Clouds Bar

Top floor of Radisson Blu
1 Ninoshvili Street
6000 Batumi, Georgia
(+995) 422 255 555

Bourdain had: chacha (Georgian moonshine).

Drinks date: Zamir Gotta, Russian producer and frequent Parts Unknown guest.

Café Gabriadze

13 Shavteli Street
0105 Tbilisi, Georgia
(+995) 322 986 594

Bourdain had: salad with orange, almonds, and honey; grilled lamb ribs with pomegranate sauce; slices of fried eggplant wrapped around a walnut filling; chkmeruli, chicken slow-baked in an oven and then simmered in garlic and milk.

Lunch date: Paul Rimple, Tbilisi bureau chief for Culinary Backstreets.

Sofia Melnikovas Fantastic Douqan

Patio of the Museum of Georgian Literature
8 Gia Chanturia St.
0108 Tbilisi, Georgia
(+995) 592 68 11 66

Bourdain ate: khinkali (per Bourdain’s description: “big, fat, juicy soup dumplings filled with spicy cumin-jacked minced beef in a hot, rich, potentially scalding broth”).

Dinner date: activist and journalist Tamara Chergoleishvili, founding director of Georgia’s Tabula Media.


1/ 17 Lermontov Street
Gudiashvili Square
0105 Tbilisi, Georgia
(+995) 551 63 01 03

Bourdain had: wine, queen’s soup (another hangover cure, with caramelized onion); a shot of chacha; wild trout tartare; mussels; more chacha.

Dinner date: iconoclastic chef Tekuna Gachechiladze.

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Pheasant’s Tears

18 Baratashvili St.
4200 Signagi, Georgia
(+995) 598 72 28 48

Bourdain had: chacha, Georgian wine, boiled beets in wild plum sauce, freshly foraged mushrooms with meat and tarragon, baby lamb with rice, fresh bread.

Lunch dates: Keti Bochorishvili, former Deputy Minister of Economy and Sustainable Development, currently an executive at Anaklia Development Consortiumand Tamuna Gvaberidze, gallery owner.

A traditional supra

Bourdain attends a supra (a traditional Georgian feast) at the home of what sounds like Ushangi and Makvala Kokashvili. Also in attendance is journalist and fixer Dima Bit-Suleiman and Igor, the toastmaster.

They had: three varieties of khachapuri, a traditional cheese-filled bread, stuffed here with potato, beet leaves, or stewed cabbage; a roasted pig; homemade bread.

A meal with Tbilisi’s star chef

Giorgi Gelovani hosts dinner in final scene. Food prepared by Meriko Gubeladze, a star chef at Tbilisi’s Black Lion Restaurant.

They had: spinach with walnuts and wild capers; pickled carrots; cheese curds with roasted hazelnuts and mint; roasted eggplant seasoned with coriander; kharcho, a stewed chicken cooked slow with ajika chili sauce, onions, marigold flower powder, and blue fenugreek.