Georgian Food in 2026: What to Eat and Where
I have been working as a tour guide in Georgia since 2016. During these years, I have hosted thousands of guests from all over the world.
Georgia is still not a country that most tourists put at the top of their travel list in the same way they might think of Italy or France. For many visitors, Georgia still has to be discovered.
And one of the ways people discover Georgia is through food.
I have met many guests who first learned about Georgia because they had visited a Georgian restaurant in their own country. Later, when they came to Georgia, they were excited to experience the food in its original setting.
In my experience, Georgian cuisine is one of the things that impresses visitors the most. I have hardly met a guest who was not impressed by it. Some of my well-traveled guests, particularly from Europe and the United States, have even told me that Georgian food is among their favorite cuisines in the world.
Another interesting part of Georgian food is its connection with local agriculture. Georgia produces a large variety of its own agricultural products, and local farmers play an important role in supplying fresh vegetables, fruit, herbs, meat, dairy products and other ingredients.
But enough introduction.
What should you actually eat in Georgia, and where should you try it?
The following recommendations are based on my own experience and, in many cases, the experiences and feedback of my guests. This is not an official ranking of restaurants. These are simply places I personally recommend.
1. Khinkali — the Georgian classic
Let’s start with probably the most famous Georgian dish: khinkali.
Khinkali is particularly associated with the mountainous regions of Georgia, including the area around Kazbegi. These large Georgian dumplings are traditionally filled with meat and broth, although today you can find many different varieties.
One of my favorite places to stop for khinkali is Pasanauri, in the town of Pasanauri.
They make very tasty khinkali, and the prices are quite reasonable.
If you are traveling from Tbilisi towards Kazbegi, Pasanauri is a perfect place to stop for lunch.
My advice is simple: if your itinerary includes Kazbegi, don’t just drive through Pasanauri. Stop, sit down and have some khinkali.
And remember: don’t drink the broth first! The broth inside the khinkali is part of what makes the dish special, so eat it carefully.
2. Imeretian Khachapuri — simple and delicious
Khachapuri comes in many regional varieties, but Imeretian khachapuri is one of the classics.
In Tbilisi, one of my personal recommendations is Salobie Bia.
I have been visiting this restaurant since 2022, and what I particularly appreciate is that the quality of the food has remained consistent.
I recommend trying their Imeretian khachapuri together with a Georgian tomato salad.
Another dish I like there is kharcho with elarji.
Sometimes the simplest combination is the best: fresh Georgian tomatoes, good khachapuri and a glass of wine.
3. Pork BBQ — Mtsvadi in Kakheti
Georgian pork barbecue is called mtsvadi, and for me, one of the best places to enjoy it is Kakheti.
Kakheti is Georgia’s main wine region, so this is a great opportunity to combine two essential parts of Georgian culture: food and wine.
If you visit Sighnaghi, I recommend Kusika.
Order some pork barbecue, have a glass of Kakhetian wine and enjoy the atmosphere.
For me, this is what Georgian food is all about: good food, good wine and the place where you are eating it.
4. Lobio — beans in a clay pot
Lobio is another Georgian classic.
It is a simple dish made from beans and traditionally served in a clay pot. It might not sound particularly exciting when you first hear about it, but a well-prepared lobio can be surprisingly delicious.
One of the places where I recommend trying it is Salobie in Mtskheta.
If you are visiting Mtskheta, consider having lobio for lunch. It gives you a chance to experience a different side of Georgian cuisine beyond the famous khinkali and khachapuri.
5. Adjarian Khachapuri — a taste of Batumi
If you travel to Batumi, there is one dish you simply have to try: Adjarian khachapuri.
It is probably the most recognizable food from Adjara.
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Unlike Imeretian khachapuri, Adjarian khachapuri has a distinctive boat shape and is topped with cheese, butter and an egg.
In Batumi, one place I recommend is Mamuka’s Ajaruli Khachapuri.
For many visitors, this is their first experience of Adjarian khachapuri — and often one of the most memorable.
The traditional way to eat it is to mix the egg and butter into the hot cheese and then tear pieces of the bread and dip them into the filling.
It is not exactly a light meal, but you are in Georgia — you can worry about that later!
6. Fish — another side of Georgian cuisine
When people think about Georgian food, they usually think of khinkali, khachapuri, mtsvadi and wine.
But Georgia also has a fish tradition, particularly with freshwater fish.
When I am in Gori, one of the dishes I recommend trying is sturgeon baked in a clay oven.
It is something different from the dishes most tourists expect to find in Georgia.
If you have already tried the famous Georgian classics and want to explore something a little different, I recommend giving Georgian fish a chance.
My Georgian Food List Will Continue
This is only my list for now.
After almost ten years of guiding in Georgia, I am still discovering new restaurants, new dishes and new places to eat.
That’s one of the things I like about being a guide: even after visiting the same regions many times, there is always something new to discover.
So I will keep updating this list whenever I find another restaurant or dish that I believe deserves a place here.
Because experiencing Georgia is not only about visiting monuments and taking photographs.
Sometimes the best way to understand a country is to sit at a table and eat what the locals eat.
Mukhran Guliashvili
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