Best Lobiani I've had — and I've tried a few

Having eaten Lobiani at several restaurants over the past year, I can say this version is the best. The nutty and aromatic quality is more pronounced here than anywhere else I've tried. walnut paste is handled with real knowledge — you can taste the difference.

This is proper a traditional Georgian supra feast cooking, not an adaptation for foreign tastes. tkhemali sauce was the obvious choice and the combination was perfect. Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. Would return for this dish alone.