Georgian cuisine is a type of culinary art that has evolved over the centuries. You can see a vivid difference between the regional cuisines of the country; a diversity of meat, wine and cereals in Eastern Georgia, and spinach and walnuts “Mkhaleuli” and Georgian spicy sauce “Satsebeli” in Western Georgian. According to historical sources of the 16-17th century, the word “Tabla” is used as the term for dining table. In Mtiuleti and Pshav-Khevsuretia, a wooden table was called “Tabla”. Tabla is divided into two: the traditional Tabla Dukani and Tabla Salon, the higher-class of the two, a Georgian restaurant designed in the traditional salon style, ideal for family gatherings, meeting friends or business associates, offering Georgian songs and national dances, a section for wine degustation “Gvinerea” (see below), a sommelier service, fresh-baked “Tone” bread and a menu of traditional/fusion. Tabla Gvinerea is a wine store within the restaurant, offering the best choice of Georgian wine (250 varieties) and a space for wine degustation or masterclasses with a sommelier.