Best restaurants and what to eat
Georgia
Telavi, in Georgia’s Kakheti wine heartland, is one of the country’s great culinary centers, where food is shaped by vineyards, orchards, walnuts, and slow-cooked rural hospitality. The region is especially known for robust red and amber wines, churchkhela, walnut-rich sweets and sauces, and hearty dishes that pair naturally with fresh bread and local dairy.
A firm, pleasantly salty cow’s-milk cheese typical of Kakheti, with a clean lactic tang and a supple bite. It is excellent with warm bread, tomatoes, and a glass of local red wine.
A rustic Georgian sheep’s cheese traditionally matured in a skin bag, giving it a deep, earthy aroma and a dense, savory paste. In the Telavi area it is prized as a strong table cheese for wine and bread.
A rare, aged Georgian cheese with a pungent bouquet, creamy interior, and distinctive mold-ripened character. Though more associated with mountain cheesemaking, it appears in Kakhetian markets as a delicacy for adventurous palates.
A delicate fresh whey cheese, light and fluffy with a mildly sweet milkiness. In Telavi it is often served with herbs, honey, or bread for a simple but elegant snack.
The iconic Georgian canoe-shaped bread, baked in a hot tone oven until the crust is blistered and fragrant. Its chewy crumb and smoky exterior make it the perfect companion to cheese, herbs, and grilled meats.
A dense cornmeal bread with a crisp crust and tender center, deeply rooted in eastern Georgian home cooking. It is especially satisfying alongside cheese, beans, and rich walnut sauces.
A classic Kakhetian white wine blend from the Telavi area, usually crisp, floral, and delicately mineral with notes of orchard fruit. It is served chilled and pairs elegantly with cheese, fish, and light poultry dishes.
A famous semi-sweet red from Kakheti, lush with dark berry fruit, soft tannins, and a velvety finish. It is often enjoyed with walnuts, desserts, and festive meats.
A structured dry Saperavi wine known for black fruit depth, spice, and a firm, age-worthy backbone. It is one of the region’s benchmark reds and a natural partner for roasted lamb and rich stews.
A supple semi-sweet red with ripe cherry and plum notes, made in Kakheti and beloved for its rounded, approachable style. It is often poured with desserts or savory dishes that have a touch of sweetness.
A fresh, aromatic white wine from the wider Kakheti zone, with herbal lift, citrus, and a clean dry finish. Served cool, it is especially good with herb-heavy dishes and fresh cheese.
Georgia’s signature red grape as made in Kakheti, producing inky, robust wines with blackcurrant, plum, and spice. In Telavi it is the backbone of serious cellar traditions and family feasts.
A springtime Kakhetian stew of lamb or veal, green plums, tarragon, and white wine, prized for its vivid sour-herbal profile. In Telavi it is a celebratory dish that showcases the freshness of the season and the brightness of local produce.
A rich Georgian beef soup or stew with rice, walnuts, and aromatic spices, deeply satisfying and warmly spiced. In the Telavi region it is a comforting dish for cooler weather and long communal meals.
Charcoal-grilled meat skewers, usually pork or lamb, with a smoky crust and juicy interior. In Kakheti, where wine and grilling culture meet, mtsvadi is a centerpiece of outdoor feasting.
Slow-cooked beans seasoned with herbs, onion, and sometimes coriander or walnut, yielding a creamy, earthy dish with rustic depth. It is often served with mchadi and pickles in Telavi households.
A vegetable stew of eggplant, peppers, tomatoes, onion, and herbs, soft and fragrant with a summer garden character. In the Telavi area it is a beloved warm-weather dish that highlights the region’s produce.
Eggplant rolls filled with walnut paste, garlic, and spices, silky and savory with a luxurious nutty finish. This is one of Georgia’s most recognizable mezze-style dishes and is essential on Kakhetian tables.
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