Georgian cuisine reflects millennia of trade route influence. UNESCO recognizes qvevri winemaking as heritage. Every region has specialties — but ten dishes define the country. **1. Khinkali** — soup dumplings from Pshavi/Khevsureti mountains. Hold by twisted top ("kuda"), bite, sip broth, then eat. Never eat the top. **2. Khachapuri Adjaruli** — boat-shaped bread from Adjara, filled with cheese and topped with raw egg + butter. Mix everything before eating. **3. Khachapuri Imeruli** — round cheese-filled bread from Imereti. Everyday version. **4. Mtsvadi** — Georgian shashlik (skewered meat), grilled over grape vine wood. **5. Satsivi** — walnut sauce with turkey/chicken. Christmas dish. **6. Lobio** — kidney bean stew with coriander and walnuts. Vegetarian staple. **7. Chakhokhbili** — chicken stew with tomatoes and herbs (tarragon). **8. Pkhali** — cold appetizer: spinach or beet leaves with walnut paste. **9. Churchkhela** — grape juice + walnut/hazelnut "candles." Sold at every market. **10. Ajika** — spicy paste from hot peppers, garlic, herbs. Regional flavors vary. **Drink:** Saperavi (dark red), Rkatsiteli (white), or amber wine from qvevri clay vessels buried in ground. Chacha is grape brandy (40-60%). **Best restaurants Tbilisi:** Machakhela (chain), Barbarestan (Duchess Barbare 1874 recipes), Shavi Lomi (modern), Culinarium Khasheria (traditional).