Georgian Food and Culture: Khachapuri, Supra Feasts and Ancient Wine

By Cape Borges·October 6, 2026·2 min read

The old town of Tbilisi and the Bridge of Peace at sunset

Key takeaways

Khachapuri, cheese bread, is Georgia’s national dish, with regional versions such as the boat-shaped Adjaruli.
Khinkali dumplings are eaten by hand, sipping the broth first.
Qvevri winemaking in buried clay vessels is UNESCO-listed and about 8,000 years old.
A supra feast is led by a tamada who makes a series of toasts.

Georgian food is one of the world's least known great cuisines. Walnuts, herbs, pomegranate, cheese and bread are everywhere, and Georgia is often called the cradle of wine, with evidence of winemaking going back about 8,000 years.

Breads and cheese

Khachapuri, cheese-filled bread, is the national dish and comes in regional versions. Imeruli is round and filled with cheese; Adjaruli, from the Black Sea coast, is boat-shaped with an egg yolk and butter stirred into molten cheese; Megruli has extra cheese on top. Lobiani is bread filled with spiced beans.

Dumplings and grills

Khinkali: large twisted dumplings filled with spiced meat and broth. Hold them by the knot, bite a small hole, sip the broth, then eat. Leave the knot on the plate.
Mtsvadi: skewers of pork or beef grilled over vine cuttings.
Chakapuli: lamb stewed with tarragon, white wine and sour plums.
Chkmeruli: fried chicken in a rich garlic and milk sauce.

Vegetables and walnuts

Pkhali: minced spinach, beetroot or leeks mixed with walnut paste and herbs, shaped into balls and topped with pomegranate seeds.
Badrijani nigvzit: fried aubergine rolled around garlicky walnut paste.
Lobio: bean stew cooked in a clay pot, served with cornbread (mchadi).

Sweets

Churchkhela, walnuts threaded on string and dipped repeatedly in thickened grape juice, hangs from market stalls across the country. Pelamushi is a grape-juice pudding.

Wine

Traditional Georgian wine is fermented and aged in qvevri, large clay vessels buried underground, a method on UNESCO's intangible cultural heritage list. White grapes fermented on their skins make amber or "orange" wines. Kakheti, in the east, is the main wine region, and Saperavi and Rkatsiteli are the key grapes. Chacha, a strong grape brandy, is also common.

The supra

A supra is a traditional feast led by a tamada, or toastmaster, who makes a series of long toasts to God, Georgia, family, the dead, friendship and more. Guests drink after each toast, often draining their glass. Tables overflow with dishes, and more keep arriving. Polyphonic singing, also UNESCO-listed, often breaks out.

Hospitality and etiquette

Guests are considered a gift from God, and hosts are extremely generous.
Wait for the tamada's toast before drinking wine; beer is traditionally reserved for toasting enemies.
Accept food and drink when offered, at least a little.
Dress modestly in churches; women usually cover their heads and wear skirts.
Georgian Orthodox Christmas falls on 7 January.

See our Georgia country guide for costs and data.

Frequently asked questions

What is the national dish of Georgia?

Khachapuri, cheese-filled bread, is Georgia’s national dish.

How do you eat khinkali?

Hold the dumpling by its knot, bite a small hole, sip the broth, then eat the rest. The knot is usually left on the plate.

What is a qvevri?

A qvevri is a large clay vessel buried in the ground and used to ferment and age wine, a Georgian method dating back thousands of years.

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About Cape Borges

Founder and editor

Cape Borges founded Country Desire and edits every guide on the site, checking figures against official government sources and international datasets before publication and updating articles when rules or prices change. Spotted something out of date? Tell us and we will correct it.