Tbilisi

This is my first time to try Georgian food, I have never heard of it before due to I used to live in China. And this is awesome, I had the vegetarian dish and it’s brilliant, it’s good combination of west and east. The dish is quite big, good value of money. Highly recommend.

Un restaurante Georgiano que no te cobra el ojo de la cara solo porque vas en San Valentín. Solo por eso ya mereces cuatro estrellas. Además es imposible ser más auténtico. Las camareras muy obviamente eran de la familia, en el fondo sonaba música georgina (georgiana?) y los platos eran, pues, para alimentar.
Y además, super sabrosos. Es impresionante cuantas sabores puedes detectar en una comida casera bien hecha.
Y finalmente: recuerda de que en el Reino Unido ir a cenar a las 20:30 se considiera MUY TARDE! Cuando salimos a las 22:15 fuimos los últimos (y por ello ni siquiera nos ofrecieron postre — que es lo que les quita esta quinta estrella).

Food was good. We had two soups, very tasty. On the other hand the service was quite slow. It’s a Monday evening and the only waitress seems overwhelmed. Recommended if you’re not in a rush

Having recently visited Georgia my friend and I are now obsessed with Georgian food.
Tbilisi had everything we wanted:
Badrijani — aubergines with walnut paste. I actually preferred this version to the many versions we tried in Georgia, not so bitter
Ajabsabdali: ratatouille, excellent
Khinkali — spicy meat dumplings. Highly recommended although texture not quite as good as in Georgia itself, the filling was great though
Lobiani: red bean filled flat bread. Very good although could have been toasted a bit more for my taste (I took some home and toasted it more though, so it all worked out). If this is your first Georgian food experience though, you should go for hachapuri
We also got a chicken dish with walnut sauce which I think was called satsivee. To be honest at this point I was too full to cope with it so cannot remember what it was like — pretty good but overall I would focus on the above mentioned starters/​khinkali/​bread on future visits. That’s what I like!
And for drinks, plenty of Georgian wine but I went to town the Georgian lemonade. Georgian lemonade actually comes in multiple flavours — my personal favourite is pear but grape and cream (like cream soda) were also delicious. They also have the tarragon flavour I was too chicken to try on our trip… one day… maybe.
Highly highly recommended for good quality, authentic Georgian food, drink and polyphonic singing!

People don’t usually know, but Georgian food is the best in the world. OK, one of the best three anyway. I am a huge fan and I think people should be educated about it. And in London we are lucky enough to have a few decent restaurants that serve delicacies from that little known country in the Caucasus. The Tbilisi in Holloway Road was a late discovery for me: it is a bit far from my usual haunts. But I’m glad I found it. On hindsight, I should have starved myself before going there: unfortunately I had a few nibbles during the day so I was not able to try too many things. But there were 3 of us so the evening was all about caring and sharing. As starters, besides the mandatory khachapuri (the tasty cheese bred which is a national symbol), we decided to go for soko (mushrooms) which was exceedingly tasty, and badrijani (aubergines stuffed with walnuts and sprinkled with pomegranate seeds), which is probably the best I have tried outside Georgia. As main course, I was quite keen to sample at least one of their meat dishes (their ojakhuri looked tempting), but as we were all running out of stomach space, we limited ourselves to the main reason of our visit there: the khinkali. For those who are not familiar, they are big dumplings filled with mildly spiced meat. Make sure you order them as soon as you arrive, as it takes 45 minutes to prepare them. Also, because the meat is actually cooked inside the dumplings, as part of the filling you get also some lovely juice. There is a useful technique you should learn of biting and sucking to avoid wasting it. We accompanied the meal with some Saperavi red wine (as a side note, Georgia is known to be the cradle of wine) and Borjomi water. To wrap up we toasted to the successful evening with a shot of chacha, the Georgian strong spirit made of grape. And the wallet didn’t cry too much: it is cheaper than other Georgian restaurants I’ve checked out in London. I’m pretty sure they will see my face there again.