How to Pair Georgian Wine with Dishes: A Short Gastronomic Guide
Georgia is known as the homeland of wine. Archaeological digs confirm that winemaking began on its territory roughly 8,000 years ago, the oldest date on record. That gives the country a distinct special standing in the history of wine.
Georgian wine culture was an intrinsic part of its development over centuries. It plays a major part in Georgian identity, hospitality and tradition. Over that long history, Georgian winemakers worked out their own methods of making wine and held on to the endemic grape varieties that set Georgian wine apart on the world market today.
More than 500 native grape varieties have been recorded in Georgia, though these days only about 40 are used for commercial wine production. The range of endemic varieties lets wine lovers discover unique flavors and aromas, often nothing like those of the well-known European wines.
The Tsiskvili Group's restaurants wine cards are stacked with unique options made by small wineries from endemic varieties. It’s not just foreigners who get a good introduction to Georgian winemaking, but local guests often also get to know their wine in a completely new way.
How Do People Choose Georgian Wine at the Table?
Rkatsiteli and Saperavi are the traditional choices served at most Georgian supras. They are undoubtedly the most popular Georgian wines, and are often used as nigh-synonymous for white and red. When they’re served, rarely do you get to see any other wine on the table. Most people would be surprised and consider it unusual if there was Ojaleshi or a Kindzmarauli served alongside Saperavi.
At the Georgian table, wine is seldom poured on the principle of "red with meat, white with fish." If there is a jug of white on a big table, it is usually Rkatsiteli; if it is red - Saperavi. The guest simply picks whichever one he likes better. regardless of what’s on their plate.
But if you are ordering for yourself, trying to use usual wine pairing standards would work perfectly fine. Try choosing the less common options. There are plenty of Georgian wines that can highlight a lot of the flavors in traditional Georgian dishes in a completely new light.
The fat content, the salt level, acidity, seasoning and the way it was cooked all need balancing against the wine's tannin, acidity, body and aroma. Professional sommeliers spend years learning how to match specific wines to specific dishes.
You do not need that training to pick the right wine for a dish, though, as long as the restaurant's wine list is well organized. A few basic principles will do.
Wine with high acidity goes better with fatty, salty food, because it balances out the weight of the dish. A rich meat dish makes a tannic red taste softer. With spicy food, better to reach for a semi-sweet, light white, since heavy tannin sharpens the burn. White is what gets served with dairy, because the tannins in red may react to casein (the milk protein) and can leave a metallic taste in the mouth.
Which Georgian Wine to Pair with Which Georgian Dish?
Rkatsiteli and Saperavi are the popular picks. Both are reckoned to go well with heavy, rich food, particularly when they have been aged in qvevri. But the range of Georgian wine allows for more precise matches than that.
Khachapuri
With Imeretian and Adjarian khachapuri, what matters most is the fat and the salt in the cheese. Adjarian is heavier still, what with the egg and butter, so it needs a white with high acidity.
One of the best options here, and one people rarely think of, is Chinuri from the Kartli region. Its acidity is naturally high, and notes of pear, yellow fruit and herbs come through in the flavor. The acid balances the weight of the fatty cheese and the butter, and the flavor stays light enough that it never covers up the cheese.
Tsitska from Imereti also stands out for high acidity, with quince, pear and melon among its aromas. It is a particularly good fit for the lighter Imeretian khachapuri. Kakhetian Rkatsiteli is a popular choice too, and in this case deservedly so - the acidity perfectly balances the fatty cheese.
Khinkali
In Georgia, Khinkali is more often eaten with beer, but the savory meat filling, the hot broth and the black pepper aroma go with red wine just as well.
Tavkveri from Kartli often goes overlooked, yet it’s one of the best options out there. It’s a medium-bodied wine, marked by sour cherry and herbal notes.
Classic dry Kakhetian Saperavi is more intense, but its high acidity, tannic flavor and the strong notes of dark berry and spice go especially well with a fatty meat filling.
The third great option is Aleksandrouli from Racha. Wine from this grape has a softer structure and aromas of raspberry and black cherry, which makes it a good pick for anyone who likes a lighter red.
Pkhali and Eggplant with Walnuts
In these traditional Georgian cold starters (Pkhali, Eggplant with Walnuts), the richness of the walnuts and the seasoning both come through rather strongly. A medium-bodied white is where it’s at then, since a red would drown those flavors.
Kakhetian Kisi is a good choice, especially if aged in qvevri. Apricot, citrus and nutty tones run through its flavor, and that profile sits well with the walnuts’ sharp bite.
The second option is Kakhetian Mtsvane, a lighter wine with acidity that balances the fatty richness of the walnuts well. Its light fruit and flower aromas also highlight the seasoning rather than overpowering it.
Kakhetian qvevri Rkatsiteli is heavier and more tannic, so it may end up dominating; still, when the walnut and the spice in the dish are properly balanced, it remains a good choice.
Mtsvadi
Mtsvadi fits the international pairing standards most easily: meat grilled over fire, pork and beef especially, goes well with a strong-bodied red with sharp tannin.
Kakhetian Saperavi is the ideal choice here. Its aromatic profile as a rule has strong notes of dark berry, spice and tobacco. Saperavi's sharp flavor, high acidity and pronounced tannins balance fatty meat well.
Otskhanuri Sapere from Imereti stands out for high acidity and firm tannin. In the young wine, sour cherry, wild berry, plum and herbal notes come through especially clearly, which makes it a good match for strong flavors characteristic of hearty meat dishes.
The third good option is Ojaleshi from Samegrelo. The sharp acidity typical of the grape and the light notes of red fruit and spice, suits juicy, moderately fatty Mtsvadi especially well.
Walnut Sauces: Megrelian Kharcho, Satsivi and Bazhe
Walnut sauces are rich and strongly flavored at once. In satsivi and bazhe (sauces that are typically served with poultry) the seasoning is fairly mild; Megrelian kharcho is often spicier.
For satsivi and bazhe, a good choice is Tvishi from Lechkhumi, a naturally semi-sweet white made from Tsolikouri grape variety. The mild sweetness stands up well to the sharpness from walnuts, while acidity balances the richness.
Kakhetian qvevri Kisi is another good option, its apricot, orange and nutty tones sitting well with a walnut sauce. So is Kakhetian Mtsvane with light aroma and moderate acidity that won’t drown the seasoning of the dish.
Megrelian kharcho pairs better with something more full-bodied, preferably a red. One of the best options is Kindzmarauli, a naturally semi-sweet red made from Saperavi grapes. The sweetness takes the edge off moderate heat, and the acidity balances the fat in the meat and the walnuts. If the dish is very spicy, though, a semi-sweet white with high acidity may serve better (that same Tvishi, for instance), because heavy tannin sometimes builds the heat up.
What Sets Qvevri Wine Apart from Classic European Wine?
In the traditional qvevri method, the grape juice ferments along with the skins, the seeds and sometimes the stems. White wine made this way has a deeper color, a heavier flavor profile and noticeably more tannin than the classic European kind. Georgian amber wine can, in fact, sometimes be more tannic than some European reds. That is exactly why qvevri Rkatsiteli or Kisi are often served with heavier, richer, more heavily seasoned dishes.
In 2013, UNESCO added the traditional Georgian method of qvevri winemaking to the Representative List of the Intangible Cultural Heritage of Humanity.
Last Update: 18/09/2026
Other news
On October 3 and 4, 2026, Tsiskvili Group will celebrate Tbilisoba with a special program.
Discover the ultimate one-day food itinerary in Tbilisi, starting with fresh bread in the Old Town and ending with a grand Georgian feast. Experience the city’s rich culinary heritage through local specialties like Khinkali and live folklore performances at the iconic Tsiskvili restaurant.
Exploring the best things to do in Georgia for food lovers involves more than just tasting; it’s an invitation to master the art of eating Khinkali and discovering diverse dishes like Khachapuri and Pkhali. This guide leads you through the essential culinary experiences, culminating in an authentic Georgian supra complete with traditional folk music and dance.
The Festival of Georgian Wine & Regions is more than just a cultural event - it is a project dedicated to preserving and promoting Georgia’s rich history, regional traditions, local products, and winemaking heritage.
Experience the magic of Ethno Tsiskvili, a unique restaurant-museum in Tbilisi featuring a stunning natural waterfall and authentic rock-integrated architecture. This guide explores how you can enjoy traditional Georgian cuisine, local wines, and live folk shows in one of the city's most scenic dining spots.
Find out tips on how to order at a Georgian restaurant, highlighting must-try staples like Khinkali, Khachapuri, and traditional vegetable appetizers. It also recommends visiting Tsiskvili restaurant to enjoy these authentic flavors paired with legendary Georgian hospitality and a unique cultural atmosphere.
Pkhali is much more than just a side dish. You will encounter many variations of Pkhali in Georgia, and in this blog, we will discuss some of the most popular ones.
Discover why Tbilisi is Europe’s most underrated food city. From the iconic flavors of khachapuri and khinkali to the spirited tradition of the Georgian supra, Tsiskvili Restaurant brings the city’s rich culinary heritage and live folk culture together for an unforgettable dining experience.
Looking for the perfect night in Tbilisi? Experience the heart of Georgia through a traditional feast, qvevri wine, and a breathtaking performance of polyphonic singing and dance at Ethno Tsiskvili - the city’s premier destination for authentic culture.
Our chefs prepare traditional grape leaf tolma by strictly sticking to the original recipe. The kitchen team works only with fresh, local ingredients, which plays a huge role in the dish's having a real, old-school, homemade flavour.
The tradition of making Georgian chacha goes back centuries and is inseparable from Georgian winemaking culture.
Georgia is the oldest winemaking country in the world. At least, that’s what the archaeological finds currently available to us say. People here were already making wine in clay vessels 8,000 years ago.
These are the rules that you should remember not just when dining out with the locals, but even when you’re on your own.
For romantic dinners, couples often choose Tsiskvili Terrace, located on Zviad Gamsakhurdia Embankment. It includes a main hall, a veranda, and glass-walled spaces, creating a light and pleasant atmosphere ideal for such evenings.
One of the main advantages of Tsiskvili is authentic Georgian cuisine. Here you will find both traditional Georgian dishes and their modern variations, as well as signature dishes by chefs. It is also important that the restaurant focuses on high-quality ingredients, using fresh, locally produced products.
One of the dishes that best represents Georgian culture and history is elarji. It is considered a masterpiece of Megrelian cuisine, and if you have not tried it yet, you will likely be convinced after tasting it.
The festival is for those who wish to better explore the unique varieties of Georgian wine, as well as local traditional products such as honey, churchkhela, cheese, and more.
Chakapuli is one of the most popular seasonal Georgian dishes. Traditionally, it is associated with the Easter period. Mostly because the period when fresh herbs needed to season the meat begin arriving usually coincides with Orthodox Easter.
The new Beer Square restaurant in Saburtalo is going to be able to host up to 200 guests. Its two-floor interior and enclosed terrace have been designed in a way to be able to comfortably host multiple groups at once, regardless of the goal. It’s a space for casual get-togethers as well as for business lunches.
Today, many Georgian families prefer to outsource taking care of the Easter menu to professionals because of their busy everyday lives. Still, the importance of the holiday has remained high across centuries, so to this day most people are very careful with what they’re bringing to the table.
At Tsiskvili, we adapted these European principles to the traditions of Georgian cheesemaking. Our selection of Georgian cheese varieties is designed to provide a ranged but well-balanced experience of flavors while avoiding unpleasant contrasts.
Although Pshavi and Tusheti are considered the birthplace of khinkali, today it can be tasted in every corner of Georgia. One of the places where it truly stands out is Mtskheta.
It’s also worth noting that this packaging meets the highest international standards for hygiene and safety. The aluminum containers have been tested by SGS and hold certification confirming full compliance with U.S. FDA (Food and Drug Administration) requirements.
The first and most important ingredient in a traditional Megrelian kharcho is walnuts. Unlike many other walnut-based dishes where the main protein (be it beef, chicken or turkey) still dominates, in kharcho it’s the walnut flavor that’s at the forefront.
Georgian gourmets know well the places where the best khinkali in Tbilisi can be found, and “Tsiskvili” is definitely one of them. The restaurant has maintained high quality and authenticity in its dishes for decades, and khinkali is no exception.
Shkmeruli is a traditional dish from the Racha region. It was first prepared in a small village called Shkmeri, which is where it got its name.
At Tsiskvili restaurant, kupati is prepared with great care, as every detail matters. Most importantly, the restaurant follows a traditional Megrelian recipe, which has become quite rare in Tbilisi.
For barbecue and fish lovers, the "Tsiskvili" restaurant is a special place, as here you will find various types of fish grilled on a spit.
Today, you will see khashlama listed on the menus of many restaurants in Tbilisi. However, finding truly authentic Kakhetian khashlama is not easy.
Ostri’s first and best companion is Shoti Bread. Breaking shoti by hand and dipping it into the sauce is an accepted (and expected) part of eating it. Leaving sauce behind or dunking the bread in using utensils is considered just as much a breach of Georgian etiquette as eating khinkali with a fork.
At Tsiskvili, we take pride in the fact that every dish begins not in the kitchen, but with our relationships with suppliers. Imeretian khachapuri is no exception.
There are dishes that simply fill us up and give us energy, and there are dishes that, besides satisfying hunger, bring comfort, peace, coziness, and warmth. Chikhirtma is exactly this – a Georgian soup that, despite its few ingredients, has a rich flavor and is very healthy.
Svaneti captivates both Georgians and tourists not only with its impressive snowy peaks, valleys, waterfalls, and alpine meadows but also with its unique and distinctive cuisine. Just like the nature there, every dish from Svaneti has its own character. Among them, the most notable is Kubdari – considered the king of Svaneti cuisine and recognized as part of Georgia’s intangible cultural heritage.
"Tsiskvili Group" has created a special New Year's menu for you, with the dishes included, you will be able to set the perfect table.
On December 31, New Year’s Eve, the “Tsiskvili's” “Theatre” will host the brightest and most cheerful celebration of the year — a night filled with music, joy, and unforgettable emotions.
Beer Days have already become a beloved tradition for Tsiskvili and its guests. This was the third consecutive year that Beer Square hosted the event.
Those who wanted to celebrate Svetitskhovloba in a special setting, relax outside the city, and enjoy exquisite dishes against the backdrop of stunning views were hosted at Tsiskvili in Mtskheta.
.jpg.jpg.webp)
If you want to spend a pleasant and fun evening, don’t miss Beer Days at Beer Square!
Over the past decade, Tsiskvili Group has received numerous awards in various categories, highlighting its significant contribution to the growth and success of the Georgian tourism sector.
Guests attending the event will have the chance to participate in preparing traditional Georgian dishes. You’ll be able to take part in hands-on masterclasses, including khinkali wrapping, churchkhela making, grape treading, chacha distillation and tasting, and much more.
Ethno Tsiskvili is a restaurant that has consistently proven itself to be the best Georgian restaurant in Georgia, garnering numerous local and international awards over the years.
В Старом Тбилиси, на площади Горгасали, где столетия назад располагался главный рынок города, в течение двух дней проходил Фестиваль грузинского вина и регионов. Гости смогли попробовать традиционные грузинские блюда и аутентичные местные вина.
On May 31 and June 1, the “Festival of Georgian Wine & Regions” will take place in Old Tbilisi, at one of the city’s main tourist destinations—Gorgasali Square. The event is organized by Tsiskvili Group and Meidan Group.
If you’re diving into Georgian cuisine, you’ve got to try Lobiani. This beloved pastry, stuffed with a savory bean filling has a special place on a Georgian table, and it’s one of those dishes that every region has its own spin on. There’s tradition, flavor, and history—and every bite tells a story.
In 2002, a restaurant opened on the banks of the Mtkvari River in Tbilisi, completely transforming perceptions of Georgian dining spaces.
Wedding planning is simultaneously a joyous and stressful process. Everything needs to be perfect on this day - the environment, the mood, the dishes. That's precisely why couples entrust us with organizing this special day.
For centuries, the Georgian Supra (feast) has been much more to the Georgian people than just lunch or dinner. It's a tradition where family members and friends gather around a large table, enjoying delicious traditional dishes, reminiscing about childhood stories, and sometimes even singing traditional Georgian polyphonic songs called "Mravaljamieri."
Although you can taste kebabs in many restaurants, finding a truly noteworthy version of the dish is often challenging. That's because meat quality, preparation method, and ingredient selection all play crucial roles - mess up one part and you’ll mess up a whole dish. This blog will briefly introduce you to the main criteria that will help you make the best choice—whether it's lamb, veal, chicken, or mixed meat kebab.
Enjoy delicious grilled dishes and authentic Georgian flavors, alongside a wide selection of German, Austrian, Dutch, and Czech beers. With top-quality service, an outstanding atmosphere, and live music.
For those looking to celebrate "Svetitskhovloba" and relax outside the city, they discovered a fantastic atmosphere, delightful dishes, and a perfect mood at “Tsiskvili in Mtskheta”.
If you’re seeking a cozy atmosphere paired with high-quality cuisine, the beer square is the perfect destination. Don’t miss out on this exciting two-day beer festival!
Guests enjoyed unforgettable moments in a yard filled with autumn leaves and delicious dishes, where Georgian hospitality and joy were seamlessly intertwined.
Georgia's cultural heritage, shaped over centuries, stands out in visitors’ eyes with its diversity and depth. One of such standout elements is local folklore, including traditional dances and songs.
Georgia is known as the birthplace of wine. Archaeological data confirms that winemaking in the region began approximately 8,000 years ago, giving the country a uniquely important place in the history of viticulture.
Georgian traditional cuisine is famous for its diversity of ingredients and flavors. But you might be surprised to learn that these dishes also reflect culture, lifestyle, and history. Adjarian khachapuri is a clear example of such a dish.
Still haven’t decided what to see in Tbilisi and, most importantly, how to experience Georgian hospitality? We assure you that the capital of Georgia is a place rich in historical and cultural monuments, and you certainly won’t have time to get bored. And you should definitely visit the "Tsiskvili Group" restaurants along the way to get an authentic Georgian culinary experience.
To mark this special day, the restaurant's courtyard was beautifully decorated, with each corner thoughtfully arranged for guests to take stunning photos, making the event even more charming and memorable.
Georgian cuisine has a rich history and is characterized by unique flavors. The most famous dishes reflect the culture, traditions, and lifestyle of the Georgian nation. Behind each dish is a story closely related to various aspects of Georgian culture - from the religious holidays to the everyday customs.
Large-scale celebrations and corporate events can be important times in our lives that deserve special attention. Be it a birthday, anniversary, wedding, engagement, or corporate event - all of them require careful planning so the guests can have a pleasant time.
With the summer in full swing, more and more people face the challenge of finding comfortable places for meet-ups and hangouts.
"Tsiskvili Group" has opened another new restaurant - "Tsiskvili Terrace", which will host guests from today. It is located in Tbilisi, on the Zviad Gamsakhurdia Embankment 80, and is the 8th restaurant in a row of "Tsiskvili". The new branch combines a hall, terrace, and stained glass spaces.
Initially, "Tsiskvili" was a restaurant for 100 guests, which was built in 2002 on Beliashvili Street. At that time, there was no transport in this area, so no one believed that in a few years it would become a complex of this scale. Originally, there was "Ethno Tsiskvili," which still maintains trust and quality, and as a result, holds an unshakable position in the market.
One of the most distinctive dishes of Georgian cuisine is Mtsvadi. Its history spans centuries. Unlike American barbecue, which is cooked on a special closed grill, Mtsvadi is prepared over an open fire - The meat put on a skewer is placed on a slow fire and gradually approaches its final condition.
Today's pace of life differs significantly from the past. While going to restaurants and cafes was more common in the past and there was enough free time for it, today, due to the fast-paced and busy lifestyle, customers prefer to order dishes delivered to their homes. Against this backdrop, the popularity of delivery services is rapidly growing, as it allows saving time and energy.
In recent years, vegetarian and vegan diets have become increasingly popular. People choose this type of diet for various reasons, including ethical considerations related to the use of meat, personal health concerns, environmental protection, and more.
Since 2002, the "Tsiskvili Group" has been known as one of the best places in the capital to get to know not only Georgian food, but also local architecture, culture, and folklore.
The centuries-old history of Khinkali begins in the mountains of Georgia. For the residents of the mountain, especially Fshavi and Tusheti, khinkali was a suitable dish for cold winter days - they gathered around a freshly lit fire and ate a hot dish full of broth.
Family outings, including restaurants, are the best way to spend time, relax and make new discoveries. But in this process, important obstacles appear.
For tourists, all "Tsiskvili" restaurants are a must-visit when in Tbilisi and its environs. In recent years, new locations outside the city have been added to the "Tsiskvili" restaurant chain, including Tskneti and Mtskheta.
Few people know that "Ethno-Tsiskvili" has a long and very interesting history of development. Everything started in 2002. At that time, the street where the restaurant is located was not infrastructurally organized, nor was it distinguished by a normal road.
If you plan a tour of Mtskheta and decide to treat your tourists to traditional Georgian cuisine at our restaurant, where they will enjoy an interesting environment and beautiful views, we will offer you complimentary master classes based on your total expenditure.
Khinkali, Mtsvadi, kebab, and other traditional Georgian dishes, as well as a grill menu - this is a small list of Beer Square dishes, which the chefs will prepare in front of you on an open grill.
If you're planning a trip to Georgia and seeking a place to savor authentic Georgian cuisine, look no further than the Tsiskvili restaurant. Even for locals, this article is a valuable read, as it showcases the best of Georgian culinary delights. Discover the 10 outstanding dishes that Tsiskvili has to offer, ensuring an unforgettable taste of Georgia's rich flavors.
.jpg.webp)
Guests will be able to taste a specially created menu featuring Tushetian khinkali and grilled dishes. They will also have a wide range of premium beers to choose from, including German Warsteiner, Schofferhofer, unfiltered Benedictine, Dutch Grolsch, and Czech Pilsner. Additionally, guests will have the opportunity to purchase beer at a special price during Beer Days.
.jpg.webp)
In an extraordinary collaboration that bridges the worlds of art and entertainment, Tsiskvili Group's "Theatre" and Ria Keburia Art Space are all set to redefine the traditional art auction with an innovative and immersive live auction experience.
On September 30 and October 1, visitors to Tsiskvili restaurant will be greeted by the autumn mood. A yard filled with delicious sweets, authentic Georgian dishes, folk and choreographic performances - this is just a glimpse of what Tsiskvili will offer to the public in Tbilisi.
This weekend, on July 1-2, at the "Festival of Georgian Regions," representatives of Racha will introduce guests to the culture and unique cuisine of their region.
"Festival of Georgian Regions" will host another outstanding region, Adjara. Representatives of Adjara will introduce their culture and cuisine to the guests in the yard of Tsiskvili on July 29 and 30.
For those getting ready for Tbilisi Open Air and excited to meet their favorite artists, there's another pleasant surprise awaiting - Tsiskvili restaurant has joined the Festival.
Masterclasses will be offered in the yard, allowing participants to cook unique Megrelian dishes with the chefs. An exhibition and sale will also be featured, offering products from Megrelian and local Georgian companies.
"The Festival of Georgian Regions" will continue with Guria days in the yard of Tsiskvili. Representatives from Guria will present their region to guests on July 15 and 16.
On the weekend of June 10-11, The culture of Kakheti will be showcased in the Tsiskvili's yard. offering guests authentic folklore, choreography, and the delights of Kakhetian wine and cuisine.
On June 3-4, Svaneti days were celebrated in the Tsiskvili's yard. During these two days, guests had the opportunity to indulge in outstanding Svanetian dishes, experience the folklore and choreography of the region, and take part in various activities.
On June 3 and 4, guests at Tsiskvili Yard will embark on a journey to Svaneti as part of the "Festival of Georgian Regions," where they will learn about its culture and savor the unique flavors of Svan cuisine. Svaneti is the second region, after Imereti, that the "Tsiskvili Group" is presenting to Georgian and foreign guests.
On May 20-21, Tsiskvili hosted Imereti. During the two days, guests had the opportunity to get to know this region of Georgia through its distinctive folk songs, choreographic numbers, and dishes, and to participate in various activities.
On May 20, the "Festival of Georgian Regions" will open in the yard of Tsiskvili with the days of Imereti, introducing Georgian and foreign guests to the authentic culture and gastronomy of Imereti.
.jpg.webp)
The "Festival of Georgian Regions" is another initiative of the "Tsiskvili Group" aimed at popularizing the culture, folklore, choreography, and gastronomy of the country's various regions.
Approximately 400 specially invited guests attended "The Show," enjoying both the captivating performance and an exquisite dinner crafted specifically for the occasion under the guidance of Alex Natadze, the culinary expert behind the "Theatre" brand.
"The Tsiskvili Group proudly introduces its latest venture, a cutting-edge concept space - 'Theatre,' located on Beliashvili Street. This versatile venue comprises a stage and pavilion designed to host a diverse array of styles and genres. In a unique twist, guests attending events at 'Theatre' will also have the opportunity to enjoy a delightful dinner.
"On October 27-28, Tsiskvili Restaurant played host to a vibrant two-day beer festival at Beer Square. Attendees had the opportunity to savor premium-quality beers, including German Warsteiner and Schoferhofer, Dutch Grow, and Czech Pilsner—all available at half price during the festival.
"On October 28, Georgia hosted its inaugural national real estate awards ceremony, the Property Georgia-FIABCI-Georgia Prix D'Edx d'A Excellence Awards. Winners across 11 categories were unveiled during the event, with the restaurant Tsiskvili receiving the coveted Golden Award in the Retail Category.
For beer enthusiasts looking for a quality brew and a good time, a two-day celebration awaits. On October 27-28, the beer festival will take place at the beer square in Tsiskvili, offering a variety of entertainment activities and live music.