# Kubdari and Svan salt: the highland kitchen

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- Canonical: https://gtour.ge/kubdari-and-svan-salt-the-highland-kitchen/
- Author: Prof. Giorgi Pkhakadze (GTour desk, Tbilisi)
- Published: 2026-09-15
- Updated: 2026-10-23
- Language: en
- Russian edition: https://gtour.ge/ru/kubdari-and-svan-salt-the-highland-kitchen/

The kitchen of Upper Svaneti was shaped by three things: winter, which lasts six months at 1,500 metres and more; isolation, which meant that what could not be grown or kept in the valley was not eaten; and work — herding, hauling, building with stone — that needed feeding. The result is a small repertoire of dishes that are dense, salty, hot and very good after a day on a mountain, and that most visitors meet for the first time in a Mestia guesthouse with the fire going.

### Kubdari

The national dish of Svaneti is a pie: a round of bread dough, thin, filled with chopped beef or pork — chopped, never minced, in generous pieces — mixed with onion, garlic, Svan salt and a handful of the mountain spices, sealed, and baked on a griddle until the crust is crisp and the meat inside has cooked in its own juices. It looks like a khachapuri and is nothing like one. A whole kubdari is a plate across; one is a meal; the pieces are eaten with the hands and the juice runs down the wrist. There is no vegetarian version and nobody has ever asked for one.

### Svan salt

Svanuri marili is the flavour that runs through everything. Coarse salt pounded with garlic and a set of dried herbs and spices — blue fenugreek, coriander seed, dill, marigold, red pepper, and, the one that makes it Svan, gitsruli, a wild mountain caraway — into a damp, fragrant, greyish-green mixture. It goes into kubdari, onto meat, into soups, onto tomatoes and cucumbers at the table, onto boiled potatoes, onto bread and butter. Every family makes its own and every family’s is correct. A jar of it is the best thing to carry home from Svaneti, and it keeps for a year.

### Tashmijabi and chvishtari

Tashmijabi is mashed potato beaten with a great deal of fresh sulguni cheese until it stretches from the pan in ropes — a dish you serve with two forks and a warning. Chvishtari is cornbread with cheese folded through it, fried, crisp outside and molten inside. Both are eaten at breakfast, at lunch, and at any hour a guest arrives.

### The rest of the table

Boiled beef with garlic sauce; petvraal, a cheese pie without meat; matsoni, the thick yoghurt, with everything; honey from the alpine meadows, dark and strong; and in place of wine — there are no vines at this altitude — chacha, or a glass of Rachuli red brought up the valley, or, in the guesthouses, the ubiquitous Georgian lemonade. Svan meals end with tea and a plate of the honey.

### See it with GTour

Every dinner on the [Mestia & Ushguli tour](/tour/mestia-ushguli-3-days/) is in a family guesthouse, and kubdari is made in front of you on the first evening; a jar of the family’s salt is usually pressed on you when you leave.

This story in Georgian — ქართულად: [shenidasveneba.ge](https://shenidasveneba.ge/kubdari-and-svan-salt-the-highland-kitchen-ka/)

### Quick answers

**What is kubdari?** Kubdari is the national dish of Svaneti, a round bread pie filled with chopped (not minced) beef or pork mixed with onion, garlic, Svan salt, and mountain spices. It is sealed and baked on a griddle until the crust is crisp and the meat cooks in its own juices, and it is eaten with the hands as a full meal.

**What is Svan salt?** Svan salt, or svanuri marili, is coarse salt pounded with garlic and dried herbs and spices such as blue fenugreek, coriander seed, dill, marigold, red pepper, and wild mountain caraway called gitsruli. It is used in kubdari, meats, soups, and on vegetables, bread, and potatoes, and every family makes its own version.

**What are tashmijabi and chvishtari?** Tashmijabi is mashed potato beaten with plenty of fresh sulguni cheese until it stretches in ropes, served with two forks. Chvishtari is cornbread with cheese folded through it, fried crisp outside and molten inside, and both are eaten at any meal, including when guests arrive.

**Why did Svaneti's cuisine develop the way it did?** The highland kitchen of Upper Svaneti was shaped by long winters lasting six months at 1,500 metres and above, isolation that limited the diet to what could be grown or kept locally, and the heavy physical work of herding, hauling, and building with stone. This produced a small set of dense, salty, hot dishes suited to mountain life.

**What do people drink with meals in Svaneti since there is no wine?** Because there are no vines at this altitude, Svan meals are accompanied by chacha, Rachuli red wine brought up the valley, or the ubiquitous Georgian lemonade in guesthouses. Meals typically end with tea and a plate of alpine honey.

**Is there a vegetarian version of kubdari?** No, there is no vegetarian version of kubdari, as it is defined by its filling of chopped beef or pork, and the article notes that nobody has ever asked for one.

**How can travelers experience this cuisine firsthand?** On GTour's Mestia and Ushguli tour, every dinner is held in a family guesthouse, with kubdari made in front of guests on the first evening. Visitors are often given a jar of the family's homemade Svan salt to take home when they leave.

Photo: Pieter Snyers (not to be confused with Pieter Snayers, 1592- / Wikimedia Commons, Public domain

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