Tbilisi restaurant in london; Georgian restaurant in london; georgian cuisine in london
Number 91 Holloway Road, London has been home to Georgian Restaurant Tbilisi for the past 13 years.
Named after the capital of Georgia, Tbilisi offers wonderful ethnic food, rich with spices and fresh Georgian herbs that can be found nowhere else in England.
Being named as one of the best restaurants’ in North London, in 2009 and 2010, by Times Out, we promise you an unforgettable experience here at Tbilisi.
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Robin Ashenden reviews Tbilisi Georgian Restaurant on Holloway ...
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In the Soviet time Georgia was the supreme provider of fruit and vegetables for the whole Empire: aubergines, citrus fruit, peppers and walnuts all grew here, and so did herbs like saffron, basil and coriander, which are used to flavour their powerful dishes.
by Miansari66 Georgians are known to love their food and drink, and this is a proper cuisine, spicy, herby and a bracing clash of sweet and savoury: sauces for meat made with walnuts and pomegranate juice, with plums, herbs and garlic, one of which – the Culinaria guide tells me – made such a hit with visiting Soviet leader Nikita Khrushchev he declared even steel nails could taste good in it.
There are a lot of very healthy sounding starters(around the £5 mark), like Badrijani (pan fried aubergines with walnuts and onion pate) and Carrot Phali (steamed carrots with crushed walnuts, spices and white wine) – in fact, although there are plentiful meat dishes, one can imagine this being the perfect place for vegetarians in search of something new.
But it comes with good warm bread and a little dish of salad which looks crisp and freshly washed: Georgian food feels healthy, and when a few dishes are laid out on the table, is a colourful feast for the eyes as well.
But most importantly, Tbilisi Restaurant is just a warm and relaxing place to be – perhaps like the Georgian capital itself.
Georgian Restaurants in London
Georgia is at the crossroads between east and West and has a long history of delicious food and superb wines.
Georgian cooking has been influenced by the cooking traditions of the Middle East and Europe.
Each historical province of Georgia has its own distinct culinary traditions.
The importance of both food and drink to Georgian culture is best observed during a feast, or supra, always accompanied by large amounts of wine.
In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.
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Knick-knacks are minimal: the odd tourist poster and a stylish display of Georgian wines (try the concentrated red Napareuli).
Starters consist of three soups and a choice of meze dips.
The quiet, congenial waiter should perhaps have clarified that each ‘combination’ of a bread and two dips was meant for two diners (we ordered two, which would have made an ample entire meal), but each dish was a delight: lovely doughy flatbread filled with feta-like cheese (khachapuri) or mashed beans (lobiani); a spicy liver stew with pomegranate seeds; russian salad sprinkled with fresh dill; ratatouille-like ajabsabdali; and ispanakhi, a light spinach and walnut blend.
Main-course stews of chashushuli (tender beef in a tomato-based sauce) and harcho (chicken with a ground walnut sauce, rather like Persian fesenjoon, served with gomi, a polenta-like rice and cornmeal mix) were also appealing.
Finish, if you’re able, with tangy baked apple stuffed with ground walnuts and raisins, and waddle off, contented, into the night.