Where to Eat in Tbilisi

Tbilisi's dining culture is a vibrant tapestry woven from centuries of Silk Road influences, Soviet legacy, and a fierce pride in Georgian culinary traditions that date back 8,000 years. The city's food scene revolves around the supra—a traditional Georgian feast featuring dozens of dishes accompanied by endless toasts—and showcases signature dishes like khinkali (soup dumplings), khachapuri (cheese-filled bread), and chakhokhbili (chicken stew). Persian, Turkish, Armenian, and Russian influences blend seamlessly with indigenous Georgian techniques, creating a cuisine that emphasizes fresh herbs, walnut sauces, and unique spices like blue fenugreek and marigold. Today's Tbilisi balances atmospheric wine cellars in centuries-old basements with modern farm-to-table establishments in converted Soviet-era buildings, particularly in the revitalized Fabrika and Vera districts.

Key Dining Features:
• Prime Dining Districts: The Old Town (Dzveli Tbilisi) along Shardeni and Erekle II streets offers traditional Georgian restaurants in historic buildings with courtyard seating, while Vera and Vake neighborhoods showcase contemporary Georgian cuisine. Fabrika, a former Soviet sewing factory, houses trendy cafes and fusion eateries, and the Dry Bridge area features budget-friendly local spots where Tbilisi residents actually eat.
• Essential Georgian Dishes: Khinkali (meat-filled dumplings eaten by hand, 1-2 GEL each), khachapuri Adjaruli (boat-shaped cheese bread with egg and butter, 12-18 GEL), pkhali (vegetable pâtés with walnut paste, 8-12 GEL), mtsvadi (Georgian shashlik, 15-25 GEL), badrijani nigvzit (eggplant rolls with walnut paste, 10-14 GEL), and churchkhela (candle-shaped walnut and grape candy sold by street vendors for 2-5 GEL).
• Price Ranges and Expectations: Budget Georgian eateries (duqani) charge 15-25 GEL per person for a full meal with wine, mid-range traditional restaurants cost 30-50 GEL per person, and upscale establishments in Vera or Sololaki run 60-100 GEL per person. A traditional supra feast with multiple courses and wine typically costs 50-80 GEL per person when shared among a group. Street food like lobiani (bean-filled bread) costs 3-5 GEL.
• Seasonal Dining Advantages: September through November is prime dining season when Rtveli (grape harvest) brings fresh wine and seasonal dishes like churchkhela appear everywhere. Spring (April-May) offers the best tkemali (sour plum sauce) and fresh herb dishes like chakapuli (lamb stew with tarragon). Winter features hearty kharcho (beef soup) and lobio (bean dishes), while summer brings outdoor terrace dining along the Mtkvari River and in Mtatsminda Park.
• Distinctive Tbilisi Dining Experiences: The city's traditional maranis (wine cellars) serve natural qvevri wines aged in clay vessels buried undergroun