Food is inseparable from Georgian culture. As a local, I can confidently say that our cuisine is just as defining as our centuries-old winemaking tradition. Georgia may be small, but it is made up of 11 distinct regions – each with its own culinary personality, flavors, and specialties. From the herb-heavy soups of Kakheti to the spicy, cheese-laced dishes of Samegrelo, Georgian food is a journey across landscapes, history, and generations.
If you think khachapuri and khinkali are all Georgian cuisine has to offer, get ready. Here’s a regional breakdown of what makes our country a true paradise for food lovers.
Kakheti – Land of Wine and Meat
Kakheti, in the east, is famous not just for its wines but for its hearty meat-based cuisine. Locals are proud of their clay ovens used for baking Tonis Puri – the crusty bread that pairs perfectly with meats and soups.
Must-try dishes:
- Mtsvadi – Georgian BBQ, skewered pork or beef roasted over an open fire.
- Chakapuli – A herby, sour soup made with tarragon, green plums, and lamb or beef.
- Khashlama – Simple, tender boiled beef or lamb.
- Chikhirtma – Chicken soup thickened with egg and vinegar.
- Ajapsandali – Vegan eggplant and tomato stew.
- Churchkhela – A sweet made from grape juice and walnuts.
Mountain Regions – Khinkali Territory
The mountainous areas of Mtianeti, Khevi, Khevsureti, Pshavi, and Tusheti are the birthplace of Georgia’s most iconic dish: Khinkali. These highland regions have simple but bold flavors, often focused on meat, cheese, and hearty soups.
Must-try dishes:
- Khinkali – Juicy dumplings filled with pork, lamb, or a mix.
- Kaurma – Hearty stew made from beef and organ meat.
- Guda Cheese – Sheep milk cheese aged in traditional sheep skin.
- Locally brewed mountain beer
Imereti – Vegetarian-Friendly and Walnut-Rich
In central Georgia, Imereti’s cuisine is lighter and more vegetarian-friendly, with a strong focus on walnuts and fresh herbs. It shares similarities with Guria, its neighbor.
Must-try dishes:
- Imeruli Khachapuri – Cheese-filled flatbread.
- Mchadi – Traditional cornbread.
- Pkhali – Vegetable and walnut pâté, often made with spinach or beet greens.
- Lobio – Bean stew seasoned with herbs and spices.
- Chakhokhbili – Tomato-based chicken stew.
- Satsivi – Chicken in a cold walnut sauce called bazhe.
Samegrelo – Spicy and Rich in Flavor
Samegrelo is often seen as the crown jewel of Georgian cuisine for spice lovers. This western region uses walnuts and chili peppers to create intense, layered dishes. Personally, Samegrelo is my favorite region when it comes to food – the bold flavors, the use of spices, and the richness of every dish always stand out.
Must-try dishes:
- Ghomi – Cornmeal porridge.
- Elarji – Ghomi blended with stretchy Sulguni cheese.
- Gebzhalia – Cheese rolls with mint sauce.
- Kupati – Pork organ sausage.
- Kharcho – Beef and walnut soup, often eaten with Ghomi or Elarji.
- Ajika – Spicy paste or sauce made from Mingrelian red peppers.
Svaneti – Mountain Flavors with a Twist
Svaneti shares similarities with Samegrelo and eastern mountain regions but brings its own flair. It’s known for bold flavors and the famous Svanetian Salt.
Must-try dishes:
- Kubdari – Stuffed bread with meat and spices.
- Fetvraali – Millet khachapuri with Svanetian cheese.
- Svanetian Salt – A blend of salt and local spices.
- Kharshil – Soup with barley and nettles.
Racha-Lechkhumi – Beans and Bacon
Located in the northwest, Racha and Lechkhumi are known for their rich dishes featuring smoked pork, especially the beloved Georgian bacon – Lori.
Must-try dishes:
- Lobio with Lori – Bean stew with smoked bacon.
- Lobiani – Bread filled with beans and bacon.
- Shkmeruli – Chicken fried in garlicky cream sauce.
Samtskhe-Javakheti – Southern Crossroads Cuisine
Thanks to cultural influences from Armenia and Turkey, this southern region offers unique ingredients like goose meat and the incredible Tenili cheese.
Must-try dishes:
- Batis Shechamandi – Goose meat soup.
- Meskhetian Khinkali – A regional twist on khinkali made with goose.
- Tatarboragi – Spiced boiled dough balls.
- Rdzis Korkoti – Wheat boiled in milk.
Adjara – Coastline Cuisine
Located on the Black Sea, Adjara is known for dairy-rich and seafood-friendly dishes. It’s also home to Georgia’s most Instagram-famous food: Adjaruli Khachapuri.
Must-try dishes:
- Adjaruli Khachapuri – Cheese boat with egg and butter.
- Borano – Cheese fried in clarified butter.
- Chirbuli – Tomato and walnut omelet.
- Pakhlava – A local take on baklava.
Final Thoughts
Western Georgian cuisine leans toward vegetarian and spicy dishes with lots of cheese and walnut-based sauces. The eastern side is home to robust meat dishes, herbal soups, and, of course, Georgia’s best wines. Each region offers something distinct, and if you’re traveling across the country, tasting your way through Georgia is one of the most rewarding experiences you can have.
This guide is written by a local who knows these regions firsthand – not scraped from tourist sites or travel brochures. If you’re hungry to discover real Georgia, follow your appetite region by region, and you’ll experience the country in the most authentic way possible.
We also have a dedicated blog post on the 10 best Georgian dishes and where to dine them – check it out if you’re ready to plan your ultimate Georgian food journey
