Aragil

Aragil's menu leans Georgian-Armenian: khinkali stuffed with meat (kalakuri) or sulguni, boiled or fried, 380-400 AMD each. Soups cover spas, kharcho, chikhirtma, bean soup and a mushroom option. Salads run from tomato-cucumber and tabbouleh to eggplant with sulguni and a Greek version. The dough section is built around khachapuri - Adjarian with one or two eggs, Imeretian and Megrelian - alongside lahmajun plain or with cheese. Bread comes with sheep cheese, lori cheese or a full cheese assortment on the side. Grilled options include pork breast, pork ribs, soft pork, pork ikibir, whole chicken by the kilo, lyulya kebab and trout khorovats sold per kilogram. Hot dishes add ojakhuri, partridge tjvjik, mushrooms with sulguni, ostri and beef stroganoff. Sauces on hand include tklemali and satsebeli alongside ketchup and mayonnaise. To drink there's tan, compote, tomato juice and local lemonades, draft Kilikia and Kotayq Gold beer, Armenian and Georgian wines, and a vodka list from Tsarskaya to Absolut. Average check sits around 6500 AMD, which fits a table sharing khinkali and khachapuri plus a grilled main - a fit for groups wanting a Georgian-style spread with Armenian soups and sides mixed in.