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Selected by Gault&Millau Selection
14.5 / 20

Café Littera

13 Ivane Machabeli St., 100 თბილისი


If there is any place in Tbilisi where the heart of the city beats loudly, this is 13 Machabeli street, the historic building of the House of Writers, the house of great philanthropist, wealthy businessman David Sarajishvili, where restaurant Littera and its Chef Tekuna Gachechiladze wait to welcome you. A real treat, Cafe Littera serves delectable ‘Nouveau Georgian’ dishes in the rear garden of the Georgian Writers’ Union building. The frequently changing menu might include filet mignon with wild mushrooms, or sea bass with a spinach and soy-ginger redaction. All are worth your time and money! On a warm day, take pleasure in the astonishing green yard of the house as you dine with friends or a loved one in the century’s old calm. In this garden, poetry was always something, and now the poetry of taste has been added

Selected by Gault&Millau Selection
13.5 / 20


Mukhrani village, Mtskheta-Mtianeti region, 3300 მცხეთა

ტრადიციული საფირმო სამზარეულო გაერთიანებული თანამედროვე

The elegant white castle was designed by French architects at the request of the noble Mukhranbatoni family. Completed in 1885, its beauty is truly striking even today. In summer and early autumn, the territory of Chateau Mukhrani looks like a fairytale, especially during the harvest celebration. The magic of the period, when the new wine is being created, is hard to describe. Better to arrange a visit to the Chateau, to see the field work and industrial part of the winery for yourself. Head down into the darkness of the cellars and smell the time and labor that are corked in the barrels there… The most outstanding regional wines of Chateau Mukhrani are Goruli Mtsvane (white dry), Tavkveri (red dry) and Shavkapito (red dry). Of course, there are more Georgian grapes, and even locally planted Cabernet and Sauvignon Blanc, but those are from the Kartli region, born, grown and cultivated in this soil. The richness of Georgian nature processed in the European manner – that’s what makes them taste so extraordinary

Selected by Gault&Millau Selection
13.5 / 20

Schuchmann Wine Bar & Restaurant

8 Sioni St., 100 თბილისი

გაერთიანებული ტრადიციული

Excellent food or excellent wine? A real gourmand will never put himself in a position of having to choose, and at the Schuchmann Wine Bar, he wouldn’t have to as aside from high quality wine, you are guaranteed a very interesting gastronomic experience. The space is presented with simple, ethnographic, tasteful details and in food and beverage, the wine bar aims to adapt to the modern gourmand’s taste. We recommend the meat stewed with cherry plums and real Imeretian wild garlic and mushrooms paired with Georgian wine. Chef Lasha Kenchadze uses gastronomic experience obtained in Germany and Italy to develop Georgian cuisine, and is rather good at itgo and see for yourself.

Selected by Gault&Millau Selection
13 / 20


132 D. Aghmashenebeli ave., 100 თბილისი

გაერთიანებული თანამედროვე ტრადიციული

The 19th century was an era of female empowerment, a time of courage and an age of discovery. Even though women often had to exist behind the scenes, they managed to leave an inimitable trace in literature, and to influence the life and society of their motherland. This is our Barbare – Barbare Eristavi-Jorjadze – a 19th century writer, poet and feminist who was inquisitive to the last; a woman who lived life in perpetual motion, and the author of The Complete Cuisine, which set a new course for gaonomy in Georgia. The family behind the Barbarestan restaurant have revived her cuisine by basing their menu on her cookbook. The 19th century atmosphere is easily felt throughout both the interior and exterior. On Agmashenebeli Avenue, which in its time represented part of a German colony and which is now one of the most multi-ethnic streets in Tbilisi, Barbarestan boasts tables laid with traditional tablecloths, taper candles, and gorgeous ceramics with grandmotherly motifs and modern shapes. Antique mirrors hang in clusters on walls of exposed brick. In a dining nook, a portrait of Jorjadze presides over a small shrine to the lady: candelabra, reading glasses, a red ink pen. To get a real sense of her magic, though, you’ll have to visit Barbarestan yourself: you’ll enjoy the brilliant service and hospitality provided by its staff, not to mention the exquisite cuisine.

Selected by Gault&Millau Selection
12.5 / 20


18 Lado Gudiashvili St., 100 თბილისი

ტრადიციული გაერთიანებული

There are as many kinds of meat stew with walnuts in Western Georgia as there are cooks cooking– hot, mild, spiced or without. When a dish carries the name “Kharcho” (meat boiled with walnuts), this already means you can expect a nutritious and delicious dinner. Chef of Restaurant Kharcho, Levan Khabelashvili, presents a mix of the influence of the best cookery traditions of Georgia and European cuisine; modern tastes following classic recipes. Try Elarji (porridge of corn flour with Georgian cheese, Sulguni), Gebzhalia – rolls of cheese seasoned with mint, Veal Ribs with Adjika sauce and Dolma in Georgian vine leaves covered with Matsoni. From desserts, try Pelamushi with Iris - pressed, condensed grape juice with Iris, walnuts and ice-cream. Restaurant Kharcho offers natural elements associated with the regions of Georgia: healthiness and simplicity. Georgian cuisine, with all its individual and exclusive details, is the concept of the restaurant.

Selected by Gault&Millau Selection
12 / 20


24 Tamar Chovelidze St, 100 თბილისი

ტრადიციული გაერთიანებული

ZALA (Guest room) is a restaurant of young and talented people, who delight in audacious experiments that are sometimes strange and debatable, but certainly interesting and creative. The youthful mood is seen not only in the design but also in the menu: a simple, comprehensive and delicious concept of Georgian cuisine. Top on our list is the panna cotta of boiled grape juice. In short, if you want to encourage the future of Georgian cuisine, then ZALA will be pleased to welcome you.