Tbilisi Restaurant

"You’re never going to struggle to get a table at Tbilisi. But while this Georgian restaurant might not be full, you will be, and usually with an even more stuffed takeaway bag to cradle on a slow walk to Highbury & Islington station. The menu reads like a hall of fame for classic, garlic-aggressive Georgian dishes, like khachapuri, khinkali, and lobio. The quality of food is a cut above, see a fluffy and light khachapuri, and tender satsivi. Just don’t expect much in the way of a rousing atmosphere. The dining space is best described as a formal family room with chandeliers, brass mirrors, and wooden cabinets that are only unsealed when premium guests visit. But if you don’t mind background elevator music, or the idea of a quiet, relaxed meal where softly spoken staff pour khvanchkara, Tbilisi is well worth a visit. photo credit: Koray Firat photo credit: Koray Firat photo credit: Koray Firat photo credit: Koray Firat photo credit: Koray Firat Food Rundown photo credit: Sinéad Cranna Ispanakhi Instead of sneaking spinach into your morning smoothie and kidding yourself that it tastes good, just get a big, leafy, roughage fix with this dish. It’s infinitely tastier, with a herby, garlicky kick and a creamy texture. Perfect for scooping up leftover acharuli crusts. photo credit: Koray Firat Blini This blini is pretty good—crunchy, with a tasty enough minced beef filling. But there are so many good bakes and breads on the menu that you can skip it. photo credit: Koray Firat Acharuli When we’ve had a big day of spreadsheet struggles and big boots feel like they’re tap dancing on our tiny head, we wish we could tuck ourselves up small and sail away on the bready, gondola-shaped boat that is this acharuli. Filled with a tangy mixture of sulguni and imeruli cheeses and a gooey egg yolk, nothing bad can happen to you while you’re shovelling in mouthfuls of this airy dough. photo credit: Koray Firat Satsivi This is the food equivalent of a very soothing sound bath. On the surface, there’s not a huge amount going on, but each bite has juicy chicken and a buttery smooth sauce. By the end it can feel a little monotonous, but that’s mainly down to the generous portion sizes. photo credit: Koray Firat Khinkali (Meat) Like any dumpling, there’s an art to getting khinkali right. Too thick and you’re chomping through gluey dough, too thin and it’ll tear and the broth inside will spill out before you’ve slurped it. These ones are just right. Crammed full of beef mince, with salty, gently spiced soup." - Sinéad Cranna