Georgian cuisine

The most popular dishes in Adjara are Adjaruli Khachapuri (აჭარული ხაჭაპური), Borano (ბორანო - chopped cheese fried in ghee), Chirbuli (ჩირბული - omelette with walnuts and tomato), Malakhto (მალახტო - mashed kidney beans with walnuts and crude grape juice), Iakhni (იახნი - stew similar to Kharcho, traditionally made in and around Kobuleti), Khavitsi (ხავიწი - porridge of corn with ghee), Sinori (სინორი - made of Nadughi and unleavened dough), Pakhlava (პახლავა - a version of the Turkish Baklava) and Shaqarlama (შაქარლამა - a biscuit).

The most popular dishes from Guria are Satsivi (საცივი - meat, mostly of chicken/turkey in walnut sauce called bazhe), Mchadi (მჭადი - Cornbread), Kupati (კუპატი - sausage made from pork meat), Badrijani Nigvzit (ბადრიჯანი ნიგვზით - fried eggplant with walnut sauce), Gurian Ghvezeli (გურული ღვეზელი - crescent shaped kind of khachapuri filled with cheese and hard boiled egg which is usually eaten on Christmas Day), Brinjula (ბრინჯულა - a sort of cheese omelette "with a dough base" similar to khachapuri), Pkhali (ფხალი) and Kuchmachi (კუჭმაჭი - Beef or poultry livers with walnut sauce and pomegranate).

The most famous Imeretian dishes include Imeruli Khachapuri (იმერული ხაჭაპური - the most common version of the Georgian cheese bread), Mchadi (მჭადი - Cornbread), Pkhali (ფხალი), Kuchmachi (კუჭმაჭი - beef or poultry livers with walnut sauce and pomegranate), Soko (სოკო - fried mushrooms), Lobio (ლობიო - mashed red beans with spices), Badrijani Nigvzit (ბადრიჯანი ნიგვზით - fried eggplant with walnut sauce), Chakhokhbili (ჩახოხბილი - tomato-based soup with poultry meat), Mtsnili (მწნილი - pickled vegetables such as cucumbers, cabbage, beets, and jonjoli), Ekala (ეკალა - pkhali made from smilax) Kupati (კუპატი - pork sausage), Satsivi (საცივი - meat, mostly of chicken/turkey in walnut sauce called bazhe), and Tsitsila Isrim-Maqvalshi (წიწილა ისრიმ-მაყვალში - roasted chick in a blackberry and grape based sauce).

Kartli is known as a very rich region in terms of fruits (especially apples, apricots, figs, and peaches) and vegetables (especially cucumbers, tomatoes, and onions).

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

Khachapuri, also spelled as hachapuri, is a traditional Georgian dish of cheese (fresh or aged, most commonly sulguni), eggs and other ingredients.

The fertile valleys and protective slopes of the Transcaucasia were home to grapevine cultivation and neolithic wine production (Georgian: ღვინო, ɣvino) for at least 8000 years.

[13] Among the best-known Georgian wine regions are Kakheti (further divided into the micro-regions of Telavi and Kvareli), Kartli, Imereti, Racha-Lechkhumi and Kvemo Svaneti, Adjara and Abkhazia.

Georgia is also home to many beer brands, including Natakhtari, Kazbegi, Argo, Kasri, and Karva.

Common types of mineral water from Georgia include Borjomi, Nabeghlavi, Likani, and Sairme.