If you’re traveling to Georgia in the spring, there’s one dish you absolutely must try: Chakapuli. It’s a traditional Georgian stew made with tender lamb or veal, tarragon, green plums (or tkemali sauce), and loads of fresh herbs. It’s tangy, herbaceous, and unlike anything else you’ll taste in Tbilisi.
I recently visited a small, family-run restaurant in the Sololaki district—known mainly to locals—and ordered a fresh pot of Chakapuli. The aroma hit me first: a mix of garlic, dill, and the sharp sourness of plums simmering with slow-cooked meat. The first bite? Bright, bold, and melt-in-your-mouth tender. The tarragon gives it a licorice-like flavor that might surprise you if you’re new to Georgian cuisine.
What I love most about Chakapuli is that it captures the essence of Georgian spring. It’s light enough for warm days, hearty enough to satisfy your soul, and made with seasonal ingredients you won’t find in winter. I paired it with a glass of crisp white Rkatsiteli wine—and it was perfection.
If you’re visiting Tbilisi and want to experience real Georgian flavors beyond khinkali and khachapuri, Chakapuli is a must. Look for restaurants that make it fresh daily, and don’t be afraid to ask locals where they go. Trust me—those spots are the best.
