Georgia is a captivating country in the Caucasus region where ancient traditions meet stunning mountain landscapes and world-class wine culture. From the charming cobblestone streets of Tbilisi to the dramatic peaks of the Greater Caucasus, Georgia offers extraordinary hospitality, unique cuisine, and eight millennia of winemaking heritage.
Top food tours
Guided experiences that show you Georgia through its food.
Tbilisi Old Town Food Walk
Guided walk through Old Tbilisi stopping at traditional bakeries, wine cellars, local cheese shops, and street food stalls. Taste khachapuri, churchkhela, fresh matsoni, and local wines with storytelling about Georgian food culture.
Dezerter Bazaar Market Tour
Early morning guided tour of Tbilisi's main market with a local chef, learning to select seasonal Georgian produce, spices, herbs, and artisan products. Breakfast of fresh bread, cheese, and tarragon included.
Kakheti Wine and Food Tour
Day trip to Georgia's Kakheti wine region visiting family wineries making qvevri wine, tasting amber wines, feasting at a supra (Georgian feast) with local families, and visiting the Telavi market for regional specialties.
Khinkali Making and Eating Tour
Hands-on experience making Georgia's beloved khinkali dumplings with a Georgian grandmother, learning the proper folding technique (23 pleats traditionally), then eating them the correct way - a bite at the top, suck the soup, eat the rest.
Tour formats
Different ways to experience Georgia's food scene.
Street food tours
Self-guided khinkali, khachapuri, and mtsvadi crawls through Old Tbilisi and Dezerter Bazaar area; also available as organized group walks
Market tours
Guided morning tours of Dezerter Bazaar and Dry Bridge market area with Georgian food experts, focusing on seasonal produce and artisan products
Restaurant tours
Progressive dinner tours visiting 3-4 restaurants for different Georgian regional cuisines - Adjarian, Kartlian, Kakhetian, and Megrelian
Specialty tours
Focused experiences including qvevri wine tasting with winemakers, churchkhela making workshops, Georgian bread baking at a traditional tone oven
Cooking classes
Take a piece of Georgia home with you.
Cooking with Georgians (Tbilisi)
Home cooking class with a Georgian family learning to make khachapuri (cheese bread), pkhali (walnut vegetable rolls), badrijani nigvzit (walnut-stuffed aubergine), and fresh walnut sauces. Dinner included.
Adjarian Cuisine Masterclass (Batumi)
Learn to make Adjarian khachapuri (boat-shaped with egg yolk), kubuchu, and other Black Sea region specialties with a local Batumi chef. Overlooks the sea from a traditional kitchen setting.
Wine and Georgian Feast Class (Kakheti)
Winery-based experience in Kakheti combining traditional cooking with winemaking knowledge. Learn to prepare a full supra (Georgian feast) while tasting estate wines, ending with a communal table dinner.
DIY self-guided food tour
Tbilisi's food scene is highly walkable - a self-guided tour can cover Old Town's best spots in half a day
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1
Stop 1: Entrée Bakery on Rustaveli Ave for fresh Georgian pastries and coffee (8AM)
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Stop 2: Dezerter Bazaar for market atmosphere, fresh churchkhela, and local cheeses (9AM)
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Stop 3: Tone bakery on Galaktion Tabidze St for fresh shoti bread from a traditional clay oven (10AM)
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Stop 4: Puris Sakhli near Freedom Square for the best traditional khachapuri (12PM)
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Stop 5: Pasanauri restaurant on Mtskheta Road for authentic khinkali dumplings (1PM)
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Stop 6: Dry Bridge Market for churchkhela and wine souvenirs (3PM)
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Stop 7: Wine cellar on Kote Apkhazi St for Georgian natural wine tasting (5PM)
Foodie tips
Get more out of every meal.
A traditional Georgian supra (feast) has a tamada (toastmaster) who leads elaborate toasts - respect the tradition and don't refuse wine when toasted
Khinkali should be eaten by holding the top knot (kudi), biting carefully, and sucking the broth before eating the dumpling - never eat the knot itself
Adjarian khachapuri (the boat shape with egg) is best eaten by stirring the egg into the hot cheese butter filling with the torn bread sides
Georgian natural wines (amber/orange wines) are made without added sulfites using ancient qvevri clay jar method - they taste different from European wines
The best churchkhela is from Kakheti region (walnut-stuffed grape must candy) - avoid brightly colored tourist versions and seek the traditional amber color
Georgian breakfast typically includes fresh matsoni (yogurt), cheese (especially sulguni), fresh tomatoes, eggs, and bread - a hearty start
Chacha (Georgian grappa) is the traditional spirit distilled from grape pomace - typically offered free in restaurants as a digestif
For the freshest food, arrive at Dezerter Bazaar between 7-9AM when vendors have just set up their produce