Khachapuri, a warm bread filled with melted cheese, is the dish most travelers fall in love with first. Regional versions vary widely, and the Adjarian style, shaped like a boat with an egg cracked on top, is especially popular with visitors.
Khinkali are soup filled dumplings traditionally eaten by hand, holding the twisted top and taking a small bite before sipping the broth inside. They are commonly filled with spiced meat, though mushroom and cheese versions are widely available.
Pkhali are cold vegetable spreads made from ingredients like spinach, beetroot or eggplant, blended with walnuts and warm spices. They are usually served as a starter alongside fresh bread.
Churchkhela, a chewy candle shaped snack made from nuts dipped repeatedly in grape juice thickened with flour, makes for a sweet and portable souvenir.
Finally, no Georgian meal is complete without the local wine, produced using an eight thousand year old method involving large clay vessels called qvevri, giving the wine a distinctive amber color and earthy flavor.