The Best Restaurant in Tbilisi with Live Music Unwind at Bread&Wine Tbilisi, the vibrant capital of Georgia, is renowned for its rich cultural heritage and eclectic culinary scene. If you’re seeking a remarkable dining experience that combines delectable cuisine with soul-stirring melodies, look no further than Bread&Wine. This exceptional restaurant
Where to eat in Tbilisi, Georgia? Cozy restaurant in the center of Tbilisi Tbilisi, the capital city of Georgia, is renowned for its rich cultural heritage and delicious cuisine. Georgian food is a delightful fusion of Mediterranean, Middle Eastern, and Central Asian flavors, with an emphasis on fresh, local ingredients.
Lobio (Beans) Ingredients Beans – 500 g Onions – 2-3 Garlic – 3-4 cloves Bay leaves – 1-2 Salt Vinegar Leek – 2-3 Parsley, coriander, basil, celery Preparation Place the beans in cold water overnight, drain the water in the morning, pour more cold water on top, and place it
Chicken Mtsvadi Ingredients Chicken fillet – 1 kg Tomato paste – 2 tbsp Garlic – 2 cloves Soy sauce – 2 tbsp Barberry – 1 tsp Minced coriander – 1 tsp Sumac – 1 tsp Pepper – 1 tsp Water – 0.5 L Salt Preparation Chicken fillets should be washed
Calf Rib with Adjika Ingredients Calf meat – 1.5 kg Oil – 400-500 ml Megrelian Adjika Potatoes – 2 kg Cucumber – 1 for 1 serving Coriander Onion Pepper Preparation Cut the calf ribs in half lengthwise and cook them in an oiled pan. Place the ribs in the larger
Kebab with Sulguni Ingredients (4 Servings) Pork – 200 g Salt – 20 g Garlic – 20 g Black pepper – 8 g Soft beef – 800 g Herbs – 60 g Pork fat – 25 g Green pepper – 40 g Onions – 160 g Seasonings – 35 g
Kebab Ingredients Pork – 200 g Salt – 20 g Garlic – 20 g Black pepper – 8 g Soft beef – 800 g Herbs – 60 g Pork fat – 25 g Green pepper – 40 g Onions – 160 g Seasonings – 35 g Kebab Lavash Preparation Cut
Pork Fillet Mtsvadi Preparation of Pomegranate Sauce: Pomegranate Juice – 40 g Saperavi wine – 40 g Salt – 10 g Lemons – 10 g Black pepper – 1 g Potato starch – 4 g Herbs – 20 g Preparation Slice pork filets evenly, season with salt, pepper, and paprika,
History of Ostri Ostri, so-called “Salianka”, is a traditional Tbilisian dish. Its name comes from a Russian meal called “сорнa солнка”, however except for beef, it has nothing in common with Ostri. It’s closer to Beef Stroganoff with this recipe. Ingredients Soft beef – 1.5 kg Salt – 25 g
History of Ojakhuri Ojakhuri, as the name implies, is a delightful family dish that was created in a family environment and then spread throughout the restaurant business due to its popularity and deliciousness. Ingredients Potatoes – 1.5 kg Pork – 1 kg Onions – 500 g Salt and pepper Preparation
History of the Gebzhalia Gebzhalia is a Megrelian dish that means “put in milk”. It’s also worth noting that the words “milk” and “sun” are pronounced similarly in Megrelian. We might assume that this dish served as a sacral symbol and was frequently served during ritualistic feasts. Gebzhalia is traditionally
Kisi Kisi is a Kakhetian wine that has a distinct flavor and aroma. Kisi’s motherland is thought tobe numerous villages in the Akhmeta region. Telavi, Kvareli, and Akhmeta are the micro-zones of Kisi.Kisi is a dry white wine produced from the Kisi grape. It tastes like pear, honey, and spiceswith