"Of the mains, I loved the chanakhi, a fatty, sticky stew of rich lamb, aubergine and potatoes that held on to the Greco-Turkish vibe in a cosy wintry way. But then there was disappointment in another area where some Greco-Turkish skill would not have gone amiss, with skewers of grilled lamb, pork and veal, which were tight and bouncy and feebly flavoured, which means neither marinated, nor grilled over charcoal, nor properly rested." READ REVIEW

"There are kebabs, pork, veal and lamb with a plum sauce. Excellent, even by the exalted, multi­national standards of Londonistan’s serried meat on sticks. I had a lamb stew with aubergine that was as gripping as a kulak’s kiss." READ REVIEW

"As often happens, khachapuri (pillow-soft cheese-filled leavened bread) was the standout assembly in the first course followed by lobio mchadit, kidney bean stew." READ REVIEW

"We couldn't resist a main course of pheasant, Georgia being this bird's native land (its zoological name is Phasianus colchicus). We weren't disappointed with the deep flavours of this slow-cooked, tomato-based braise, the game meat long-simmered and livened with handfuls of herbs." READ REVIEW