Georgian cuisine is one of the top reasons couples choose to have their wedding in Georgia. A generous table laden with dozens of dishes, aromatic wine, fresh herbs, and spices — a Georgian feast transforms a reception into a culinary journey your guests will remember for years to come.
Starters — Satsivi, Pkhali, and Beyond
A Georgian table begins with cold appetizers, and there are usually so many that they could make up an entire dinner on their own:
- Pkhali — vegetable pastes with walnuts (made from spinach, beetroot, and eggplant) — always served as a trio
- Eggplant rolls with walnuts — rolled eggplant filled with walnut paste and topped with pomegranate seeds
- Satsivi — chicken in a walnut sauce with saffron and cinnamon
- Lobio — stewed beans with spices, served in a traditional clay pot
- Georgian cheese platter — suluguni, Imeretian cheese, guda, and nadughi with mint
- Fresh herbs and greens — tarragon, cilantro, basil, and spring onions — always on the table
Hot Dishes
The hot course at a Georgian wedding is an event in itself:
- Khinkali — served piping hot, with steam rising from every dumpling. Guests eat them with their hands — it's part of the ritual
- Khachapuri — Adjarian (boat-shaped with an egg), Imeretian (round with cheese), Megrelian (with double cheese)
- Shashlik — pork, lamb, or veal kebabs grilled over grapevine embers
- Chakapuli — stewed veal with tarragon, sour plum, and white wine
- Ojakhuri — roasted meat with potatoes in a ketsi (traditional clay skillet)
Georgian Wines
Georgia is the birthplace of winemaking, with an 8,000-year history. A wedding table typically features:
- Saperavi — a full-bodied red wine, Georgia's premier red varietal
- Mukuzani — an aged red, velvety and deep
- Rkatsiteli — a classic white, fresh and mineral
- Kindzmarauli — a naturally semi-sweet red, a favorite among many guests
- Tsinandali — an elegant white from the Kakheti region
- Qvevri wine — a unique wine aged in clay amphorae (qvevri) buried underground
For true connoisseurs, we can arrange a wine tasting at a winery before the reception or include a visit to a qvevri cellar as part of the wedding program.
Vegetarian and Vegan Menu
Georgian cuisine is a paradise for vegetarians. Pkhali, lobio, ajapsandali (vegetable stew), sautéed mushrooms, cheeses, fresh vegetables, and fruits — there are more than enough plant-based dishes for a full banquet. We tailor the menu to accommodate any dietary preferences your guests may have.
Desserts
- Churchkhela — nuts dipped in grape molasses, often called the "Georgian Snickers"
- Pelamushi — a grape pudding topped with walnuts
- Gozinaki — a crispy honey nougat with nuts
- Wedding cake — we work with the finest pastry chefs in Tbilisi, who create cakes in any style
Service Format
The traditional Georgian format is to present all dishes on the table at once, so guests can sample a little of everything. However, for international couples, we also offer plated service, buffet-style dining, or themed food stations.
