Opened in 2015, this wine-centric retreat—up a hill from the Mtkvari River and near the presidential palace—is in its own cozy world with a romantic garden. It features 13 guestrooms decorated with carpets, homey antiques, and wooden armoires that look culled from old family homes. Each room is different: some feature blond Karelian Birchwood furniture, one has a hamam and a vintage French fireplace, and others Art Nouveau accents. The balconied building is a lovely example of traditional Tbilisi late 19th-century architecture, designed by a well-known local designer from Saba Design Company who studied in and was inspired by Italy. Downstairs is the private tasting room and wine cellar, dedicated to the hotel’s encyclopedic selection of Georgian vintages—some dating back decades. The hotel restaurant is one of the most interesting in Tbilisi, overlooking the charming surrounding garden. The chef adds creative presentation to Georgian dishes, like lobio (stewed red beans in a clay pot served with rustic cornbread), phali (vegetables pates in walnut sauce), and pkhlovana (a savory bread filled with beet leaves). The suggested wine pairings are spot on, like the addictive green cilantro soup with rye bread toast and a pairing with oak-aged chacha, Georgia’s fiery answer to grappa. And the French-inspired cheeses are made by famous cheese-producing nuns from the Pokhe Convent.
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Wine-Focused Retreat in a Romantic Setting
Opened in 2015, this wine-centric retreat—up a hill from the Mtkvari River and near the presidential palace—is in its own cozy world with a romantic garden. It features 13 guestrooms decorated with carpets, homey antiques, and wooden armoires that look culled from old family homes. Each room is different: some feature blond Karelian Birchwood furniture, one has a hamam and a vintage French fireplace, and others Art Nouveau accents. The balconied building is a lovely example of traditional Tbilisi late 19th-century architecture, designed by a well-known local designer from Saba Design Company who studied in and was inspired by Italy. Downstairs is the private tasting room and wine cellar, dedicated to the hotel’s encyclopedic selection of Georgian vintages—some dating back decades. The hotel restaurant is one of the most interesting in Tbilisi, overlooking the charming surrounding garden. The chef adds creative presentation to Georgian dishes, like lobio (stewed red beans in a clay pot served with rustic cornbread), phali (vegetables pates in walnut sauce), and pkhlovana (a savory bread filled with beet leaves). The suggested wine pairings are spot on, like the addictive green cilantro soup with rye bread toast and a pairing with oak-aged chacha, Georgia’s fiery answer to grappa. And the French-inspired cheeses are made by famous cheese-producing nuns from the Pokhe Convent.
