This is already third post in my Tbilisi restaurant series.
Today I got a chance to visit Dzveli Kalaki restaurant (near Didube bridge)
For a prelude - we found and interesting offer on Georgian Groupon clone site www.hotsale.com - Entricote with 30% Off. This hotsale systems works like this - you pay some small fee for coupon/voucher and then you get your discount. So we bought a coupon for Dzveli Kalaki - it was for about 2 GEL.
Since we had no clue, where exactly it's located, we used a local taxi service, and taxi for 4 GEL took us there (from our place)
Dzveli Kalaki Restaurant
It turned out it not just a restaurant - it's restaurant complex with brewery inside.
Outdoor exterior here is decorated with lovely sculptures like this
Dzveli Kalaki Restaurant Brewery
They make here German style beer - didn't tried it this time (I'm of for any alcoholic drinks this summer)
Spacious rooms
At time we arrived, this restaurant was completely empty - it created kinda not friendly attitude - like, who would like to enjoy his/her meal on such an empty place?
Fortunately, we find a balcony with river view - and waitress agreed to serve us there.
Balcony at Dzveli Kalaki
Turns out Dzveli Kalaki is close to Didube bridge, where I often make my cycling rides - so probably this is good idea, next time to include this restaurant in my ride? You can find more about my Tbilisi cycling here
View from Dzveli Kalaki - River Mtkvari and Didube bridge
Roasted Ribs at Dzveli Kalaki
Finally our food was served, although for me it looks like roasted ribs in delicious sauce (and tasted as well - DELICIOUS) - waitress on my argument that this is not an entricot, continued to say - yes, it's an entricot. I felt myself kinda dumb, because I still believe that baked ribs and entricot are two completely different things.
According to Wikipedia:
In French, the word entrecôte (French pronunciation: [ɑ̃.tʁə.kot]) denotes a premium cut of beef used for steaks.
Contre-filet, cut from the sirloin
Entrecôte in frying panA traditional entrecôte comes from the rib area of the carcass, corresponding to the steaks known in different parts of the English-speaking world as rib, rib-eye, club, Scotch fillet, or Delmonico.
The term may also be used in France to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet may be called a Porterhouse steak (as the term is understood in Australia, New Zealand, and the United Kingdom), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, or a New York Strip. (As well, if the contre-filet is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the United States and Canada) or a T-bone steak.)
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But since this is Georgia - baked ribs, can become an entrecote as well.
Anyway they were delicious, kinda reminded the one I have eaten in States (Knoxville, Tennessee)
Badridzhiani and Phali
We ordered traditional Georgian Badridziani and Phali, although I'm not huge fan of them.
Cucumber&Tomatoes salads
Few additional Turkish coffee's and Georgian lemonades.
Overall cheque here was around 60GEL including our 30% discount for so called "entricote"
This is place I can recommend for your for sure!