Signatures from the table

Boat-shaped bread filled with Imeretian cheese, topped with a soft egg and a knob of butter.

Round cheese bread, the everyday classic from western Georgia.

Cheese bread topped with an extra layer of melted cheese.

Hand-pulled dumplings filled with spiced beef and pork broth, served by the piece.

Vegetarian dumplings with mushroom, sulguni cheese and herbs.

Dumplings filled with lamb, cumin and hot pepper.

Walnut pâté of spinach, beetroot and green bean, topped with pomegranate seeds.

Rolled eggplant slices filled with walnut and garlic paste.

Slow-cooked red beans with coriander, walnut and spices, served with mchadi cornbread.

Marinated pork skewers grilled over vine wood, served with tkemali plum sauce.

Whole spatchcocked baby chicken, pressed and pan-seared with garlic sauce.

Grilled pork sausage with pomegranate and walnut, hot and aromatic.

Walnuts strung and dipped in thickened grape juice, the classic Georgian "candle".

Caramelised walnuts and honey, served in bite-size pieces.

Deep red qvevri wine from Kakheti, dry and full-bodied.

Amber qvevri white wine, dry with notes of quince and honey.

Naturally sparkling mineral water from the Borjomi gorge.