Ordering Khachapuri & More: Georgian Food Phrases Every Tourist Needs

You sit down in a small Georgian restaurant, the menu is written only in curly script, and your translation app turns “khachapuri” into “cheese pie.” That is not wrong, but it does not help you choose between five very different breads. Since 2024, more travellers have arrived on direct flights to Tbilisi and Kutaisi, and many are eating in regional towns where English is thin. A few well-chosen Georgian words will get you the dish you actually want.

Why a Few Georgian Words Go So Far

Georgian is a Kartvelian language. It has no family link to Russian, Turkish, or any Indo-European language, so you will not recognise words from other languages you know. It also uses its own alphabet, Mkhedruli, which has 33 letters and no capitals. Do not try to learn it before your trip. Learn the sounds of about 20 food phrases instead.

Georgians treat guests as a gift, and effort with the language is noticed fast. Say gamarjoba (gah-mar-JO-bah, “hello”) when you enter, and you will often get a warmer welcome and a few suggestions you would not get otherwise.

Three Sounds That Trip Up English Speakers

Georgian has sounds that English lacks, but you can get close enough to be understood.

• kh is a rough sound from the back of the throat, like the “ch” in Scottish “loch.” It starts khinkali and khachapuri.
• Ejective consonants (written p’, t’, k’, q’, ts’, ch’) are sharp, popped sounds. Do not stress over them. A normal “k” or “t” will do.
• Consonant clusters like mtsvadi (mt-SVAH-dee) look scary. Say a tiny “uh” between the first letters if you need to. Nobody will mind.

Stress usually falls near the start or middle of the word. If you are unsure, say it evenly and smile.

Table Basics: The Words You Will Use Every Meal

• Gamarjoba (gah-mar-JO-bah): hello
• Ki (kee): yes. Diakh (dee-AKH) is more formal.
• Ara (AH-rah): no
• Gtkhovt (g-TKHOVT): please
• Gmadlobt (g-mad-LOBT): thank you, polite form. Madloba (mad-LO-bah) is the casual version.
• Minda… (MEEN-dah): I want…
• Bodishi (BO-dee-shee): excuse me, sorry

The simplest order is “Minda” plus the dish name, then “gtkhovt.” Georgians often add the number first. Learn erti (ER-tee, 1), ori (O-ree, 2), sami (SAH-mee, 3), otkhi (OT-khee, 4), and khuti (KHOO-tee, 5). “Ori acharuli, gtkhovt” gets you two Adjarian khachapuri.

Naming Your Khachapuri: Five Types to Know

“Khachapuri” (khah-chah-POO-ree) means “cheese bread,” but the region matters. If you do not name the type, the waiter may ask, or you may get the house default.

• Acharuli (ah-CHAH-roo-lee): the boat-shaped Adjarian bread. The cheese is molten, and an egg and butter go in just before serving. When it arrives, you tear off the crust and swirl everything together. The yeasty steam and melting butter hit you first.
• Imeruli (ee-MEH-roo-lee): the round, closed version from Imereti. It is the everyday khachapuri and lighter than the boat.
• Megruli (meh-GROO-lee): like Imeruli but with extra cheese melted on top. It is rich.
• Penovani (peh-no-VAH-nee): flaky, puff-pastry style, often shaped as a triangle or square.
• Lobiani (lo-bee-AH-nee): not cheese at all. It is bread stuffed with seasoned bean paste, and it is often vegetarian.

Say “Erti imeruli da erti acharuli” (ER-tee ee-MEH-roo-lee dah ER-tee ah-CHAH-roo-lee) for one of each. The word da means “and.”

Khinkali, Mtsvadi and More: Ordering by Count and Cut

Khinkali (KHEEN-kah-lee), Georgia’s soup dumplings, are sold by the piece. Say the number first: “Khuti khinkali, gtkhovt” gives you five. Common fillings are khortsit (KHOR-tsit, meat), kveli (KVEH-lee, cheese), and sokoti (so-KO-tee, mushroom). The first bite releases a hot, peppery broth, so bite carefully and slurp. Locals hold the thick top knot and leave it on the plate.

Other dishes worth knowing by name:

• Mtsvadi (mt-SVAH-dee): grilled meat skewers, with a smoky charcoal smell you can follow from the street
• Pkhali (PKHAH-lee): minced vegetables with walnut paste
• Lobio (LO-bee-oh): spiced kidney beans, usually served in a clay pot
• Badrijani nigvzit (bah-dree-JAH-nee NEEG-vzit): fried aubergine rolls with walnut filling
• Shkmeruli (shk-meh-ROO-lee): chicken in garlic sauce
• Satsivi (sah-TSEE-vee): cold chicken in walnut sauce

To say you want more, use kidev (KEE-dev), as in “Kidev erti, gtkhovt,” meaning “One more, please.” To praise the food, say dzalian gemrielia (dzah-lee-AN gem-ree-EH-lee-ah): “It is very delicious.”

Wine, Toasts and the Supra

Wine is ghvino (GHVEE-no). Georgian winemakers have used qvevri (clay amphorae) for thousands of years, and a menu may list “qvevri” wines separately. You can ask for tsiteli (TSEE-teh-lee, red), tetri (TEH-tree, white), or qehvisferi for amber, though pointing at the bottle works too. Rkatsiteli and Saperavi are the grapes you will see most.

The standard toast is gaumarjos (gow-MAR-jos). At a supra, the feast, the tamada (toastmaster) leads a sequence of toasts, and you wait for each before drinking. The strong grape spirit chacha (CHAH-chah) often appears at the end of the meal, served in small glasses. You can say ar minda (ar MEEN-dah, “I don’t want”) politely if you have had enough, and the host will usually accept it.

Allergies and Dietary Needs: Phrases That Protect You

Walnuts appear in many dishes where you would not expect them, including sauces, pkhali, and satsivi. Learn these before you need them:

• Nigozis gareshe (nee-GO-zees GAH-reh-sheh): without walnuts
• Khortsis gareshe (KHOR-tsees GAH-reh-sheh): without meat
• Kvelis gareshe (KVEH-lees GAH-reh-sheh): without cheese

The ending -is gareshe works with many nouns, so one pattern gives you many phrases. For serious allergies, write the word in Georgian on your phone and show it. Kitchens in small towns may not read English at all, so a printed or saved note is safer than a spoken request alone.

Reading Menus in 2026

Tbilisi and Batumi menus now usually include English, but regional places often do not. Recognising a few written words helps. Look for ხაჭაპური (khachapuri), ხინკალი (khinkali), მწვადი (mtsvadi), ლობიო (lobio), and ღვინო (wine). Matching shapes is enough. You do not need to read the whole alphabet.

Delivery and map apps have also made English menu photos more common, but prices and dish details can be outdated. Treat them as a guide, then confirm with the waiter.

Paying Up: Bill Phrases and 2026 Budget Reality

Waiters rarely bring the bill unprompted, because rushing guests is considered rude. Say “Angarishi, gtkhovt” (an-GAH-ree-shee g-TKHOVT) when you are ready. To ask a price, say “Ramdeni ghirs?” (RAHM-deh-nee gheers). Many places accept cards now, but small bakeries and village spots may be cash only, so ask first.

Typical 2026 prices, which vary by city and season:

• Budget: Imeruli khachapuri 10–15 GEL, khinkali 1.2–2 GEL each, a full meal 20–35 GEL per person
• Mid-range: Acharuli khachapuri 15–25 GEL, mtsvadi 20–35 GEL, a glass of wine 8–12 GEL, a full meal 40–70 GEL per person
• Comfortable: Multi-course meals with qvevri wine, 80–150 GEL per person

A service charge of 10 percent is sometimes added to the bill. If it is not, leaving about 10 percent is normal.

Frequently Asked Questions

Do I need to speak Georgian to order food in Georgia?

No. In Tbilisi, Batumi and Kutaisi, many staff speak basic English, and menus often include photos or English text. In villages, English is rare. Learning ten words still helps, because it earns warmth, quicker service, and better recommendations from staff who clearly enjoy your effort.

How do you say thank you in Georgian?

Madloba (mad-LO-bah) is the everyday form, and gmadlobt (g-mad-LOBT) is the polite or plural form. Use gmadlobt with waiters, older people, and strangers. Add dzalian (dzah-lee-AN), meaning “very,” for extra warmth. “Dzalian madloba” after a good meal always lands well, especially with the cook.

How do you ask for the bill?

Say “Angarishi, gtkhovt” (an-GAH-ree-shee g-TKHOVT). Staff usually do not bring the bill until you ask, because rushing guests is considered rude. Catch the waiter’s eye and make a writing motion in the air if the room is loud. Many places now accept cards, but ask first.

What is the difference between Imeruli and Acharuli khachapuri?

Imeruli (ee-MEH-roo-lee) is a round, closed bread filled with cheese, from Imereti in western Georgia. Acharuli (ah-CHAH-roo-lee) is the boat-shaped Adjarian version from the Black Sea coast, topped with a runny egg yolk and butter. Imeruli is lighter; Acharuli is richer and works better shared.

How do you say cheers in Georgian?

Gaumarjos (gow-MAR-jos) is the standard cheers, literally “victory to you.” At a supra, the tamada (toastmaster) leads the toasts, so wait for each one before drinking. Reply “gaumarjos” when glasses lift, then sip. Nobody expects you to finish every glass, but do not start drinking before the toast ends.

📷 Featured image by Luís Moura on Unsplash.