Fine-dining at a world-class level of sophistication is perhaps not the first thing that comes to mind when visiting Tbilisi, the capital of Georgia, deep in the Caucasus –
– if you know where to look!
In fact, Schuchmann Wine Bar & Restaurant is a hidden gourmet jewel, and hard to find even though it is centrally-located in the downtown tourist district, and nestled nonetheless in the Tbilisi History Museum!
Next to the main Cathedral…
and behind this imposing doorway…
and down the staircase into the museum’s enormous hall – inhabited by crafts and arts shops –
and then tucked away at the far left corner behind you, is a historical wine cellar where you will be taken on an epicurean journey of Georgian hospitality, courtesy of Chef Lasha Kenchadze and his crew!
A small restaurant,
and focused on select Georgian wines, of their own production.
And then you notice the pride and joy of a good kitchen: a cast iron smoker!
and you know you’re in for a good meal!
But nothing will prepare you for the true magnificence of the dishes that emerge from that space!
Chef Lasha is some sort of a madman – a culinary genius – deeply involved in scientific molecular cooking, yet dancing with traditional recipes and local ingredients; then presenting a dish of incredible modernity and style; and which tastes of the very crossroads of cultures that is uniquely Georgian – absolutely fantastic!
A cheese platter – all Georgian, naturally.
Some even proudly carrying the deep colors of the Saperavi wine. In fact, Georgia is known as one of the oldest wine-making regions of the world, with archaeological research showing evidence of cultivation dating to 5000 BC – and the Saperavi grape variety is one of the oldest cultivars from the region.
Besides the valiant wines, the Chef continues to impress!
Vibrant salads – above served with a sorbet of light cream cheese, and below an intricate beetroot with wild plum sauce
Locally treasured dishes are spun out of history and presented into the future – yet you enjoy in the present.
Shkmeruli, chicken cooked in milk and garlic; and chakapuli, a stew, Schuchmann style:
and veal so tender that you wouldn’t believe it possible!
And the creativity certainly did not stop at dessert!
Phelamushi is a Georgian dessert porridge made in autumn at the grape vintage time with flour and pressed, condensed grape juice – at Schuchmann’s prepared gluten-free.
The medieval ambiance contrasts so wonderfully with dishes of such modern interpretation, in both inspiration as well as methods of preparation – and the added benefit of the marriage with wines from the Schuchmann estates and wineries make for a magical meal in Tbilisi – one not to be missed.
