Each part of Georgia has its unique cuisine with its special flavor. Cafes and restaurants mostly serve two types of food - Georgian and European. Also there are few Chinese and other exotic restaurants in Tbilisi .
Fast-food restaurants offer local dishes - Khinkali, Kababi, Georgian Barbecue - Mtsvadi, Khachapuri and etc. besides the fast-food menu - hot-dogs, hamburgers, fried potatoes and etc.
Although Coke and Fanta are available almost everywhere, traditional Georgian mineral waters and fruit drinks (lemonades) are worth of tasting as well. They are mostly sold in special shops (e.g. “Lagidze Waters”) along Rustaveli Ave.
Georgian national cuisine is remarkable for an abundance of various kinds of meat, fish and vegetables, various sorts of cheese, pickles and pungent/hot seasonings.
There is less emphasis on lamb or mutton compared to other kinds of meat than in other parts of the Caucasus . Very often served dishes are: roast suckling pig, beef and chicken grilled or casseroled in various sauces, chakhokhbili - a stew involving herbs, tomatoes and paprika. Meals usually start with an array of hot and cold dishes which may include spicy grilled liver and other insides, lobio (beans and walnut salad), marinated aubergines, pkhali (young spinach leaves, pounded together with spices), khachapuri (consisting of layers of flat bread alternated with melting cheese), not to mention assorted fresh and pickled vegetables and cured meat (basturma). Cafés, restaurants and street-food traditions are very well established in Georgia and the markets are full of locally grown fruits and vegetables.
Georgian cuisine uses very common products but due to varying proportions of its obligatory ingredients such as walnut, aromatic herbs, garlic, vinegar, red pepper, pomegranate grains, barberries and other spices combined with the traditional secrets of the chef ‘s art these familiar products acquire a special taste and aroma, which make Georgian cuisine very popular and unique.
The cuisine makes extensive use of walnuts, which are used to thicken soups and sauces (anything including the word satsivi will be served in a walnut rich sauce flavored with herbs, garlic, and egg). Walnuts also features in desserts, coated in caramelized sugar (gozinaki), or in churchkhela, when its pieces are threaded on a string, dipped in thickened, sweetened grape juice which is subsequently dried into chewy, flavorsome ‘candles