Looking for some unique meals on your next culinary adventure? Then Georgia, the country located right at the crossroad of Europe and Asia should be on your bucket list. The cuisine, exclusive to the country, still got some influence from its neighbors and invaders dozens of centuries ago.

Generally speaking, cuisine and feast play an essential role in the country’s culture so much that Georgia’s each region developed to have its own individual culinary customs, making it very diverse and authentic experience. Heavy on the dough, meat, and walnut get ready to eat a lot and gain some weight once you here.

And of course, it is better to eat the specific meal in the region it is originally from, but don’t worry! Tbilisi offers several distinguishable places you can still enjoy the authenticity of the meal.

Khinkali

Originally from the mountain regions of Georgia, Khinkali is a meat dumpling and a very famous meal among locals and foreigners. And as it is now spread all across the country, the variety of it also started to differ. However, the initial recipe, Khevsuruli, calls for minced meat only and is seasoned with black paper, onion, cumin, and salt. In the most menu’s you will also see Kalakuri type which includes fresh herbs in the filling. If you are a vegetarian, do not worry, Tbilisi got you covered and offers Khinkali with potato, mushroom or cheese fillings as well.

The dish has its own way of eating. As the uncooked meat is boiled together with the dough, it produces the broth inside, so grab Khinkali comfortably between your hands, take a small bite and suck the juice out at first. The trick here is not to put a single drop on your plate. Then continue eating it as usually leaving the top knot out in order to count how many you have consumed.

Racha Tavern at 6 Lermontovi Street.

Mtsvadi

The variety of Shish Kebab, Mtsvadi calls on pork or beef meat threaded on the skewers and fried over the coals. Before putting it on skewers, the meat is marinated in salt, paper, and coriander seeds. The best wood to make the coal is vine branches.

Racha Tavern at 6 Lermontovi Street.

Appetizers in Walnut Sauce

Georgian’s love walnut so much that it can be found in almost everything ­ even desserts have it as a main ingredient.

Those particular appetizers, eggplant, spinach and bell paper, is an essential part of Georgian cuisine, found on every feast and dinner table. However, in the restaurants, it may come as a combo or separately. But it is recommended to taste all as it offers completely different flavor.

Samikitno chain scattered all across the city

Churchkhela

The candle­shaped Georgian dessert/snack – Churchkhela ­ is made of grape juice and nuts. There is western and eastern type of churchkhela and the difference between is the juice and nuts. The Western one is made of the juice from white grapes and hazelnut, while eastern is made of the juice of red grapes and walnuts. However, the modern traditions have altered the original recipe and one can find Churchkhela made of both types of grape juice.

You can buy it in most of the shops scattered across the city, however, the counter at Kote Abkhazi Street has the most variety of all.

Adjaruli Khachapuri

Adjaruli Khachapuri is a variety of Khachapuri ­ a pizza­like meal where cheese is put inside a dough and baked in an oven. Each region of the country has its own variety of Khachapuri and this particular one is the seaside part of Georgia ­ Adjara region. Distinguished by its shape and preparation method, Adjaruli Khachapuri is a must try once in Georgia.

Open boat­shaped dough is filled with Sulguni cheese and baked in an oven, preferably break. Once it’s done, a raw egg is cracked on top together with a small amount of butter before serving. To eat it, you should mix everything together, cut the ends of the boat and dip in a mixture.

Retro at 1 David Gamrekeli Street