Iveria

Iveria takes its name from an ancient Georgian kingdom, and the food here is a direct link to that history. The entire menu is built from the traditional family recipes of head chef Irma Bourntouli, who is in the kitchen preparing the dishes herself. Inside, the space is comfortable and personal, decorated with cultural paintings and various items that feel collected over time, giving it the warmth of a home rather than a formal restaurant. The menu is a straightforward survey of Georgian classics, with a significant number of vegetarian options available. You’ll find Khachapuri, the famous cheese-filled bread, in regional styles like the boat-shaped Adjaruli topped with an egg, or the Megruli, which has cheese both inside and out. Another staple is Khinkali – savory dumplings from Georgia’s mountain regions, typically filled with minced meat and spices, served hot with an aromatic broth trapped inside. Beyond these, the kitchen also turns out rich stews, including a classic beef in tomato sauce and a chicken dish defined by its strong garlic sauce. To drink, there is a selection of Georgian wines that draw on the country's 8,000-year-old winemaking tradition. This includes bottles made using the ancient Qvevri method, where the wine is fermented in large clay amphorae buried underground. It’s common for larger tables to order a spread of starters to share before moving on to main courses. You will absolutely need a reservation, as the restaurant is almost always fully booked, particularly on weekends. Just be aware that payment is by cash or EC card only.