We love it when restaurants are real. For example, we hired a chef in Tbilisi for the Georgian Hops Suneli, we take spices from Georgian plantations, and even dough - according to the old Caucasian custom - in our cuisine is mixed only by women. In winter, our halls are cozily heated by the heat of stoves in which flatbreads and khachapuri are baked, and in summer, the main action moves to the veranda - spacious, light, hidden from the sun by tree crowns, with wicker furniture and juicy homemade lemonades.
