When Koen and I traveled through Russia in 2017, we had our first taste of Georgian food. I can't believe I went so long without ever having tried it. Originally we were going to go to Tbilisi at the end of September for a wedding, but due to Corona it's been postponed to 2021. To help with our disappointment we headed to Tbilisis Hörna, just over the bridge from Södermalm, just a few minutes walk from Gullmarsplan (very easy to reach via the Green Line!).
We went with friends who'd never tried Georgian food before, so we ordered a taste of our favorites! Luckily we knew what we wanted because our waitress didn't speak English - a first for us in Stockholm. I don't think you necessarily need to reserve ahead of time, but I did to be sure to get an outside table.
Tbilisis Hörna
If you're at a lost where to begin - pkhali is a great starting point! The most popular variations are spinach and beet, and they're blended into a paté with walnuts, garlic and herbs.
In addition to pkhali, badrijani is also a great starter - consisting of fried eggplant slices rolled around a paté of walnuts and garlic.
With our starters we drank a Georgian beer - Argo.
For the next course, we ordered two different types of khachapuri. Khachapuri is probably what most people think of when you mention Georgian food. You can't really go wrong with cheese stuffed bread! If you do an image search, the Adjarian version will probably show up first. The bread is boat-shaped, which reflects the seaside region, by representing the boat, sea, and sun. Imeretian is the other style we ordered (and my favorite!). This khachapuri style is more like a very cheesy pizza.
To go with our delicious khachapuri, we had to order a Georgian wine! Did you know that Georgia has one of the oldest wine cultures in the world?
Our Georgian sampler meal wouldn't be complete without khinkhali, or dumplings. We're vegetarian, so ours were filled with mushrooms. Here are some tips when eating your khinkhali. 1) Eat with your hands! Considered childish to eat with a knife and fork. 2) Like xiaolongbao (Chinese soup dumplings), you take a small bite and sip the broth and juices. 3) Don't eat the thick tops! After you've finished the dumpling you leave the tops on the plate.
After dinner we crossed the bridge back to the station to take the Green Line home. I love the Swedish evening light - so dreamy!
Do you love Georgian food? Let me know if you've been here, or if you have any other tips in Stockholm for delicious Georgian food!