Step into a warm Georgian welcome where every moment feels like a celebration of tradition.

OVERVIEW

Authentic Georgian cuisine in the heart of Prague since 2018. Traditional dishes served the way they were meant to be - skewers arrive at the table still with a fire, khinkali made by hand, wines poured from clay qvevri vessels using an 8,000-year-old method recognised by UNESCO. The atmosphere is full immersion in Georgian tradition: live music, dancers in national costume, and the spirit of a Georgian supra feast. A time machine to the Caucasus-no flight required. Live Georgian music and traditional dance Thu–Sat.

AMBIENCE

Two floors, two eras of Georgia. Ground floor: a medieval tavern with candlelight, animal hides, forged metalware, icons and handwoven rugs brought directly from Georgia. Second floor: 1950s Tbilisi – white tablecloths, gilded cutlery, crystal, stained glass, and silk wallpaper.

MUST TRY

Adjarian Khachapuri, Khinkali, Chicken Tabaka, Shashlik, Badridzhani, Chkemruli, Churchkhela

FOOD

Regional Georgian cuisine with a focus on open-fire cooking. Skewers are brought to the table still flaming. Signature dishes: Adjarian khachapuri (cheese bread baked into a boat, topped with a raw egg yolk), khinkali dumplings eaten by hand, chicken tabaka pressed flat and grilled crisp, badrijani (aubergine rolls with walnut and pomegranate), lobio in clay pots. Over 50 Georgian wines including rare Qvevri-fermented natural wines made by a UNESCO-recognised 8,000-year-old method.

PRICING

Average spend per person approx. 25–40 EUR without drinks.

ABOUT CHEF

Neli Kokolashvili was born and trained in Tbilisi, Georgia. She brought her knowledge of traditional regional Georgian recipes to Prague, cooking the dishes of her homeland exactly as they are made in Georgia - by hand, over charcoal, with the spices and techniques passed down through generations.