Xinkali House

A fresh salad made of tomatoes, crisp cucumbers, and salty feta cheese. Simple and refreshing, seasoned with herbs and oil. Perfect to start the meal.

A hearty Georgian salad mixing tender beef, red beans, peppers, and onions. Often seasoned with a walnut sauce and spices. Rich in flavors and textures.

A classic Russian-style potato salad with eggs, carrots, peas, and mayonnaise. Creamy and comforting. A very popular dish in the region.

An assortment of pickled vegetables, typically tomatoes and pickles. Tangy and crunchy flavor. Ideal to accompany rich dishes or meat.

An assortment of Georgian appetizers including eggplant rolls and vegetable pâtés with nuts. Allows tasting several traditional flavors. To share at the beginning of the meal.

A hearty Georgian vegetable pâté made from chopped spinach, walnuts, garlic, and spices, garnished with pomegranate seeds. Dense texture and rich herbal flavor. Eaten cold, often spread or as is.

Fried eggplant slices rolled and stuffed with a spicy walnut and garlic paste. Tender and flavorful. An essential classic of Georgian cuisine.

A platter of dried and spiced charcuterie typical of the Caucasus. Basturma is dried beef coated in spices, and sujukh is a dry sausage. Intense, salty, and spicy taste.

Large Georgian dumplings shaped like a purse, stuffed with juicy minced meat and spices. They contain hot broth inside. Eaten by hand, holding the dough tail.

Small Russian dumplings stuffed with a mixture of minced meat. Served boiled, with sour cream. A comforting and tender dish.

Georgian round bread filled with melting cheese inside. The dough is soft and golden. A classic, similar to a closed white pizza or a cheese focaccia.

A variation of Georgian cheese bread made with crispy puff pastry. Filled with melted cheese. Half portion, light and airy.

Georgian cheese bread in puff pastry, crispy and golden. Whole portion, generously filled with cheese. Ideal for sharing or for a big appetite.

The famous boat-shaped Georgian bread, topped with melted cheese, butter, and a raw egg yolk in the center. Mix everything with the bread crust before tasting. Rich and decadent.

Georgian flatbread stuffed with a spicy red bean puree. Resembles Khachapuri but with a flavorful vegetable filling. Hearty and aromatic.

A stew of red beans simmered with Georgian herbs (coriander, fenugreek) and garlic. Served hot, often in a clay pot. Rustic and rich in flavor.

Mushrooms baked in a clay dish (ketze), stuffed with melted cheese. Juicy and flavorful, the cheese is lightly gratinated on top.

Spicy minced chicken skewers, grilled over charcoal. The meat is tender and juicy. Served with fries.

Tender grilled lamb chops, simply seasoned to enhance the meat's flavor. Served with fries and salad.

Veal stew simmered in white wine with tomatoes and peppers. The meat is tender and the sauce is slightly seasoned. A hearty traditional main course.

Roasted chicken then simmered in a creamy garlic and cream sauce. Very aromatic and rich in garlic flavor. The sauce is delicious for dipping.

Rolled vine leaves stuffed with a mixture of minced meat, rice, and herbs. Similar to Greek dolmas but served hot. Tender and fragrant.

Various vegetables (cabbage, eggplant, pepper) hollowed out and stuffed with seasoned minced meat. Cooked slowly to let the flavors meld. A complete and colorful dish.

A rich and spicy traditional Georgian soup with beef, rice, and walnuts. Flavored with garlic and local spice blends like khmeli suneli. Warming and hearty.

Traditional chicken stew with fresh tomatoes, onions, and herbs. Slow-cooked for tender meat. Balanced flavors between the acidity of the tomatoes and the sweetness of the onions.

Assortment of summer vegetables (eggplants, peppers, tomatoes) grilled and flavored with Armenian spices. Served with fries. A tasty vegetarian dish or a rich side.

Alcoholic cocktail prepared at the bar. Ask for the daily special.

Cold coffee, ideal for refreshment.