Archives for category: Georgian Food

Note: I’ve waited a few weeks to post this to make sure that we stayed healthy, weren’t contacted by contact tracers, and didn’t see the hotel pop up in the news as a cluster (and also because I’m kind of a slow writer/photo editor and there’s been a lot going on in the world).

There’s a new Georgian company called Travel Box that I heard about through Facebook, and I wanted to give it a try. I love the “box” concept (beauty boxes, snack boxes, etc)…they’re usually a good deal if themed so you’ll use the products, and getting one feels like a mini Christmas morning. The Travel Box concept is that you get to pick the region for your trip, but which of their partner hotels you get a voucher for is a surprise until you open it. The voucher is for 2 people for 2 nights, and the partner hotels are all 5-star. In the box you also get some accessories (some branded, some not) and beauty products. It looks like they may have added a bottle of wine in recently, as well. Each box is 350 GEL (currently 103 USD). You have to book your stay in advance through Travel Box, and you’re responsible for your own transportation and any expenses other than the room.

I hesitated to buy the box at first because it isn’t a small amount of money–especially-if the voucher gets wasted–but I contacted customer service with some questions before buying and they were very helpful and set my mind at ease about taking the risk. The responded quickly and in English, and all of their policies seemed reasonable to me (free rebooking 10 days before the scheduled trip, can book in someone else’s name, or change the name for free up to 2 days before the trip, rescheduling allowed if COVID regulations change abruptly, etc.). The delivery arrived smoothly and I was quite pleased with the products–the facemask fits me quite well and is a good option for running to open the door or going for walks when I don’t plan to see anyone, the scarf really suited G’s mom, and I found some lotion I quite like. In general it’s a good deal if you’ll be able to use the voucher (our hotel’s advertised price was 300 GEL/night), but would be a waste of money if you don’t, though the products might soften the blow a little.

You book your stay through Travel Box, not the hotel directly, but the booking process was easy and fast, and when I had follow-up questions the Travel Box staff replied very quickly.

We chose Kakheti for our surprise hotel because it’s a short drive from Tbilisi, we thought it would be beautiful with fall colors, autumn is the wine season, and we thought there would be plenty of outdoor activities to keep us occupied in a lower Covid-risk way. Travel Box has lots of partners in Kakheti, so where we would wind up was a surprise. (There are some regions where they only have one partner, so you pretty much know where you’ll wind up, though they are constantly adding more partners so it isn’t a guarantee). Our voucher was for Esquisse Hotel in Telavi itself, which we had never heard of before. I was delighted when I looked at their website and saw a beautiful swimming pool, so we tried to schedule our visit when we might still be able to use it.

When we arrived, the staff were friendly, our room was gorgeous, and they seemed to be doing a good job following the Georgian CDC’s anti-coronavirus protocols. We had a big balcony with an incredible view of the mountains, which also made it easy to air out the room before we spent too much time there (though I did let a fly in. Oops). (I also used my disinfecting wipes on high-touch surfaces before we settled in). G had to do some remote work while we were there, so he was pleased that the desk in the room was comfortable and the WiFi was fast and reliable. That isn’t always the case in Georgia, even in fancy hotels. The bed and shower were luxuriously comfortable, and the whole room was clean and beautifully decorated.

Esquisse has two restaurants on the premises, and the first night we ate at the “modern Georgian” restaurant. The food was very impressive, and we were the only ones there. We had a delicious beet salad with “pink” goat cheese, a Georgian take on beef bourguignon garnished with tklapi (Georgian fruit leather) served over tashmijabi (Svanetian cheesy mashed potatoes) (I am going to try to copy this dish at home this winter), and some m/phkhlovani (khachapuri with greens baked in). Everything was delicious, and the house saperavi was a little sweet and smoky–delicious and unlike other saperavis I’m familiar with–and the pour was generous!

Dinner in Esquisse hotel’s “modern Georgian” restaurant

The next morning we slept in and went to brunch at the traditional Georgian restaurant. We had thought we would go walk around Telavi or visit some of the surrounding sights, but we were having so much fun at the hotel and the food options were so good, we wound up never leaving! My first reaction walking into the yard was that it would be a perfect location for a wedding (their conference facilities also looked quite nice). The winemakers were at work that morning and G got to talking with them, which led to a few free samples of their wines and chacha. The chicken mtsvadi was particularly good, as it’s prone to dryness and this was especially succulent. We played billiards for a little while, went for a stroll, and then I was happy that the weather seemed warm enough to go for a swim. The pool was beautiful and long enough to actually swim laps in (20m, I believe). There was only one other family swimming, though there were plenty of sunbathers. G’s chats with the winemakers had resulted in the information that there was a free winetasting that afternoon sponsored by Bank of Georgia Solo, so we popped down to attend (no one seemed to care that we aren’t Solo clients). The sommelier was there and she told us about the wines, but it was a Georgian-style wine-tasting with a lot of wine provided and the suggestion “Taste it!” rather than the style where you get little sips of each. The kindzmarauli was our favorite. It’s a semi-sweet wine, but this one was sweet in a very fruity way and pleasant for sipping. G got some advice from the sommelier about his winemaking, and we enjoyed spending time outside absorbing the sunshine and breathing fresh air. For dinner G wanted khinkali, so we ate at the traditional Georgian restaurant again. Their cheese khinkali (კვარამკვარი) were the best I’ve had outside of someone’s home, and the meat khinkali were quite good, though not the best I’ve ever had. The traditional Georgian tomato and cucumber salad was served with dressing on the side! We were very full of good food and wine by the end of the day.

View of the sunrise over the Caucasus range from Esquisse Hotel in Telavi
View of the sunrise over the Caucasus range from our balcony

I managed to wake up early Sunday morning to watch the sun rise over the Caucasus from our balcony, and it was beautiful. I got a morning swim in, which was chilly but totally worth it. I was glad to be able to swim twice–it definitely has a positive effect on my mood, as did all the fresh air and sunshine we got that weekend. We had a last meal back in the modern restaurant, and since all the food we tried had been so good I took a risk and ordered a burger (until recently burgers in Georgia have been mostly disappointing, and I hadn’t yet had a decent one outside of Tbilisi). The burger was quite good, and they even managed to get the char-grilled taste. G ordered some excellent khachapuri, and we brought the leftovers home for lunch the next day. Unfortunately we didn’t eat enough meals there to be able to try the tolma with peach, which also sounded amazing.

On our way out of town, we stopped at the Telavi agricultural bazaar to buy fruits and vegetables. The fall foliage along the Gombori pass was really beautiful.

Regarding Covid: Cases were and have remained comparatively low in Kakheti at the time I’m writing this post. At the time we travelled, most cases were still centered in Adjara and Tbilisi cases were just starting to increase. At this time, masks were only required in enclosed public spaces. Mask compliance was generally good indoors, though apart from the staff we were pretty much the only ones wearing them outside (we only took them off to eat/drink and swim and in our own room). I’m glad we invested in some comfortable, reusable filtered masks earlier this summer so we were able to protect ourselves and others while still having an enjoyable time. We did our best to protect the staff and tip them well. I was surprised how crowded the hotel was on Saturday (it was quite empty on Friday), but there was generally enough space to not have too much close interaction with people, even around the pool and at the winetasting. The weather was perfect, so we were able to spend most of our time outside and only ate outdoors. I used the government’s StopCov contact tracing app, as well, to be able to be alerted and alert others to possible contact quickly if it turned out to be necessary. We limited outside contact as much as possible for the 2 weeks before the trip, with only necessary grocery shopping and work, and for 4 days before we left for the trip (the most that work would allow at that time) we didn’t leave the house at all.

I think the Travel Box format is a great way to promote domestic tourism and a creative response to the Covid-19 challenges to Georgia’s tourism industry. It was a good deal at a lovely hotel that we hadn’t heard of before (and would love to return to, though it’s pricey for us). Our experience with Travel Box was very positive, and I would definitely buy a box again, though I’m not sure I will this winter–things seem to be getting worse and worse and it will be more difficult to plan and travel safely. Overall, I’d say Travel Box was a nice way of mixing luxury travel with a bit of adventure and sticking to a budget (though we did spend a lot at the restaurants; we could have eaten much more frugally if we wanted to, though). I don’t know if the logistics of Travel Box would work for first-time visitors to Georgia (though I’m sure their staff would be willing to provide help and advice), but I’d definitely recommend it to folks with some experience in the country. I’ll certainly keep an eye out for similar deals when I travel in the future. If you’re looking for a beautiful and comfortable place to stay in Telavi, I definitely recommend Esquisse: with or without the Travel Box.

As restaurants in Tbilisi start to reopen, here is some inspiration for the tastiest, coolest, freshest salads in the city. (No guarantees these exact dishes are still on current menus, though).

A collection of my Twitter posts on the best salads in Tbilisi. (#bestsaladsoftbilisi)

I LOVE a good salad; it might even be in my top 5 favorite foods. A good salad has many different toppings and a well-paired dressing. It can be a riot of different colors, flavors, and textures. A bad salad, on the other hand, is one of the saddest dishes there is. Here are the places doing it well. (In no particular order)

CoffeeLab’s seasonal salad.

In summer the oranges are replaced by nectarines.
Just the right balance of sweet and sour, creamy and crunchy.

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Tomato Salad from Salobie Bia

Perfectly lives up to their tagline of “unpretentious Georgian food”, simple Georgian ingredients put together perfectly. Oh so delicious!

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 Blue Cheese, Grilled Apple, and Walnut at Cafe Gallery.

Great combination!

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Warm salad with wild garlic from Culinarium Khasheria

(something similar on the menu at Cafe Littera, as well).
Unique and delicious!

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Spinach and orange salad from Chemo Kargo Beer Factory 

Though good, this was the weakest dish we ordered there. The whole menu is creative and delicious. Surprised I haven’t heard more buzz about this place! Get the rye adjaruli with adjika compound butter.

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Chicken Caesar Salad from CoffeeLab

Also contains some sort or warm, delicious, peppery pork product.
Pleasant surprise! (But not for people who don’t eat pork)

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Spinach with dates, cream cheese, and fried spring onions at Lolita.
Solid, but not as interesting as it sounds.

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Unknown vegetable salad/pkhali at Amra.

Neither I nor the Georgians had heard the word on the menu before, but the waitress said. “No, it’s beets”. And some greens. Something is pickled. With walnut sauce. Refreshing! (Determined by Twitter to probably be kohlrabi).
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Chicken Salad from Mazaki 

Looks like the picture on the menu! Super fresh greens and crispy veggies, nice light Asian dressing. Chicken a little too soy-sauce-y/salty for me, but good texture, and good with the dressing.

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Chickpea, Beet, Bulgarian pepper and mizuna from Lolita (via Wolt)

Didn’t notice the peppers, but delicious anyway. Chickpeas perfectly cooked, and just the right amount of tang to the dressing. Might be some French-fried onions in there, too

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Georgian food in general is pretty great, but each restaurant has their own specialties.  For example, you might be disappointed by the khachapuri at a sakhinkle (or you might get lucky). These are the best of the best! My top ten tend to be a little unique, as it’s hard to judge which of the millions of similar dishes is a hair better, whereas the unique and delicious stand out.

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Clockwise: rye Adjaruli (#4), ojakhuri (#1), Nutella dessert (#10), and pomegranate khinkali (#7). Enjoy!

  1. Ojakhuri (roast pork and potatoes) at Salobie Bia (their kharcho with millet ghomi is also a contender, and you should really order the tomato salad, too, to round out the meal)
  2. Shkhmeruli (chicken in garlic sauce) at Khasheria (has been known to make lifelong vegetarians want a bite)
  3. Sorrel and Strawberry Salad at Kakhelebi (counteract the healthfulness with a khachapuri Darejani)
  4. Rye Khachapuri with Adjika Compound Butter at Chemo Kargo Beer Factory
  5. Warm Salad at Khasheria or Cafe Littera (not exactly the same, but similar enough to put them together as they’re both Chef Tekuna’s restaurants)
  6. Ossetian Khachapuri (khabizgina) at Alani
  7. Pomegranate Khinkali at Zodiaqo
  8. Spinach Dip (fancified pkhali) and pita bread at Sirajkhana
  9. Sulguni Waffle at CoffeeLab
    …and because you’re clearly going to need dessert:
  10. Nutella “dessert” (it’s adjaruli) at Sakhachapure No.1

    Who wants to fight me on these?

    I’ve excluded definitively non-Georgian dishes (like my favorite pad thai or burger) from the list, though I’ve allowed both traditional and contemporary “mostly Georgian” dishes to compete.

I started thinking about this topic after reading this fascinating article on “Assimilation Food”.  In it, the author Soleil Ho writes, “When immigrants adapt to their new surroundings, the most immediate way this happens is through the food they make: They look around at what’s available and try to make it into something they can recognize”. Of course there are issues of privilege that vary drastically between my experience as an American ex-pat in Georgia and that of a refugee in the US (to start with the low-hanging fruit: I can USA2Georgia any food that I desperately miss…with a few exceptions…the article talks about power and privilege very eloquently), but the idea really resonated with me and made me think about how I cook in Georgia versus how I cooked in the US. Some of my cooking remains definitely American, but lots of things wouldn’t taste the same if I tried again back in the US. And some don’t taste exactly like I want them too, but it’s good enough for weeknight cooking. It has also given me food for thought about another challenge faced by immigrants.

Since teaching can be exhausting, I don’t do a lot of complicated cooking. Contrary to popular belief, it’s not all cookies all the time here at Chez Cookies and the Caucasus. Despite that, most of my meals are majority home-made. Many of my go-tos in America have required some adapting to the availability of different products (or different prices…miss you avocados!). I love to read recipe blogs and look at recipes on Pinterest, but sometimes the ingredients are just not regularly obtainable in Tbilisi on a non-oligarch budget. I like to try new recipes, but that’s not what I’m talking about this time. Here are a few easy meals that I make frequently that incorporate Georgian and American elements. Like Ho writes, these are foods that “close the gap between homes”.

Baked Sweet Potato with (Red) Adjika

Frozen Pelmeni and Steamed Broccoli

Chilli with Mchadi

Tuna Melts with Sulguni

“Super Salsa” with lavash and sulguni “quesadillas”

Chicken/Quail and Rice with Tkemali

Hard Boiled Eggs with Tkemali or Svanetian Salt

Scrambled Eggs with Green Adjika, Sulguni, and sauteed onion

Grant’s “puriko” (Georgian-flavored panzanella)

Also, we make a lot of lobio and mchadi in the traditional Georgian way, and so many roasted vegetables (which are fairly universal).

Smitten Kitchen’s Quick Pasta and Chickpeas, Woks of Life’s soy scallion Shanghai Noodles (Carrefour has lots of different Asian noodles) and various sourdough recipes to use Breaderick (my sourdough starter/pet) have entered my everyday repertoire without Georgianization.

What’s your assimilation food?

…no photos, because I really need to work on my plating!

If you’ve wondered why I haven’t posted much in a while, it’s because I’ve been busy with other things…I got married! I imagine you’re either reading this post because you know me personally (or vicariously through the internet) and are interested in the gossip, or you’re considering getting married in Georgia (they’re trying to market the country as a wedding destination) and wanted the inside scoop. I’ll try to satisfy both parties.

For a variety of reasons, we decided to split the legal ceremony and the party to different days/months, which meant the planning was spread out over a longer period than it would have been had we done everything at once.  We had been in a relationship for a while, but decided last year that in order to be sure we’d be able to continue to live in the same country legally, we should make things official. From there, we examined what we wanted, and what our communities wanted…and it looked like we should organize a big official party. Then we started thinking of what we needed to do to get my international friends and family to Georgia and what they would expect, and how to make that work with what the Georgians would expect. Once we had set the date, we realized that a wedding website was going to be necessary to coordinate the logistics for those abroad (even though he’s a programmer, I did the site on Zola–it was easy), and although paper invitations are becoming less mandatory than in the past, I still wanted them. I do love stationery! So the first step was to get engagement photos to have something to put on said website and invitations. Luckily, a friend/student/coworker reminded me of our former student/coworker/friend Maia, who was now a freelance wedding photographer. In a funny coincidence, right after that, Maia saw me out a marshrutka window and messaged me. Clearly it was meant to be, so we met with Maia and started that side of things. She took great photos, and we used them on our site and worked with Allprint to print our invitations. They were great about helping us get things to look exactly the way we wanted.

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The photo used in our invitations. Credit: Maia Tochilashvili

The Legal Wedding:

For a marriage to be legally binding in Georgia, you have to register it at a House of Justice (a church wedding doesn’t do anything legally, like it does in some countries). The process is hailed as being easy and fast. I can’t say it was hard, but it was still plagued by Georgian bureaucracy. Before our vacation to the US last winter, we stopped by the Wedding Hall to ask if I needed to bring any documents from the US, and they said that all I would need was my Georgian residence card, and that when we were ready to get married, just call in advance and schedule. (This is also what one of my good Georgian friends who got married a few months before told me). I didn’t totally believe them that my ID card would be enough, so I preemptively went and got a notarized translation of my passport. When we had gotten the rings together (that took a while since G’s hands required a custom ring) and consulted with a lawyer about a pre-nup (unnecessary in our case, but better safe than sorry), we called to schedule the wedding that weekend. Then they said that we couldn’t schedule over the phone and we needed to come in person to do it…and they were closed the next two (working) days, so better do it fast. (The wedding books suggest that having to go in person a few days in advance is nothing unusual in other places). Fortunately it was a day when we could drop everything and run to the House of Justice. When we got there, they did, indeed, ask for my translated passport and said my residence card was insufficient. Then they said that we needed to give them our witnesses’ IDs that day. Yeah, we don’t walk around carrying our friends’ IDs. If they’d mentioned that, we probably could have gotten them. They agreed to accept photos that day (luckily both of our witnesses happened to have the ability to send them to our phones immediately), as long as we brought the originals on the wedding day.  My witness is also American, so she had to go through the usual drama of finding a notary who is open and has a working translator on any given day, but she managed it in time after running all over the city (hero!).  Allegedly, there are multiple different versions of the ceremony you can choose, but we didn’t get any choice. We were given the most expensive one. The House of Justice had warned us a million times not to be late, so we got there early. You are apparently also not allowed to be early, because they were mean and rude and made me cry, and wouldn’t let me sit in the lobby even though it was freezing outside because there was another wedding (which we never saw any evidence of). I understand not letting me go into the chapel, but the lobby? Totally ridiculous. They made me sit in the closed House of Justice, and when my husband arrived (also early) I couldn’t get out to go sit in the car as the door was locked (That’s safe…). When the time for the ceremony arrived, though, everything went fine. Apparently if you pay the big bucks you get champagne (actually a pretty tasty one), a “first dance,” and a copy of The Knight in the Panther’s Skin. After we were married, we went across the street to Sirajkhana and had a lovely dinner with the small group of family and friends who had come to the legal wedding.

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Signing the marriage contract at the House of Justice Credit: Maia Tochilashvili

Logistical Prep:

After we were officially married, the logistical arrangements for the reception and related events became our focus. It wasn’t too hard to decide on our venue: Egri. Their decor was the least over-the-top of places we visited, their food was delicious, and the location made sense for guests (it was also a bit cheaper than other places). We realized later on that it was a huge bonus that it was near G’s office; he could run over on his lunch break and figure out some details, which turned out to be very helpful. I really wanted my guests from abroad to get to see Georgian dancing, and Egri had their own dancers to perform, so we didn’t have to worry about arranging that. . Our photographer Maia recommended a “designer” (florist and more), Edemi, who we agreed to put in charge of making things pretty and otherwise leave it to him (of course he turned out to be from the next village over from G’s relatives…small country). I knew from the very beginning that I wanted the cake to be from Mada, because they are the only bakery I have found in Georgia (so far) whose cakes I consistently like (seriously, try their dark chocolate frosting). They were very easy to work with and design a cake.  Our friend Merab is a professional singer, so he helped us find all the musicians. (The music turned out to be one of the highlights–he got literally some of the best people in the country for us). The videography was arranged by the restaurant because it wasn’t a top priority for us, but they wanted some footage to use as advertising. For other little extra details, we had wanted to flavor some of G’s homemade chacha and put it in mini bottles as favors for the guests, but the only guy at Lilo who had mini bottles only had 26 “until spring”, so we had to reevaluate our plans. We wound up ordering customized bottle openers from the US and having them shipped here. That worked out fine. We also put together some things to keep the kids entertained and bathroom amenity baskets to make our guests more comfortable. G had a contact at a company that rents photo booths, and that sounded like it would be fun, so we organized that as well.

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Photo booth photo; we got some really funny ones!

Beyond just the reception, we arranged a discounted block of rooms at Betsy’s Hotel for guests from abroad. Many people chose to go the AirBnB route and found really nice places, but we did have people stay at Betsy’s. We also arranged a post-wedding brunch there, and they were great to work with–everything was easy and nice without a lot of work on my part.  We made welcome bags for our guests from abroad. The bags were designed and printed by Allprint, and we filled them with information about Georgia, snacks, and wine. We had quite the time running around the city trying to find enough boxes of Gurieli black tea bags, which were somehow in short supply! We also found a tour guide to do a walking tour of the city so that guests could get their bearings and get to know one another. We had a “support marshrutka” for the long portions, and where we could keep snacks and heavy bags. That hybrid model worked out well. The guide told some stories and took us to some places that were even new to me. After the tour, we had a welcome dinner at Kakhelebi, which worked out very nicely–they have a separate room for mid-size events, and delicious food. We didn’t even have to arrange things too far in advance for it to work out, and the staff were helpful and accommodating. Because we already had the marshrutka, we didn’t need to worry about the slightly inconvenient location because transportation was already taken care of for the non-locals.

The Day-of:

We had to wake up fairly early in order to get my hair and make-up done in time to get to the Ethnographic Museum by 2 for pictures. So we did. Our Best Man had hired a limo, so we drove there in style. Unfortunately, it was quite cold, so not many of our friends and family came to join us for the pictures, and my Maid of Honor and I were freezing (the guys got lucky with their suits and chokhas!).

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Ethnographic Museum Crew Credit: Maia Tochilashvili

It was a long time with no food and no bathroom, so we eventually wound up just going to the wedding early! While we were there and the guests started arriving, I kept telling myself “This is Georgia; nothing is going to go the way you plan it, so don’t get too attached to the small details. Things will still be fine anyway. As long as you give the guests food and wine, they’ll be happy.” And there were things I could have had a meltdown over–the cake was too dark, the flowers were too light (and I have no idea where baby pink entered the equation), some guests didn’t pay attention to the seating chart…but like I had been telling myself, it was all fine. My husband’s brother and cousins did an amazing job of dealing with the most urgent problems so that they didn’t snowball (I hope they got to have fun, too). Despite the small things, the cake tasted delicious (which was more important); the centerpieces didn’t block conversations (my main worry), and people seemed to have fun. We didn’t get to spend as much time with our guests or eat as much food as we’d planned (I’ve read this is basically how weddings go), but we had a good time. Our friend’s teenage daughter described it as “lit”, so I guess we pulled it off!

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The kids DEFINITELY had fun Credit: Maia Tochilashvili

Analysis:

Our expenses were in line with those mentioned in Meydan TV’s article on wedding costs in the region, which is still shocking to me, honestly, as our combined salaries are (considerably) above average for Georgia. We had 145 guests and the event felt really lavish to me (more lavish than I had dreamed of), and we did a lot of extras (welcome bags, favors, kids’ entertainment…). I’m not sure what people are doing to get up to some of those numbers! We did keep costs lower by 1) having the reception during Lent (church weddings aren’t allowed during Lent): this meant more vegetarian food on the menu, which is cheaper, and less competition for vendors, so they were willing to work for less rather than not work at all and 2) going with a fairly new restaurant, which hadn’t yet established a “stylish” reputation, but was trying really hard to do so. This made them try very hard and be very accommodating (they did a great job), but their prices weren’t inflated by the cool factor.

Advice:

You HAVE TO be “bridechilla”, or Georgia will drive you nuts. You also really need a Georgian speaker involved in this. My Georgian is pretty good, and I rarely have trouble communicating day-to-day, but this was a whole other level. (Mostly phone calls, which are absolutely my linguistic Achilles’ heel). If any of you have stumbled across this post because you’re planning a Tbilisi wedding, feel free to reach out–I have gained some knowledge, and have wedding planning books looking for a new home!

Vendors:

Photographer: Maia Tochilashvili
Reception Venue: Egri
Reception Flowers and Decor: Edemi Gvarmiani
Reception Music: Merab and friends from Rustavi Ensemble, DJ Giga Papaskiri and his assistant(?), Saba
Reception Dance: Restaurant Egri’s Dance Troupe
Photo Booth/GIFFER: GIFme
Wedding Cake: Madart (“Mada”) Conditery
Make-up: Buta at Ici Paris Beauty Center
Hair: Eka at Beauty Salon Zuka
Printing: Allprint

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Clockwise from top left: Museum rooftop selfie, Mount Ushba from the museum rooftop, Svan tower, millet tchvishtari

Mariamoba was on a Tuesday this year, and since my Monday classes took a summer vacation, that gave me a 4-day weekend; actually enough time to go a little further afield. G had never been to Svaneti, and my previous trip was far from enough, so we decided to make a weekend of it. We planned to leave mid-day Saturday, but work intervened, so we didn’t leave until late afternoon. Our plan was to drive to Zugdidi to spend the night there, break up the drive, and spend some time with G’s relatives. The thing that had come loose on the car on our trip to Poka was making noise again, and there was heavy traffic, so it took longer than planned and we didn’t get in to Zugdidi until quite late. We got to hang out with the family a bit in the morning, though. One of the little ones is book-obsessed and loved the board books I had brought her, so we got along swimmingly.

We left Zugdidi around noon and drove into Svaneti. We’d stopped at the Enguri dam and taken photos before, so we skipped that stop, but did pull off for the odd scenic pitstop. It took about three and a half hours to get to Mestia. Just outside Mestia, we picked up a group of hitchhikers, who were a great boon to us. They were all Tbilisi Svan English teachers spending their summer vacation in their ancestral home. They called a friend of theirs who ran a guesthouse and hooked us up with a cheap, clean guesthouse with a private bathroom. They also gave us some restaurant and sightseeing advice, and were just generally very nice and helpful. Unfortunately I didn’t catch any of their names, but one of them works with one of my co-workers (small country), so hopefully I can meet her again and say thank you.

After dropping our stuff off in the room we went for a wander in the town and relaxed a bit in the park at Seti Square, and then went to make sure we made it to the Svaneti museum before they closed. I’m really glad we made it to the museum; it’s small but well-presented and really worth visiting. I found the display of coins left at the churches really interesting in their age and geographic range. After seeing the exhibits, we climbed to the museum roof to see the panoramic view of Mestia and take some photos. We finished the day at Koshki Bar (also recommended by our hitchhikers for kubdari). I was surprised that a place next to the bus station would be so good…it’s usually better to walk further afield. The menu was extensive, and despite all my years in Georgia, I wasn’t familiar with all the dishes. We were discussing what to order in our usual mish-mash of Georgian and English, and the waitress kept right up, speaking to us in both languages.  We wound up ordering the kubdari (the Svanetian version of khachapuri, filled with spiced meat), the house salad (which the waitress made sure we knew was made with beef tongue) and a tchvishtari (Svanetian cheesy cornbread, a favorite of mine) made with millet. Everything was delicious, though I thought the tchvishtari was a little on the salty side. When I went to the restroom, I noticed in the refrigerator a legit-looking chocolate cake, so I splurged and had dessert and did not regret it in the least. It was one of the best cakes I’ve had in Georgia. Walking around Mestia I was struck by how different it was than four years ago. Then there were lots of empty new buildings and not many people around. This time, Mestia was vibrant! Tourists and locals alike were playing in the park, strolling along the streets, and eating in cafes. There were far fewer empty storefronts, but there were still cows walking down the main street and old men in traditional hats minding their own business. Right now, they’ve hit the balance between tradition and development right on the head for me…I desperately hope they manage to hold onto that balance, as the place is only going to keep getting more and more popular.

After sleeping in the next morning, I started the day with my first-ever flat white at Erti Kava which brews my beloved Coffee Lab beans and has a really extensive drink menu including the lovely flower fairy tea from the baths (…must find the name of that brand!). We had a breakfast that was really more of a lunch at Cafe Panorama  where I sampled their version of millet tchvistari (I preferred Koshki’s version, but this was also very good) and G had a massive plate of ojakhuri (pork and potatoes cooked together…this version included some wine, too). We walked down to the riverside and relaxed and listened to the rushing water for a while. Then we walked to the Hatsvali Ski Lift. The idea was to take the ski lift up, and go for a short hike/long walk once we were at the top. However, the ski lift was closed for repairs. Given what happened at Gudauri last winter, this is probably for the best, but it was annoying that the sign said the lift would reopen on August 10, and we were well past that with no information on when it would actually reopen. Our plans were foiled, so we wandered around the town for a while and returned to Seti Square, where G to a little nap to digest his ojakhuri. After another little wander through the other part of the town, we had dinner at Buba, which was recomended by our hostess for kubdari. G was still pretty full, so we didn’t order it, though. We got “Svan fries” (french fries with Svanetian salt), millet khachapuri (which was amazing! I think the millet was mixed in with the cheese rather than the used for the dough, though, so I think it still contained wheat) and chicken soup (which may also have contained millet). All the food was really good.

Tuesday was Mariamoba, which is apparently a particularly big deal in Svaneti, but we had to drive back to Tbilisi. Only Laila was open for breakfast but their breakfast menu was limited and kind of disappointing, so G decided to wait and I grabbed a packaged croissant and a banana from the market and returned to Erti Kava for a latte. They also had a little bit of quiche left (they don’t sell much food, but apparently have some), so I got a piece and was quite satisfied with my breakfast. We set off, and stopped along the road for G to have his last taste of kubdari in Khaishi. Despite the holiday, traffic wasn’t too bad on the highway, so we made it back to Tbilisi in decent time.

I had a glorious and rare free day the day before Easter vacation this year, so I decided to get out of town, get some fresh air, and try to avoid the Easter traffic at the same time. Luckily, it was nearly perfect weather, so there were plenty of options. I convinced G to join me for a day trip to Surami, a town I had passed through hundreds of times, but had never visited. If the name rings a vague bell, it might be because of the film by Sergei Parajanov “The Legend of Suram Fortress”. I’ve never seen the film, but I did see the ballet Gorda (a must-see at the Tbilisi Opera!) which tells the same folktale, and so my sights were set on that fortress.

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The tree-lined lane from the road up to Surami Fortress

Turns out, the fortress is pretty easy to access; it’s just a short not-too-steep walk up a lane from the main road. We timed our visit just right, as the fruit trees lining the little lane were blooming, making it a lovely sight. We shared the fortress with a cow and, briefly, one other group of visitors. There were lots of places that would be an Instagrammer’s heaven, but posing for photos isn’t my thing. We still got some nice shots, though.

Ready to explore some more, we stopped at the town mineral water fountain, which was quite beautiful but not very delicious. I guess the water is supposed to be good for your health, or something, because it wasn’t particularly refreshing. We went on to try to visit the museum dedicated to Ukrainian poetess Lesya Ukrainka, but it was closed, seemingly in early celebration of Easter.

We couldn’t leave Surami without purchasing some of the town’s famous nazuki (ნაზუქი sweet bread). It’s quite the sight the first time you drive through Surami on the highway, and all along the highway are huts selling bread, often with ambitious salespeople flapping around their wares. Nazuki is rarely sold outside of Surami and neighboring Khashuri (they say that they have special matsoni (yogurt) there that makes the bread especially good). I really enjoy nazuki (but don’t tell too many Georgians that I like to spread cream cheese or mascarpone on top!), so it was an important part of the expedition.

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Nazuki huts along the highway

We had a surprisingly good dinner at a place in Khashuri, and then made our way back to Tbilisi to spend the holiday weekend in the unusually quiet city.

These aren’t the fanciest, most impressive places in Tbilisi, and they aren’t necessarily the most diverse, but these are the places I keep going back to due to convenience, tastiness and/or tradition. I can’t say I’m enough of a regular that the staff recognize me (well, not at most places), but these are the places where I’ve tried enough things that I don’t have to look at the menu to know what I want and I keep going back for more of it. They may not be the most iconic Tbilisi places or have typical Georgian food, but they’ve definitely got my stamp of approval!

Coffee LAB
The place: I suppose it’s more Nina who’s a regular here, but I’ve tagged along often enough to know the place, too. Great coffee and a nice affordable and fresh menu. The view into the treetops of the park from the top floor is lovely and peaceful.
What I order: chicken wrap (or mushroom sandwich), oreo cheesecake (which is served in more pudding form, but amazing anyway), tall espresso with milk

Culinarium: Khasheria
The place: An after-banya tradition with the girls! Modern, delicious takes on hearty traditional Georgian dishes.
What I order: 
hot salad, chicken, beef cheeks, whole wheat bread, dips, house wine

Dunkin’ Donuts
The place:
A very popular American transplant, Georgian Dunkin’ Donuts also makes some really good Georgian pastries! It seems to be the only place left in town for a bagel (I always find the donuts themselves a bit underwhelming., though) Also a good place to pop in and use the toilet when you’re running around town.
What I order: New York bagel, lobiani, pumpkin spice latte

Entree
The place:
When I first came to Tbilisi, this local chain was one of the few places with WiFi, and I spent a LOT of time here. Not the case anymore, but still a good place to pop in for breakfast or a snack on the run.
What I order: Oranais, chocolate and almond croissant (on the rare occasion they have it), chia pudding, avocado and imitation crab salad, latte

Literaturuli Cafe
The place: Another favorite from way back when, and another bookstore cafe.
What I order: lobiani

Pelmeni 1
The place:
A hole-in-the-wall of a place in a parking lot across the street from Isani metro station. The food is fantastic and cheap, but unfortunately the smokers have overtaken the formerly-non-smoking section.
What I order: uralskij pelmeni, hand-cut french fries

Ronny’s Pizza
The place:
Georgia’s best American pizza place, which has recently added a few locations. They also deliver.
What I order: Wild West (barbecue chicken and roasted garlic) pizza, root beer, Megobari brewing beer

Sakhachapure #1
The place:
A local chain that my friend from Batumi proclaimed the best adjaruli outside of Adjara, with many convenient locations. Also, props to them for making a dessert khachapuri–it took too long!
What I order: adjaruli khachapuri, “house dessert” (basically Nutella khachapuri), Laghidze water

Seoul
The place:
Delicious Korean food conveniently located around the corner from one of my work locations. I’ve never been to Korea, but I assume the food is pretty good as the place is usually full of Koreans.
What I order: bibimbap (comes with soup and kimchi), tea

Tashir Pizza
The place:
An Armenian chain that has recently expanded to Tbilisi (mostly in shopping malls). Though “pizza” is in the name, I’ve always ordered from the sushi menu, and I haven’t been disappointed (remember, though, that I’m a Midwesterner, so my sushi experience may differ from yours).
What I order: sushi with smoked salmon and avocado

Remember Rosemary? Unfortunately, they had to close, but like I reassured you the chef (my good friend, btw…there’s your disclaimer) had a new project up his sleeve…Begemot! This place is even more up my alley than Rosemary was, as it combines delicious food with BOOKS. It’s not a full restaurant, but it’s an ideal place to grab a light lunch or a snack. The menu features tea and coffee, pastries, salads, sandwiches and soups, some American style, some with a Georgian twist like sulguni or adjika. Laptops, and of course reading, are welcome. I’ve never made it early enough in the day for my caffeine-sensitive self to sample the coffees, but a friend who lives in the neighborhood has already made it her morning coffee stop. I’m a gigantic fan of the Cubanos. Oh my gosh, go to Begemot and get a Cubano.

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❤ Cubano (also a salad…should have gone for the chips and peach iced green tea)

Everything I’ve tried has been good, but seriously, just get the Cubano (or the roast beef. I think the meat is the same). It’s even served with homemade potato chips. The used book selection is surprisingly good, with reasonable prices ranging from 5-15 GEL. They’ve also got a BookSwapping shelf where you can take or leave books for free. The Tbilisi English BookSwap meets there (first Wednesday of the month, 7:30, join us), and they have also added on their own multi-lingual international BookSwap meeting. The decor is adorable and cozy, and they play nice chill music. The Master and Margarita theme is done subtly, but you’ll notice it in the posters. Highly recommended. In fact, I’ve got a bit of free time between engagements this afternoon, so I’ll probably be there.

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Cute decor, right?

Rosemary/როზმარინი

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Rosemary has taken over Kiwi Cafe‘s old location at 41 Vertskhlis Kucha, near Liberty Square

Now, before I give you my review of the new restaurant, Rosemary, I have to give you the disclaimer that the chef, Grant, is a good friend of mine. As such, I’ve had his cooking many times, long before he opened the restaurant. In fact, when we were living in the same neighborhood, my apartment had an oven and his didn’t, so he asked if he could come over sometimes to use the oven–I was not at all opposed. Grant is a professional chef back in the US, and he’s from the state of Georgia, so many of his dishes are inspired by traditional Southern food, but he’s using the ingredients fresh and available to him in this Georgia.  As such, some of the dishes skew more American Georgian, some skew more Caucasian Georgian. He’s also got local wine and microbrews on tap.

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Burrito night!

I’ve been to Rosemary three times now–once for pre-opening burrito night, once for a welcoming tasting party, and once as a regular old guest, so I’ve tried quite a few of the dishes. My absolute favorite so far is Rosemary’s take on the traditional Georgian ბადრიჯანი ნიგვზით (badrijani nigvzit, eggplant with walnuts). Here, it’s served as eggplant fries with a Georgian-spiced walnut dipping sauce. I also really enjoyed the arugula salad with cheese, pear, and adjika-honey walnuts. My more carnivorous dining companions have all given rave reviews of every meat-centered main that has come their way (braised pork belly, chicken satskheli–inspired by satsivi but served warm, and pork tenderloin). I have enjoyed all of these, but to me they weren’t as stand-out and creative as the other dishes I mentioned above. The draught red wine was good, and although I’m not really a beer-drinker, I’ve enjoyed Alkanaidze’s brew.  The hot mulled wine was perfect for a gray, rainy day.

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Rosemary’s menu on October 16, with a glass of Alkanaidze in the foreground

One small detail where Rosemary really shines is that they bring you free, chilled (tap) water as soon as you arrive. It’s so nice to get that note of American-ness (and also to be able to drink water with reckless abandon). I was also glad to have my dishes arrive as courses–first the appetizer, then the soup, then the meat–another small detail that’s often overlooked in restaurants in Georgia.

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Clockwise from top left: Badrijani Nigvzit, Salad Tbilisoise, Chicken Satskheli, Pumpkin Souffle

If you’re looking for a taste of home, or something different from the ordinary Georgian fare, but still distinctly Tbilisian, I recommend you stop in to Rosemary and see what they’ve got for you to try that day.