—khachapuri pairs beautifully with white Tsolikauri.

Mtsvadi: BBQ Cooked on Grape Vines

What is it?
Mtsvadi is Georgian BBQ—pork or lamb marinated in wine, onions, and spices, grilled over charcoal, sometimes on grapevines for extra aroma.
Where to try:
• Tbilisi: “Machakhela” on Agmashenebeli Street serves mtsvadi alongside lobio (beans) and fresh lavash bread.
• Batumi: “Batumi Plaza” market—pick fresh fish or meat, and they’ll grill it right in front of you.
How to get there:
In Tbilisi, take the metro to Marjanishvili station . In Batumi, the market is a 15-minute drive from the city center – Getmancar car rental to avoid taxi hassle.
Pro tip:
Choose meat with marbling for juiciness. Watch how the chef handles the meat—if they flip it by hand, you’re in the right place.

Satsivi: The Royal Walnut Sauce

What is it?
Satsivi is chicken or turkey served cold in a rich sauce made from walnuts, garlic, and aromatic spices. Especially popular during winter, this sauce is so flavorful it’s often enjoyed simply with bread.
Where to try:
• Tbilisi: “Barbarestan,” a historic restaurant serving satsivi based on a 19th-century recipe, beautifully presented in clay pots.
• Batumi: “Batumi Satsivi” on Chavchavadze Street prepares its sauce using local walnuts and a hint of Imeretian saffron.
How to get there:
In Tbilisi, it’s a pleasant 15-minute walk from the Old Town to Barbarestan. In Batumi, use a car-sharing service like Urent to arrive in just 10 minutes.
Pro tip:
Order satsivi with mchadi (cornbread)—it’s the classic combo. And don’t fear the cold serving; it’s key to unlocking the sauce’s nutty depth.

Chakapuli: A Spring Explosion of Greens and Wine

What is it?
Chakapuli is a lamb dish cooked with young wine, cilantro, onions, and tklapi (dried grape juice). It’s simmered in a clay pot and served straight from it. Chakapuli is seasonal—the best time to enjoy it is in the spring.
Where to Try It?
• Tbilisi: Head to Shavi Lomi, a restaurant with an old-school Georgian vibe. They cook chakapuli in a traditional oven.
• Batumi: Try Kartuli Saatoro in the Gonio area. It’s known for authentic Georgian dishes and beautiful mountain views.
How to Get There?
• Tbilisi: Take bus #31 from the railway station to reach Shavi Lomi.
• Batumi: Renting a car is your best bet for Kartuli Saatoro—the 20-minute drive offers scenic views along the way.
Pro tip:
If your chakapuli arrives super hot, just wait a few minutes. The clay pot keeps it warm, letting the flavors settle perfectly.

Georgia: More Than Just Food

Georgia is a land of contrasts: ancient temples alongside modern cities, mountain trails, and Black Sea beaches. But what brings every visitor together is a passion for feasting. Here, it’s not just about eating—it’s about sharing warmth and hospitality.
Traveler Tips:
• Rent a car in Batumi to explore nearby villages, where you can enjoy homemade local dishes.
• Use carsharing in Tbilisi for trips to Mtatsminda or the famous sulfur baths—it’s cheaper than taking a taxi.
• Always carry some cash—some cozy local spots don’t take cards.
• Remember: Georgian cuisine isn’t just a menu—it’s an experience. Come hungry, come open-hearted—Georgia will captivate you!
P.S. If you can’t decide between khinkali and khachapuri—just order both! Double portions aren’t judged here.