Exposed brick walls, wood and wicker furniture and muted tones ensure that the focus of the Dzhondzholi dining room is the open kitchen, where the chefs are busy preparing delicious dolma (stuffed vine leaves), khachapuri (cheese bread), kharcho (rice with beef or lamb soup) and other authentic favourites.
Fun fact: food connoisseur and cookbook author Darra Goldstein explains in her book A Georgian Feast that dzhondzholi is ‘a garlicky long-stemmed green, usually eaten pickled’, which is common in Georgian cuisine. Try it for R280.
