Khachapuri, often hailed as the ‘national dish’ of Georgia, serves as the ideal winter comfort food.

This classic leavened bread takes on a canoe-like form, embracing a delectable filling of molten sulgani cheese baked into its core. To enhance its richness, the khachapuri is adorned with generous chunks of butter, and a cracked egg on top adds the crowning touch. It’s a delightful combination that makes khachapuri a perfect choice to warm up your winter days.

Churchkhela, arguably one of the most visually striking Georgian foods, catches the eye with its colorful, dangling appearance in storefront windows—often leading tourists to mistakenly identify them as sausages. Crafting churchkhela demands both patience and skill: Strands of walnuts are repeatedly coated with concentrated grape juice, a byproduct of the annual wine harvest. Each layer is allowed to dry, creating a chewy, waxy exterior that encases the nuts. Packed with a combination of protein and sugar, churchkhela even played a role in wartime, serving as a reliable source of shelf-stable nutrition for the Georgian military. While they are now more commonly enjoyed at home as part of post-meal treats and coffee sessions, there’s a strong inclination that churchkhela might soon find a place on Georgian restaurants’ boards.