7 Essential Georgian Dishes to Try in Tbilisi’s Old Town

7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Khachapuri at Sakhachapure No.1 on Gorgasali Street

Sakhachapure No.1, situated on Gorgasali Street, is a popular spot to delve into the world of Georgian khachapuri. Their menu showcases a range of khachapuri variations, including the intriguing phklovani, which offers a unique blend of beetroot and spinach. The restaurant's reputation is well-established, as indicated by its position within Tbilisi's restaurant scene. You'll find a relaxed, casual atmosphere within a shopping mall, making it a convenient and approachable place to savor authentic Georgian food without exceeding a modest budget. With an average khachapuri price around $7, this eatery embodies the quintessential Georgian experience. Exploring the depths of Georgian culinary heritage while exploring Old Town is easier than you think at this popular, unpretentious venue.

If you're exploring Tbilisi's culinary scene, you'll likely encounter Khachapuri, a Georgian cheese bread, quite frequently. Sakhachapure No.1, situated on Gorgasali Street, offers a variety of this dish, making it a worthwhile stop for trying different styles of it. While Tripadvisor ranks it as a middling choice amongst Tbilisi's vast restaurant scene (287th out of 1782), it seems to be a decent option. The atmosphere of Sakhachapure No.1 is casual, nestled within a shopping mall, offering a comforting environment. The prices are quite affordable, a plus, with their Khachapuri typically around 7 USD per person, with a menu that overall has items ranging from about 1 to 11 USD. The restaurant embraces the notion that Khachapuri can be quite a creative dish, offering unique versions such as the Phklovani – a Khachapuri with spinach and beetroots. This type of culinary exploration fits well with the changing dynamics of Georgian gastronomy as chefs experiment with regional ingredients and approaches. In fact, Georgian officials have recognized the significant role of Khachapuri in Georgian cuisine and are considering protecting it as a national trademark. However, keep in mind this type of trademark can potentially lead to some restrictions in its preparation if done outside the region, although some people see the trademark as a way of solidifying a cultural tradition. In the end, Khachapuri from Sakhachapure No.1 can be a decent choice for a tasty and relatively affordable culinary experience while strolling through Tbilisi.

What else is in this post?

1. 7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Khachapuri at Sakhachapure No.1 on Gorgasali Street
2. 7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Khinkali at Pasanauri Restaurant near Freedom Square
3. 7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Mtsvadi skewers at Shemoikhede Genatsvale on Leselidze Street
4. 7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Lobio in a clay pot at Machakhela on Abano Street
5. 7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Pkhali appetizer platter at Cafe Littera in the Georgian Writers' House
6. 7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Chikhirtma chicken soup at Keto and Kote in the Vera neighborhood
7. 7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Churchkhela sweet treats from street vendors near Meidan Square

7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Khinkali at Pasanauri Restaurant near Freedom Square

Pasanauri Restaurant, situated close to Tbilisi's Freedom Square, is a popular spot for experiencing the delights of khinkali. Widely considered one of the city's best purveyors of this Georgian staple, Pasanauri consistently delivers authentic flavors and a comforting dining experience. One of their key advantages is their 24-hour operation, making them perfect for satisfying any late-night khinkali cravings. Their khinkali, plump and filled with flavorful broth and seasoned meat, is a hallmark of their offering. While the khinkali is the main attraction, Pasanauri's menu extends to other Georgian specialties like soups and salads, along with local beverages. The service is generally lauded by patrons, adding to the overall appeal. Ultimately, if you are exploring Tbilisi's Old Town and want a taste of classic Georgian cuisine, Pasanauri near Freedom Square offers a great opportunity to indulge in authentic khinkali in a welcoming setting. It is a prime destination for anyone keen to understand why khinkali are beloved by locals and visitors alike, adding an essential stop to any culinary adventure in Tbilisi's historical district.

### Khinkali at Pasanauri Restaurant near Freedom Square


Pasanauri, with its two locations in Tbilisi's center, including a 24-hour option, is a prime spot to experience the art of khinkali. It's widely regarded as one of the best places to savor this iconic Georgian dish, favored by locals and tourists alike. The appeal of Pasanauri's khinkali seems to stem from its adherence to traditional Georgian techniques and flavors.


Khinkali's appeal goes beyond simple dumpling design. It's about the careful engineering of their construction, the unique twisted top serving a purpose, not just aesthetics. This twist is paramount to ensuring the flavorful broth stays inside. Speaking of broth, the filling – usually a blend of pork and beef – contains a significant amount of liquid, usually around 20 grams per khinkali. It's this precise volume of broth that brings the delightful burst of flavor upon the first bite. The dough itself is seemingly simple – flour, water, and salt – but achieving the right thickness of around 3 millimeters is essential. It's a delicate balance; too thin, and the dumpling bursts open, while too thick leads to an uneven cook and a less enjoyable experience.


The intricate pleating, a detail that varies depending on the region, also acts as an indicator of a chef's skill level. Moreover, khinkali consumption comes with its own set of traditions. You'll typically hold the dumpling by the knot and bite into the base, letting the juices flow into your mouth. It's a method that not only enhances the eating experience, but it also prevents messy spills.


The blend of spices used in the filling, often with coriander, black pepper, and garlic, is another layer to explore. Not only do they add to the flavor, but they historically helped preserve the meat before widespread refrigeration. The average serving of khinkali at Pasanauri is about 5-6 pieces. It's an interesting example of balancing quantity and satisfaction—it's designed to leave you content without overwhelming you.


The increasing popularity of khinkali on international menus is likely connected to a global trend for comfort foods. Their heartiness and warmth appeal to those looking for familiar, comforting, or simply novel culinary experiences. Pasanauri's location near Freedom Square makes it a convenient spot for travelers. Prices are relatively affordable, around $1.50 per khinkali, making it a great budget-friendly choice while exploring Tbilisi's Old Town.


Beyond being just a dish, khinkali plays a role in Georgian social life. The act of sharing this meal highlights how important food is in building relationships and social gatherings. This communal act highlights the link between food and cultural fabric— a demonstration of how resources, and in this case, food, can bring people together.

Cafe Daphna and Khasheria are also good spots to try khinkali, with Daphna offering interesting variations like mountain and city-style dumplings. Gourmet Khinkali, a chain, offers different meat choices for a variety of preferences. Another place to check out is Zodiaqo, known for serving deep-fried khinkali with a unique spice blend from the Kakheti region. While these offer interesting alternatives, traveler reviews frequently praise Pasanauri for its warm atmosphere, good service, and top-notch khinkali. In a city rich with a multitude of culinary experiences, it's easy to see why this restaurant is a favorite among visitors to Tbilisi's Old Town, especially for those seeking a taste of tradition.

7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Mtsvadi skewers at Shemoikhede Genatsvale on Leselidze Street

Shemoikhede Genatsvale on Leselidze Street offers a great opportunity to experience the authentic flavors of Georgian Mtsvadi, a quintessential shish kebab. Mtsvadi, traditionally made with pork, lamb, or veal, is often marinated with lemon juice, pomegranate, vinegar, and spices to create a wonderfully savory taste. Shemoikhede Genatsvale provides a welcoming atmosphere, blending a relaxed casual feel with refined culinary service. This makes it a popular choice for both locals and visitors to Tbilisi's Old Town who want to savor a traditional Georgian meal. The restaurant takes pride in the grilling process, carefully cooking the meat skewers for about 15-20 minutes to ensure a perfectly cooked, juicy, and flavorful experience. Enjoying Mtsvadi at Shemoikhede Genatsvale isn't just a meal, it's a chance to step into Georgian food culture. It's a tradition particularly highlighted during feasts or celebrations like Zaotoba, where families come together and enjoy this dish. This restaurant, with its simple yet perfectly executed Mtsvadi, is a great choice to sample traditional Georgian cooking. It's a fine example of how a simple dish can represent an essential part of Georgian identity and its culinary heritage.

### Mtsvadi Skewers at Shemoikhede Genatsvale on Leselidze Street


Shemoikhede Genatsvale, a restaurant with a couple of locations in Tbilisi, including one on Leselidze Street in the Old Town, is a popular spot for trying mtsvadi, a quintessential Georgian dish. It's essentially a shish kebab, traditionally made from pork, mutton, or veal, but sometimes with other variations depending on regional preferences. The meat is typically marinated in a mixture of lemon juice, vinegar, onions, and various spices before grilling.


The process of making this dish is somewhat fascinating from an engineering perspective. The cut of the meat, usually around 5cm, plays a significant role in how the dish will cook and turn out. Chefs need to ensure a suitable marinade that penetrates the meat sufficiently and does not overpower the flavor of the meat. The grilling process requires a decent understanding of how heat influences the texture and juiciness of the meat. Cooking it at medium-high heat for about 15-20 minutes while diligently turning the skewers guarantees even cooking.


Beyond the culinary aspects, mtsvadi has interesting historical ties. It's believed to have origins among nomadic Caucasus tribes, indicating the significance of this dish in Georgian culture. Its prominence is further seen during the "Zaotoba" holiday—also known as the "pigs’ funeral"—where it becomes a centerpiece of a communal celebration. While the exact origins are debated, the historical context makes the dish especially interesting from an anthropological perspective.


From a consumer point of view, it's worth noting that Shemoikhede Genatsvale aims to cater to a wide audience. They offer a range of options, including vegetarian and vegan friendly choices. They operate in a refined yet casual atmosphere, suitable for a broader clientele. Interestingly, their price point is also accessible to many, with a serving of mtsvadi generally in the $3 to $5 range, making it a great value proposition. If you're exploring Georgian cuisine, mtsvadi at Shemoikhede Genatsvale is a worthwhile experience, particularly if you're seeking a classic Georgian dish in a relatively casual and approachable setting. It is also intriguing how this restaurant caters to a wider demographic while holding onto the core principles of a traditional Georgian dish. The ability to adapt and include more choices is certainly something to think about from a social and gastronomic standpoint. This restaurant embodies this duality of adapting to a larger audience while still holding onto its roots—something that is likely important for the sustainability of the culinary tradition in the city.

7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Lobio in a clay pot at Machakhela on Abano Street

Machakhela, located on Abano Street, presents a truly authentic Georgian experience with its Lobio, a dish that's both flavorful and deeply rooted in the country's culinary heritage. Lobio, often prepared with kidney beans and a blend of spices like coriander and fenugreek, captures the heart of Georgian cuisine. Served in a traditional clay pot, the presentation adds a rustic charm and a subtle earthy flavor, making the dish even more appealing. In addition to its enticing taste, the experience of eating Lobio at Machakhela is often enhanced by side dishes such as pickles and mchadi, a traditional Georgian cornbread. This combination of ingredients and presentation provides a window into Georgian dining culture, where food is often shared and experienced communally. If you are looking for a truly genuine Georgian culinary experience, especially while exploring the Old Town, consider trying Lobio at Machakhela. It offers a warm and inviting ambiance, perfect for soaking up the flavors and traditions of the region. It exemplifies how a simple yet flavorful dish can be a portal into understanding the rich culinary tapestry of a culture.

### Lobio in a Clay Pot at Machakhela on Abano Street


Machakhela, situated on Abano Street, offers a chance to experience a staple of Georgian cuisine: Lobio. This traditional bean stew, with its roots deep in Georgian history, has been a culinary cornerstone for centuries. Its preparation in a clay pot, known as a "ketsi," is a key element of the dish's character. This cooking method delivers slow, consistent heat, creating a unique flavor profile through a gentle blending of spices that stainless steel or other materials can't replicate.

The star ingredient in Lobio is usually kidney beans – either red or white varieties. These beans are a fantastic source of protein and dietary fiber, long recognized as a critical component of a healthy Georgian diet. The rich taste of Lobio also often relies on fermented spices such as coriander and fenugreek. Fermentation, a process integral to the dish, not only enhances the flavor but could potentially support digestive health through probiotic development.

Interestingly, the specific ingredients and approach to Lobio can vary across different regions of Georgia. This regional diversity showcases the impact of local agricultural practices on cuisine, as different types of beans and accompanying vegetables find their way into the stew. Lobio serves a social function beyond just being a dish; it is frequently shared among diners. It reflects the importance of communal meals in Georgian culture, where sharing food is tied to fostering stronger bonds and togetherness.

Beyond clay pots, some versions of Lobio are cooked over an open fire. This traditional method adds a distinctive smokiness to the stew, appreciated by many who enjoy a bolder flavor. From a nutritional perspective, Lobio is abundant in dietary fiber, vital for digestion and potentially helpful in regulating blood sugar. The ingredients often provide valuable elements for heart health, making this dish a relatively wholesome culinary choice.

Lobio's role within Georgian society extends far beyond the realm of just food. It is frequently featured in celebrations and feasts, embodying Georgian hospitality. Serving Lobio indicates abundance and warmth, highlighting its significance in cultural expressions. With the modern focus on plant-based diets, Lobio's global appeal is likely to increase. Dishes like Lobio, featuring traditional beans and spices, seem to align with contemporary dietary trends and demonstrate a timeless appeal of an ancient cooking technique. This dish represents a fascinating intersection of history, culture, and gastronomy, making it a worthy experience in Tbilisi's culinary scene.

7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Pkhali appetizer platter at Cafe Littera in the Georgian Writers' House

Located within the Georgian Writers' House, Cafe Littera offers a compelling introduction to Georgian cuisine through their Pkhali appetizer platter. This platter presents an array of finely chopped vegetables, including cabbage, eggplant, and spinach, blended with a rich walnut sauce. The result is a harmonious blend of textures and flavors that represent a unique aspect of Georgian culinary tradition. Cafe Littera is recognized for its innovative approach, blending classical recipes with more contemporary cooking styles, resulting in a distinct 'new Georgian' experience. The restaurant's garden setting, framed by a tall pine tree, provides a peaceful and inviting ambiance. Unlike many other popular Georgian dishes which often feature meat, like Khinkali and Khachapuri, Pkhali is a versatile option and easily adaptable for vegan diets. For those exploring Tbilisi's Old Town and its culinary scene, Cafe Littera's Pkhali platter provides a memorable experience that seamlessly combines both taste and a connection to Georgian heritage. It's a great way to delve into a less conventional, but nonetheless essential, aspect of the nation's cooking traditions while exploring the charming Old Town.

### Pkhali Appetizer Platter at Cafe Littera in the Georgian Writers' House – A Closer Look

Cafe Littera, nestled within the Georgian Writers' House in Tbilisi, has earned a reputation for its take on traditional Georgian cuisine. They expertly blend it with contemporary elements, evident in their popular Pkhali appetizer platter. Located in a serene garden setting, with a prominent pine tree casting shade, the atmosphere is peaceful and inviting. Chef Tekuna Gachechiladze leads the kitchen with a philosophy of "new Georgian" cuisine, skillfully combining traditional Georgian flavors with modern culinary techniques.

Pkhali itself is a testament to resourcefulness. It's a dish made from a variety of minced vegetables, often including cabbage, eggplant, spinach, beans, and beets. A pureed walnut sauce ties them together, creating a surprisingly versatile dish that fits well within vegan diets, even in a culture known for its hearty meat-centric options like khinkali and khachapuri. The use of diverse vegetables, sometimes those past their prime, highlights a focus on minimizing waste. The dish is often served as an appetizer alongside other staples like Georgian bean soup, boiled potatoes, or a type of cornbread known as mchadi.

This Pkhali platter is presented as a colorful trio, with variations in color from spinach (green), beets (red), and walnuts (brown). This not only enhances the dish's visual appeal but also creates a mix of nutrients. Walnuts, being a central component, are packed with omega-3 fatty acids, known for potential heart and brain health benefits. The preparation is traditional, employing a method passed down through generations—grinding the vegetables and mixing them with crushed walnuts and spices. Spices like coriander, garlic, and vinegar play a role in flavor and historically served as preservatives.

The act of sharing Pkhali also speaks volumes about Georgian culture. The emphasis on hospitality and shared dining is clear in this dish frequently being enjoyed as a type of starter. Its versatility also shines through as it can transition easily between a casual snack or a more formal dining occasion. You can see how the restaurant emphasizes culinary tradition while offering an experience suitable for many preferences, which is a common theme in the city's cuisine. However, the ingredients also adapt with the seasons, meaning one visit might differ slightly from another. This adaptable, flavor-rich dish continues to evolve in innovative ways under Cafe Littera’s direction, with chefs experimenting with new ingredients and techniques while respecting the past. The restaurant consistently earns recognition among Tbilisi's dining establishments, consistently ranking among the top eateries in the city.

Ultimately, the Pkhali platter at Cafe Littera exemplifies a common element of Tbilisi's food scene—honoring the past while embracing the present and future. Its adaptability, healthy elements, and the focus on Georgian traditions make this a worthwhile appetizer while exploring the Old Town. The restaurant's commitment to both culinary traditions and the diverse tastes of its patrons makes it a standout in the local dining landscape.

7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Chikhirtma chicken soup at Keto and Kote in the Vera neighborhood

Keto and Kote, situated within Tbilisi's Vera district, offers a noteworthy version of Chikhirtma chicken soup, highlighting the straightforward yet potent nature of Georgian cuisine. This hearty soup, with its characteristic rich and flavorful broth, is a testament to the region's culinary traditions. The soup’s signature tang comes from the combination of chicken stock, eggs, and vinegar or lemon juice. Many appreciate it for its warming properties, particularly during the colder months, and some even believe it has restorative qualities. Keto and Kote doesn't just offer Chikhirtma. It serves a good selection of other traditional Georgian food, including staples like khachapuri and dolmas, alongside desserts like cherry pie. You'll also find a range of drinks on the menu, such as beer and lemonade. The restaurant is praised for its convenient location, especially during peak hours, making it a welcoming option for locals and visitors alike who are searching for a deeper understanding of Georgian food and culture. While Chikhirtma is a central attraction, it's the holistic dining experience, coupled with the restaurant's atmosphere, that makes Keto and Kote a notable stop for anyone seeking a taste of genuine Georgian culinary heritage.

### Chikhirtma Chicken Soup at Keto and Kote in the Vera Neighborhood

Chikhirtma, a traditional Georgian chicken soup, reveals a fascinating glimpse into the country's culinary heritage. It's a dish that has been enjoyed for centuries, often served during celebrations and important gatherings. This highlights the enduring role of food in Georgian culture.

The soup achieves its creamy texture through a clever technique of combining eggs and lemon juice to form an emulsion. This delicate process demands precise temperature control to prevent the eggs from scrambling while creating a rich and smooth consistency. The resulting flavor profile is a testament to the balance of taste, where the subtle tang of lemon cuts through the richness of the chicken, leading to an intriguing culinary experience.


The soup also offers a unique blend of health benefits. Chicken, as the protein source, is a lean meat providing necessary amino acids. Herbs like parsley and cilantro are packed with vitamins and antioxidants, adding another layer of nutritional value. It's interesting to note that the ingredients used can vary with the seasons. Colder months might feature richer herbs, while the warmer months bring in lighter flavors, suggesting a close relationship between Georgian cooking and the natural environment.


Historically, chicken soup in Georgia has been associated with healing and recovery. Its comforting nature makes it a central element in family traditions and gatherings. The preparation of Chikhirtma also shows an interesting approach to flavor development. The slow-simmering process lets the chicken release its juices, slowly enriching the broth. This is important for both flavor and the tender texture of the meat.



At Keto and Kote, nestled in the Vera district, Chikhirtma takes center stage. It's a restaurant known for its good location, making it a convenient choice. The communal aspect of enjoying Chikhirtma is interesting from a social perspective. It showcases how the experience of shared meals strengthens social bonds and facilitates connection.


Additionally, many of the herbs used, such as coriander and dill, were traditionally viewed not just as flavor enhancers but also as elements with potential medicinal benefits, believed to help digestion and contribute to overall well-being. These insights into traditional folk practices add another layer of cultural understanding to the Chikhirtma experience.


Keto and Kote is also known for serving a range of other traditional dishes, including khachapuri and dolmas. Their menu is rounded out with sweet treats like millefoglie and cherry pie. They also offer typical beverages such as local beers and coffee alongside the food. With Chikhirtma typically priced around $5-7, the restaurant offers an affordable and authentic pathway to the culinary treasures of Georgia. It's an excellent opportunity to experience Georgian gastronomy without a hefty price tag.

7 Essential Georgian Dishes to Try in Tbilisi's Old Town - Churchkhela sweet treats from street vendors near Meidan Square

Near Meidan Square, you'll find street vendors selling Churchkhela, a traditional Georgian sweet treat. These snacks, often shaped like candles, are made with grape must, nuts like walnuts or hazelnuts, and sometimes a touch of flour. The combination creates a distinctive taste and texture. Making Churchkhela is a somewhat elaborate process—nuts are strung together and then repeatedly dipped in a thickened grape juice mixture. It takes skill and patience to get just right. While exploring Tbilisi's Old Town, a bite of Churchkhela is more than a tasty treat; it's a connection to Georgian culture and its traditions. The sweet is a reminder of the importance of shared meals and how food helps preserve local heritage. For those wanting to taste the genuine flavors of Tbilisi, Churchkhela is a must-try experience and a highlight of any food-focused tour of the old city.

### Churchkhela Sweet Treats Near Meidan Square

Churchkhela, a traditional Georgian confection, can be found readily near Meidan Square, often sold by street vendors. These treats, resembling elongated candies, are primarily crafted from grape must, nuts (like walnuts, hazelnuts, and almonds), and sometimes flour. Its origins trace back to ancient times, with evidence suggesting a deep connection to Georgian culture. Some believe it was initially a way to preserve grapes, a crucial crop for the region.

While walnuts dominate, the nut selection can impact the taste and texture of the treat. Hazelnuts or almonds, for example, introduce different flavor profiles. Interestingly, early forms of Churchkhela reportedly didn't contain sugar. The sweetness came solely from the concentrated grape juice. This suggests a shift over time to satisfy modern sweet cravings.

Churchkhela offers some nutritional benefits, containing proteins from the nuts and healthy fats. The grapes also provide antioxidants, adding a small health dimension to its delightful indulgence. The distinct thick consistency results from a complex cooking process where grape must is boiled and reduced to a thick syrup, creating a gelatinous texture that also helps preserve the treat.

Beyond its role as a snack, Churchkhela holds cultural significance in Georgia. It frequently appears at harvest celebrations or festive events, acting as a symbol of communal joy and hospitality. Observing the vendor's hand-dipping techniques provides a fascinating view into the craft of making this unique sweet. The traditional brown hue can be varied with colors derived from different nuts or flavorings, creating visually appealing diversity.

In Georgian traditions, gifting Churchkhela communicates hospitality and warmth to guests. This custom underscores the significance of food in social interactions within the country. Beyond its presence in Georgian markets, Churchkhela has gained global attention and can be found in specialized shops worldwide. This showcases the connection between Georgia's rich culinary history and broader food trends, appealing to travelers eager to discover local delights. It's a treat that provides a unique cultural window for curious visitors to Tbilisi.