Pirosmani Restaurant

Round Georgian bread filled with melted cheese. The dough is soft and the cheese is rich and salty. Eaten hot, often shared as an appetizer or side dish.

Larger version of the classic Georgian cheese bread. Golden crust with a melting cheese center. Ideal for sharing.

Boat-shaped bread topped with cheese, butter, and a runny egg in the center. Mix the egg and butter into the hot cheese before dipping the crust. Rich and very hearty.

Thin crepes rolled and stuffed with a mixture of seasoned minced meat. Tender texture with a flavorful filling. Similar to meat blinis.

Bright red beetroot soup with beef and vegetables. Characteristic sweet and sour, earthy flavor. Served hot, often with fresh cream.

Spicy and fragrant soup made from lamb, rice and tomatoes. Rich in herbs like coriander and spices. Consistent texture and strong taste.

A special starter prepared according to the chef's inspiration and the day's produce. Ask the waiter for details.

Fried eggplant slices rolled with a spicy walnut paste (Nigvziniani Badrijani). Melting texture and rich walnut and garlic flavor. A classic Georgian appetizer.

Fermented vegetables in brine, offering a tangy and crunchy flavor. Refreshing accompaniment to rich dishes or vodka.

Poultry offal (liver) stewed with Georgian spices and fresh herbs. Intense flavor and tender texture. Garnished with pomegranate seeds for a tangy touch.

Trio of vegetable pastes with walnuts (Pkhali). Creamy textures and varied flavors from earthy to sweet. Served cold as a spread or bite.

Eggplant puree mixed with ground walnuts and spices. Creamy texture and smoky taste. Eaten with bread.

Chopped spinach bound with a walnut and herb sauce. Vegetable flavor enriched by the fat from the walnuts. Typical cold starter.

Cooked and grated beetroot mixed with walnuts. Sweet and slightly sugary with a grainy texture.

Thick red bean stew, seasoned with herbs and sometimes nuts. Rustic, savory, and hearty flavor. Very popular vegetarian dish.

Stewed summer vegetables (eggplant, peppers, tomatoes, potatoes). Similar to ratatouille but with Caucasian spices. Tender and fragrant.

Mixed salad garnished with warm confit gizzards. Contrast between the crunchiness of the salad and the tenderness of the meat.

Fresh crunchy vegetable salad with a characteristic walnut dressing. Cheese adds a salty touch. Refreshing and light.

A twist on the Caesar salad with Georgian touches. Grilled chicken and fresh vegetables. Light meal or hearty starter.

Large, lightly salted gherkins marinated with aromatics. Crunchy and juicy, less acidic than classic gherkins.

Tangy condiment sauce made from wild plums. Fruity and sour taste, perfect with grilled meats or potatoes.

The chef's special dish of the day. Varies according to availability and season.

Traditional stew served in an earthenware pot. Tender pieces of lamb and vegetables cooked in their own juices. Flavorful and comforting.

Very aromatic spring lamb stew thanks to fresh tarragon and sour green plums. Unique herbaceous taste and tender meat.

Sweet and sour specialty based on duck. Rich walnut and pomegranate sauce. Complex flavor combining spices and fruity acidity.

Cabbage rolls stuffed with minced meat and rice. Cooked in a light broth. Tender texture and savory taste.

Small rolls of vine leaves stuffed with meat and rice. Served hot, often with a yogurt sauce. Slightly lemony flavor.

Chicken dish in a creamy walnut sauce (Satsivi or similar). Rich, creamy, and flavored with garlic and Georgian spices.

Roast chicken served in an abundant garlic and milk/cream sauce. Very fragrant and rich. Ideal for dipping bread.

Large purse-shaped dumplings stuffed with juicy meat and broth. Eaten with hands, sipping the juice first. Iconic Georgian dish.

Tender veal stew in a spicy and herbaceous tomato sauce. Fresh taste thanks to abundant herbs. Slightly spicy.

Sautéed beef slices served in a rich cream, mushroom, and sometimes mustard sauce. Tender and creamy. A classic of Russian cuisine popular in Georgia.

Khinkali or dumplings stuffed with melting cheese. Mild flavor and soft texture. Vegetarian alternative to meat dumplings.

Sweet and savory dumplings stuffed with sour cherries. Served with cream to balance the fruit's acidity. Can be served as a light main course or dessert.

Fresh and creamy dessert combining quark with dried and candied fruits. Mix of crunchy and soft textures.

Firm flan made from grape juice and corn flour. Gelatinous texture and natural fruity taste. Often garnished with nuts.

Mille-feuille made of multiple crepes spread with jam. Soft and sweet.

Icy digestive dessert. The tart freshness of lime blends with the warmth of vodka.

Rich chocolate cake with a molten center, served with a fruity syrup for contrast.

A variation of Italian tiramisu, incorporating walnuts and dulce de leche for a more caramel and crunchy flavor.

Simple and light dessert. Creamy quark with red fruit coulis.

Cheese with a pronounced flavor served as dessert with sweet accompaniments. Classic sweet and savory combination.

Fruity water ice. Refreshing and light at the end of a meal.

Classic ice cream enhanced with fruits in alcohol. Rich and fragrant flavor.

Signature ice cream cup, fruity and textured with crunchy meringue.

Cream-based dessert, sweet and creamy, served with a fruity coulis.

Fresh jellied dessert featuring whole red berries. Light and colorful.

Complete menu offering excellent value for money. Includes three courses. Check the day's selection.

Quick and economical lunch menu including two courses and a drink. Ideal choice for lunch.