Georgian restaurant
Welcome to Iveria
At Iveria we are delighted to present a unique interpretation of Georgian cuisine. Our menu combines traditional family recipes to create dishes that are both comforting and full of authentic flavors. Each dish reflects our passion for good food and the rich family tradition that inspires us.
A kitchen with heart and soul
Here at Iveria, the chef cooks personally. Irma Bourntouli brings the flavors of Georgia directly to your plate. With attention to detail, our team prepares every dish fresh – from the spicy chinkali to the fragrant dishes. Our dedication and craftsmanship make every meal an unforgettable experience.
Why Iveria?
Our restaurant bears the name “Iveria”, which is deeply rooted in the history and culture of Georgia. Iveria, also known as Iberia (or Iver/Hber/Iber), was an ancient kingdom in the Caucasus. In the Middle Ages, many historical sources, especially Georgian ones, referred to the inhabitants of this region as Iberians. This term was later frequently used by famous Georgian writers of the 19th and 20th centuries, with “Iveria” standing for Georgia and “Iveri” for the Georgians.
The name “Iveria” thus symbolizes not only a geographical area, but also a deep historical and cultural meaning. In our restaurant, we bring this historical and cultural depth to the plate by preserving and developing the flavors and traditions of this special place.
Welcome to “Iveria” – a place where history, culture and culinary art come together.
Khinkali
Chinkali are a Georgian specialty and a symbol of Georgian cuisine. These hearty dumplings originally come from the high mountains of Georgia and are traditionally prepared with a variety of fillings. The most popular is the version with juicy minced meat, which is refined with onions and spices. The cooked dumplings are served hot, whereby it is an art to keep the aromatic meat juices inside and only release them with the first bite. Chinkali are not just a dish, but a real experience that captures the taste and soul of Georgia.
Khachapuri
Khachapuri (also khachapuri, Georgian ხაჭაპური) is one of the most famous specialties of Georgian cuisine. This delicious, gratinated cheese bread is often enjoyed as a snack or even as a main course in Georgia. Each region of Georgia has its own version of Khachapuri, which makes this dish incredibly diverse. Some of the most famous versions include the Atscharuli Khachapuri from Adjara, where the bread boat is filled with cheese and a fried egg, and the Megruli Khachapuri from Mingrelia, which is covered with cheese inside and out. Each method of preparation has its own distinctive taste, but all are united by the incomparable combination of crispy dough and melted cheese.
Georgian wine
Wine-growing in Georgia has an impressive tradition dating back over 8,000 years and is considered one of the oldest wine cultures in the world. The latest archaeological findings confirm that wine was already being made in the region in this early period.
Georgian viticulture is characterized by unique, indigenous grape varieties and traditional production methods that make wine an unmistakable part of Georgian identity.
The method of wine production in clay amphorae, the so-called “qvevris”, which are buried deep in the earth and give the wine a particularly characteristic taste, is particularly well-known.
