Café Littera’s kitchen is known for inventive plates that rework Georgian classics. Signature creations include elarji reimagined as gooey sulguni cheese croquettes with almond sauce, shrimp kharcho, mussels chakapuli and trout tartare with ajika.
For dessert, the restaurant’s signature mascarpone cream with raspberries is a frequently cited highlight. These dishes embody chef Tekuna Gachechiladze’s argument that traditional Georgian dishes belong in a modern kitchen.
What's good
- Inventive takes on Georgian classics
- Memorable signature desserts
Trade-offs
- Experimental dishes may not suit all tastes
- Higher price than traditional eateries
