Elardji

Alexander Zelikov/TASS
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Recipes of this restaurant all come from the notebook of the elegant girl Izo Dzandzava. She never trained as a professional chef, but she loved spending time in the kitchen, watching and studying while her Georgian mother and grandmother cooked. Therefore, respect for traditions and home-cooking secrets are held in high esteem here: khachapuri, satsivi, lobio and elarji, matzoni with mountain honey, hominy, baked vegetables with Checheil cheese, Megrelian cicil, beet and goat cheese salad, pkhali and homemade pickles – everything is cooked as they do in Tbilisi. There is a wide selection of khachapuri and kutaby. In a small garden near the restaurant you can not only eat, but also play backgammon, chess and checkers, just like in a secluded Georgian rose-circled courtyard.

Elardji goes out of its way to cater for visitors with children. Its quiet courtyard with a lawn is perfect for impromptu picnics, while restless little guests can be sent to play on the slide, enjoy the swings or climb into a hammock with a book. For older children, the waiters can always bring chess, draught and backgammon, or they can opt for a game of badminton or table tennis.

With the kids occupied, the parents can sit back and study the menu. All dishes are prepared using the special recipes of a very special Georgian grandmother, chef Iso Dzandzava. The main dish on the menu is elardji itself – a thick porridge made from gomi coarsely ground corn with suluguni cheese. To go with this, visitors can enjoy a salad of Baku tomatoes, dolma stuffed vine leaves, achma lasagne with matsoni cheese, piti soup, mullet and a whole array of dishes prepared in a heavy sizzling pan known as a ketsa.

Once the children have finished playing, they may like to try the fried aubergine and spinach rolls, the boiled egg and suluguni cheese khachapuri bread, or pakhlava.