Top Five Georgian Restaurants Top Five Georgian Restaurants

Fall in love with Georgia with the Insider’s fave five!

Chinkalnia
ul. Piękna 15
Looking a little more modern – sterile, dare we say it – than your typical folksy ethnic outpost, Chinkalnia’s draw is indeed its chinkali: dough purses packed with meaty broth. There’s a genuine homey quality to these slurpy bundles of joy, meaning that while they’re authentic, consistency can vary. Despite the homespun nature of the food, Chinkalnia is but one piece of a far larger jigsaw: find them present in nine cities around Poland.

Chmeli Suneli
ul. Wilcza 26
The ‘modern-folk’ interior blends clean colors and exposed brickwork with slanted timber shelving and bright caricatures of Georgian gents: it looks just fab. Then there’s the food: served in clay pots and on thick, wooden boards, the nosh is wholehearted and ideal for early autumn and those long months ahead. The experience peaks with the presentation of the grilled, skewered shashliks.

Leo’s Marani
ul. Marszałkowska 85
An ambitious newbie launched in July, Leo’s Marani mixes Georgian and Armenian flavors to present a menu that feels slightly more novel than the others: for example, refer to lamb chops marinated in coffee, cognac and pomegranate juice. Other success stories involve the Armenian-caught trout and huge shashlik sets for two. Not all reviews have been glowing, but there’s much to suggest that any inconsistencies stand to be ironed out over time. Early days yet, but most who visit end up promising to return.

Rioni
ul. Mokotowska 17 (enter from Pl. Zbawiciela)
Warsaw’s foodies like talking of ‘cursed locations’, and they don’t get more hexed than Mokotowska 17. But despite its history of failed ventures, Rioni feel better placed than most to break the jinx. Set in a curving brick room lit by dangling overhead bulbs, join a young-ish crowd for juicy Georgian dumplings oozing with meat and herbs, hearty soups and big, doughy wheels of cheese-filled chaczapuri.

Rusiko
Al. Ujazdowskie 22
To the uninitiated, Georgian food is representative of the heart, spirit and passion of its people; it’s a cuisine that values the concept of the feast: wine, laughter and song find themselves elevated to roles of primary importance. A food of life, spice and whole-hearted tastes, consider Rusiko as the best ambassador there is for this surprisingly diverse kitchen, and award-winning chef Davit Turkestanishvili the string-pulling master. There’s nowhere else in Poland that does Georgian better.

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