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Every region specializes in its own cousin, Hazbegi specializes in Hinkali, so if you are going to Hazbegi you have to stop on the way in a restaurant to eat Hinkali, all the drivers know where exactly to stop.
Dzveli Sakhli is a "traditional" Shashlik place located on the west bank of the Mktvari river in downtown Tbilisi.The serve an excellent variety of Georgian food, their specialty being shashlik or "mtsvadi" - spiced cubes of pork and pork fat, skewered and roasted over an open flame.The food is excellent, but they do make a production out of it - almost to the point of being touristy. But, it is a good place to bring the out of towners to see performers in full traditional Georgian garb dancing and singing "the shashlik song."Sitting outside by the river downing shashlik, fired sulguni cheese and Georgian wine is pure heaven. Shashlik - roasted cubes of pork and pork fat on a spit. What's not to love?Ojakhuri - cubes of pork and potatoes roasted in a clay pot. YUM!Fried Sulguni - Fried cheese is the Georgians' national dish. What a country!Khachapuri - A baked or fried cheese pie....
Georgians eat and drink at all times of the day and restaurants stay open until wee hours in the morning. Breakfast is not a standard affair but consists of cheese, bread and oh yes beer in some situations. Rare places may serve up some eggs and bread but most offer khachapuri. Restaurants in smaller towns are very cheap and rarely exceed $4 US for a big portion. Most really small places only serve khachapuri or khinkali. Some cafes serve up some great pastries, cakes and other sweets. Restaurants are usually bumping so dont expect peace and quiet because the restaurant scene is an event. If you want peace and quiet try a local cafe etc.
Every restaurant in Georgia serves up the same type of food which sadly for most or for me (I enjoyed it) was full of either cheese or meat. If you cant eat either one of these options then Georgia may be a difficult place for you to travel around. Most travellers eat the staple diet of khachapuri and wine/beer but khinkali is absolutely delicious. I fell in love with these weird and strange looking dumplings but they fill you up for the price. They are served alone and you are supposed to eat at least 4 to 6 in one sitting which is not an easy task to say the least considering they are full of meat! Just remember that the locals dont eat the doughy top but I couldnt help myself only to look up and see half the restaurant laughing. Eating the top is apparently amusing :) great fun.
Unfortunately I don't remember how to say "come in" in Georgian, but "genasvali" means something like darling, dear, or sweetheart :) So the name gives it a warm feeling before you even enter. The restaurant is big but almost all the tables are always taken. It's very stylish inside, but food is the best thing there! They serve great Georgian food and the service is nice too. Though everything makes it look like an expensive restaurant, it really isn't. The location is perfect and you'll leave with the best impressions :))) To be honest I can't eat spicy food and most of the Georgian food is quite spicy, but "khingali" is VERY good and the soups are very tasty too!
Although the name is not Georgian, the food certainly is. The decor is inviting, the staff is very friendly, and the food is delightful. We did have the national dish, Khachapuri (cheese bread) here and it was the best we had anywhere (and trust me, we had a lot).We also had really nice smoked Georgian cheeses, a cucumber salad with walnuts, potatoes, a mushroom soup and much more!
The first what i want to tell is - being in Tbilisi, i found out that if you want to save your budget, it is better and cheaper to eat at cafes and even in restaurants, than to buy any provisions in the shops. Because all food products are very expensive and, by the way, local food products much expensive than Russian food products and they have low-quality. During my staying in Tbilisi, i've been in many cafes and restaurants. Some, which i liked much than others are - cafe ELIT XINGALI and restaurant SAZANDARI...The much delicious and the biggest XACHAPURI was in ELIT XINGALI cafe (it was near my hotel, on Shanidze str.), and the most delicious XINGALI was in SAZANDARI restaurant(opposite Rustavelli metro station, Kostava str.)...These two places were not expensive and their dishes had very generous helpings...I liked egg plants with nuts and pomegranate and SACIVI, it is grinded...
The Georgian table is conducted in a wise manner in accordance with the ancient ritual. The head of the table “tamada” is elected as proposed by the host. The tamada must be a man of humour with an ability for improvisation and a philosopher’s wisdom. If there are many guests at the table he appoints assistants who in Georgian are called “tolumbashis”. The tamada’s toasts follow one another in a strict never violated order. The guest is obliged to listen attentively to each toast and appreciate the beauty of style and the purpot of the worlds said. If is not allowed to interrupt the tamada when he is saying the toats. The tamada’s assistants and other guests may only add something to the toast or develop its ideas. If you wish to say a toast, you must by all means have the tamada’s consent or else you will find yourself in an awkward position. This table ritual does not put restraints on...
Admirers of Khinkali-a sort of strongly peppered mutton dumplings, a favourite dish with the mountain dwellers of Georgia-keep growing in number. Like everywhere in the Caucasus, mcvadi (shashlik) is very popular in Georgia. Depending on a season, it is made of pork, mutton or spits aubergines stuffed with fat of tail and tomatoes.The splendour of Georgia cuisine is backed up by famous white and red dry wines, among which anyone choose wine to one’s own taste: “Mukhuzani” with a pleasant bitter taste, golden cool “Tetra” light straw-coloured “Tsinandali” with a crystal sourish touch, dark amber-coloured slightly astrigent “Teliani”, rubycoloured “Ojaleshi” with a mildly sweet, emerald-like sparkling “Manavi”, garnet-red honey-tasting “Kindzmarauli”, and dark ruby-coloured velvety “Khvanchkara”, light-green “Gurjaani” dark golden fruity “Tibaani” and many others. If to Georgian wines you...
All countries and nations have their favourite dishes, which have long stepped over the national boundaries and because of their virtues have suited everybody’s taste. Suffice it to recall Hungarian goulash, English beefsteak, Austrian schnitzel, Russian boef a la Stroganoff and others. But not everybody can boast of what one might call the national cuisine-a list of dishes differing in gustatory sensation and slightly similar in some qualities. People throughout the world know French cuisine notable first of all for its exquisite sauces; Russian cuisine known for appetizing fish dishes, pies and pancakes; Chinese cuisine differing from all others in using uncommon products and possessing quite a specific taste of its own. Georgian cuisine uses well familiar products but due to varying proportions of its obligatory ingredients such as walnut, aromatic herbs, garlic, vinegar, red pepper,...
Courtyard by Marriott Tbilisi T'bilisi
9 Reviews and 59 Opinions The Courtyard Tbilisi (Marriott) is a somewhat blandly good hotel, situated in the perfect Tbilisi...
Sheraton Batumi Hotel Batumi
1 Review and 20 Opinions The newly built Sheraton Batumi offers comfortable surroundings with direct beach access and...
Hotel British House T'bilisi
1 Review and 84 Opinions It is very nice hotel. maximum of 10 rooms. and nice breakfast. located in down town. very near to...
Reviews and photos of Georgia attractions posted by real travelers and locals. The best tips for Georgia sightseeing.
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Q: Is the beach nice in Batumi? Would you recommend going there? How is the water in September?
A: The beach is not sand, but golf ball sized stones. The promenade is quite long with a few activities scattered along it. It's relatively clean. But Batumi is better...
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