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Selected by Gault&Millau Selection
14 / 20

Keto & Kote

Davit Toradze St. Tbilisi, 100 თბილისი

ტრადიციული

Keto and Kote, popular names of Georgian literature and cinema, are as inseparable in language as fish and lemon, cornbread and cheese, bread and butter, and so it will come as no surprise to experience just that harmony here- in taste and style. Chef Ramaz Gemiashvili is well-known in the field of Georgian gaonomy, having made literary cafes a standard for those born and brought up in Tbilisi. We recommend his Roquefort and hot pepper sauce on meat, and bright pesto sauce on khinkali. The perfect selection of wine, a beautiful garden-terrace, an interesting interior and modern Tbilisi spread out below you, and then there are the desserts…

Selected by Gault&Millau Selection
13.5 / 20

ROYAL CELLAR 1878

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

Barbarestan

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
13 / 20

Crowne Plaza BORJOMI

9 Baratashvili St., 1200 ბორჯომი

ევროპული ტრადიციული

Greenery, peace, the architecture of Russian kings, the River Mtkvari with many small but beautiful bridges – this is Borjomi, in the center of which Hotel Crowne Plaza Borjomi stands distinguished for its beautiful architecture. It is not only this for which it is worth visiting this place, though, as the hotel’s restaurant with Georgian-European dishes and a comfortable, cozy interior, is just as worthy of your time. We suggest the mushroom soup with cream and truffles, of a perfect consistency and ideal for the cool evenings of the Borjomi mountain resort. A slice of beef fillet melts in the mouth and, together with red wine and Gorgonzola sauce, creates a perfect synthesis of taste which in turn is enlivened and brightened with asparagus. The salmon steak is delicious with its slightly sharp, moody sauce- and we think that if not for the delicious desserts, it might be worth going to this restaurant just for the salmon.

Selected by Gault&Millau Selection
13 / 20

Café Gabriadze

13 Shavteli St., 100 თბილისი

ტრადიციული

In 1996, a cozy café was opened next to the Gabriadze Theater, which immediately became a meeting place for the theater community and artists from around the world. It is one of the few cafés in Tbilisi from that era that is still open. Set in the heart of the old town, Café Gabriadze boasts a unique interior with everything designed by world renowned artist, writer and theater director Rezo Gabriadze. It also boasts a lively summer terrace that looks out onto his Clock Tower - one of the most popular sights in town. A select menu of tasty dishes is on offer, combining authentic traditional recipes and the freshest local ingredients. You can choose from an appetizing selection of starters from different regions of Georgia, homebaked goods straight from the oven, assorted succulent char-grilled meats, and a nourishing variety of hearty soups and healthy salads – including options for both vegetarians and vegans. The bar has an extensive list of beverages, including home-made spirits and a carefully chosen collection of wines made from indigenous Georgian grape varieties, some of which are produced using the ancient method of fermentation in clay jars (qvevri).