Cuisine is an integral part of any local culture, and no trip to Tbilisi is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Tbilisi to help visitors better understand the local food culture and make an informed decision when trying them.
- Adjika: hot, spicy but subtly flavoured paste.
- Basturma: highly seasoned, air-dried cured beef.
- Lavash: soft, thin, flaky and round or oval, flatbread.
- Lobiani: Georgian bean bread.
- Satsivi: Georgian sauce made of walnuts.
- Suluguni: pickled Georgian cheese from the Samegrelo region.
- Tkemali: sauce made from both red and green varieties of plum.
- Tone Bread: type of Georgian bread, baked in specific bakery called tone or torne/turne.
- Chikhitma: Georgian mutton soup.
- Georgian Potato Soup: made from potatoes, onions, apple juice and sauce, chicken stock, cottage cheese and heavy cream.
- Kharcho:traditional Georgian soup containing meat, rice, vegetables and a highly spiced bouillon.
- Kremithosoupa: onion soup.
- Georgian Beet Salad: beets, chopped walnuts, garlic and prunes.
- Georgian Garlic Salad: made with garlic, olive oil, lemon juice, herbs and spices.
 Main courses
- Ajapsandali: vegetarian dish consisting of eggplants, potatoes, tomatoes, bell peppers and seasoning.
- Bozbashi: lamb stew with apples.
- Chakapuli: dish made from onions, lamb chops, dry white wine, tkemali sauce, mixed fresh herbs.
- Chanakhi: lamb stew cooked in a clay pot.
- Chicken Chakhokhbili: chicken pieces fried with onions, meat stock, tomato puree.
- Chicken Tapaka: chicken cooked under the press.
- Georgian Plov: rice dish prepared with honey and raisins.
- Khash: traditional dish with cow's feet as the main ingredient.
- Lobio: dish of stewed beans, tomatoes and onion.
- Nigvziani Badrijani: dish made with fried eggplant stuffed with spiced walnut paste.
- Red Beans Pkhali: finely chopped red beans and walnuts mixed with herbs and spices.
- Soko: Mushrooms prepared in various ways, seasoned with spices and herbs.
- Tolma: stuffed grape leaves.
- Baklava: sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.
- Churchkhela: sausage-shaped candy made from grape must and almonds (walnuts) and flour.
- Gozinaki: traditional Georgian confection made of caramelized nuts, usually walnuts, fried in honey.
 Fast food
 Street food
- Hot Dog: sausage served in a sliced bun.
- Kebab: meat pieces served wrapped in bread with a salad and a dressing.
 Drinks (Non-alcoholic)
- Borjomi: brand of naturally carbonated mineral water from springs in the Borjomi Gorge of central Georgia.
- Lagidze Water: Georgian soft drink based on soda and a variety of natural syrups.
- Matsoni: fermented milk product found in Caucasian cuisine, very similar to yogurt.
- Nabeglavi: mineral water from Chokhatauri region, Georgia.
- Tarhun: Georgian carbonated soft drink that is flavoured with tarragon or woodruff and traditionally dyed green.
 Drinks (Alcoholic)
- Chacha: clear strong liquor.