Restaurant Tiflisi

Khinkali

Hand-pleated Georgian soup dumplings filled with spiced meat and broth — the real thing, eaten with fingers in the traditional Georgian style

Adjaruli Khachapuri

An open boat of yeasted dough loaded with melted sulguni cheese, finished with butter and a soft-cooked egg yolk stirred in at the table

Badrijani Nigvzit

Thin-sliced fried eggplant rolled around a dense, herbed walnut paste — a cold starter that disappears quickly

Pkhali

Compact spinach-and-walnut balls seasoned with fenugreek and garlic, served chilled as part of a cold meze spread

Georgian Wine

Amber and skin-contact wines from Kakheti and Kartli — a genuine reason to look beyond the usual list