Best restaurants and what to eat
United States
Savannah’s food culture is deeply rooted in Lowcountry and coastal Georgia traditions, where rice, seafood, peanuts, pecans, and sweet summer produce shape the table. The city is known for soulful Southern cooking, elegant seafood preparations, and historic recipes that blend African, Gullah Geechee, English, and coastal influences.
Stone-ground corn grits are a Lowcountry staple with a creamy, comforting texture and a mild, buttery corn flavor. In Savannah they are often served with shrimp, gravy, cheese, or simply butter, making them a versatile cornerstone of the local table.
This historic long-grain rice is prized for its delicate aroma, fluffy-yet-resilient texture, and deep ties to the rice plantations of coastal Georgia and South Carolina. It is especially valued in Savannah for pilafs, seafood accompaniments, and old Lowcountry rice dishes.
The Georgia coast yields sweet, briny prawns with firm flesh and a clean sea flavor. They are a natural partner for grits, garlic butter, and peppery sauces, and they anchor many Savannah seafood plates.
Blue crab is treasured for its sweet, delicate meat and soft shell-season abundance along the coastal marshes. In Savannah it appears in crab boils, crab cakes, soups, and layered Southern casseroles.
Savannah-area oysters are typically briny and mineral, with a clean finish that tastes of the tidal rivers and estuaries. They are enjoyed raw, roasted, fried, or folded into stews and stuffings.
Mullet is a traditional coastal fish with assertive flavor and tender, oily flesh that stands up well to smoking and frying. Along Savannah’s waterways it has long been a working-class favorite, especially when paired with cornbread and greens.
A hoppy, citrusy American IPA associated with Georgia’s craft beer scene, often served cold and fresh alongside seafood and fried Southern plates. Its bright bitterness and resinous finish make it a natural match for Savannah’s casual dining culture.
Fruit wine made from Georgia peaches tends to be fragrant, soft, and lightly sweet, with a perfumed stone-fruit character. It is commonly served chilled as a summer drink or dessert companion.
Muscadine wine is a distinctly Southern wine with bold grape aroma, earthy sweetness, and a slightly wild, thick-fruited profile. In coastal Georgia it is often enjoyed cool, especially with fruit desserts or savory picnic food.
A regional fruit cider made from Georgia peaches, offering bright orchard sweetness and a crisp, refreshing finish. It is typically served well chilled as an easygoing summer pour.
Bourbon is an important Southern spirit in Savannah’s cocktail culture, usually enjoyed neat, on the rocks, or in classic mint and whiskey cocktails. Its caramel, vanilla, and oak notes pair naturally with pecans, pralines, and smoked foods.
Sweet peach liqueur highlights Georgia’s famous fruit with lush aroma and a syrupy, mellow palate. It is often used in after-dinner drinks, cocktails, or poured over ice cream and desserts.
The signature Lowcountry breakfast-to-supper dish pairs creamy grits with sweet shrimp, often finished with butter, bacon, scallions, and a savory pan sauce. In Savannah it stands as one of the region’s most beloved and iconic plates.
A luxurious, velvety crab soup enriched with cream, sherry, and crab roe, she-crab soup is one of the most elegant coastal specialties associated with Savannah dining. Its flavor is briny, rich, and subtly sweet.
This festive one-pot feast of shrimp, sausage, corn, and potatoes is boiled with bold seasoning and served communally on paper-covered tables. It captures the relaxed, social spirit of coastal Georgia cooking.
Unripe tomatoes are sliced, breaded, and fried until crisp outside and tangy-tender inside, creating a dish that is both rustic and refined. In Savannah they are often served with remoulade or as a side to seafood and barbecue.
Crisp-fried okra offers a crunchy cornmeal coating and a soft, vegetal center, with the pod’s natural mucilage turned into a silky interior. It is a classic Savannah side dish and a favorite with fried fish or barbecue.
A comforting rice-and-black-eyed-pea dish often seasoned with pork, Hoppin' John is strongly tied to Lowcountry tradition and New Year’s good-luck customs. In Savannah it is a soulful everyday dish as well as a ceremonial one.
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