What to eat and drink in Telavi, from signature dishes and local drinks to markets, dietary needs and restaurant etiquette.
Food & drink
What to eat in Telavi
Telavi is one of the best places to experience Kakhetian food as everyday regional culture rather than as a staged winery meal. The cuisine emphasizes tone-baked bread, grilled and boiled meats, beans, herbs, walnuts, seasonal produce, churchkhela, grape products and large shared meals closely connected to wine and the supra tradition.
01
Kakhetian mtsvadi
Chunks of meat grilled over wood or vine embers are central to Kakhetian feasts and family gatherings. Good mtsvadi is deliberately simple, relying more on meat quality, fire and timing than heavy marinades.
Look for it: Family wineries, traditional Telavi restaurants and village meals.
02
Kakhetian khashlama
A simple but deeply traditional preparation of tender boiled meat, especially associated with large Kakhetian feasts and celebrations.
Look for it: Traditional restaurants and supra-style meals.
03
Shoti
Long canoe-shaped bread baked directly against the hot walls of a clay tone oven. Fresh shoti is one of the defining smells and tastes of Kakhetian food culture.
Look for it: Telavi bakeries, villages and family wineries.
04
Churchkhela
Walnut strings coated repeatedly with thickened grape juice connect Kakheti's winemaking culture directly with its sweets and harvest traditions.
Look for it: Telavi Bazaar, local producers and wineries.
05
Kakhetian sunflower oil
Strongly aromatic cold-pressed sunflower oil is often eaten simply with fresh bread and is an important but easily overlooked part of eastern Georgian food culture.
Look for it: Markets, village producers and traditional household meals.
Local drinks
What locals pour.
Saperavi
Kakheti's most famous dark-skinned red grape and the basis for some of Georgia's most powerful dry and naturally semi-sweet wines.
Rkatsiteli
One of Georgia's most widely planted white grapes and a foundation of traditional Kakhetian qvevri wine.
Kisi
An aromatic local white grape increasingly used for both European-style and amber qvevri wines.
Mtsvane Kakhuri
A Kakhetian white grape valued for aromatic wines and often blended with Rkatsiteli.
Chacha
A powerful grape spirit traditionally made from winemaking leftovers. It is often offered generously and should be consumed cautiously.
Dietary needs
Vegetarian
Vegetarians can eat well with lobio, pkhali, cheese, breads, salads, mushrooms and seasonal vegetables, although traditional Kakhetian feasts are often meat-heavy.
Vegan
Lobio, bread, pkhali and some vegetable dishes can be vegan, but walnuts are extremely common and dairy may appear unexpectedly.
Halal
Strictly halal-certified dining is limited. Verify directly if certification or separate preparation is required.
Kosher
Dedicated kosher options are very limited. Strictly observant travelers should plan ahead.
Allergies
Walnuts, dairy and wheat are widespread. Supra meals can involve many shared plates, so explain serious allergies before food begins arriving.
Restaurant etiquette
Kakhetian hospitality frequently revolves around the supra and its tamada, or toastmaster. Guests are welcome to participate in toasts but are not required to consume every glass. Meals are usually shared, and refusing additional food politely is normal once you are full.