PRO.Khinkali, Khachapuri and Wine: Georgian Essentials by Novikov Group

The new PRO.Khinkali is a large, two-storey Georgian restaurant, with interiors shaped by subtle ethnic touches: plenty of wood, soft light through woven shades, and armchairs upholstered in patterned fabric. Seating is varied and designed for 150 guests, with long communal tables alongside smaller ones for quieter, more intimate dinners. The space feels open, though greenery and partitions break it into several distinct areas, extended in summer by a generously sized terrace.

The menu keeps clear of unnecessary experimentation. The table fills quickly with the expected Georgian spread: pkhali, aubergines, pickles, Caucasian cheeses, ojakhuri, chakhokhbili, lobio, kharcho. Khinkali, though, are the centre of gravity: with meat, cheese or mushrooms, boiled or fried (up to 1,200 KZT each). Khachapuri come straight from the oven, from Adjarian to Megrelian (up to 5,900 KZT), with mushrooms (3,900 KZT) or meat (2,700 KZT). On the grill, there are shashlik of chicken (4,900 KZT), lamb (6,200 KZT) and tiger prawns (7,900 KZT), alongside lula kebabs (up to 6,200 KZT) and lamb cutlets (8,900 KZT). For dessert, the mood shifts towards familiar city classics: Napoleon (4,100 KZT), or, for instance, pastry rolls filled with boiled condensed milk (2,000 KZT).

The bar menu has a character of its own: a Caucasian Mule made with a tropical infusion, Lali Kakhuri on gin, and seven more house cocktails, each with a distinct national accent, all priced up to 2,950 KZT. The wine list centres on Georgia — qvevri wines, Saperavi and Rkatsiteli — balanced by well-known labels from Italy, France, New Zealand and Chile. The non-alcoholic selection keeps things simple: fruit teas, house compotes, and mors from seasonal berries.

Images: restaurant websites and social media; Yandex Maps