Pass a row of old houses in a historic diict of Tbilisi and find yourself on a street replete with urban legends. There, you will also find Azarpesha, proof that Georgian cookery stands at the crossroad of west and oriental tastes, and equally carries both traits – exotic, diverse and at the same time mild and light. In cooking, traditional and new technologies are combined. Dishes cooked in clay pots represent an ancient Georgian cookery tradition which suits even 21st century Tbilisi. The space is small and narrow but comfortable, the menu accented on seasonal dishes: taste the chestnut soup in autumn, and meat stewed with cherry plums in early spring.