Tenili

«Tenili» welcomes guests on Blagoveshchensky Lane, near Mayakovskaya, Tverskaya, Pushkinskaya and Chekhovskaya. This is a Georgian restaurant where cheese holds a special place on the menu: suluguni, imeretinsky, guda, basil cheese, and gebzhalia with mint. Suluguni is also served fried here — with honey and tomato, on dried thin lavash. The main menu is built on the classics of Georgian cuisine. Satsivi Mingrelian-style is made with chicken, lobio Mingrelian-style is served with pickles and mamalyga, and pear pkhali comes with fried elarji. There's a hot ajapsandal with potato, eggplant, bell pepper, peas, and mini corn. Among the hot dishes, it's also worth noting chakhokhbili made from young farm chicken with tomatoes and herbs, duck dolma with two sauces, prunes and quince, and tapaka chicken in a tkemali-pepper sauce with Caucasian herbs. Chef Liliya Medzmariashvili updates the menu with seasonal dishes. Among the spring additions are a vegetable salad with nadugi and soaked apples, where the cheese is served as two balls with pistachios; corn soup with morels and homemade green adjika; and khinkali with porcini mushrooms and tarragon. Among the hot dishes, kondriani beef has appeared, braised in red wine, with tashmijabi — mashed potatoes with melted, stretchy suluguni. For dessert, there's a berry soup of raspberries, strawberries, and blackcurrants cooked with red wine, served with scoops of vanilla ice cream. The restaurant is suitable for banquets; the average check is 3,000–6,000 ₽.