---
title: "Where to eat in Tbilisi"
description: "Tbilisi eats from Barbarestan's 19th-century recipe book to Keto and Kote's hilltop views and Shavi Lomi's creative Georgian plates. Pasanauri handles khinkali pilgrimage; Cafe Littera pairs garden dining with wine. Book Barbarestan 1–2 weeks ahead; khinkali counters are walk-in."
url: "https://travelshifu.com/eats/tbilisi"
country: "Georgia"
type: "dining guide"
source: "TravelShifu"
---

# Where to eat in Tbilisi

_Khinkali cellars, Barbarestan heritage and qvevri wine supras_

Tbilisi eats from Barbarestan's 19th-century recipe book to Keto and Kote's hilltop views and Shavi Lomi's creative Georgian plates. Pasanauri handles khinkali pilgrimage; Cafe Littera pairs garden dining with wine. Book Barbarestan 1–2 weeks ahead; khinkali counters are walk-in.

## Restaurants

### Barbarestan

**Area**: Sololaki (Old Tbilisi) · **Cuisine**: Heritage Georgian · **Price**: $$$ · dinner GEL 80–150 per person · **Signature**: 19th-century Georgian recipes from Barbare Jorjadze's cookbook

Barbarestan is Tbilisi heritage dining at its most scholarly: recipes from Barbare Jorjadze's 19th-century cookbook in a Sololaki dining room where every plate teaches Georgian culinary history. Book weeks ahead — the splurge that frames every khinkali cellar and khachapuri counter around it.

### Keto and Kote

**Area**: Mtatsminda (funicular district) · **Cuisine**: Georgian with city views · **Price**: $$$ · dinner GEL 70–130 per person · **Signature**: Georgian classics with panoramic Tbilisi views

Keto and Kote pairs Mtatsminda views with Georgian classics: khachapuri, stews and grilled meats in a room reached by funicular where sunset terrace seating justifies the premium. Book terrace ahead — the scenic splurge when Barbarestan feels too scholarly and cellar khinkali too rustic.

### Shavi Lomi

**Area**: Sololaki · **Cuisine**: Creative Georgian · **Price**: $$ · dinner GEL 50–90 per person · **Signature**: Creative Georgian plates with seasonal produce

Shavi Lomi is creative Georgian cooking in Sololaki: seasonal produce, modern technique and a garden setting that locals treat as reliable Sunday dinner. Book weekend ahead — the thinking eater's Georgian meal between khinkali cellars and Barbarestan heritage formality.

### Pasanauri

**Area**: Multiple (Rustaveli and Old Town branches) · **Cuisine**: Khinkali specialist · **Price**: $ · khinkali GEL 15–30 per person · **Signature**: Khinkali — soup dumplings eaten by hand from the top

Pasanauri is Tbilisi khinkali pilgrimage: soup dumplings eaten by hand from the top, beer on the side, in a no-frills room where locals outnumber tourists at lunch. No reservations — order mixed khinkali, accept the juice-on-shirt risk, pay modest prices. Essential Georgian eating.

### Cafe Littera

**Area**: Vera (Writers' House garden) · **Cuisine**: Georgian-European garden dining · **Price**: $$$ · dinner GEL 70–120 per person · **Signature**: Garden dining with Georgian-European plates and natural wine

Cafe Littera sits in the Writers' House garden: Georgian-European plates, natural wine and terrace seating under trees in a Vera setting that suits long summer supras without cellar darkness. Book terrace ahead — the romantic splurge between Pasanauri lunch and Barbarestan heritage dinner.

### Salobie Bia

**Area**: Old Tbilisi · **Cuisine**: Georgian traditional · **Price**: $$ · dinner GEL 40–70 per person · **Signature**: Lobio (bean stew), mtsvadi and traditional Georgian mains

Salobie Bia serves Georgian comfort in an Old Tbilisi cellar: lobio bean stew, mtsvadi grilled meats and traditional mains in a room where low ceilings and wine jugs frame every meal. Book weekend ahead — honest Georgian fuel at moderate prices between khinkali lunch and Barbarestan splurge.

### Sasashuli

**Area**: Vake · **Cuisine**: Georgian grill · **Price**: $$ · dinner GEL 45–80 per person · **Signature**: Mtsvadi and Georgian barbecue platters

Sasashuli is Vake grill canon: mtsvadi, khachapuri and mixed barbecue platters in a room where Georgian families celebrate birthdays and visitors discover that Georgian meat culture rivals the wine. Book weekend ahead — reliable mid-range when cellars feel too dark and Barbarestan too formal.

### Funicular Restaurant

**Area**: Mtatsminda (top station) · **Cuisine**: Georgian & international · **Price**: $$$ · dinner GEL 60–110 per person · **Signature**: Georgian and international plates with city panorama

The Funicular Restaurant at Mtatsminda's top station pairs city panoramas with Georgian and international plates: the view does half the work, the khachapuri and grills do the rest. Book sunset ahead — combine with funicular ride for the classic Tbilisi evening when Keto and Kote is fully booked.

## What Georgian dishes should you try in Tbilisi?

Essential dishes are khinkali, khachapuri, lobio, mtsvadi, badrijani nigvzit and churchkhela. Pasanauri for khinkali, Barbarestan for heritage canon — expect generous portions and wine with every meal.

## How far ahead should you book Tbilisi restaurants?

Barbarestan needs 1–2 weeks. Keto and Kote and Cafe Littera need about 1 week. Pasanauri and khinkali counters are walk-in. Mix one heritage splurge with cellar meals and Kakheti wine day trips.

## Is Tbilisi expensive for food?

Khinkali lunch runs GEL 15–30, mid-range Georgian GEL 40–90, and Barbarestan splurge GEL 80–150. Tbilisi is excellent value — one heritage dinner plus khinkali lunches keeps weekly food costs very low by Western standards.

## What food experiences are worth booking in Tbilisi?

Kakheti wine day trips, Georgian cooking classes and food walks are the highest-yield bookings. Expect GEL 80–200 per person. They solve wine-region transport and deliver supra culture restaurant tables cannot fully replicate.

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