Dze

A restaurant built around a plane tree, where the cuisine is based on traditional Georgian flavors with авторские (author's) interpretations, and the atmosphere is such that every guest feels like "дзе."

"Dze" is the most common ending for Georgian surnames. Literally, "dze" translates to "son" and signifies kinship with the name at the root of the surname. The concept of kinship is deeply woven into the restaurant's identity. The main symbol of "Dze," depicted in the logo and a central element of the interior, is the plane tree. It is intended to represent a genealogical tree, the archetypal symbol of family ties. "Every guest of the restaurant should feel like they are part of a warm Georgian family, and become a little 'dze' themselves," comment the creators of the concept, Dmitry Zhurbin and Alexei Neyman.

The design of the restaurant was realized by the Left Design studio, a long-standing partner of Berrywood Family. The interior of "Dze" features an old Georgian street with carved balconies and hanging carpets, a fountain, and cozy tables nestled beneath a sprawling ancient tree. The entire interior is designed in the trendy "color block" style, using only two contrasting colors that are strongly associated with Georgia: terracotta, the color of traditional "kvevri" (clay vessels) and tiled roofs, and a deep blue, the color of a traditional Georgian festive tablecloth ("supra").

The concept of the cuisine – modern Georgian – is based on traditional Georgian flavors with авторские interpretations and influences from neighboring cuisines: Greece, Lebanon, Italy, and France. The presentations are modern and minimalist, and most of the dishes are prepared in an open kitchen. The head chef is Mikhail Mikhailov, who joined the new project from "Bara Bulgakov," which he continues to oversee. The menu, divided into ten sections, includes "shoti" (cornbread) with beetroot and tahini or spinach and green adjika dips; "chebureki" (pastries), "khinkali" (dumplings), Adjarian "khachapuri" (cheese bread) with incredibly thin crusts, and grilled beef tenderloin, slow-cooked veal cheek in "tkemali" (plum sauce), and salmon with "dzhondzholi" (walnut sauce). For dessert, there's a "matzoni" (yogurt) mousse with persimmon or a Tbilisi donut with lemon custard.