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Thick, pleated Georgian soup dumplings filled with spiced meat and broth — eat by the knot and slurp before biting through
Open boat of bread filled with gooey molten sulguni cheese and finished with a raw egg cracked tableside — rich, communal, and unmistakably Georgian
Vibrant walnut-and-herb vegetable rolls — usually spinach and beet varieties — dense with garlic and fenugreek, served cold as a starter