The name of this place near my hotel place didn't give a clue that this is a Georgian restaurant. Only the signboard outside made me aware of it. The interior consists of a tall glass covered courtyard with several plants and it seems very popular. I felt lucky to get a free table, to which I was directed by staff from the counter, where I had gone first. There were sets, glasses and cutlery for two put already there and the unused ones were not taken away, as usual, after I had sat down alone.
To begin I had my favourite Georgian starter, Nigvziani Badrijani, an eggplant roll filled with walnut paste, sprinkled with pomegranate seeds. As a main course I went for a speciality from the Svaneti region, a Kubdari, thus a bread filled with chunks of meat and onions, usually spiced with dried dill, fenugreek, coriander, red pepper. It was good. It is inscribed as an Intangible Cultural Heritage of Georgia.
Since they didn't have any Georgian red wine like Saperavi I went for a white Tsinantali, which was not served very cold. Also they don't offer Georgian spirits as at the Georgian 'Rioni' restaurant chain of Finland, where I went to the next evening and which I already knew from Turku.