Aivani

Lilia Medzmarashvili's Georgian restaurant features elegant national cuisine and a spacious, green terrace-garden, seamlessly integrated into the Usachevsky Market complex.

The new Georgian restaurant "Aivani," brought to Khamovniki by Lilia Medzmarashvili, the brand chef and owner of "Sakhli" (recognized by the Gault&Millau 2017 guide with one toque), "Tenili," and "Darbazi" (recognized by the Michelin Guide 2022 and Gault&Millau 2017 with two toques). "Aivani" occupies a large space with a spacious veranda on the second floor of the Usachevsky Market. It features ample light and air, a sense of "openness," a cozy yet spacious summer terrace with fruit trees, natural textures, and pastel colors. In Georgian, "Aivani" translates to "balcony," and this concept is reflected in the interior design. In the menu, Lilia continues to explore the authentic flavors of Georgian cuisine in modern Moscow. "Aivani" offers both classic Georgian dishes and "forgotten" recipes, as well as the best dishes from Lilia's other restaurants. These dishes have been recognized by reputable restaurant guides and have been enjoyed by guests for over fifteen years. Lilia offers elegant Georgian cuisine and challenges the notion that Georgian gastronomy is primitive, heavy, and coarse, and that it is limited to only khinkali, khachapuri, and kharcho. The appetizers include a variety of pkhali, including unusual options made with pear (870 rubles), fresh tomato (960 rubles), or pkhali named after the owner's initials, "ML-1," made with braised cabbage (1050 rubles). A special section of the menu features freshly made Caucasian cheeses, prepared daily for guests at "Aivani." Here you can find spicy cheese with adjika in a walnut sauce called "baje" (960 rubles), sulguni with basil (820 rubles), and even "drunk" cheese, aged in saperavi wine (950 rubles). Among the salads, the Tbilisi salad stands out, featuring the freshest vegetables, herbs, and a nutty dressing (900 rubles). Guests can also enjoy the cold Imeretian cherry soup, "chrianteli," with quail breast, fresh vegetables, and herbs (950 rubles). The menu also boasts a variety of meat dishes, perfect for larger groups. We recommend sharing a roasted goat marinated in a special sauce with vegetables (650 rubles/100 g) or veal shank served with a side of tomatoes, potatoes, and aromatic herbs (5300 rubles). The menu also includes a section of dishes cooked over an open flame, featuring grilled meats and fish, and "lyulya-kebab" cooked on the bone (1700 rubles). Of course, there are also dishes that are staples of traditional Georgian cuisine: the beloved khinkali with pork and beef (14 rubles/piece), the "adjarian" khachapuri without the egg yolk (860 rubles), the classic "odjakhuri" with pork and potatoes (870 rubles), and the soup "kharcho" (810 rubles). For desserts, there's "dolcepuri," a crispy pastry with custard and berries (1200 rubles), and khinkali filled with cherries and champagne (800 rubles). The beginning of a new chapter in Georgian cuisine is also reflected in the works of the renowned animator and artist, Mikhail Adashin, a member of the "Soyuzmultfilm" studio. His works adorn the restaurant's interior and are visible from any corner of the market. The entrance to the restaurant is directly from the central staircase, through tall shelves displaying Georgian wines, which are traditionally given a prominent place on the bar menu. The wine collection features famous wineries, as well as selections from smaller, local estates in Kakheti.