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Whatever deprivations Georgians have suffered over the years, food hasn’t usually been one of them. Pressed between the Middle East to the south and the Caucuses to the north, Georgia’s kitchens have benefited from both. The widest choices are in Tbilisi, where chefs proudly show off traditional recipes like khinkali (meat-stuff
Whatever deprivations Georgians have suffered over the years, food hasn’t usually been one of them. Pressed between the Middle East to the south and the Caucuses to the north, Georgia’s kitchens have benefited from both. The widest choices are in Tbilisi, where chefs pr
Whatever deprivations Georgians have suffered over the years, food hasn’t usually been one of them. Pressed between the
Whatever deprivations Georgians have suffered over the years, food hasn’t usually been one of them. Pressed between the Middle East to the south and the Caucuses to the north, Georgia’s kitchens have benefited from both. The widest choices are in Tbilisi, where chefs proudly show off traditional recipes like khinkali (meat-stuffed dumplings), mtsvadi (Georgian style kebabs) and badrijani nigvzit (aubergine slices with walnut-and-garlic paste). In the countryside, dining becomes both more social and informal, and meals can last for hours. Turning down offers of wine, however copious, is a serious faux pas.
Climb to the 19th floor of the Radisson Blu Hotel for probably the best dining views in the city at one of its most upscale restaurants. Clouds serves an international menu to cater to its traveling clientele, but dishes like gazpacho, spaghetti, and Swedish meatballs sometimes find it hard to keep up with the high quality of the interior design and overall vibe, which, with it the panoramic views of the sea on all sides, is reminicent of a first-class cocktail lounge on a luxury cruise ship. But it's still well worth a visit for cocktails, the wine, and—as many diners demonstrate—gazing into your lover's eyes. DJs and live music are added attractions on weekends.
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