Gorgeous Georgian


Didn’t know I can taste happiness until I was completely slayed by Georgian food. I had my first bite of Georgian cuisine last year in Holland and it has romanced me ever since. This recent trip back to the Netherlands and by the end of my vacay, we breezed our way to this all-familiar Georgian restaurant.

The food from Georgia (former Soviet republic, a country in the Caucasus region of Eurasia) were built for food enthusiasts. It is the texture, then the intense flavours of Georgian fascinating dishes using lots of walnuts, spices, cheese, herbs, beans and sour plums – a true mix of European and Middle Eastern that gave me food coma. Comfort food with steroids.


Source: http://www.hotels-europe.com/info-countries/georgia/map.htm

We had own intimate supra (feast led by a toastmaster in Georgian) in Suhumi located at Elandstraat in The Hague. Although situated in an unassuming street, Suhumi is rather warm and welcoming. The feel of the dining area makes you want to linger in the place perhaps the friendliness of the staff or the eye catching brightly-lit bar, it doesn’t matter really because I do like the setting! Just like most restaurants offering national food from the former Soviet Union, Suhumi’s menu includes dishes such as Borscht and Olivier.




This is the time when I allow myself to overindulge in Acharuli Kachapuri (cheese and egg-stuffed bread).

Acharuli Kachapuri

Then I suffocated myself with heaps of Badrijai Nigvzit (eggplant walnut rolls).

Badrijai Nigvzit

I was struggling but I had to sample this vegetarian dish Ajapsandali (eggplant stew).


Even the faint hearted would love the Kuchmachi – a traditional Georgian dish of chicken hearts, gizzards and walnuts with pomegranate seeds for topping. Also because it is cooked right.


Lobios Pkhali, hearty but healthy dish (green bean and walnut salad). Too delicious for me to refrain myself from eating.

Lobios Pkhali

And the highlight of that night, Bazhe Baje– a typical Georgian dish of chicken in walnut paste served cold. It doesn’t look visually appetizing but it was uh-mazingly delicious.

Bazhe Baje

And of course no visit to a Georgian restaurant would be complete without the Khinkali. If you are familiar with the Shangainese xiao long bao, then you know the first bite is definitely an explosive mess. However, unlike xiao long bao, you are not to eat the top handle of the Georgian dumpling. Here, you need to handle your dumpling with full care.


If you think it’s a lot to take in, you certainly need a glass of Georgian wine. Georgian wine is, surprisingly likable especially for a curious drinker like myself and most of all, exceptionally divine! If you are feasting on Georgian cuisine, don’t forget to include Georgian wine, which is part of the culture too. Some Georgian wines are highly unique, so special that Georgia’s traditional winemaking technique (qvevri method) is listed in the UNESCO Intangible Cultural Heritage Lists. The qvevri is basically a large traditional clay jar used for making and ageing the wine.

Qvevris Rkatsiteli 2013

We had a bottle of Qvevris Rkatsiteli 2013 to take it all in.

Hmmmm…… now where can I get Sulguni cheese in Vietnam?