Discover Georgia through its regional kitchens, from Kakheti’s wine and grilled meat to Megrelian cheese dishes, Adjarian khachapuri and mountain dumplings.
Georgia was once one of the Soviet Union's great tea-producing centres. Discover how tea arrived in western Georgia, why the industry collapsed and how small producers are bringing Georgian tea back.
Georgia’s fasting-food tradition makes it remarkably friendly to vegetarian and vegan travellers, but familiar dishes can still contain butter, stock or animal fat. Discover the best plant-based Georgian dishes, regional specialities and useful phrases for ordering confidently.
Khinkali are Georgia’s famous broth-filled dumplings, shaped by the flavours and traditions of the country’s mountain regions. This guide explains the main varieties, the correct way to eat khinkali and where to find the best examples in Tbilisi and across Georgia.
Discover 11 regional varieties of Georgian khachapuri and the local traditions behind them. This illustrated guide explores classic cheese breads, mountain pies, Lobiani and Kubdari from across Georgia.
Posts about Georgian food
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