Restaurants in Georgia

Kvevri is a wine-forward Georgian restaurant in Tbilisi's Old Town whose name is taken from the ancient clay vessels used to ferment and age Georgian wine. The restaurant's cellar houses qvevri vessels embedded in the floor in the traditional manner. The wine list is structured around terroir and winemaker, and the food is designed as wine accompaniment — sharing plates of churchkhela, aged Imeretian cheese, cured meats, and walnut pastes alongside more substantial Georgian dinner dishes.

Mama Terra is Tbilisi's foremost farm-to-table restaurant, sourcing all produce from certified organic farms in Georgia's Kartli, Kakheti, and Adjara regions. The kitchen rejects imported ingredients and works exclusively with seasonal Georgian produce. The menu changes completely each week based on what has arrived from partner farms. Mama Terra has become a reference point for a growing Georgian sustainable food movement.

Maspindzelo (meaning hospitality in Georgian) takes the Georgian tradition of maspindzloba — treating every guest as an honoured visitor — as its founding principle. The menu is organised around the concept of the Georgian feast: cold supra dishes first (pkhali, badrijani, lobiani), then soups, then grilled meats and clay-pot stews, finishing with sweet preserves and churchkhela. The wine list is exclusively Georgian and staff explain each dish's cultural context and regional origin.

Mukha (Georgian for oak) is a contemporary Georgian bistro in the Marjanishvili neighbourhood that has quietly developed a strong following among Tbilisi's food community. The kitchen blends Georgian flavour traditions with a lighter bistro-format presentation — smaller plates, seasonal rotations, no heavy feast-table expectation. The natural wine list is assembled from producers in Kakheti, Kartli, and Racha. Mukha is where Tbilisi chefs and food writers eat on their nights off.

Nali is one of Tbilisi's most respected modern Georgian restaurants, known for a seasonal menu that reinterprets familiar Georgian dishes with contemporary cooking techniques and a focus on local ingredients. The kitchen works with Georgian farmers and foragers to source heritage-variety vegetables, wild herbs, and small-batch dairy. Dishes like smoked aubergine with walnut foam and slow-roasted suckling pig with tkemali demonstrate how classic Georgian flavour profiles can be elevated without losing authenticity.

Oda House brings the distinctive cuisine of Upper Svaneti — Georgia's most isolated mountain region — to central Tbilisi. Svan cooking is characterised by svanuri marili (Svan salt) and dishes rarely found elsewhere: kubdari, tashmijabi (potato and cheese fondue), and mountain herb broths. The restaurant is designed to evoke a traditional Svan tower house (oda) with heavy stone walls, exposed beams, and Caucasus highland artefacts.

Old Metekhi is a Tbilisi institution perched on the dramatic cliff above the Mtkvari River, adjacent to the medieval Metekhi Church. Operating at this address for decades, it offers classic Georgian cuisine — khinkali, chanakhi, mtsvadi — with dramatic views of Narikala fortress, the Abanotubani sulphur baths district, and the river below. The terrace is a prime spot for evening dining.

Pasanauri is Tbilisi's most recognised khinkali chain, named after the village in the Mtiuleti highlands where khinkali originated. The restaurant has perfected the Georgian dumpling — thin pastry cases hand-pleated with 19-21 folds, filled with spiced meat and broth and eaten by hand. Multiple central Tbilisi locations serve khinkali alongside mushroom, cheese, and potato variations. The no-frills communal format replicates the mountain village tradition.

Puri Guliani (Bread with Heart) is one of Tbilisi's most beloved bakery-restaurants, famous for tone-baked breads and all regional khachapuri styles prepared in a visible open hearth. Shoti, Adjarian khachapuri, Imeretian khachapuri, and lobiani are served daily. The casual communal atmosphere makes it a preferred stop for Tbilisi locals on their morning commute.

Rachis Ubani (Racha's Neighbourhood) is Tbilisi's foremost destination for Rachan cuisine from Georgia's mountainous northwest. The menu features Rachan kubdari (meat-stuffed flatbread), Rachan lobio with walnuts, and locally produced Racha wines including Khvanchkara — the naturally semi-sweet red wine famously favoured by Stalin. Smoked and cured meats including lori (smoked ham) are signature items.

Salobie Bia is a Tbilisi institution dedicated to lobiani (bean-stuffed bread) and Georgian bean and walnut dishes. It celebrates a side of Georgian cuisine overshadowed by khinkali, serving slow-cooked kidney beans with smoked pork, sulguni-topped bean soups, and seasonal herb salads. The natural wine list features small Kakhetian and Kartlian producers.

Shavi Lomi (Black Lion) is a beloved Tbilisi restaurant offering refined Georgian cuisine in a cozy, art-filled setting. Known for innovative takes on traditional dishes, local wine pairings, and warm hospitality that makes every guest feel at home.