Cold start
Pkhali, badrijani with walnut, jonjoli, Georgian cheese and seasonal salad.
Food & drink · Tbilisi 2026
Eat beyond
the greatest hits.
A practical introduction to Georgian dishes, regional flavours, wine culture, markets and a curated starting list for eating well in Tbilisi.
Your first Georgian table
Build contrast,
not a pile of bread.
Choose one bread/cheese dish
Imeruli or Adjaruli khachapuri, mchadi, or lobiani—not necessarily all at once.
Regional main
Try shkmeruli, chakapuli, chashushuli, kharcho, kuchmachi, ojakhuri or a Megrelian specialty.
Finish clearly
Churchkhela is a travel-friendly sweet; pelamushi, matsoni desserts or seasonal fruit make a lighter finish.
Curated starting list
Eight different ways
to taste the city.
This is not a paid ranking. Concepts, hours, prices and chefs change: open the venue link, verify on the day and reserve where appropriate.
Heritage Georgian
Barbarestan
Recipes inspired by Barbare Jorjadze’s 19th-century cookbook; book ahead for a considered dinner.
Check current details ↗Modern GeorgianShavi Lomi
A long-running creative Georgian table in a characterful setting; strong for sharing.
Check current details ↗Georgian comfortKeto and Kote
Courtyard atmosphere, polished classics and a tucked-away Vera location; reservations are sensible.
Check current details ↗Regional GeorgianSalobie Bia
A compact introduction to lobio, cornbread and western Georgian flavours.
Check current details ↗Megrelian, casualMapshalia
No-frills, inexpensive Megrelian cooking; go for flavour rather than formal service.
Check current details ↗Garden diningCafé Littera
Contemporary Georgian cooking in the Writers’ House garden; seasonal operation should be checked.
Check current details ↗Wine bar & shop8000 Vintages
A broad Georgian wine selection with staff guidance and tasting-friendly food.
Check current details ↗MarketDezerter Bazaar
Produce, spices, cheese, pickles and churchkhela; visit earlier and keep valuables sensibly secured.
Check current details ↗How to order and drink
Small cultural notes
make dinner better.
Khinkali
Order several types if available. Hold by the top knot, bite carefully and sip the broth; leaving the doughy knot is normal.
Wine
Ask about grape, region and qvevri versus European-style production. Amber wine is a method/style category, not simply “white wine with colour.”
Supra and toasts
A formal feast may be led by a tamada. Follow the table’s pace; nobody needs to match every glass, and responsible refusal is acceptable.
Service charge
Read the bill/menu for an included service percentage. An added service charge and a voluntary extra tip are not the same.
Dietary needs
Walnuts, dairy and gluten are common; cross-contact and ingredient translation require direct confirmation. “Vegetarian-looking” dishes may use stock or cooking fat.
Market buying
Taste before buying where offered, agree price/quantity, and ask how cheese, wine or churchkhela should be stored and transported.
Sources and planning linksGeorgia Travel · Abashidze food and wine ↗Georgia Travel · Kote Apkhazi ↗Georgia Travel visitor information ↗
Last reviewed 17 July 2026. Independent editorial starting points, not paid rankings. Hours, prices, access, transport, menus and conditions change; verify directly before travel or reservation.