Nettle pilaf is among the plates regulars return to Azarphesha for. Foraged wild nettles are cooked into rice, reflecting the restaurant’s wild-and-seasonal approach where the menu tracks what the Kakhetian land is producing in a given week.
Azarphesha is a wine-centric Georgian restaurant in central Tbilisi, founded in 2013 and named after the silver ladle historically used to scoop and drink wine. Dishes are built around strictly local, seasonal ingredients and paired with natural Georgian wine.
What's good
- Made with foraged, seasonal wild nettles
- Signature dish paired with natural Georgian wine
Trade-offs
- Seasonal availability is not guaranteed
- Small, changing menu
