Iconic National Dishes

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1. Khinkali (Kalakuri) – Juicy dumplings with meat and herbs, a must-try.
    

2. Khachapuri – Cheese-filled bread with many regional varieties:
    

   • Adjarian Khachapuri – Boat-shaped with egg and butter.
      

   • Imeretian Khachapuri – Classic round version with Imeruli cheese.
      

   • Megrelian Khachapuri – Cheese inside and on top.
      

   • Meskhetian Khachapuri – Wrapped in thin layers.
      

   • Dedakalakuri Khachapuri – Tbilisi-style, with matsoni in the dough.
      

Bread & Cheese

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1. Shoti Bread – Traditional canoe-shaped bread baked in a tone oven.
    

2. Lavash & Mother’s Bread – Widespread in local bakeries.
    

3. Georgian Cheese Varieties – Including sulguni, guda, dambalkhacho, tenili, and more.
    

Meat & Poultry Dishes

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1. Mtsvadi on Grape Twigs – Georgian grilled meat skewers, often pork, made over vine wood.
    

2. Chakhokhbili – Poultry stew with tomatoes and herbs; legendary Tbilisi origins.
    

3. Shkmeruli – Fried chicken in garlicky milk/cream sauce, from Racha but popular in Tbilisi.
    

4. Satsivi – Cold walnut-garlic sauce with chicken or turkey, a holiday favorite.
    

5. Megrelian Kharcho – Spicy beef stew with ground walnuts and herbs.
    

6. Ostri – Beef stewed with tomatoes, garlic, and herbs, served hot.
    

7. Kubdari – Svanetian meat pie with regional spices.
    

8. Kababi – Juicy minced meat kebabs with Georgian spice mix.
    

9. Khashi – Rich broth of cow parts, served hot for breakfast, especially as a hangover cure.
    

Vegetarian & Vegan Delights

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1. Pkhali – Vegetable and walnut pâté (spinach, beet, beans, etc.), a staple appetizer.
    

2. Eggplant Rolls with Walnut Paste – Fried eggplant slices filled with garlicky walnut cream.
    

3. Ajapsandali – Georgian ratatouille made mainly with eggplant and herbs.
    

4. Red Bean Lobio – Hearty bean stew, sometimes with walnuts or bacon, served with mchadi.
    

5. Lobiani – Bean-filled bread, with Rachan version including ham.
    

6. Tklapi – Fruit leather made from plum or apricot purée.
    

7. Churchkhela – Strings of nuts dipped in thickened grape juice and dried.
    

8. Ajika & Tkemali – Traditional spicy sauces made from hot peppers or sour plums.

 

Seasonal & Regional Specialties

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1. Chakapuli – Spring stew with lamb or veal, tarragon, herbs, white wine, and plums.
    

2. Tenili, Dambalkhacho, and other local cheeses – Best sampled from artisan cheese shops or markets.
    

This list represents more than 20 iconic and regionally important Georgian dishes, covering meat, vegetarian, bakery, sweets, and cheese-based items, as well as highlighting the cultural depth behind Tbilisi’s unique role as a culinary melting pot.