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Very unusual to find this in England. Georgia is on the eastern shores of the Black Sea, bordered by the Russian Federation, Turkey, Armenia and Azerbaijan. It is where the story of St George and the dragon started. Georgian food is influenced by several European and Asian cuisines. Georgians live longer than most of us. In Tbilisi (capital city) in 1969, I met a Georgian man aged about 110, who attributed his longevity to "local food, local wine and local women". They have made good wines for over 5000 years.
Lovely food includes mixed meze, hachapuri (freshly-baked bread stuffed with cream cheese), pirashki (a light dumpling/fritter with potato and dill), ajabsandali (aubergine, red peppers, onion in tomato sauce), borscht (with onions, red peppers, sausage, bacon, olives), satsivi trout or chicken or aubergine (with tangy walnut sauce), oraguli kinzmarshi (roast salmon steak in vinegar/coriander sauce), shashlik (pork, lemon juice, red onions, spices, pomegranates), chanakhi (lamb and aubergine stew in a ceramic dish). Good for veggies. For dessert, try apple pirogi or Georgian rice pudding (a speciality, with lots of nuts and fruit). Real Georgian wines of various types, including superb Balanchine, good beers, including Czech, plus vodkas and absinth. If you want the full menu at lunchtime Tuesday- Saturday, phone first and say so. Desirable to book evenings and Sunday lunch. Annie Ethel
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Little Georgia