The story
Nestled inside Tbilisi’s Wine Factory, Veriko offers an elegant, quiet take on traditional Georgian cuisine with a contemporary twist. Creator Sentieri Golosi declares, “Non potete lasciare la Georgia senza mangiare QUI!”—a sentiment backed by dishes like the Insalata Georgiana, Mtsvadi, and Kubdari. The atmosphere is refined, fitting the venue’s fine-dining and historic-building tags.
However, the same reviewer notes prices “have gone up noticeably” since their last visit, tempering the enthusiasm. Despite the hike, Veriko remains a standout for those seeking an Instagrammable, trendy yet serene meal in the capital—just be prepared to pay more for the privilege.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers consistently praise the khachapuri for its perfect, buttery cheese pull. The overall vibe is of rustic, soul-warming Georgian comfort food that feels like a home-cooked feast.
“This Georgian bread is called shoti. They make it in a tone, a Georgian oven shaped like an egg and built underground like a well. The baker sticks the bread on the walls of the oven, having to go in with half their body — it's a bit extreme. We all have special memories of this bread because we usually eat half of it on the way home while it's still hot, it's crazy good.”
What creators say
1 creator has covered Veriko. Most active: Sentieri Golosi
Veriko is a beautiful and quiet restaurant inside the Wine Factory in Tbilisi, serving traditional Georgian cuisine with a contemporary twist; the food is excellent and the atmosphere is elegant, though prices have gone up noticeably since our last visit.
Dishes mentioned
Insalata Georgiana
This Georgian salad is a simple but perfect combination of tomato and cucumber. The cucumber is a special glass cucumber with a very thin, light skin, incredibly crunchy and quite sweet. The tomato is aromatic, thin-skinned, and meaty. The toasted sunflower seed oil gives it an incredible kick. I love this salad to death, it goes with everything like black goes with everything. I prefer it without the walnut paste, but Ester likes it with the walnut paste which makes it more flavorful but a bit heavier. It's missing a bit of onion and chili pepper that they usually add here, but it's still happiness.
Base con Pollo
This dish is called base, and we got it with chicken. They usually make roast chicken and then put this walnut sauce on it, it's a beautiful mix that I adore. The chicken breast is not dry at all, it's done really well. This walnut sauce is my favorite, it's very slightly spiced with a bit of fenugreek, very very tasty. It goes great with the polenta they serve here. I could eat this dish even without the bread. Ester loves it, I'm a bit less of a fan because it's cold chicken, but it's still good.
Shot
This Georgian bread is called shoti. They make it in a tone, a Georgian oven shaped like an egg and built underground like a well. The baker sticks the bread on the walls of the oven, having to go in with half their body — it's a bit extreme. We all have special memories of this bread because we usually eat half of it on the way home while it's still hot, it's crazy good.
Qarabia
These are qarabia, ravioli stuffed with sulguni cheese, typical of the Samegrelo region. I love them to death. The pasta dough is fresh without eggs, a bit thick, and inside there's this very flavorful cheese that reminds me of a cross between mozzarella and scamorza, stringy in an indescribable way. They come with a bit of sour cream on the side, but I prefer them without so you get the explosion of cheese in your mouth. Ester likes them both ways. The thick pasta and the cheese make me happy.
Mtsvadi
These are mtsvadi, grilled pork skewers typical of the Kakheti region. They came with beetroot, some onions, and herbs. The meat is very flavorful and good, but I prefer when they have bones because those pieces are the best. The beetroot is served with tkemali sauce, a Georgian plum sauce that's a bit sour and absolutely delicious. I love beetroot with tkemali, it's the best. Ester hates beetroot but even she admits this is good because of the fat on the skewers. Pork in Georgia is excellent because the pigs are special breeds with white, black, or grey hair, living free outdoors.
