Shavi Lomi’s core offering is chef Meriko Gubeladze’s modern, conceptual reinterpretation of Georgian cuisine, built on local seasonal ingredients and creative plating. Dishes such as green millet, vegetarian stews and kohlrabi sauce show the same Georgian flavours expressed with different ingredients.
The seasonal menu, ranging from pkhali and walnut-paste eggplant to lamb chakapuli and tarragon trout, is widely seen as a starting point of Tbilisi’s contemporary food movement.
What's good
- Creative, well-regarded modern Georgian cooking
- Seasonal, locally sourced ingredients
Trade-offs
- Menu changes with the season
- Conceptual plates may surprise traditionalists
