Veriko

In this project, the Georgian theme isn't assembled from the usual set of decorative clichés, but through color, light, and details that reveal themselves gradually. The dining room is full of warm tones — from brick and burgundy to olive and mustard — the walls carry hand-painted murals, a decorated oven stands by the kitchen, and the bar is tucked away so the space doesn't split into separate scenes. The name refers to Veriko Anjaparidze, and this connection to theater is felt here more in mood than in literal references.

In the opinion of our restaurant guide's team, the atmosphere here is pleasant and the Georgian cuisine is solid, though the lighting in the dining room could be more precise, and occupancy so far doesn't add to the place's confidence.

The kitchen is run by Maxim Kozma and Irakli Chelidze, with the overall menu direction shaped under Nikita Rendino. Instead of trying to surprise guests with radical moves, the kitchen takes familiar Georgian flavors and shifts the emphasis: satsivi gets a seafood version, the pkhali selection goes beyond the usual vegetable options, and khinkali are served both in the classic style and in a more compact format with cheese sauce. Even where a dish has a European base, it's given local Georgian notes through spices, herbs, sour sauces, and cheeses.

The dessert menu, created for the restaurant by Mikhail Murzin, draws particular interest. He steers desserts away from straightforward classics and builds them on familiar forms with different flavors: tiramisu gets feijoa, cheesecake gets pelamushi, and the Tbilisi donut shifts its usual scale. The wine list is also built with character: it includes simple everyday options, a separate section of small producers, and a more serious selection from classic regions. Our secret guests gave the dinner 7 out of 10: the place is praised for the quality of the food and the overall mood, but the dining room, they note, still lacks a more confident occupancy.