Dambal khacho is one of Barbarestan’s signature offerings — a traditional matured Georgian cheese that the restaurant cures underground for about six months before serving. It reflects the restaurant’s focus on archival, slow Georgian techniques.
The dish is part of the rotating menu drawn from Barbare Jorjadze’s historic recipes and is frequently named among the restaurant’s most distinctive plates.
What's good
- Authentic six-month underground curing
- A rare traditional mountain cheese
Trade-offs
- Strong, acquired flavour profile
- Availability depends on the seasonal menu
