Time Out rating:
<strong>Rating: </strong>3/5
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<strong>Rating: </strong>1/5
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Time Out says
Tue Oct 16 2012
The jolly, eccentric vibe given out by this Georgian restaurant’s website is sadly not matched by the nondescript surroundings of the slightly damp basement setting, nor by the nervous waiter. There’s little decoration here – just white walls, faux-leather banquettes and dim lighting. The prime table sits in one corner under a half-hearted canopy of plastic grapes while a stuffed bird of prey eyes you from another corner. No doubt the atmosphere picks up on karaoke nights.
The usual crowd consists of expats from the old Soviet regions, who come for authentic Georgian food. This draws influence from both Russian and Middle Eastern cooking but has its own distinctive taste, with heavy use of walnut, pomegranate and bitter herbs as well as sweet-sour fruits. Try meze dishes such as baked aubergine or spiced kidney beans with a creamy walnut sauce, or khachapuri – a much-loved pizza-like bread which is served here in many variations. Kebabs are a speciality too; smoky lamb was offset perfectly by a tart plum relish. Georgians prize their wine for its sweet, fruity flavours, so don’t leave without trying a glass.
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