Moscow
Tverskoy blvd, 14, bldg 4
+7 (499) 990-09-28
Mon - Sun, 11.00 - 00.00

Having come here, you feel as if you are in the heart of Georgia

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DIDI (which translates from Georgian as “big”) is a restaurant of Tbilisi cuisine by director Rezo Gigineishvili and producer Alexey Kiselev on Tverskoy boulevard — and it is now opened its doors into the cozy and welcoming backyard. Special attention has been paid here to details of the interior design. Having come here, you feel like you are in the heart of Georgia. Spacious and, at the same time, cozy hall gives you an opportunity to either meet up with a large company, enjoy a romantic dinner, hold a business meeting or just get together with friends. There is an animation team for the younger guests and culinary master classes every weekend.

The spacious terrace with a roof and the inner yard turns into a blossoming garden with an open kitchen in the summer and can treat the guests to a hot wine and other winter pleasantries during the winter. The terrace is comfortable with an open kitchen. So now you can watch shashlik being made, while enjoying a conversation with your friends. By the way, let’s talk about food!

DIDI offers Tbilisi cuisine — and that is underlined particularly. The best, traditional, delicious — all those things we usually make a trip to Georgia’s sunny capital for — can now be found in the very heart of Moscow. That is khachapuri and khinkali, different types of shashlik, satsivi, pkhali, chikhirtma, chakapuli, gomi and the entire range of traditional dishes — overseen by the restaurant’s brand-Chef Iso Dzandzava. She knows how to keep the traditions of Georgian gastronomic culture, while making each meal unique. Iso cooks exclusively upon recipes which she inherited from mother and grandmother. That’s why she aims at building restaurant menus solely upon home recipes.

Rezo Gigineishvili, director and co-owner: “The main thing for me in a restaurant is the kitchen. Everything starts there — and it unites the people at a table. If we remember the traditions, Georgian dishes have always been served in large plates — so that everyone at the table could eat as much as they wanted. And, certainly, a flow of wine and home-made chacha. Those are integral elements of a Georgian feast. I really want these Georgian traditional traits to make home at the new restaurant — DIDI”.
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