Littera is where progressive Georgian cuisine meets history. It’s located in an impressive courtyard behind the Georgian Writers house in a building well over 120 years old, and once belonged to the father of Georgian brandy – Davit Sarajashvili, who built the place as a gift to his wife. Where better for local food legend Tekuna Gachechiladze to bring her latest culinary venture. Its her experience and daring to dabble in the untouchable that makes this place unique, taking Georgian traditional food and mixing it with the latest in taste and trends. Add in an ambient garden atmosphere and you have a winner. There are two menus, day and evening, both remarkable. Take the shrimp kharcho and mussels chakapuli: no Georgian would even usually think about combing the two and yet Gachechiladze has created something delicious. Also worth trying are the trout tartare with ajika paste and for dessert, Littera’s signature mascarpone cream and raspberries. There’s a top selection of bio wines and brandy available. If you’re lucky, you might even get to sit under the tree: it’s as old as the building itself.
