Limacat delivers Georgian food across Limassol every day from 11:00 to 21:30. The main Georgian dishes on our menu are khinkali, Imeretian khachapuri, Megrelian khachapuri, and Lobiani pie — all live in our Slavic corner on the menu, because that’s where the post-Soviet cuisine of Georgia, Ukraine, Russia, and Central Asia naturally cluster for our regulars. We cook in our own kitchen and deliver with our own couriers — no third-party app, no multi-restaurant pickup runs. To order: limacat.com.cy or call +357 962 135 67.

If you’ve been searching “Georgian food delivery Limassol” or “where to get khinkali in Cyprus,” this guide tells you what’s actually worth ordering, how the dishes differ from each other, what they cost, and what to know about Georgian food before your first order if you’re new to it.

Why Georgian food has become so popular in Cyprus

Limassol is one of the most Russian-speaking cities in the EU, and the Russian-speaking diaspora brought Georgian food with them. In Moscow, Kyiv, Almaty, and Tbilisi itself, Georgian restaurants are part of everyday dining, not a special occasion — and that habit has moved here with the people. The result is that khinkali and khachapuri are now as recognized in Limassol as souvlaki or pizza.

There’s also a simpler reason Georgian food travels well: it’s built for sharing. Khinkali come in batches of dumplings that scale neatly from two people to ten. Khachapuri are made to be torn and passed around. Lobiani gets sliced like a pie. For Limassol’s mix of family dinners, casual gatherings, and villa parties, the format fits.

What’s on our Georgian menu

We’re not a Georgian restaurant — we’re a Limassol kitchen that includes the Georgian classics our customers actually ask for. Here’s exactly what we cook.

Khinkali

Georgian soup dumplings made with pork and beef minced meat, onion, garlic, and herbs in hand-pleated dough. Each dumpling holds broth inside the meat, which is the whole point of the dish.

We serve them as a standard portion of 6 dumplings, or a “grand portion” of 12. You can add satsebeli (the traditional spiced tomato sauce), matsoni (Georgian fermented dairy, similar to thin yogurt), or sour cream.

How to eat them properly: pick up by the topknot (the twisted stem at the top), bite a small hole, suck out the broth, then eat the rest. Don’t use a fork to stab them — you’ll lose the broth. The topknot itself is traditionally left on the plate, not eaten.

Imeretian khachapuri 

Imeretian is the round, flat khachapuri style from the Imereti region of western Georgia. Tender dough filled with melted cheese and butter, baked until the top is golden. No egg on top — that’s the next one. This is the everyday khachapuri, the one that goes well with everything.

Megrelian khachapuri

Megrelian is the richer cousin from the Samegrelo region. Same dough, same cheese filling — but with extra cheese on top, baked into the crust. If you like cheese-on-cheese, this is the order. Slightly heavier than Imeretian; usually, one Megrelian splits between two people if there’s other food at the table.

Lobiani pie 

Less famous outside Georgia, but loved by people who’ve spent time there. Tender dough filled with red kidney beans and cheese — savory, deeply spiced, satisfying in a way meat dishes aren’t. Vegetarians order this regularly. Note: stock can vary; check the Slavic corner page before counting on it for a specific date.

Adjacent dishes that share Georgian DNA

A few items in the same corner sit next to Georgian cuisine without being strictly Georgian:

• Chebureks with pork or with beef and lamb  — fried dough turnovers seasoned with Georgian-style spices and herbs.
• Ossetian pies with potato-cheese, meat, or beet-leaves-and-cheese — Ossetian pies are from the North Caucasus, closely related to Georgian baked pies in technique and feel.

Order these if you want a fuller “Caucasus table” experience.

What “Georgian food delivery” actually looks like at Limacat

Three things matter here, and they’re different from how an aggregator app would handle the same order.

Cooked when you order, not held under a lamp

Khachapuri is at its best in the first 20 minutes out of the oven, while the cheese is still molten. Khinkali drop sharply in quality if they sit — the dough toughens, the broth seeps. We cook to order, and our couriers are ours, not shared between five restaurants. The food doesn’t sit in a thermal bag while someone else’s pizza is picked up.

One Limassol kitchen, one team

The person who hands you the bag works for the same operation that cooked the food. If something is wrong, you talk to us directly — not to a support chat in another country.

Multilingual ordering

We work in English, Russian, and Greek. If you’re more comfortable explaining a custom order in Russian, that’s how we’ll talk.

How to put together a Georgian-style order

A few practical combinations that work well:

• For two people: 6 khinkali + 1 Imeretian khachapuri + a salad (vinegret or summer salad). Around 22–24€. Enough food, with leftovers.
• For four people: 12 khinkali + 1 Megrelian + 1 Lobiani + a salad. Around 40–45€. This is the classic Georgian-table format — shared plates, lots of variety.
• For a small gathering of 6–8: 24 khinkali (two grand portions) + 2 khachapuri of different styles + Lobiani + 2 salads + a couple of cheburek portions for variety. Around 75–90€.

For larger gatherings, catering is the better channel — you tell us the headcount and the kind of party, and we’ll build the menu and quote. For villa events in Agios Tychonas, Germasogeia, or Mouttagiaka, Georgian food is a popular catering choice because everything is shareable and the food keeps its character at room temperature better than, say, a delicate pasta.

Khinkali and khachapuri are forgiving party food: they don’t need to be plated, they look good piled up, and people who’ve never tried Georgian cuisine usually like them on the first bite.

What to know if you’ve never tried Georgian food

A few honest notes for first-time orders:

• Khinkali are filling. Six dumplings are a real meal for one person, not a starter. Don’t over-order on your first try.
• Khachapuri is rich. All that cheese and butter is part of the point, but pair it with a fresh salad, and you’ll feel better afterwards.
• Spice level is moderate. Georgian food uses aromatic spices (coriander, blue fenugreek, dried marigold), not hot ones. Almost everything is family-friendly. Children typically love khinkali and khachapuri.
• Vegetarians have real options. Lobiani, Imeretian khachapuri, the Ossetian pie with beet leaves and cheese, plus all the salads and sides.
• It pairs well with beer. If that’s your thing, our Slavic corner also has Keo, Carlsberg, Corona, and Guinness.

When to order

Same answer as our other delivery: anytime from 11:00 to 21:30, any day of the week. The kitchen opens with the day and closes at 21:30 — no surprise breaks.

For catering with Georgian dishes (parties, villa events, larger gatherings), the more notice we have, the better. 24–48 hours is usually enough for small gatherings; 5–7 days is much better for groups over 30 or for peak dates around major holidays and the Limassol summer tourism season.

Common questions about Georgian food delivery in Limassol

Are Georgian dishes in a separate corner of the menu?

No. They live in our Slavic corner, alongside the rest of the post-Soviet cuisine — Russian, Ukrainian, Uzbek, Ossetian. Customers who search for Georgian food usually find what they want in this corner.

Can I order khinkali for a party of 20?

Yes — that’s catering territory. Tell us the headcount, the venue, and the timing, and we’ll build a menu and quote. For groups that size, we’d usually suggest a mix of Georgian and other cuisines rather than only Georgian.

Is the Lobiani vegetarian?

Yes. Lobiani is filled with red kidney beans and cheese — no meat. It’s one of the strongest vegetarian options in the Slavic corner.

What’s the difference between Imeretian and Megrelian khachapuri?

Imeretian has cheese only inside the dough — flatter, lighter, more everyday. Megrelian has the same filling plus extra cheese baked on top — richer, heavier, more of an event dish. If you want one to start with, Imeretian. If you want maximum cheese, Megrelian.

Do you make Adjarian (boat-shaped) khachapuri?

Not currently. Our khachapuri styles are Imeretian and Megrelian. The Adjarian style with the egg on top is on a lot of menus in Cyprus, but it’s not in our current selection.

Can I add satsebeli or matsoni to my khinkali order?

Yes — both are available as extras when you add khinkali to your cart.

How do I pay?

Online with card or Viva Wallet at checkout. For larger catering orders, we’ll confirm payment terms when we send the quote.

Do you work in Russian?

Yes. Our team works in English, Russian, and Greek.

How to order

For one-off delivery: order through limacat.com.cy in the Slavic corner, or call +357 962 135 67.

For larger orders or catering with Georgian dishes: call +357 966 632 48, message us on WhatsApp, or use the catering quote form on our catering page. The more detail you give us — date, headcount, venue area, dietary notes — the faster we can come back with a useful menu.

We’re open every day from 11:00 to 21:30. The kitchen is in Limassol, the couriers are ours, and the dough for the khachapuri starts when your order does.