Food · Tbilisi · Georgia
What to eat in Tbilisi
The dishes, drinks and food experiences that define Tbilisi, and where locals actually eat them.
Updated By the AMZBooking editorial team
Photo: Alexey Komarov, CC BY-SA 4.0
Quick answer
Start with Adjarian khachapuri, Khinkali and Mtsvadi. A traditional supra is a long feast led by a tamada (toastmaster) who proposes a sequence of toasts; many restaurants and guesthouses can arrange one for groups. Many restaurants add a 10–18% service charge to the bill; check before leaving a tip.
Key facts
- Signature dish
- Adjarian khachapuri
- Vegetarian-friendly picks
- 8
- Tipping
- Many restaurants add a 10–18% service charge; if not, leaving about 10% is customary.
- Food experiences
- 4
11 foods to try
Bakery · Vegetarian
1.Adjarian khachapuri (Adjaruli khachapuri)
A boat-shaped bread filled with melted cheese, topped with a raw egg yolk and a knob of butter; stir them into the cheese and tear off the crust to dip. Other regional versions include round Imeruli and Megruli with cheese on top.
Where: Khachapuri specialists and traditional restaurants across the city.
Dish
2.Khinkali
Large twisted dumplings filled with spiced meat and broth (or mushrooms, cheese or potato). Hold by the knot, bite and sip the juice first; the knot is traditionally left on the plate.
Where: Khinkali houses (sakhinkle) all over the city; order by the piece, usually 5 or 10.
Dish
3.Mtsvadi
Pork or veal grilled on skewers over vine cuttings, served with raw onion and pomegranate seeds. It is the centrepiece of outdoor feasts.
Where: Traditional restaurants and grill houses, especially on weekends.
Dish · Vegetarian
4.Badrijani nigvzit
Fried aubergine slices rolled around walnut paste flavoured with garlic and spices, topped with pomegranate seeds. A classic cold starter.
Where: Almost every Georgian restaurant.
Dish · Vegetarian
5.Pkhali
Patties of finely chopped spinach, beetroot or other vegetables blended with walnuts and herbs. Colourful, fresh and suitable for vegans.
Where: Most restaurants as part of a starter spread.
Dish · Vegetarian
6.Lobio
Kidney beans stewed with herbs and spices and served in a clay pot, often with mchadi cornbread and pickles.
Where: Traditional restaurants and simple canteens.
Dish
7.Shkmeruli
Fried chicken baked in a rich, garlicky milk or cream sauce, served sizzling in a clay pan.
Where: Traditional restaurants; best mopped up with fresh bread.
Snack · Vegetarian
8.Churchkhela
Strings of walnuts or hazelnuts dipped repeatedly in thickened grape juice and dried, sometimes called Georgian Snickers.
Where: Market stalls, Dezerter Bazaar and street vendors in the Old Town.
Drink · Vegetarian
9.Qvevri wine
Wine fermented and aged in large clay vessels buried in the ground, a method listed by UNESCO. White grapes made this way become amber wine with tannin and depth; red Saperavi is the best-known grape.
Where: Natural-wine bars in Sololaki and the Old Town, and wine shops offering tastings.
Drink · Vegetarian
10.Chacha
A strong grape-pomace brandy, often homemade, offered as a welcome drink and in toasts at feasts.
Where: Restaurants and wine bars; sip slowly, as homemade versions can be very strong.
Drink · Vegetarian
11.Lagidze waters
Sweet, brightly coloured soda waters made with natural syrups, such as tarragon, cream and pear, a Tbilisi tradition since the early 20th century.
Where: Cafés and restaurants, often served with hot cheese bread.
Food experiences
A supra feast
A traditional supra is a long feast led by a tamada (toastmaster) who proposes a sequence of toasts; many restaurants and guesthouses can arrange one for groups.
Natural-wine bar tasting
Wine bars in Sololaki and the Old Town pour qvevri wines from small family producers by the glass, with knowledgeable staff to explain the styles.
Market morning at Dezerter Bazaar
Taste cheeses, spices, churchkhela and pickles at the city's main food market, then picnic in a nearby park.
Cooking class
Classes teach how to pleat khinkali and bake khachapuri, usually ending with a meal and wine.
Quick bites and street food
- Adjarian khachapuri — Khachapuri specialists and traditional restaurants across the city.
- Churchkhela — Market stalls, Dezerter Bazaar and street vendors in the Old Town.
Vegetarian options
Of the 11 foods in this guide, 8 are usually vegetarian: Adjarian khachapuri, Badrijani nigvzit, Pkhali, Lobio, Churchkhela, Qvevri wine, Chacha and Lagidze waters. Check preparation with staff, as stocks and fats vary.
Eating out: tips and etiquette
- Many restaurants add a 10–18% service charge to the bill; check before leaving a tip.
- Georgian dishes are designed for sharing; order several plates for the table.
- Portions are large; one khachapuri can feed two or three people.
- Vegetarians will find many walnut, bean and aubergine dishes, especially during Orthodox fasting periods.
- Dinner often starts late, from 8pm, and meals with wine can last hours.
Tipping
Many restaurants add a 10–18% service charge; if not, leaving about 10% is customary. Round up taxi fares and tip guides and drivers on day trips.
| Phrase | Meaning |
|---|---|
| Gamarjoba | Hello |
| Madloba | Thank you |
| Gaumarjos | Cheers |
| Ki / Ara | Yes / No |
| Ra ghirs? | How much does it cost? |
| Gemrielia | It's delicious |
| Nakhvamdis | Goodbye |
Questions travellers ask
+What food is Tbilisi famous for?
Adjarian khachapuri, Khinkali, Mtsvadi and Badrijani nigvzit. A boat-shaped bread filled with melted cheese, topped with a raw egg yolk and a knob of butter; stir them into the cheese and tear off the crust to dip.
+Is Tbilisi good for vegetarians?
Several local staples are meat-free, including Adjarian khachapuri, Badrijani nigvzit and Pkhali.
+Do you tip in restaurants in Tbilisi?
Many restaurants add a 10–18% service charge; if not, leaving about 10% is customary. Round up taxi fares and tip guides and drivers on day trips.