Georgian food and  wine culture is best observed through Supra – traditional feast featuring a wide array of assortment of dishes always accompanied by large amounts of wine, lasting several hours.

Top  Dishes


khachapuri is the most famous dish in Georgia. The pastry is traditionally topped with melted cheese, eggs and butter. There are different types of khachapuri but it is usually filled with Georgian Sulguni or Imeretian cheese.
Above view of khinkali dumplings with coriander and satsebeli
Georgian dumplings known as khinkali are considered to be one of the national dishes of the country. The dumplings are filled with meat and spices then traditionally twisted into a knot at the top. How to eat Firstly, you hold the ‘crown’ (typically not eaten) of the Khinkali with your right hand, and lift the bottom part with your left hand, so it’s upside down. Slowly and carefully, bite a small hole in the Khinkali and drink the delicious juice inside. Then bite in and enjoy the rest!
Satsivi is a thick nut paste. It usually includes garlic, coriander, cinnamon, vinegar, and hot peppers. Satsivi is typically served as an accompaniment to meat dishes. However, it can also be served with vegetable dishes, alongside fish, or even with boiled eggs. Elarji Elarji is a specialty of the Georgian Samegrelo region (western Georgia), prepared as a thick porridge consisting of coarse cornmeal, cornflour, and sulguni cheese. The dish has an extremely thick texture, and it is very elastic. It is traditionally served hot and consumed with Georgian bazhe sauce, made with garlic, walnuts, and various spices.
Chikhirtma Chikhirtma is a famous Georgian soup. It is often believed that the soup is the best hangover cure. It consists of chicken pieces, onions, eggs, flour, vinegar, water, and seasonings such as salt, bay leaves, and coriander. It has a slightly sour flavor and a thick, creamy consistency. The soup is  usually served hot, and it is recommended to garnish it with freshly chopped coriander.
Kuchmachi Kuchmachi is a traditional Georgian dish made of pork/chicken hearts, livers, gizzards mixed with walnuts and pomegranate.