Comparing Pkhali across three restaurants — an honest verdict

I ate Pkhali at three different restaurants in the same week to compare. The results were illuminating. The use of walnut paste varied significantly — only one got it right. The nutty and aromatic profile should be consistent but interpretation differs widely.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. The best version came from a Tbilisi restaurant with a tamada toastmaster, which felt authentic. tkhemali sauce was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Pkhali is larger than you'd think.