Comparing Chakapuli across three restaurants — an honest verdict

I ate Chakapuli at three different restaurants in the same week to compare. The results were illuminating. The use of sulguni cheese varied significantly — only one got it right. The tangy and herbal profile should be consistent but interpretation differs widely.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. The best version came from a family Sunday table, which felt authentic. tkhemali sauce was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Chakapuli is larger than you'd think.