Georgian Wedding Menu: A Culinary Guide

Planning a Georgian feast for your wedding? What a wonderful idea! It will be delicious, fun, and generously Georgian! But to make sure none of your guests sit puzzled, wondering what “chkmeruli” is and how to eat it, we’ve prepared a little guide. Scroll through it in advance so you’ll order with confidence — and later impress your friends at the table with your knowledge. This way, you’ll help create a truly warm and flavorful wedding atmosphere.

Bread and Cheese Dishes

Let’s start with the essentials — carbs and cheese.

• Shoti Puri — the iconic Georgian paddle-shaped bread, baked in a tone oven. Served hot, it disappears from the table faster than you can say “tone.”

• Khachapuri — the legendary cheese-filled pie, Georgia’s culinary signature, with regional varieties:

  • Imeruli — round, cheese inside.

  • Megruli — round, but with extra cheese melted on top. Because there can never be too much cheese.

  • Adjaruli — boat-shaped, filled with cheese, egg, and butter. One bite is worth a hundred descriptions.

Cold Starters

Colorful, flavorful, and a vegetarian’s dream.

• Pkhali — vegetable pâtés of spinach, beets, or beans with walnuts, garlic, and spices. Bright to look at, heavenly to taste.

• Badrijani — fried eggplant rolls with walnut filling. Even eggplant skeptics come back for seconds.

• Lobio — hearty beans with cilantro, onion, and spices, served warm or cold.

• Ajapsandali — Georgian-style ratatouille with a bold Caucasian character.

Hot Dishes and Soups

If you’re feeling hot — it’s not the weather, it’s the food!

• Kharcho — rich, spicy beef soup with rice, plum paste, garlic, and herbs.

• Chakapuli — a springtime dish of lamb or veal with loads of tarragon, wine, and tart cherry plums.

• Chashushuli — spicy beef stew in tomato sauce, perfect with lavash.

• Chkmeruli — chicken roasted in garlic-cream sauce, served in a clay pan. The aroma alone is irresistible!

  
  

Khinkali

Let’s be honest: khinkali aren’t the easiest choice for a wedding feast (much like dumplings or ravioli). But they deserve a place in our guide since they’re often served at welcome dinners or hangover brunches.

Khinkali must be eaten with your hands, by the little “tail” at the top — never with a fork! Inside: juicy meat with broth, usually beef or lamb, sometimes with herbs. Modern versions feature cheese, mushrooms, or even sweet fillings. The challenge is not spilling the broth — a true Georgian ritual!

Mtsvadi (Barbecue)

Where there’s smoke, there’s mtsvadi.

Georgian barbecue made of pork, lamb, or chicken, juicy and smoky, served with onions, tkemali plum sauce, lavash, and plenty of love for the guests.

Cheese and Desserts

• Sulguni and Imeruli — famous Georgian cheeses, served fresh or baked.

• Churchkhela — the “Georgian Snickers”: nuts on a string dipped in thick grape juice.

• Gozinaki — caramelized nuts in honey, a traditional festive treat.

How to Build the Menu

Don’t worry — we’ve got a plan! A classic Georgian wedding table is all about variety. We recommend:

• 3–4 types of cold starters and salads

• 2–3 hearty meat mains

• A selection of breads, sauces, and cheeses

• 1–2 sweet treats to finish

Everything is usually served family-style, shared across the table — perfect for laughing, toasting, and enjoying Georgian supra traditions.

Pro Tip

If your guests are new to Georgian cuisine, menu cards at the wedding dinner will be a lifesaver. They add a touch of care and coziness, while sparing guests from awkward “what is this?” questions. The result: a bright, soulful, delicious celebration infused with the aroma of spices.

Ready for your Georgian feast? We’ll be happy to help you create it ❤️