Géorgie

Que manger : Tbilissi

Tbilisi mixes hearty Georgian fare with vibrant street snacks and a growing café culture. You’ll find everything from slow‑cooked stews to fresh‑baked breads in the old town and beyond.

Plats locaux à goûter

Khinkali

Meat‑filled dumplings boiled and eaten by hand, a staple lunch or dinner in taverns.

Khachapuri

Boat‑shaped bread filled with melted cheese, often enjoyed for breakfast or as a snack.

Mtsvadi

Marinated pork or beef grilled over charcoal, served at restaurants and outdoor markets.

Lobio

Slow‑cooked kidney beans with herbs, common in family meals and vegetarian options.

Churchkhela

String of walnuts dipped in thick grape juice jelly, sold by street vendors as a sweet treat.

Badrijani

Fried eggplant slices rolled around walnut‑garlic paste, served as an appetizer.

Tklapi

Sun‑dried fruit puree, found in markets as a snack or dessert ingredient.

Georgian wine

Dry reds and amber wines from Kakheti, enjoyed with meals in wine bars and taverns.

Où manger

1
Sharden Street
A pedestrian lane in Old Town packed with khinkali stalls and cheap kebabs.
2
Dry Bridge Market
Open‑air flea market where you can sample churchkhela, tklapi and fresh juices.
3
Vake Park area
Surrounded by cafés and bakeries offering khachapuri, coffee and light bites.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Meal times: lunch 13:00‑15:00, dinner 19:00‑21:00; many places close early on Sundays.
Tip about 10 % if service isn’t included; cash is preferred.
Reservations are useful for popular taverns in Old Town, especially on weekends.