A traditional Georgian cheese-filled bread, often likened to a pizza. The most famous variant is Adjarian Khachapuri, which is boat-shaped and topped with an egg and butter. ¹⁾

Georgian dumplings filled with spiced meat (usually beef, pork, or lamb) and broth. They are typically eaten by hand, with the top knot discarded. ²⁾

A dish made from finely chopped vegetables like spinach, beetroot, or eggplant, mixed with ground walnuts, garlic, and herbs. It’s usually served as an appetizer. ³⁾

Chicken pieces cooked in a rich walnut sauce flavored with garlic, onion, and spices. It's typically served cold and is a festive dish. ⁴⁾

Rolled slices of fried eggplant stuffed with a walnut-garlic paste, often garnished with pomegranate seeds for a burst of flavor and color. ⁵⁾

A hearty stew made from kidney beans, flavored with onions, garlic, and coriander. It can be served hot or cold, often accompanied by mchadi (cornbread). ⁶⁾

Skewered and grilled pieces of marinated meat, usually pork or beef, cooked over an open flame. It’s often served with onions and pomegranate sauce. ⁷⁾

A flavorful stew made with chicken, tomatoes, onions, and herbs like tarragon and coriander. It’s a comforting and aromatic dish. ⁸⁾

A summer vegetable stew made from eggplant, tomatoes, bell peppers, and potatoes, seasoned with garlic and herbs. ⁹⁾

A hearty and spicy soup made with beef, rice, walnuts, and a variety of spices, including the distinctive khmeli-suneli blend. ¹⁰⁾

A traditional bread from the Svaneti region, stuffed with spiced meat, typically beef or pork. It’s robust and flavorful. ¹¹⁾

A dish similar to polenta, made from coarse cornmeal mixed with cheese (usually sulguni), creating a stretchy, cheesy delight. ¹²⁾

A traditional Georgian sweet made from walnuts caramelized in honey. It’s especially popular during the New Year celebrations. ¹³⁾

A springtime stew made from lamb or veal, flavored with tarragon, green plums, white wine, and a variety of fresh herbs. ¹⁴⁾

Often referred to as “Georgian snickers,” it’s made by dipping strings of nuts (typically walnuts or hazelnuts) into thickened grape juice and then drying them. It’s a popular snack and dessert. ¹⁵⁾