Georgian cuisine facts for kids

This page is about the cuisine of a country in Eastern Europe. For the cuisine of the US state, see Lowcountry cuisine.

Georgian cuisine (Georgian: ქართული სამზარეულო, romanized: kartuli samzareulo) is all about the special cooking traditions and ways of making food in Georgia. Georgian food is unique, but it also shares some similarities with other cuisines from the Caucasus area and Eastern Europe. Each part of Georgia has its own special way of cooking. Eating and drinking are super important parts of Georgian culture.

Georgia was once on the famous Silk Road. This meant many travelers passed through, and they brought new ideas that influenced Georgian food. Georgians love their family and friends, which is why the supra (a big feast table) is so important. A supra is often set up quickly for family, friends, or guests. Every supra has a tamada (toastmaster), who leads the toasts and keeps everyone entertained.

Delicious Foods from Georgia's Regions

Abkhazia: Spicy and Nutty Flavors

Abkhazian food uses lots of spices and walnuts.

Some popular dishes are Abysta, a porridge made from corn, and Apyrpylchapa, which is pepper skin stuffed with walnut sauce.
Achma is a type of Khachapuri (cheese bread), and Aritsvmgeli is corn bread with walnuts.
Achash is a cheese-filled pastry, and Achapa is kidney beans with walnuts.
Akutaghchapa are hard-boiled eggs filled with walnuts, like deviled eggs.
A popular dessert is Akuarkuar, a cookie with honey.
Ajika is a hot, spicy dip often used to flavor food. It also comes as a dry spice mix.
Abkhazian wines include Lykhny, Apsny, and Anakopia.

Adjara: Coastal and Mountain Tastes

Adjarian food is very diverse. It's influenced by the region's seaside and mountains, and its history.

In the mountains, people use lots of dairy products. Dishes there are often rich and heavy.
By the sea, dishes are usually spicier and use many fresh herbs.
Famous Adjarian dishes include Adjaruli Khachapuri, a boat-shaped cheese bread with an egg on top.
Borano is chopped cheese fried in ghee (clarified butter).
Chirbuli is an omelette with walnuts and tomato.
Malakhto is mashed kidney beans with walnuts and grape juice.
Iakhni is a stew similar to Kharcho.
Khavitsi is a corn porridge with ghee.
Sinori is made from Nadughi (a dairy product) and unleavened dough.
Pakhlava is a version of the Turkish Baklava, and Shaqarlama is a biscuit.

Guria: Poultry and Walnut Delights

The food in Guria often features poultry, especially chicken, corn-bread (Mchadi), and walnuts.

Popular dishes include Satsivi, which is chicken or turkey in a rich walnut sauce called bazhe.
Mchadi is a type of cornbread.
Kupati is a sausage made from pork.
Badrijani Nigvzit is fried eggplant with walnut sauce.
Gurian Khachapuri is a crescent-shaped cheese bread with a hard-boiled egg inside, often eaten on Christmas.
Brinjula is a cheese omelette with a dough base, similar to khachapuri.
Pkhali is a minced vegetable dish, and Kuchmachi is chicken livers with walnut sauce and pomegranate.

Imereti: Walnut-Rich and Cheesy

The food in Imereti is similar to Guria and is known for using lots of walnuts.

The most famous dish is Imeruli Khachapuri, the most common type of Georgian cheese bread.
Other popular foods include Mchadi (cornbread), Pkhali, and Kuchmachi (chicken livers with walnut sauce).
Soko is fried mushrooms, and Lobio is mashed red beans with spices.
Badrijani Nigvzit is fried eggplant with walnut sauce.
Chakhokhbili is a tomato-based soup with poultry.
Mtsnili are pickled vegetables like cucumbers and cabbage.
Ekala is pkhali made from smilax.
Kupati is pork sausage, and Satsivi is meat in walnut sauce.
Tsitsila Isrim-Maqvalshi is roasted chicken in a blackberry and grape sauce.
Imereti is also famous for cheeses like Chkinti (salty cheese), Imeruli Kveli, and Sulguni.

Kakheti: Meat, Wine, and Bread

Kakhetian food often includes a lot of meat. This region is also known as the "Region of Wine." It's also where a type of Georgian bread, Tonis Puri, was born.

Famous dishes include Mtsvadi, which is meat cooked over a fire.
Chakapuli is a soup made with fresh herbs like tarragon and lamb or sheep meat.
Khinkali are dumplings filled with meat and herbs.
Khashlama is boiled beef or lamb.
Khashi is boiled meat, often eaten after a big feast.
Chanakhi is a lamb and tomato soup.
Chikhirtma is a chicken soup.
Ajapsandali is a vegetable stew with eggplants, potatoes, and tomatoes.
In Kakheti, you'll find famous desserts like Churchkhela, a candy made of grape juice and walnuts, and Pelamushi, a dessert made of grape juice.
Kakheti is well known for its wines, with areas like the Alazani valley. It has many local grape types like Saperavi, Rkatsiteli, and Mtsvane.

Kartli: Fruits and Vegetable Dishes

Kartli is known for its many fruits like apples, apricots, and peaches, and vegetables like cucumbers, tomatoes, and onions.

Kartlian dishes include Puris Kharcho, a soup made of bread.
Shechamandi is a soup made of dogwood or docks.
Jonjoli are pickles made from bladdernut flowers.
Chakhrakina is a type of Khachapuri filled with cheese and beetroot leaves.
Khabizgina is an Ossetian Khachapuri filled with cheese and potatoes.
Chakapuli is a soup made with fresh herbs and lamb or beef.

Lazeti: Seafood and Cornmeal

Most of the historical Lazeti region is in Turkey, but Laz people in Georgia, especially in Sarpi, still make their traditional dishes.

Bureği / Paponi is a baked sweet pastry filled with milk pudding.
Gresta is chicken or beef with melted cheese and mushrooms.
Kapça Tağaney is fried anchovies and vegetables.
Kapça Princoni is anchovy pilaf.
Kapçoni Mç̌kudi is fried cornbread with sliced anchovies, pkhali, and herbs.
Lu Dudey is navy beans mixed with red Pkhali, onions, and leeks.
Lu Ncaxeyi is a porridge made from different vegetables like cabbage, kidney beans, and potato, mixed with cornmeal.
Muhlama is cornmeal with cheese.

Samegrelo: Spicy and Cheesy Favorites

The food from Samegrelo is very famous in Georgia. It uses many spices and walnuts.

Famous Megrelian dishes include Ghomi, a porridge made of corn meal.
Elarji is ghomi with Sulguni cheese.
Gebzhalia are cheese rolls seasoned with mint.
Megrelian Khachapuri is a Khachapuri with extra cheese on top.
Kupati is a sausage made from pork.
Tabaka is chicken cooked with Ajika.
Kharcho is a beef soup.
Sulguni cheese is traditionally made here.
Ajika is a spicy sauce made of pepper and spices, traditionally made in Samegrelo and Abkhazia.

Mountain Regions: Hearty and Filling Foods

The foods from Mtianeti, Khevi, Khevsureti, Pshavi, and Tusheti are often grouped because they are similar.

Famous dishes include Khinkali, which are dumplings filled with meat, potatoes, or cottage cheese.
Gordila is boiled dough.
Qaghi is dried and salted meat.
Kaurma is a type of meat soup.
Kotori is a Khachapuri filled with cottage cheese.
Khachoerbo is dried cottage cheese shaped into a ball.
Khavitsi is melted cheese.
Tusheti also makes a goat or sheep cheese called Guda.

Racha-Lekhchumi: Pork and Bean Dishes

The foods from Racha and Lechkhumi are very similar and are often grouped together.

Notable dishes include Shkmeruli, which is chicken in a cream and garlic sauce.
Lori is smoked pork bacon.
Lobiani is a type of Khachapuri filled with kidney beans and lori.
Lobio is mashed kidney beans with spices.
Rachuli Khachapuri is a square-shaped Khachapuri.

Samtskhe-Javakheti: Unique Flavors and Goose Meat

The food of Samtskhe-Javakheti includes two regional cuisines: Meskhetian and Javakhetian. They are often seen as one because they are so similar. This food is different from other Georgian regions, partly because it uses a lot of goose meat and was historically under Turkish rule.

Famous dishes include Batis Shechamandi, a soup made of goose.
Meskhuri Khinkali are Khinkali filled with goose meat.
Apokhti is dried meat (lamb, beef, goose, or duck).
Tatarboragi is boiled dough.
Rdzis Korkoti is wheat grains boiled in milk.
Snails or Lokokina are also common here because French Catholics lived in the region in the past.
Samtskhe-Javakheti is also known for its Chiri (dried fruits), Tklapi (fruit roll-up), and Tenili (a special hand-pulled cheese).

Svaneti: Mountainous and Hearty Meals

Main dishes from Svaneti include Kubdari, also known as Svan Khachapuri, which is a Khachapuri filled with seasoned pork.
P'etvraal is Khachapuri filled with cheese and millet.
Chvishtari is Mchadi (cornbread) with Sulguni cheese inside.
Lutspeq is boiled barley grains seasoned with pepper and garlic.
Kharshil is a soup of barley and urtica (nettles).
Tashmijabi is mashed potatoes with Sulguni cheese.
Svanetian salt is a special spiced salt from this region.

Tasty Appetizers

Abkhazura (აფხაზურა): Meatballs rolled in caul fat, from Abkhazia.
Achma (აჩმა): A dish with many layers of cheese and bread, like a lasagna without sauce.
Ajapsandali (აჯაფსანდალი): A traditional Georgian meal with eggplants, potatoes, onions, and spices.
Badrijnis Khizilala (ბადრიჯნის ხიზილალა): Fried and chopped eggplants. Its name means "Eggplant Caviar."
Jonjoli (ჯონჯოლი): Pickled flowers of the bladdernut plant.
Khachapuri (ხაჭაპური): Cheese-bread with different regional styles. It's very popular outside Georgia.
Kuchmachi (კუჭმაჭი): A dish made of chicken livers.
Kupati (კუპატი): Fried sausage from Western Georgia.
Kubdari (კუბდარი): Meat-bread made with bread, meat (lamb, kid, or pork), spices, and onions.
Lobiani (ლობიანი): A type of Khachapuri stuffed with beans.
Lobio (ლობიო): Mashed beans with spices.
Matsoni (მაწონი): A dairy product, similar to yogurt or sour cream.
Mujuji (მუჟუჟი): Pork jelly.
Nadughi (ნადუღი): A cream-like dairy product.
Nigvziani badrijani (ნიგზვიანი ბადრიჯანი): Fried eggplant with walnut sauce.
Pkhali (ფხალი): Minced and chopped vegetables, often made from spinach, beets, or cabbage.
Satsivi (საცივი): A rich walnut sauce.

Georgian Breads: Baked in a Special Oven

Traditional Georgian breads are very diverse. They include Tonis Puri, Shotis Puri, Mesxuri Puri, Nazuki, and Mchadi.

Georgian breads are usually baked in a large, round, well-shaped oven called a tone.

Shotis Puri in a Tone oven
Traditional Tonis Puri
Mchadi

Khachapuri: Georgia's Famous Cheese Bread

Quick facts for kids
Khachapuri
Adjarian khachapuri
Type	Pie
Course	appetizer/street food
Place of origin	Georgia
Region or state	Caucasus
Serving temperature	hot
Main ingredients	Cheese, eggs, bread
Variations	open, closed

Khachapuri, also spelled Hachapuri, is a traditional Georgian dish. It's made with cheese (fresh or aged, often sulguni), eggs, and other ingredients.

There are many different types of Khachapuri from various regions of Georgia:

Achma (აჩმა), from Abkhazia, has many layers and looks like a lasagna without sauce.
Adjarian (Adjaruli / (აჭარული) Khachapuri is shaped like an open boat. A raw egg and butter are added on top before serving.
Chakhrakina (ჭახრაკინა) is a Khachapuri from Kartli and Racha. It's filled with cheese and beet leaves.
Kotori (კოტორი) is a Khachapuri made in Tusheti. It has a very thin dough and is filled with Kalti (a type of cottage cheese) and erbo.
Gurian (Guruli / (გურული) Khachapuri has boiled eggs inside and looks like a calzone. People in Guria eat it for Christmas and call it 'Christmas pie'.
Imeretian (Imeruli / (იმერული) Khachapuri is round and is probably the most common type.
Lemzira (ლემზირა) is a special Svanetian cheese bread, often round or triangular.
Mingrelian Khachapuri, also called "Megruli" (მეგრული), is similar to Imeretian but has more cheese on top.
Meskhuri Khachapuri (მესხური) is made with puff pastry dough and cheese. It has lard in the dough and filling, giving it a special taste. It's made in Meskheti.
Ossetian Khachapuri, also called "Osuri" (ოსური) or "Khabizgina" (ხაბიზგინა), has potato and cheese in its filling.
Petvraali (ფეტვრაალი) is a type of Khachapuri filled with cheese and millet, made in Svaneti.
Penovani Khachapuri (ფენოვანი) is made with puff pastry dough, making it flaky. It's often sold as street food.
Pkhlovana or Mkhlovana (მხლოვანა / ფხლოვანა) is a Khachapuri made in the mountains, especially Khevi. It's like Chakhrakina but also has spinach in the filling.
Rachuli Khachapuri, also called “Bachuli” (რაჭული / ბაჭული), is a rectangular Khachapuri from Racha made with puff pastry dough and cheese.

Georgian Cheeses: A World of Flavors

Dambalkhacho cheese.

Adjaruli Chechili (აჭარული ჩეჩილი): Cheese from Adjara made from cow milk, shaped into ropes.
Chogi (ჩოგი): Cheese made from sheep milk in Tusheti.
Chkinti' (ჭყინტი): A salty and juicy cheese originally from Imereti.
Dambalkhacho (დამბალხაჭო): A moldy cheese from Pshavi and Mtiuleti. It's considered very old and expensive.
Dampali Kveli (დამპალი ყველი): A rare cheese with a butter filling inside.
Kartuli (ქართული): Cheese made from about half cow milk and a mix of sheep, goat, or buffalo milk.
Guda (გუდა): Cheese made from sheep milk in Tusheti. It takes 20 days to prepare.
Imeruli (იმერული): Cheese made in Imereti from cow milk.
Kalti (კალტი): Cheese made in Georgia's mountain regions. It's known as a shepherds' cheese because it's very nutritious.
Kobi (კობი): A mix of cow and sheep milk cheese, mostly eaten in Eastern Georgia.
Meskhuri Chechili (მესხური ჩეჩილი): Cheese from Meskheti, similar to the Adjarian one.
Narchvi (ნარჩვი): Cheese made in Svaneti, shaped into curds.
Sulguni (სულგუნი): One of Georgia's most famous cheeses, from Mingrelia. It's made from cow or buffalo milk.
Tenili (ტენილი): Cheese made in Samtskhe-Javakheti, shaped into curds.

Fresh Salads

Kitri Pomidvris Salata (კიტრი პომიდვრის სალათა): Cucumber and tomato salad with Georgian herbs, greens, and Kakhetian oil. Sometimes it's eaten with a walnut sauce.
Ispanakhis Salata (ისპანახის სალათა): Spinach salad.
Pkhali (ფხალი): Minced vegetables shaped into balls. It's usually made from spinach, cabbage, or beans and topped with pomegranate seeds.
Sagazapkhulo Salata (საგაზაფხულო სალათა): A salad made in spring. It usually has fresh ingredients and boiled eggs.
Satatsuris Salata (სატაცურის სალათა): Salad made of asparagus.
Tcharkhlis Salata (ჭარხლის სალათა): Salad made of beets.

Warm Soups and Hearty Stews

Kharcho

Bozbashi (ბოზბაში): Soup made of mutton with peas and chestnuts, mostly eaten in Kakheti.
Chakapuli (ჩაქაფული): A stew made of lamb or beef, tarragon, and cherry plums, popular in Eastern Georgia.
Chakhokhbili (ჩახოხბილი): Soup made of tomatoes and poultry (chicken or turkey), from Western Georgia.
Chikhirtma (ჩიხირთმა): Soup made of turkey or chicken and eggs, traditionally from Kakheti.
Kharcho (ხარჩო): Soup made of beef, rice, cherry plums, and walnuts, from Mingrelia.
Kharshil (ხარშილ): Soup made of spinach in Svaneti.
Khashi (ხაში): Boiled cow or sheep parts in their own juice. Mostly made in Eastern regions, especially Kakheti.
Lobio (ლობიო): A stew made mostly from kidney beans. Popular in Western Georgia.
Matsvnis Supi (მაწვნის სუპი): Soup made mainly of Matsoni.
Puris Kharcho (პურის ხარჩო): Soup made of bread. It started in Kartli.
Shechamandi (შეჭამანდი): Different kinds of soup made from a main ingredient, mostly in Kartli. These soups can be made of spinach, malva, garlic, dogwood, grains, or sorrel.

Chakapuli

Fish Dishes

Georgian food doesn't focus a lot on fish, but there are still some dishes made mainly with trout, catfish, and carp:

Kalmakhi Tarkhunit (კალმახი ტარხუნით): Fried trout with tarragon.
Kalmakhis Kubdari (კალმახის კუბდარი): Kubdari filled with minced trout, onions, coriander, and ajika.
Kapchoni Mchkudi (ქაფჩონი მჭკუდი): Cornbread made with anchovy, from Adjara by the Lazs.
Kepali (კეფალი): Fried flathead mullet.
Kibo Kindzit (კიბო ქინძით): Lobster cooked with coriander.
Kibo Mokharshuli (მოხარშული კიბო): Boiled lobster.
Kibo Tetri Ghvinit (კიბო თეთრი ღვინით): Lobster cooked in white wine.
Kobri Nigvzit da Brotseulit (კობრი ნიგვზით და ბროწეულით): Fried carp with walnuts and pomegranates seeds.
Loko Kindzmarshi (ლოქო ქინძმარში): Boiled catfish with coriander and vinegar.
Loko Tsiteli Ghvinit (ლოქო წითელი ღვინით): Boiled catfish in red wine.
Tsotskhali (ცოცხალი): Boiled or fried local fish.
Tsvera Nigvzit da Brotseulit (წვერა ნიგვზით და ბროწეულით): Fried common barbel with walnuts and pomegranates seeds.
Zutkhi Kaklis Potolshi (ზუთხი კაკლის ფოთოლში): sturgeon cooked in a walnut leaf.

Popular Meat Dishes

A plate of Khinkali

Chashushuli with bread and salad

Here are some of the most popular Georgian meat dishes:

Abkhazura (აფხაზურა): Fried meat, often offal, rolled in caul fat from Abkhazia.
Apokhti (აპოხტი): Dried or smoked meat (beef, lamb, goose, duck).
Batis Shechamandi (ბატის შეჭამანდი): Meskhetian soup made of goose meat.
Bozbashi: Soup of lamb meat with peas, chestnuts, and tomatoes.
Chanakhi (ჩანახი): Soup made of tomatoes and lamb.
Chakhokhbili (ჩახოხბილი): Soup made of tomatoes and poultry (chicken or turkey).
Chakapuli (ჩაქაფული): A stew made of cherry plums, tarragon, and meat (lamb, beef, or veal) from Kakheti.
Chashushuli (ჩაშუშული): Spicy beef stew with a tomato base.
Chikhirtma (ჩიხირთმა): Soup made of chicken and eggs from Kakheti.
Gupta: Georgian version of Kefta meatballs.
Kharcho (ხარჩო): Soup made of beef, tomatoes, herbs, and walnuts.
Khash (ხაში): Boiled parts of cow or sheep in their juice.
Khashlama (ხაშლამა): Boiled meat.
Khinkali (ხინკალი): Dumplings filled with beef, pork, or lamb (in Meskheti filled with goose) and herbs from Eastern Georgia.
Kubdari (კუბდარი): Khachapuri filled with meat from Svaneti.
Kuchmachi (კუჭმაჭი): Fried chicken livers with walnuts and pomegranate seeds.
Kupati (კუპატი): Fried sausage made of pork.
Lori (ლორი): Smoked pork from Racha.
Kababi (ქაბაბი): Meat cooked over fire, with pomegranate seeds.
Mtsvadi (მწვადი): Meat cooked over fire.
Muzhuzhi (მუჟუჟი): A type of jelly filled with meat and vegetables (carrots and other herbs).
Qaghi (ყაღი): Smoked meat.
Qaurma (ყაურმა): A type of soup with chopped meat.
Satsivi (საცივი): Poultry meat in a walnut sauce called bazhe, from Western Georgia.
Shilaplavi (შილაფლავი): Pilaf made of lamb, spices, and vegetables.
Chkmeruli (შქმერული): Chicken in a cream-based sauce.
Tabaka (ტაბაკა): Roasted chicken with Adjika.
Tolma (ტოლმა): Georgian version of Dolma. The filling is usually meat and rolled in cabbage or grape leaves.
Ziskhora (ზისხორა): Svanetian boiled blood sausage.

Special Sauces and Spices

Sauces and spices often used in Georgian cooking include:

Adjika (აჯიკა): A spicy paste or sauce seasoned with hot chili peppers.
Khmeli-suneli (ხმელი სუნელი): A mixture of powdered herbs and spices.
Blue fenugreek (ულუმბო, უცხო სუნელი): Milder than regular fenugreek.
Bazhe (ბაჟე): A delicious walnut sauce.
Svanuri Marili (სვანური მარილი): Salt from Svaneti mixed with spices.
Tkemali (ტყემალი): A sour cherry plum sauce.

Delicious Vegetarian Dishes

Lobio

Ajapsandali (აჯაფსანდალი): A dish made of vegetables like eggplants, potatoes, tomatoes, onions, and herbs.
Badrijnis Borani (ბადრიჯნის ბორანი): Chopped and fried eggplants with spices.
Badrijnis Khizilala (ბადრიჯნის ხიზილალა - "Eggplant caviar"): Chopped eggplants with pomegranate seeds and herbs.
Badrijani Mtsvanilit (ბადრიჯანი მწვანილით): Fried eggplants with fresh herbs (coriander, parsley, and basil).
Ekala Nigvzit (ეკალა ნიგზვით): Smilax (a plant) with walnuts.
Gogris Gupta (გოგრის გუფთა): Squash shaped into balls (a vegetarian kefta).
Lobiani (ლობიანი): Khachapuri filled with kidney beans.
Lobio (ლობიო): Mashed kidney beans with spices.
Lobio Nigvzit (ლობიო ნიგვზით): Kidney beans with walnuts.
Pkhali (ფხალი): Minced vegetables with pomegranates.
Qnashi (ქნაში): Boiled minced pumpkin seeds that are spiced and shaped into circles.
Shechamandi (შეჭამანდი): Different kinds of soup made from a main ingredient, mostly in Kartli. These soups can be made of spinach, malva, garlic, dogwood, grains, or sorrel.

Sweet Desserts

Churchkhela

Muraba made from walnut

Akuakuar (Аквакуар): Honey biscuits made in Abkhazia.
Alaharuy or Alaharya (ალაჰარუი / Алаҳария): Roll-ups traditionally made in Abkhazia from figs.
Alvakhazi (ალვახაზი): Sweets of different shapes, made from honey and almonds in Kakheti.
Chiri (ჩირი): Dried fruits, usually apricots, grapes, plums, and figs.
Churchkhela (ჩურჩხელა): A candy made of grape juice mixed with flour and walnuts. It started in Kakheti.
Janjukha (ჯანჯუხა): Similar to Churchkhela, but uses chopped hazelnuts instead of walnuts. It's made in Guria.
Gozinaki (გოზინაყი): A candy often made for New Year. It's made from chopped walnuts and honey.
Meskhuri Qada (მესხური ქადა): A type of bread filled with a mix of lard and flour, traditionally made in Meskheti.
Muraba (მურაბა): A type of jam made from fruits like walnut, watermelon, quince, fig, berries, and even flowers (like wild rose).
Nazuki (ნაზუქი): Sweet bread with cinnamon, lemon curds, and raisins. It's mostly made in Shida Kartli, especially in Surami.
Pachkhi (ფაჩხი): Svanetian dessert made from dried pear powder mixed with water.
Palustaki (ფალუსტაკი): Dessert made from wheat flour, honey, and erbo, similar to Halva.
Pelamushi (ფელამუში): Dessert made of grape juice and flour, like a sweet porridge.
Pakhlava (ფახლავა): Adjarian version of the Turkish dessert Baklava.
Shaqarlama (შაქარლამა): Biscuits made from sugar and honey. It's made in Adjara.
Taplis Kveri (თაფლის კვერი): Candy made from honey.
Tklapi (ტყლაპი): Roll-ups made from fruits like grapes, apricots, cherry plums, and figs.

Georgian Wine and Drinks

Georgia is one of the oldest wine-producing regions in the world! People have been growing grapevines and making wine (Georgian: ღვინო, ɣvino) in its fertile valleys for at least 8000 years. Wine is a huge part of Georgian history and its economy. Because of this, wine traditions are deeply connected to Georgia's national identity.

Some of the best-known Georgian wine regions are Kakheti, Kartli, Imereti, Racha-Lechkhumi and Kvemo Svaneti, Adjara, and Abkhazia.

UNESCO has even added the ancient traditional Georgian winemaking method, which uses special Kvevri clay jars, to its list of important cultural heritage.

Other alcoholic drinks from Georgia include chacha (a strong brandy) and wine (especially Georgian wine). Some popular Georgian wines are Pirosmani, Alazani, Akhasheni, Saperavi, and Kindzmarauli. Many Georgian wines are made from traditional Georgian grape types that are not well known in other parts of the world, like Saperavi and Rkatsiteli. Georgian wine is very popular in Eastern Europe and is a big export for the country, with over 10 million bottles sold each year. Georgia also has many beer brands, such as Natakhtari, Kazbegi, Argo, Kasri, and Karva.

Lagidze water is a Georgian flavored soda drink. It's made with different natural syrups and can be bought bottled or mixed fresh at a soda fountain. Common types of mineral water from Georgia include Borjomi, Nabeghlavi, Likani, and Sairme.