Kyiv Post, Ukraine’s oldest English language newspaper has recently published an article about Georgian restaurants in Kiev. The article familiarizes the readers with particular Georgian flavor which was influenced by western and eastern traditions over the years.

“But Georgian cuisine has today developed its own unique flavor, and their khinkali (dumplings) and khachapuri (cheese bread) are the country’s calling cards.”

The first restaurant is Gogi (a Georgian male name) which offers a wide range of Georgian dishes, desserts and, wines accompanied by folk music playing background. Some of the dishes are Khinkali filled with meat, cheese, potato and mushrooms, Adjarian Khachapuri (a boat-shaped cheese bread) and Pkhali (a vegetarian appetizer).

The second restaurant is Suluguni (a type of Georgian cheese from the western region Samegrelo). The restaurant is located in the city center having a stylish design, a terrace, and lively Georgian music. The restaurant offers signature and classic Georgian dishes including a house-made drink such as a type of yogurt Matsoni.

The name of the third restaurant is very interesting – Oi, Mamo! Tse bulo v Tbilisi (Oh, Mom! It was in Tbilisi). The restaurant offers a wide choice of traditional Georgian dishes including, the kada dessert made with walnuts and cream. The legend behind the creation of the restaurants says that once a Kiev citizen visited Tbilisi, the capital of Georgia and was impressed by a Georgian family café – Tbilisi. Then the family moved to Kiev and opened the restaurant.

The restaurant Khinkali has five different zones for business meetings, celebrations or a summer terrace.

“The menu includes khinkali with various fillings: mutton and green adjika, veal and basil, veal tongue and mushrooms in a rich cream sauce, the classic mix of pork and veal, shrimps in cream sauce, and spinach and mushrooms.”

Besides, Khinkali offers the classic Adjarian khachapuri and the tasty pan-fried chicken tabaka.

The restaurant 99 Lari (“lari” is the name for Georgian currency) serve three types of Khachapuri boat-shaped Adjarian, circular Imeretian, and Megrelian, also circular, but sprinkled with cheese, kharcho soup with beef and tomatoes, Georgian desserts as well as vegetarian dishes such as roasted vegetables with walnut cream. 99 Lari gives out free drinks and appetizers from the chef.

And, lastly, Matsoni restaurant named after the Georgian yogurt “Matsoni”. The restaurant serves Matsoni made with fresh milk from small farms, Megrelian Khachapuri, chakhokhbili stewed turkey with fresh herbs and two varieties of Matsoni. The cozy atmosphere of the restaurant attracts guest on cold winter and fall days.

Source: Georgianjournal.ge