The original Daredzhani, where the brand first took shape in 2012, has reopened after an extensive renovation. The interior has been recast as a Tbilisi home of the 1960s to 1980s: hand-painted murals sweep across the walls and ceiling, while a woven Tree of Life tapestry anchors the room, its branches unfurling through the surrounding artwork. At the centre stand an oven and a generous communal table; outside, the summer terrace evokes a traditional Tbilisi balcony. In the kitchen, chef Atabek Chonov filters Georgian tradition through a contemporary gastronomic lens. The menu includes dolma with kaymak and coriander (KZT 4,200), khachapuri grilled on a skewer (KZT 3,500), soup with miniature khinkali (KZT 2,800) and shkmeruli (KZT 6,800).
Chalet is the kind of address that suits the rhythm of the Terrenkur: somewhere to slip in for coffee or pause for a quick bite between walks. Inside, the mood is warm and quietly handsome, with all the ease of a mountain lodge. Chef Daniil Sychyov keeps the menu relaxed and direct, building it around burgers, hot dogs and other street-food favourites, while giving breakfast its proper place. To drink: tea, coffee, smoothies and milkshakes.
Perched on the eighth floor with panoramic views across the city, this self-described «nomad izakaya» is currently in soft-opening mode. Its menu draws not only on Japanese and Kazakh cooking, but on culinary traditions from across Asia: Mongolian-style buuz, Kazakh syrne and sandaly from the cuisine of Yakutia all make an appearance. Akai means «red» in Japanese—a reference to the glow of sunset over the steppe and the fire of the hearth. The colour runs through the interior as its defining accent, vivid against a restrained palette of natural textures.
At Pomo, eclecticism is the point: a pink-striped armchair meets leopard print and a chequerboard floor, while the terrace is lined with woven chairs in jaunty red and white. Breakfast runs all day, from scrambled eggs with ricotta and salmon to halloumi with prawns and a full English with house-made sausages. The main menu moves through a cheeseburger with horse-meat pastrami, cod with lemon risotto and pappardelle with veal. Coffee is treated with particular care and brewed from speciality beans. The Select collection turns seasons and travels into signature drinks: tiramisu served in coupes, matcha with lychee and jasmine, and coconut water crowned with ube mousse.
