A dream restaurant walk-through: no table is booked. Nothing you choose is sent or stored; it clears when you close the page.
The walk-through needs JavaScript, which is off or blocked here. The menu is below, with every dish's allergens and diets.
To begin
Badrijani nigvzit
Roasted aubergine rolled round a garlicky walnut paste with blue fenugreek, finished with pomegranate and coriander.
VeganVegetarianGluten freeDairy freeNutsSulphites
Khachapuri Adjaruli
A cheese bread boat from Adjara, filled with melting cheese and topped with egg yolk and butter to stir in at the table.
VegetarianGlutenMilkEggs
From the hearth
Shkmeruli
Crisp roast chicken in a hot sauce of milk and garlic, served bubbling in a clay pan.
Gluten freeMilk
Chakapuli
Lamb braised slowly in white wine with tarragon, spring onion and tkemali (sour plum sauce).
Gluten freeDairy freeSulphites
Lobio
Red kidney beans cooked soft and creamy with blue fenugreek and a heap of fresh herbs, in a ketsi (clay pot).
VeganVegetarianGluten freeDairy freeSulphites
For the table
Mchadi
Little cornbread cakes, crisp outside and soft inside, for the sauces.
VeganVegetarianGluten freeDairy freeNone of the 14
Ajapsandali
Aubergine, peppers and tomato cooked slowly together, with basil and coriander.
VeganVegetarianGluten freeDairy freeNone of the 14
To finish
Pelamushi
A softly set pudding of red grape juice, served cold with toasted walnuts and pomegranate.
VeganVegetarianGluten freeDairy freeNuts
Our kitchens handle all 14 allergens, so no dish can be promised free of them: in a real restaurant, ask the team every time.