The 11 Most Popular Georgian Dishes: Myths and History
Georgian cuisine stands out both for the unique flavors and the rich history that has created them. The best-known dishes of the Georgian table are the reflection of the nation's culture, its traditions, its way of life. Behind every dish there’s a story tied closely to some aspect of Georgian culture, from religion to everyday customs.
The culinary traditions of various Georgian regions can differ wildly via ingredients, flavor combinations, etc. as they developed on their own, largely independently of each other over the centuries. Some Georgian dishes of one end of the country can differ radically from another. The dry climate of eastern Georgia, the damp air of the west, the harsh conditions of the mountain regions: each of these played a distinct role in forming traditions of local cuisine and gave Georgian food the variety its known for.
In this article we’ll dig a little deeper into how the 11 most popular traditional Georgian dishes were created. Or, at least, some of the most popular theories that are floating around.
Khachapuri
Khachapuri is one of the oldest dishes in Georgian cuisine. By most accounts, people were baking it as far back as antiquity. A dish that sounds somewhat similar, cheese enclosed in round dough, first appears in Colchian culture, where it had ritual meaning. According to the most popular legends, the shape of Imeretian khachapuri is a symbol of the sun or the moon. In old Imereti the sun was treated with particular reverence, and the shape of the khachapuri was marked by it (this version too, leans into the theory that it carried ritual meaning).
The moon legend is the more romantic of the two. The myth credits a nameless sleepless baker. Lying awake one night, he saw the full moon in the sky and decided to dedicate his new creation to it. No historical source backs this one up.
The most famous ritual khachapuri today is the Gurian Pie, with boiled egg cut in half in the filling. It’s baked for Christmas. Adjarian khachapuri, they say, was first baked by a Laz fisherman, or by his wife, and its handy shape soon made it a popular breakfast among fishermen. One version says the boat shape honors seafarers. Another says the egg yolk, once again, symbolizes the sun.
An interesting fact: khachapuri is so popular in Georgia that its price is used to measure the country's economic situation. The so-called Khachapuri Index shows the average cost of baking an Imeretian khachapuri. The idea tries to replicate the Big Mac Index of the American magazine The Economist.
Khinkali
Even less is known about the history of the king of Georgian dishes. By tradition, the first one was folded in one of Georgia's mountain regions. By Khevi, Mtiuleti, Pshavi or Khevsureti? No one can say for sure and no region will give up its claim to authorship. At first it was made only with meat, and only mutton and beef at that. It was mainly food for shepherds and hunters. Khinkali holds up well in the cold, travels easily, takes little effort to boil on the road and packs a lot of calories, all in all very convenient for people who had to walk long distances over rough terrain. One legend has khinkali starting out as a ritual offering to the sun (again), its shape inspired by the Borjgali symbol.
The lowlands started making khinkali en masse in the 19th and 20th centuries, during the rush of urbanization. The recipe changed during this time: pork replaced mutton in the filling, and then cooks began wrapping ingredients of an entirely different kind. Today it turns up on the list of popular vegetarian Georgian dishes as well, when filled with mushrooms or potato. The first push for that change most likely came from high demand for a Lenten version.
Mtsvadi
Mtsvadi is probably the oldest Georgian dish of all. Legend has it that mtsvadi was one of the first dishes ever cooked in the region, with people learning to cook food over heat and the hunting culture spreading. If the same legend is to be believed, what set Georgian mtsvadi apart from similar barbeque dishes was that it was traditionally skewered on vine branches, which gave it a special aroma.
Whether that is true, nobody knows. Grilling mtsvadi using tsalami (vine branches) for a spit is still considered the traditionally "correct" way to do it, all the same. The first mtsvadi likely came from wild game. Pork and beef followed next, and mutton, common in the mountains, joined the list last.
With urbanization, as with khinkali, the dish had to somewhat transform. Mtsvadi today has more to do with a technique than with any particular ingredient. Whatever it is goes on a skewer and cooks over an open fire, on the embers. A noticeable smoky aroma is essential. Meat, fish and vegetable mtsvadi are all popular these days. Pork mtsvadi, though, is still considered the traditionally authentic version.
Pkhali
Pkhali started out a much plainer dish than it is today. Archaeological finds suggest that something similar was being made as early as 5000–3000 BC. This was the period when farming was developing in Georgia and locals started preparing more elaborate plant foods
In the beginning, Pkhali was just a mass of chopped local greens or vegetables. A peasant used whatever he grew where he lived, which is why there are so many kinds of pkhali these days. It became a dish in its own right somewhere in the Middle Ages, when people began seasoning that mass with walnuts, vinegar and spices.
In the 19th century, as Georgian culinary traditions were being written down and systematized, pkhali was already named one of the main dishes of Georgian cuisine. The so-called classic recipes took shape in this period, and they are still in use.
Lobiani
This may surprise you, but lobiani, often treated as the Lenten version of khachapuri, is in fact a much "younger" dish. The late Middle Ages is the usual guess. Beans were actively cultivated in western Georgia from the 16th century, first in Guria and then in Samegrelo, and the first lobiani is placed around the same period. Beans, rich in protein, turned out to be a convenient and affordable alternative to meat during the long periods of Christian fasting, and lobiani soon became a mainstay of Georgian cuisine.
Lobiani grew especially popular in the 18th and early 19th centuries. During that period it spread across the whole of Georgia, and regions started coming up with their own variations. The filling of the Imeretian lobiani, for example, is softer, while the Rachan one is dry and spicy, and sometimes not Lenten at all, if Rachan ham goes into it.
Eggplant with Walnuts (Badrijani Nigvzit)
Ivane Javakhishvili reports that the eggplant spread through Georgia around the 12th century, though the date can't be pinned down any closer. The assumption is that it came in from Persia or the Arab countries. To begin with, it was treated as a medicinal plant, but before long it had made a place for itself in Georgian cuisine too.
When exactly cooks began adding a walnut filling to fried slices of eggplant is unknown. Most food researchers agree, though, that it’s most likely that the dish was created in Kakheti around the 16th century. The eggplant caught on fastest in that region, and walnuts, which grew there in abundance, were most likely added there first, as well.
There is a theory that initially eggplant with walnuts was a holiday dish, especially during the fast. Made the traditional way, it takes a fair amount of time and work (pressing the eggplant, pounding the walnuts by hand, seasoning, and so on), so it was prepared for weddings and feast days in place of meat dishes. It is hard to say if there’s any truth to it, though the theory sounds plausible.
Satsivi
As with most other traditional Georgian dishes, the date satsivi was created is unknown. Historians think a dish like it was first made in western Georgia, in Imereti or Guria. Both regions are known for growing walnuts and for the abundance of walnut dishes in their kitchens. Barbare Jorjadze labeled it as Gurian satsivi in her well-known recipe book.
Early on, satsivi was in all likelihood made only in aristocratic families. The main ingredients, turkey above all, were expensive. Jorjadze's recipe is somewhat of a proof: it calls for fewer walnuts and more vinegar than modern recipes do.
Satsivi's popularity rose sharply in the 19th century. That was when it became an inseparable part of the New Year table. It spread so fast and took hold so firmly that in the 20th century, even through the Soviet shortages, it remained one of the most popular Georgian holiday dishes. And that was in a period when many of the ingredients were hard to find and very expensive.
Today, alongside khachapuri and khinkali, it is one of the calling cards of Georgian culinary traditions. The dish is also considered a good illustration of how complex and refined traditional Georgian cuisine can be, if one is willing to take a closer look.
Kharcho
When kharcho comes up, you have to double-check which one you’re talking about: the soup, or the Mingrelian one? The tomato soup with rice certainly belongs on the list of popular Georgian foods, but it does not quite count as a traditional dish. Kharcho soup became popular in the Soviet period, when it was a regular fixture in public cafeterias.
When talking about the traditional Georgian cuisine, though, what people usually mean is Mingrelian kharcho, an entirely different dish: a thick meat sauce with walnuts.
Mingrelian kharcho is made mainly with beef. Its flavor comes from walnuts, cilantro, garlic, vinegar and Mingrelian ajika. The combination of seasonings is crucial for authentic flavors. As is typical of the Mingrelian kitchen, kharcho can get fairly spicy, so it is often paired with ghomi to counter-balance with a comparatively neutral taste.
Like satsivi, it is historically a holiday dish: in the Middle Ages, good walnuts and tender beef were costly. So it went on the table only to mark the great feasts, or for special guests.
Ghomi (and) Elarji
The history of Ghomi and Elarji is one of the most interesting cases in Georgian gastronomy - over the years it has been fundamentally transformed. It’s doubtful that the first people cooking Elarji would have recognized the dish in its present form, even if they ever got a chance to taste it.
See, Ghomi is not actually the name of a dish, but the local name of one of foxtail millet. One of the oldest grains grown in Georgia, it was used for consumption as early as the Neolithic era (5000-3000 BC). At first, the grains were simply ground and cooked into a porridge. A simple peasant food that was filling and easy to prepare, it became particularly popular in the mountainous regions of Western Georgia, where most grains were hard to grow. During the Middle Ages, Ghomi (the grain) was widely used in Western Georgia, particularly Samegrelo. During this period, different techniques for cooking Ghomi (the dish) were developed, likely including kneading soft cheeses into it - and a new dish, elarji, was created.
The dishes were radically transformed at the end of the XVII century when corn came to Georgia and began to replace foxtail millet. Today, you will rarely find authentic Ghomi and Elarji made from millet, but the names have stayed the same, and the dishes remain an important part of Samegrelo’s culinary identity.
Chakapuli
Chakapuli is a seasonal dish, usually made from the end of April to the middle of June. It is especially popular in eastern Georgia. By common account, the dish was first made in Kakheti and is closely tied to the shepherding traditions there.
The history goes back several centuries, as far as anyone can tell. Traditional recipes call for lamb or goat kid, green tkemali plums, lots of fresh herbs and spices. In the early 20th century, during the rapid urbanization period, the dish quickly got popular beyond Kakheti and veal began to replace lamb, especially in Tbilisi.
Shkmeruli
Shkmeruli is one of the most celebrated hot dishes of the Rachan kitchen. The name is tied to its origin: the dish is said to have been made first in the Rachan village of Shkmeri.
The main ingredient is chicken. Prepared the traditional way, the bird is fried well first, then cut into pieces and heated on a ketsi (shallow clay pan) with garlic sauce. Legend has it that a high official visited Shkmeri (depending on the version: a nobleman, a count or the king). The poor village had nothing to set before him but the meat of an old hen. To escape punishment, they cooked it in a lot of garlic, to soften the meat and to hide the unpleasant smell.
In the versions common in Tbilisi restaurants today, milk, cream or sour cream is often added into the sauce. In Racha, Shkmeruli is as a rule still made following the old recipe, with nothing but garlic, water and the fat left from frying the chicken. Some tourist-oriented Rachan restaurants have started adding milk and cream, though.
Frequently Asked Questions about Georgian Cuisine (FAQ)
Which traditional Georgian dishes are best suited for vegetarians?
Georgian cuisine is very rich in plant ingredients. The most popular vegetarian Georgian dishes are the various pkhali, eggplant with walnuts, lobiani, mushroom or potato khinkali, mushrooms roasted on a clay ketsi with sulguni, ghomi and churchkhela. You'll find these dishes on almost every restaurant menu.
Are Georgian dishes spicy?
For the most part, Georgian dishes are aromatic rather than hot, since the emphasis is on dried spices and fresh herbs. However, western Georgia, and the Mingrelian kitchen in particular (kharcho, kupati, satsivi, ajika and so on), uses noticeably more pepper so some dishes can be a bit more piquant.
What should you order on a first visit to a Georgian restaurant?
If you want to judge a restaurant's menu and its standards as objectively as possible, try ordering dishes from different corners of the country on that first visit. Ideally, the order should include the classics like Imeretian khachapuri, Kakhetian mtsvadi, khinkali and a pkhali of some kind. To drink, a qvevri amber wine or a Saperavi.
Where can you try the best Georgian dishes in Tbilisi?
If you want to have a taste of authentic Georgian flavors and in an attractive setting to book, the restaurants of the Tsiskvili Group are among the best choices in the city. Our chefs use only high-quality, natural ingredients and traditional recipes, which guarantees that the flavors are authentic.
With us you can taste every dish mentioned above, from khinkali and khachapuri to satsivi and, in season, chakapuli. The cozy atmosphere of the restaurants and the professional staff will help you experience the tradition of Georgian hospitality in full.
Last Update: 17/09/2026
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On June 3 and 4, guests at Tsiskvili Yard will embark on a journey to Svaneti as part of the "Festival of Georgian Regions," where they will learn about its culture and savor the unique flavors of Svan cuisine. Svaneti is the second region, after Imereti, that the "Tsiskvili Group" is presenting to Georgian and foreign guests.
On May 20-21, Tsiskvili hosted Imereti. During the two days, guests had the opportunity to get to know this region of Georgia through its distinctive folk songs, choreographic numbers, and dishes, and to participate in various activities.
On May 20, the "Festival of Georgian Regions" will open in the yard of Tsiskvili with the days of Imereti, introducing Georgian and foreign guests to the authentic culture and gastronomy of Imereti.
The "Festival of Georgian Regions" is another initiative of the "Tsiskvili Group" aimed at popularizing the culture, folklore, choreography, and gastronomy of the country's various regions.
Approximately 400 specially invited guests attended "The Show," enjoying both the captivating performance and an exquisite dinner crafted specifically for the occasion under the guidance of Alex Natadze, the culinary expert behind the "Theatre" brand.
"The Tsiskvili Group proudly introduces its latest venture, a cutting-edge concept space - 'Theatre,' located on Beliashvili Street. This versatile venue comprises a stage and pavilion designed to host a diverse array of styles and genres. In a unique twist, guests attending events at 'Theatre' will also have the opportunity to enjoy a delightful dinner.
"On October 27-28, Tsiskvili Restaurant played host to a vibrant two-day beer festival at Beer Square. Attendees had the opportunity to savor premium-quality beers, including German Warsteiner and Schoferhofer, Dutch Grow, and Czech Pilsner—all available at half price during the festival.
"On October 28, Georgia hosted its inaugural national real estate awards ceremony, the Property Georgia-FIABCI-Georgia Prix D'Edx d'A Excellence Awards. Winners across 11 categories were unveiled during the event, with the restaurant Tsiskvili receiving the coveted Golden Award in the Retail Category.
For beer enthusiasts looking for a quality brew and a good time, a two-day celebration awaits. On October 27-28, the beer festival will take place at the beer square in Tsiskvili, offering a variety of entertainment activities and live music.