The story
Perched on a hillside above Tbilisi, Taglaura (Okrokana) is a rustic trattoria that channels authentic Georgian hospitality. Sentieri Golosi calls it a “beautiful garden” spot with a wide menu, though they note consistency can vary. The casual, scenic setting—complete with outdoor seating and no reservations—makes it a neighborhood favorite for leisurely feasts.
The creator splurged on a huge feast for about €45, sampling dishes like Badrijani Nigvzit, Khachapuri Imeruli, and Mtsvadi (Shashlik) di Pollo. Standouts included Funghi (Orecchioni/Pleurotus) con Aglio e Coriandolo and Khinkali ai Funghi, alongside a comforting Lobio in Coccio. The menu leans hearty and traditional, reflecting Taglaura’s trattoria soul.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Sentieri Golosi praises Taglaura’s lobio in coccio as a deeply comforting, rustic standout. The overall vibe is warm and homey, with soulful Georgian flavors that feel both authentic and lovingly prepared.
“Lobio means beans. It's served in a small terracotta pot, very hot. On the side there's mchadi, fried cornmeal flatbread, and an assortment of fermented vegetables: green tomato, chili, cucumber, and jonjoli, which are flowers from a tree that grows only here in western Georgia. The beans are really well seasoned. Half are blended, half are left whole. It might seem like a simple dish, but it's not. It's very flavorful, especially with the smoky aroma from the clay pot. The fermented cucumber is salty as the Sahara desert, but delicious.”
What creators say
1 creator has covered Taglaura (Okrokana). Most active: Sentieri Golosi
A rustic trattoria on a hill above Tbilisi with a beautiful garden, serving authentic Georgian cuisine with a wide menu, though consistency can vary; we spent about €45 for a huge feast.
Dishes mentioned
Badrijani Nigvzit
This is one of my favorite appetizers. It's fried eggplant with a sauce made of garlic, walnuts, herbs, and pomegranate on top. The walnut paste is slightly spiced and they use it for almost all vegetables here. It's really good, I could eat a ton of it.
Khachapuri Imeruli
This is the Imeruli khachapuri from the Imereti region. The dough is very soft, vaguely similar to pizza dough, filled with Imeruli cheese which is a bit like fresh cow's milk cheese but slightly more acidic and salty. After baking, they brush it with butter. The filling is generous, the dough is thin. For me it's number one. Sometimes it's good, sometimes not, but today it's really good.
Mtsvadi (Shashlik) di Pollo
We ordered chicken mtsvadi, which is marinated chicken skewers. The meat is very tender, cooked perfectly. I'm eating it with tkemali, a tomato sauce with cilantro and garlic. You can also take a piece of this thin lavash bread, put some chicken and onion inside, and eat it like street food. It's grilled to perfection and the aroma of the charcoal gives it an extra touch.
Funghi (Orecchioni/Pleurotus) con Aglio e Coriandolo
We also got some mushrooms, oyster mushrooms, as a side. They're made with garlic, vinegar, and cilantro. There's a ton of garlic, so no vampires today. Very good, I really like these mushrooms. They're a 10 out of 10.
Khinkali ai Funghi
These are khinkali with mushrooms, my favorite. They're made with real mushrooms, a mix of porcini and oyster mushrooms, not canned ones. There's cilantro and chili in there, so I love this dish. They're very flavorful. When you order khinkali here, you have to order at least five. You eat them with your hands, holding the top, biting carefully so the juice doesn't spill out. There's a ton of cilantro inside.
