Eat Out London!Tamada Restaurant
Georgian restaurant in London. Georgian restaurant Tamada serving authentic Georgian food like khinkali, khachapuri, rkaciteli, saperavi in North West London and offers wines from the Cradle of wine making. Takeaway available.
Georgian Restaurant Tamada
Welcome to Tamada - Georgian restaurant in London Georgian restaurant Tamada would become your favourite place if you are a fan of Georgian cuisine but can not just go to Georgia and want to have it served to you in a very pleasant surroundings in London.
You could also be one of those adventurous types, who are tired of Thai, Indian, Chinese and Italian restaurants on every corner and who seeks a new gastronomic experience.
Visit us at Tamada to try some authentic georgian Food.
The food here's unusual, very well-made, and - I imagine - what good Georgian home cooking must be like.... The main courses are the highlights of Tamada’s menu, but the starters are good too.... Very good and interesting food.... By Guy Dimond, Time Out London Issue 2034: August 13-19 2009
Reviews and related sites
What the critics say
food
The food here's unusual, very well-made, and - I imagine - what good Georgian home cooking must be like.
The main courses are the highlights of Tamada’s menu, but the starters are good too.... Very good and interesting food.... By Guy Dimond, Time Out London Issue 2034: August 13-19 2009
My Tamada
Location
location
Georgian restaurant Tamada is conveniently located in London's north west area of St. John's Wood.
There are various parking bays in front of the restaurant for guest's disposals.
Georgian restaurant Tamada is only a short walk away from Kilburn High Road, Swiss Cottage or St. John's Wood tube stations.
Restaurant Tamada is also very close to bus stops, which are served by busses 139 and 189.
Plan your route with Google maps or use the map provided underneath to see where the restaurant is.
Tamada, 122 Boundary Road, London NW8 | The Independent
food menu staff value drinks
So my guest, the American musician Loudon Wainwright, got excited when I told him I was taking him for lunch in a Georgian restaurant.
The weekend lunch option is limited to a bargain-priced set menu, but on overhearing us asking about a dish from the full menu, a beautiful, soignée woman, clearly the owner, sprang over and offered to let us order some of the à la carte options.
Fried slices of aubergine (badrijani) impastoed with a spiced walnut paste and sprinkled with pomegranate seeds, had a blowsy depth of flavour, while a dish of red beans (citeli lobio), with coriander, and, very possibly, walnuts, revealed a herb-scented subtlety under its unpromisingly mushy appearance.
That Georgian food is all about flavour was born out by the outlandish appearance of the national dish, khinkali, super-sized steamed dumplings like deflated tennis balls, each holding a herb-scented parcel of minced pork and beef in broth.
All tips go to the staff" The dishes at this cheap and cheerful café include delicious meze style stuffed flatbreads, blinis and starters and warming stews such as Chanakhi (made from lamb, aubergine and potato) Try one of the warming wintry stews such as chakhokhbili (a rich chicken and tomato stew flavoured with ajika, a Georgian spice-blend).
Tamada | Restaurants in South Hampstead, London
food
Sit back on a beige banquette, sip a glass of rich dry saperavi red and contemplate the seemly surroundings at Tamada.
True, the pastel-hued walls have large photos of Georgia to bring colour, and some appallingly fine Georgian crooners display their vibratos on the soundtrack, but tourist knick-knacks are kept in check.
The mixed meze looks an enticing choice for two; alternatively, explore the wilder reaches with piping-hot kuchmachi: tender cubes of pork heart, liver and lung in a rich, mildly spicy gravy spiked with tangy pomegranate seeds.
Next, plates of dumplings of impressive dimension are worth considering, though lobio is equally hearty: a red bean vegetarian stew the consistency of porridge, boosted by coriander, served with pickled green tomatoes and gherkins.
To finish, fruity, wobbly Georgian pudding, a zesty opaque jelly covered in ground walnuts, made a mercifully light conclusion to a highly satisfying meal.