Tbilisi is well spread out - big, but not that big. Finding your way to Kakhelebi on Beliashvili can somehow be challenging if taxi is not your preferred mode of transport. Being an adventurous tourist intact, in fact, an easy metro ride on the blue line by getting off at the bustling Didube station, snaking through the chaotic market and bus terminal and with a good 20-30 minute flat walk crossing the Mtkvari river by staying on Beliashivili street, a big complex onto your right visibly seen and there you are. Otherwise, it is probably best accessed via a taxi for the less intrepid.
At the entrance porte cochère, look up at the bricks ceiling inlaid with ceramic tiles with grapes motifs that expresses the famous Kakheti wine growing region in Georgia. The moment you open the door you notice that the décor is not plain or easy to instantly judge. The enormous space overall is quite surprising, after walking up a flight of stairs we finally arrived where our reservation was and you immediately realize that you are in a special place.
This is one of the signature dishes created in Kakhelebi that had won many acclamations from diners over decades. On arrival at the table, the mountain high salad looks sumptuous. The blueberry dressing creates an instant appeal and while you think it looks like it might be overpowering, it was perfectly judged and who would have thought this fruit would make the perfect accompaniment of a salad? It was sensational and the blueberries elevated the dish beyond words!
This is a classic Georgian (Kakhetian) dish that is no nonsense. Although it is served cold, but well paired by the accompanied walnut paste sauce and the entire bird chopped up into its respective pieces and well placed on a big platter plate. You may think the flesh from a hen can be tough and sturdy as an old turkey, but when it falls into
the good hands of an experience chef, the world can be turned upside down. The big hen is meaty, easily pulled off by a gentle bite with some parts remains a little tight, but it has lots of flavour and was thoroughly enjoyable. Evidently, this sharing dish requires a big appetite to knock out this sumptuous giant beast.
We thought this was going to be a chop, but in actual fact it is a boneless minced meat in the style of a mini burger size form perfectly coal grilled. Four pieces of tender, meaty and juicy cutlets neatly presented on a wooden plate and garnished with parsley and accompanied by a long spring onion to be enjoyed with every bite of the well seasoned premium meat. A must order dish!
Soup dishes generally are quite popular in Georgian cuisine and this clear beef soup with spices and herbs is to no exception. The name itself already sounds exotic and every spoon full of the clear broth is full of aromatic flavour. Simple yet delicious and incredibly memorable!
This is served with the perfect 50/50 balance – half fat and half lean meat to ensure that the meat flavours are rich and juicy. The succulent meat was first grilled to a light crust on the surface and then baked to perfection, garnished with a bed of onion rings. With the melting fat effect in the mouth well balanced with the juicy lean meat, it is the best way to enjoy a genuinely premium pork ribs dish. Finger licking good!
With the veal barbecue cutlet that was so deliciously unforgettable, we encored by ordering another cutlet dish with buffalo meat, fabulously paired with a citrusy sour plum sauce that counterbalances the richness of the meat. Once again, the use of a coal grill and the juicy meat well marinated offer you the flavour to die for!
Two medium size trouts are well laid on an oval plate, the trouts were beautifully pan-fried to a smoky flavour and remain juicy inside, accompanied by a homemade pomegranate sauce which is a revelation – simple and full of flavour.
Design & Decor: 4.5/5
Food & Beverage: 5/5
Value For Money: 5/5