Khashi: Georgia's Hangover Soup and Where to Eat It in Tbilisi
What's in the bowl, what to do with the garlic, and what time Tbilisi actually serves it
Khashi is a pale, creamy soup of beef tripe and feet, boiled all night and eaten early with crushed garlic, salt, bread and, traditionally, a glass of chacha. Georgians call it the cure for the night before, and nobody orders it by accident. This page covers what's in the bowl, how to eat it, what it costs, and where and when you'll actually find it in Tbilisi.
Quick summary
- Khashi is beef tripe and feet boiled all night until the broth turns a light creamy colour, and 5 kg of it makes about 15 bowls.
- It comes to the table plain: you add crushed garlic, salt and milk to taste, dunk shotis puri, and traditionally take 1 small glass of chacha with it.
- It's eaten at dawn after a long night, mostly in winter and never alone, and its fame as a hangover cure is a belief, not medicine.
- Dawn is the tradition, but Khasheria in Tbilisi serves it from 12 PM to midnight at 24 GEL a bowl, and Nikala's Yard, where one reviewer ate it in February 2026, opens at 9 AM.
- A khashi morning for 2 at Khasheria's menu prices, with bread, 100 ml of chacha and a Borjomi, comes to 92 GEL.
What khashi is
Khashi is a soup of the cuts that never make it to the grill: beef stomach, feet and head, boiled in water until the broth turns creamy. That's the Georgian version; Georgia's national tourism board notes that elsewhere in the Caucasus and in Muslim countries the same kind of soup is made from mutton.
What sets it apart in Georgian food is less what's in it than when it's eaten. It's a soup with its own hour, its own rituals and, in Tbilisi, its own restaurants.
How khashi is made
Making it is a night's work. According to the Georgian National Tourism Administration's recipe, the tripe and feet are cleaned until they're gleaming white, then set over a low flame, half covered, and left to boil all night; by morning the broth has turned a light creamy colour.
The quantities tell you it's a group dish. The same recipe makes about 15 servings from 5 kg, with 10 to 12 pieces of stomach and hoof in each bowl, and traditionally only men made it.
How to eat khashi
The bowl arrives plain, and you finish it yourself. Crushed garlic, salt and milk come on the side, and the tourism board's rule is that each goes in to your own taste, so the table ends up with as many versions as it has spoons.
The bread is shotis puri, the long, pointed loaf baked on the wall of a clay tone oven, which is why you'll also hear it called tone bread. The drink is chacha, which the tourism board counts with the garlic and milk among the necessary accompaniments, though at 9 AM it's a decision rather than an obligation.
If Georgian friends invite you to khashi, the easy thing to bring is the bread. A large shoti from Tone, the bakery on Amaghleba Street, was 1.30 GEL in 2025 by one reviewer's count, and the same reviewer says fresh loaves come out from around 9 AM.
When to eat khashi, and does it cure a hangover
By tradition this is dawn food, eaten early in the morning after a long night and most of all in winter. The tourism board is also firm that you should never go to eat khashi alone.
That makes it the natural end to a supra that ran past midnight, or to a Tbilisi night out that finished after sunrise. The late-night kitchens look after the night before; khashi is the morning after.
Georgians call khashi a hangover cure, and the country's official tourism site repeats it. Whether it works is between you and the night before, but the ritual does give you a hot bowl of broth, a lot of bread and a table of people in the same state as you, which is more than most hangovers get.
Where to eat khashi in Tbilisi
A restaurant built around khashi is a khasheria, and the tourism board says every district of Tbilisi has at least one khashi restaurant. The word to look for is ხაში, on the menu or in the window.
The one named after the dish is Khasheria, at 9 Samghebro Street in Old Tbilisi. Its own page gives its hours as 12 PM to midnight every day and its menus in Georgian and English, and khashi comes first among its soups at 24 GEL.
For something earlier, Nikala's Yard opens at 9 AM every day out in Isani-Samgori, and one reviewer ate khashi there in February 2026. That's one review, not a promise that the pot's on, so ring ahead (+995 593 42 55 24) before you cross town for it.
What khashi costs in Tbilisi
Khasheria's menu puts the whole ritual in one section, headed Hangover and Not Only, where khashi is 24 GEL alongside 5 other soups at the same price. Here's what a khashi morning for 2 comes to at those prices.
| Order | Menu price | For 2 |
|---|---|---|
| Special Tripe Soup (Khashi), 1 each | 24 GEL | 48 GEL |
| Homemade bread, 2 pieces | 10 GEL | 10 GEL |
| Blui's Chacha, 100 ml, shared | 27 GEL | 27 GEL |
| Borjomi | 7 GEL | 7 GEL |
| Total | 46 GEL each | 92 GEL |
Leave out the chacha and it's 65 GEL for 2. Keep the Borjomi either way: Georgian mineral water is the sensible second drink at any table that's feeling the night before.
Frequently asked questions
What is khashi made of?
Beef tripe, feet and head, boiled in water all night. The creamy colour comes from that long boil, not from dairy: the milk only goes in at the table, if you want it. Each bowl holds 10 to 12 pieces of stomach and hoof, so it eats like a meal, not a starter.
Does khashi really cure a hangover?
That's the belief, not a medical fact: the tourism board calls khashi a trusty hangover cure. If you're going for it, drink water alongside and treat the traditional glass of chacha as optional, since a second round at 9 AM is rarely the fix it pretends to be.
Do you have to drink chacha with khashi?
No. Chacha is the traditional partner, but you can say no. At Khasheria, 100 ml of Blui's Chacha is 27 GEL to share, a 50 ml pour of oak-aged Armazi chacha is 18 GEL, and Borjomi is 7 GEL if you'd rather stay on water.
What time do you eat khashi in Tbilisi?
Traditionally at dawn, in practice whenever the kitchen's open. Khasheria serves from 12 PM to midnight every day, and Nikala's Yard opens at 9 AM. A khashi lunch isn't cheating, and it's the realistic option if you're not up at 6 AM with a spoon.
What is a khasheria?
A restaurant built around khashi, the way a sakhinkle is built around khinkali. The tourism board says every district of Tbilisi has a khashi restaurant, and the one named after the dish is Khasheria, at 9 Samghebro Street, with khashi at 24 GEL from 12 PM.
Is khashi the same as Armenian khash?
They're close relatives. Khash is the Armenian name, and the tourism board calls the soup widespread across the whole Caucasus. This page covers the Georgian version: beef tripe and feet boiled overnight, finished at the table with garlic, salt and milk, and eaten with shotis puri.
Is khashi only eaten in winter?
Mostly, by tradition: the tourism board calls it especially popular in winter. It isn't off the menu the rest of the year, though. Khasheria lists khashi with no season attached, and the one khashi review at Nikala's Yard dates from February, right in the traditional season.
