Georgian cuisine

Imeretian Khachapuri
Courseappetizer/street food
Place of originGeorgia
Region or stateCaucasus
Serving temperaturehot
Main ingredientsCheese,bread
Variationsopen, closed

Georgian cuisine (Georgian: ქართული სამზარეულო; kartuli samzareulo) began about 9,000 years ago. It refers to the cooking styles and dishes created by Georgian people. The Georgian cuisine is unique to the country, but also carries some influences from other Caucasian, Eastern European and nearby Middle Eastern culinary traditions. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Abkhazian, Megrelian, Kakhetian, Imeretian, Svanetian,Tushian, Kartlian, Gurian, Meskhian, Rachian and Adjarian cuisines. Rich with meat dishes, the Georgian cuisine also offers a variety of vegetarian dishes.

Georgian cuisine is the result of the broad interplay of culinary ideas carried along the Silk Road Trade route by merchants and travelers alike.[1] The importance of both food and drink to Georgian culture is best observed during a feast called supra, when a huge assortment of dishes are prepared, always accompanied by large amounts of local wine, known to be one of the world's oldest wines, produced in ancient authentic Georgian underground clay pots- Kvevris (dating 8 century BC) and that can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.

Regional Cuisines


Abkhazian cuisine uses a lot of spices, walnuts.

  • The most popular dishes from Abkhazia are : Abysta (Porridge made of corn, similar to the Mingrelian Ghomi), Apyrpylchara (Pepper skin stuffed with walnut sauce), Achma (A variation of Khachapuri), Aritsvmgeli (Corn bread with walnut), Achash (Abkhaz chudu, with cheese), Achapa (Kidney beans with walnut).
  • The most popular dessert is Akuarkuar, cookie with honey.
  • The most famous Abkhaz wines are Lykhny, Apsny, Anakopia, etc,...


Adjarian cuisine is considered as a very diversified cuisine, which was influenced by its nature (Seaside, mountainous part) and by history.

  • In the mountainous Adjara, the main products are dairy products and the dishes are more fat and heavy and on the other side, in the seaside of the region, dishes are mostly spiced, and uses a lot of fresh herbs.
  • The most popular dishes in Adjara are : Adjaruli Khachapuri (აჭარული ხაჭაპური), Borano (ბორანო - chopped cheese fried in ghee), Chirbuli (ჩირბული - Omelette with walnuts and tomato), Khavitsi (ხავიწი - Porridge of corn with ghee), Sinori (სინორი, Made of Nadughi and unleavened dough), Pakhlava (პახლავა - Version of the Turkish Baklava) and Shaqarlama (შაქარლამა - Biscuit),


The cuisine of Guria is based mostly on poultry meat (especially chicken meat), corn-bread (Mchadi) and on walnuts, like the cuisine of Imereti.

  • The most popular dishes from Guria are : Satsivi (საცივი - Meat, mostly of chicken/turkey in walnut sauce called bazhe), Mchadi (მჭადი - Cornbread), Kupati (კუპატი - Sausage made from pork meat), Badrijani Nigvzit (ბადრიჯანი ნიგვზით - Fried eggplant with walnut sauce), Pkhali (ფხალი) and Kuchmachi (კუჭმაჭი - Chicken livers with walnut sauce and pomegranate).
Other Languages
azərbaycanca: Gürcü mətbəxi
башҡортса: Грузин аш-һыуы
한국어: 조지아 요리
Bahasa Indonesia: Hidangan Georgia
Nederlands: Georgische keuken
српски / srpski: Грузијска кухиња
srpskohrvatski / српскохрватски: Gruzijska kuhinja
українська: Грузинська кухня
Tiếng Việt: Ẩm thực Gruzia