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This Tbilisi restaurant takes its name from kharcho, the walnut-heavy meat stew that every cook in western Georgia insists is made correctly only in their own kitchen. The menu follows the traditional route with a few European tweaks, so expect cheese rolls, veal ribs, and dolma in vine leaves rather than anything foamed. It holds a Gault&Millau toque, and the dining room is tidy enough for a proper dinner without requiring a jacket.
The awards strongest first
- Gault&Millau 1 Toque
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Elarji
“Try Elarji (porridge of corn flour with Georgian cheese, Sulguni)”
Gault&Millau -
Gebzhalia
“Gebzhalia – rolls of cheese seasoned with mint”
Gault&Millau -
Veal ribs with adjika sauce
“Veal Ribs with Adjika sauce and Dolma in Georgian vine leaves covered with Matsoni.”
Gault&Millau -
Pelamushi with iris
“From desserts, try Pelamushi with Iris - pressed, condensed grape juice with Iris, walnuts and ice-cream.”
Gault&Millau
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The neighbors closest first
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- Paragraph Freedom Square Stay · 83
- Salobie BIA Eat · 72
- Swissôtel Tbilisi Stay · 73
- Sirajkhana Middle Eastern Eat · 69
- Tiffany Bar & Terrace Eat · 72
- Zorba&Bond Boutique Hotel Stay · 73
- Café Gabriadze Eat · 72
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