Barbarestan’s core concept is a dining menu rebuilt dish by dish from the 1874 cookbook of Barbare Jorjadze, the first Georgian woman to publish a culinary book. The kitchen has recreated more than 100 of the historic recipes and rotates them seasonally according to available local ingredients.
The experience pairs nineteenth-century Caucasian recipes with a family-run dining room near the Dry Bridge in Tbilisi, with each plate tied to a numbered recipe from the original parchment book.
What's good
- Built on a documented 19th-century Georgian cookbook
- Seasonal rotation keeps the menu changing
Trade-offs
- Historic dishes may be unfamiliar to first-time guests
- Limited seating in a small family dining room
