How to eat khinkali
- Use your hands — pick it up by the twisted knot on top.
- Take a small bite from the side and sip out the hot broth first.
- Then eat the rest, but leave the knot on your plate. Georgians count the knots to see who ate the most!
Our Story
Georgian hospitality, Utah address.
Old Tbilisi — the carved wooden balconies that inspired our name
Old Tbilisi Kitchen is Utah's first Georgian kitchen. We cook the food of Tbilisi's old courtyards and family tables — bold, generous and made to be shared.
Everything starts from scratch: dough rolled by hand every day, khinkali pleated one by one, walnut sauces ground the slow way and khachapuri baked to order until the cheese bubbles.
In Georgia, a guest is a gift from God. Whether you are here for a quick lunch or a long dinner with friends, we want you to leave full, happy and already planning your next visit.
Our kitchen & team
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Our dining room Photo coming soon
Our dining room -
Our team Photo coming soon
Our team -
Made by hand, every day Photo coming soon
Made by hand, every day
First time eating Georgian food?
A quick guide to the Georgian table
How to eat adjaruli khachapuri
- It arrives with a raw egg yolk and butter in the middle.
- Stir them into the hot cheese with a fork right away — the heat cooks the egg into a silky sauce.
- Tear off pieces of the crust from the edges and dip them in the middle.
Share it supra-style
- A Georgian feast is called a supra — everything goes in the middle of the table.
- Order a few different dishes: something with cheese, something with walnuts, something from the grill.
- Raise a glass and say “Gaumarjos!” — Georgian for “Cheers!”