Georgian cuisine is one of the most diverse and unique culinary traditions in the world. From cheese-filled khachapuri to the ancient winemaking method of qvevri, Georgia has flavors and stories that amaze every visitor. Here are 10 fascinating facts you probably didn’t know.
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- The Birthplace of Wine
Georgia is recognized as the world’s oldest winemaking country, with over 8,000 years of continuous tradition. The qvevri method, fermenting wine in clay vessels underground, is UNESCO-listed. - Khachapuri — The National Dish
This cheese-filled bread has many regional variations (Adjarian with egg, Imeretian round, Mingrelian with extra cheese). It is so iconic that there’s even a “Khachapuri Index” measuring inflation in Georgia. - Khinkali — Georgian Dumplings
Khinkali are juicy dumplings filled with spiced meat, mushrooms, or cheese. The trick is to sip the broth inside before eating the dumpling itself. - Supra — The Traditional Feast
The Georgian supra is not just a meal — it’s a cultural ritual led by a toastmaster (tamada), who guides guests through meaningful toasts. - Spices & Herbs Galore
Georgian dishes are famous for their use of unique herbs and spices, including coriander, blue fenugreek (utskho suneli), marigold petals, and savory spice blends like khmeli suneli. These flavors give Georgian food its unforgettable aroma. - Pkhali — The Vegetable Starters
Pkhali is a traditional appetizer made from vegetables (like spinach, beets, or cabbage) mixed with ground walnuts, garlic, and herbs. It’s a colorful and healthy dish often served as part of a Georgian feast. - Churchkhela — The Natural Candy
Often called “Georgian Snickers,” churchkhela is a string of nuts (usually walnuts) dipped in thickened grape juice. It’s both nutritious and delicious, and traditionally carried by soldiers as an energy snack. - Cheese Variety
Georgia has more than 250 types of local cheese. Sulguni, a slightly sour, stretchy cheese, is the most popular, often eaten fresh or used in baking khachapuri. - Regional Diversity
Each region of Georgia has its own specialties: Adjara is famous for Adjaruli khachapuri, Kakheti for wine and mtsvadi (barbecue), Samegrelo for spicy dishes like elarji, and Svaneti for their aromatic salt blend. - Hospitality Through Food
Food is at the heart of Georgian culture. Guests are treated as a blessing, and sharing meals is seen as an expression of love, respect, and community.
Georgian cuisine is much more than food — it’s history, tradition, and hospitality on a plate. Whether you’re tasting khachapuri for the first time or experiencing a Georgian supra, each bite tells a story of culture and heritage that has lasted for centuries.