Near to the subway station Schönhauser Allee, the Georgian restaurant Tbilisi is located in the premises of the former restaurant “Fleisch und Wein”. The Georgian restaurant is renowned for grilled specialties of lava rock and Georgian specialties. The beautiful fireplace made of natural stone has remained and continues to provide a warm and a friendly atmosphere. Owner Levan Khutchua orders good wood, which spreads a pleasant scent. The ambience is simple but cozy with lots of wood, natural stone and white chairs at simple wooden tables.
The kitchen is Georgian with lots of fresh herbs. Among the specialties of the restaurant is e.g. Tabaka, this is a young, flat-fried, marinated chicken, served with fresh barbecue vegetables and baby potatoes. Many Georgian tourists come to Restorani Tbilisi because of the Georgian cheese-filled pasta they came to know on vacation. These pastries, which are baked in the stone oven, are the Georgian answer to the Italian pizza, laughs Levan. There are three different of this patry, filled with loose Georgian cheese.
Also popular are the meat skewers of the restaurant. Four kinds of skewers are served with chicken, pork, lamb or salmon, which are first marinated 48 hours in advance and are then grilled on the lava grotto. Many vegetarians from the Prenzlauer Berg come in because they favour the vegetarian starters, such as aubergine, beetroot and spinach with walnut. Walnuts play a role in Georgian cuisine at all, explains Levan, so there is also a chicken in walnut sauce on the menu.
Since the restaurant Tbilisi almost has the intimate character of a wine bar, a small, but fine wine menu is offered. There are always six open Georgian, German and Italian wines offered. In addition there are about thirty varieties of bottle wines, red and white, which come from Georgia, but also Italy, Spain, France and Germany.
