Tbilisi City Guide

Megrelian cuisine, from Georgia’s western Samegrelo region, is a vibrant chapter in the country’s culinary story. Known for its bold spices, unique textures, and generous use of cheese, Megrelian food has a reputation for being as fiery as it is flavorful, delighting those who love a hearty and authentic dining experience. This regional cuisine not only reflects the agricultural richness of the area but also represents the warmth and intensity of Megrelian culture itself.
At the heart of Megrelian cuisine is its deep, savory spice profile, highlighted by the famous adjika. This hot, red chili paste combines peppers, garlic, herbs, and spices into a deeply aromatic condiment that elevates nearly any dish it touches. Adjika, which is often referred to as the soul of Megrelian food, brings a smoky, peppery depth to dishes and is a staple on every table in Samegrelo.
One of the most beloved dishes of the region is Elarji, a rich, stretchy porridge made from cornmeal and melted Sulguni cheese. This comforting, filling dish is stirred until it reaches a gooey, stringy consistency and is often enjoyed as a centerpiece at Megrelian feasts. It’s served alongside stews like Chakhokhbili (a spiced chicken dish) and Kupati, flavorful sausages filled with pork and seasoned with coriander, fenugreek, and garlic.
For Megrelians, cooking is an art passed down through generations, with many recipes guarded and treasured as family secrets. Another must-try dish is Ghomi, a Mingrelian take on cornmeal porridge, similar to Italian polenta but with its own unique texture. Ghomi is typically served with melted cheese or accompanied by meat stews, which make for a rich, comforting meal.
In Megrelian cuisine, even the simplest ingredients are elevated by meticulous preparation and bold seasonings. Dishes like Satsivi, a walnut-based sauce often served with chicken or fish, showcase the Georgian mastery of nuts and herbs, blending garlic, fenugreek, and coriander into a creamy, nutty sauce with a subtle heat. The Megrelian version of Khachapuri, Georgia’s famous cheese-filled bread, also stands out with a layered, extra-cheesy filling that’s slightly tangy and perfectly complements the soft dough.
For travelers and food lovers, exploring Megrelian cuisine is a journey through one of Georgia’s most distinctive and passionate culinary traditions. From the sharp spice of adjika to the comforting richness of Elarji, each bite tells a story of this beautiful region and its people, inviting you into a world of bold tastes and timeless traditions.