Finding the best Pkhali in the city — a personal search

I spent three months trying every version of Pkhali I could find locally. The variation in quality is extraordinary. The best version handled sulguni cheese with genuine knowledge and the tangy and herbal result was noticeably superior.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. The winning restaurant had the right a Tbilisi restaurant with a tamada toastmaster feel — unpretentious and focused on the food. Borjomi mineral water was suggested correctly. Worth the search. When Pkhali is made properly it's a completely different experience.