Georgian House Authentic Restaurant

Khinkali

Pleated Georgian soup dumplings filled with spiced ground meat and hot broth — hold by the topknot, take a bite, drink the juice first

Adjarian Khachapuri

Boat-shaped cheese bread with a molten egg cracked into the center — tear off the crust and drag it through the filling

Badrijani Nigvzit

Thin slices of fried eggplant rolled around a dense, garlicky walnut and herb paste — a bright, cold starter

Pkhali

Assorted compressed vegetable balls — spinach, beet, green bean — each bound with walnut paste and topped with a pomegranate seed

Mtsvadi (Shashlik)

Charcoal-grilled skewered pork or lamb, simply seasoned and served with raw onion and tkemali plum sauce

Chakhokhbili

Slow-stewed chicken in a deeply spiced tomato and herb braise — warming, aromatic, built for sopping up bread

Lobiani

Flatbread stuffed with spiced mashed kidney beans — simpler than khachapuri but deeply satisfying as a side