Gastronomy in Gori

The diversity of cultures and customs in and around Gori has left a mark on local culinary traditions. While people in some parts of Georgia are masters in preparing meat dishes or baked delicacies, residents of Gori and the wider Kartli  region are renowned for their sou-making prowess. Cream soups made with Cornelian cherries or sorrel, as well as beef stew known as kharcho are especially popular. In the region’s rich and varied gastronomic culture, Ossetian cuisine, much of which involves dairy products, is also prominent. In particular, goat’s cheese is widely eaten at breakfast, while this ingredient is also used to make the traditional Ossetian dish of "dzika." Across Georgia, every region has its own distinguished type of pie made with dairy products, and Shida Kartli’s version is known as chakhrakina or mkhlovana. Meanwhile, a more modern phenomenon in the regional cuisine is Gori cutlet. According to local cooks, Gori native Givi Abuashvili devised a recipe for this unique type of cutlet . The cuisine of Shida Kartli and the multicultural influences behind it has earned its own unique place in the rich and diverse palette of Georgian cuisine, and serves as another compelling and delicious reason to (re)discover this region. Get to know the gastronomy of Kartli and discover the multi-ethnic and multicultural side of Gori.