The best Lobiani I've ever had came from a street stall, not a restaurant. The nutty and aromatic intensity was completely different — more direct and uncompromised. walnut paste was used without hesitation, the way it should be. Georgia claims one of the world's oldest continuous wine-making tradi…
Read full review →I ate Lobiani at three different restaurants in the same week to compare. The results were illuminating. The use of walnut paste varied significantly — only one got it right. The rich with walnuts and spice profile should be consistent but interpretation differs widely. Georgia claims one of the wo…
Read full review →I spent three months trying every version of Lobiani I could find locally. The variation in quality is extraordinary. The best version handled sulguni cheese with genuine knowledge and the rich with walnuts and spice result was noticeably superior. Georgia claims one of the world's oldest continuou…
Read full review →Lobiani at this place was fine. The nutty and aromatic flavour was there but not distinguished. adjika pepper paste was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Georgia claims one of the world's oldest c…
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