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A simple Georgian restaurant whose strongest arguments are shashlik, lamb stew and filling portions.

A Georgian restaurant beside the pond in Löwenruh Park. The outdoor space and playground make it a possible family outing.

Adjarian khachapuri and Georgian wine leave strong impressions at Tbilisi on Pikk. Khinkali divide opinion: juicy for some, dry and brothless for another. Service accounts range from warm hospitality to slow attention and pushy upselling.

Guests at Georgian restaurant Suliko on Nõmme tee appreciate generous portions and moderate prices. The menu is described as broad. One visitor waited roughly half an hour during a busy period.

Sõpruse kohvik gets praise for Azerbaijani shashlik, fish and family visits, with a terrace and space for children to play. One family disliked the stuffed aubergines despite enjoying the meat.

Pirosmani on Tartu maantee offers a broad Georgian menu, including choices for children. Two guests were disappointed by oily khachapuri with little cheese flavour; a takeaway account described undercooked dough.

Georgian cooking in a modern Rotermanni setting. Gobi guests praise khinkali, khachapuri, adjika and careful presentation. Music and a warm atmosphere complete a dinner built around familiar dishes with a modern treatment.

Cheese-rich khachapuri, juicy shashlik and chakhokhbili earn praise at Argo. Three guests shared their orders. Multilingual service was especially appreciated by a Finnish-speaking visitor.

Merlot’s terrace pleased a guest who also enjoyed food and service. Another reports reheated meat, forgotten dishes and rude treatment. A separate complaint concerns billiards closing earlier than expected.

Khachapuri, Georgian bread and filling khinkali pleased guests at Oda by Kalaranna. The view also adds to lunch. A mushroom steak lacked flavour for one diner, making bread and dumplings clearer favourites.

Azerbaijani music accompanies Kishmish’s retro interior. Kebab, tea and pakhlava receive praise. One guest found pilaf sweet and dolma chewy. The daily set appeals as an affordable lunch.

Badam’s dine-in and delivery impressions differ sharply. One guest praises food and a personable waiter; others describe poor flavours and chicken pasta unlike its app description. No clear dish recommendation emerges.

Bakinski Dvorik sits in an industrial area. Piti in a clay pot, hot bread and chicken govurma earn praise. A charcoal grill cooks meat, though one guest disliked fatty lamb in the assortment.

Grilled salmon, pork shashlik and honey cake pleased one Mangal Grill Sikupilli party. Other visits describe inattentive staff and cleanliness concerns. Chicken pasta and cheese balls also drew criticism.

Meie Gruusia at Balti Jaam earns particular praise for Adjarian khachapuri, crisp outside with soft dough within. Georgian meat soup also pleased. One guest considered the khachapuri worth waiting for.

Imeruli khachapuri and khinkali pleased guests at Meie Gruusia Viru Keskus, including a newcomer to Georgian food. Timing varies: one lunch arrived quickly, another involved a wait.

Turkey shashlik, fresh herbs and lahmacun stand out at Azerbaijan Šašlõkk on Telliskivi. Chicken also earns praise. A vegetable order disappointed with uneven seasoning and missing mushrooms; clarify meat accompaniments.