About Culinarium Khasheria
Tekuna Gachechiladze is one of the most important figures in contemporary Georgian cuisine, a chef who understood before most of her peers that the Georgian kitchen — rich, complex, historically deep — could be a vehicle for serious culinary innovation rather than a fixed catalogue of heritage dishes. Her first restaurant, Culinarium, established the idea. Khasheria, her second project on Abano Street in the sulfur bath district of Abanotubani, delivered the proof.
The name is a composite — Culinarium for the classical training and international ambition, Khasheria for the khash, the legendary Georgian bone broth that functions as both hangover cure and communion ritual, consumed communally at dawn after a night that needed curing. The combination is philosophically correct: this is a restaurant where serious cooking and Georgian sociability coexist without apology. It is simultaneously the most innovative Georgian restaurant at its price point and the most convivial.
Gachechiladze's menu treats Georgian ingredients and techniques as starting points rather than constraints. Ghomi — the Georgian cornmeal porridge — arrives as pan-fried balls with a crisp crust, served alongside dipping sauces that amplify what the dish always suggested it could be. Satsivi, the walnut sauce that appears across Georgian cooking, is reinterpreted with a texture closer to hummus, which somehow makes it simultaneously more approachable and more complex. The pumpkin fries are the kind of dish that becomes a signature by accident: simple, perfectly executed, impossible to stop eating.
The bone marrow preparation is Khasheria's power dish — a bridge between the rusticity of khash and the precision of a kitchen that knows exactly what it is doing with richness and depth. The wine list is honest and Georgia-focused, with natural producers from Kakheti and Kartli whose bottles are chosen to work with the food rather than merely to decorate the list. The space is cosy and unpretentious, with a neighbourhood energy that belies the seriousness of the cooking.
For a team dinner, Culinarium Khasheria operates at the exact intersection of memorable food and comfortable informality. Groups eat well here, share everything, and leave having experienced a Georgia that travel guides rarely capture. For solo dining, the bar seating and the open kitchen make this one of Tbilisi's most genuinely comfortable places to eat alone — curious staff who want to talk about the food, and dishes that reward careful attention. For a first date, the warmth of the space and the interest of the menu generate exactly the kind of conversation that a good meal should.