90 lokale anbefaler ·
Tips fra lokale
Fabrika is a must-visit. This is the place where many little cafés and giftshops are located together, it is one of the most tourist-friendly location where you can meet people from Tbilisi and all around the world.
Home to several tasty restaurants, and street art, fabrica attracts hip style lovers and those who search for the best Pipes Burgers in town!
Very attractive looking place for young people where the culture and innovation meet each other, starting from workspace ended with barbershop and restaurants - everything is in one space.
Great for hanging out, mobile working, or grabbing a bite in one of the many restaurants in the courtyard.
Unikke ting, man kan tage sig til i nærheden
Steder at bo i nærheden
De lokale anbefaler også
“If you’re into electronic music, you would have heard of Bassiani. Located in an abandoned underground swimming pool—in the depths of the 1931-built Dynamo Stadium—it’s a techno club and a Tbilisi institution. In the winter months (it’s simply too hot down there in summer, so the club shuts down), local and international DJs perform for thronging crowds of sweaty party goers. Bassiani is dark, clouded with cigarette smoke, and irresistibly grungy. ”
- 88 lokale anbefaler
“Shavi Lomi, or ‘Black Lion’, is one of Tbilisi’s most talked-about eateries. The chef here takes inspiration from Georgian staples then elevates them to a new level of yum. Managed by a group of friends (including a chef, an interior designer and a film director), Shavi Lomi is more than just a restaurant. Much like nearby Fabrika, it’s a vibrant cultural space and a wonderful place to while away the afternoon over a bottle of wine. Choose between the garden-facing main room, intimate dining spaces (super cosy in winter), and a wonderful summer/spring terrace shaded by a giant plum tree. One of the most popular things to order here is Ghobi, a large wooden bowl of Pkhali, eggplant and other appetisers that’s designed to be shared. They also do a great ploughman’s lunch-style platter with pickled Jonjoli, fresh cheese and a hunk of bread. I love the gnarly Kupati sausage served on a bed of compact rice, and the cheese balls with yogurt sauce and green grits (Shavi Lomi’s take on traditional cornbread). The winter menu is all comfort food: Beef with pomegranate sauce and mash, and trout with fresh orange and spiced pilaf.”
- 50 lokale anbefaler
“Not only is Barbarestan one of the best restaurants in Georgia, it’s also been named among the top 50 best restaurants in the world. Everything about this place is pure elegance and refinement, from the silverware to the tablecloths and the coiffed waiters. The concept is very interesting: Chefs here take their flavour cues from Barbare Eristavi-Jorjadze, a Georgian duchess, poet and feminist who in 1914 published a seminal Georgian recipe book titled Complete Cooking. Fast-forward a century, and Barbarestan recreates her best-loved recipes using fresh, seasonal ingredients. The dining room is set inside an old butcher’s shop (you can still see the old meat hooks on the walls). Choose from intimate basement dining or an airy upstairs room made to look like Mrs Jorjadze’s home office (natural light, indoor plants and Caucasian carpets aplenty). ”
- 51 lokale anbefaler
“It takes some detective work to find the entrance to Keto and Kote. From Rustaveli Metro Station, you need to head north then duck through a specific archway, go down an alleyway, and finally climb up a flight of stone stairs. Before you go inside, pause to drink in the panoramic views. Keto and Kote takes its title from a popular Georgian opera, and the setting (a classic Tbilisi-style house with carved balconies) harks back to the country’s Golden Age. As you enter, you’ll see a table spread with the day’s fresh cakes and tarts, a sign of good things to come. Hardwood floors, chandeliers, and tables dressed in "lurji supra" / blue tablecloths, Keto and Kote is all class. At night, it’s fine dining to a T – but I’ve also eaten lunch here a couple of times and found the vibe during daylight hours is quite laid-back. Western Georgian dishes such as Gebjalia and Elarji are among the Megrelian-born chef’s specialties. Keto and Kote do an exquisite rendition of a classic Georgian salad, served with walnut paste, a slab of cheese and a piece of house-baked bread on the side. ”
- 49 lokale anbefaler