Moscow
Gagarinskiy per., 15a
+7 (495) 627-78-97
Mon-Sun: from 12 pm until 12 am

Oasis in the middle of the city’s bustle, a quiet courtyard which lives its own life secluded from the dusty and noisy Moscow

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The restaurant is located in one of the most picturesque parts of the Old Moscow – among the narrow streets of the Arbat, surrounded by architectural masterpieces and old-Moscow mansions.

The Elarji’s particular feature is that here you can eat genuine home Georgian food – which even the capital’s gourmets are not familiar with. The menu is based on traditional dishes – Khachapuri, Satzivi, Lobio and, of course, Elarji – but their taste is distinctively different to the usual.

Iso Dzandzava cooks exclusively upon the recipes which she had picked up from her mother and grandmother.

Not only you can have a delicious meal at the Elarji, but also play backgammon, chess and checkers, badminton and table tennis. Small courtyard with a green lawn allows Sunday picnics and outdoor children holidays. A kids playground with rides, swings and a hammock is very popular.
Iso Dzandzava

Despite that Iso Dzandzava has never been taught how to cook professionally, she has developed her own vision and taste of the Georgian cuisine. Having received medical education, she could not imagine that she would never become a doctor. Now Iso is Chef at the group’s six restaurants.

She embarked upon the culinary path in the early childhood — her mother and grandmother let her in on secrets of cooking delicious food. That's why she exclusively implements her own home recipes into restaurants’ menus.

«A gourmet who has tried the real Georgian cuisine will always know when im changing a recipe. A client would not appreciate if i make Mamalyga watery and it has to be eaten with a spoon. Noone eats like that in Georgia.

I was brought up in a family where seniors and children were respected and where guests were always welcome. All my childhood I watched how my mother and my grandmother did their best to cook something special, and I liked it very much. I have preserved these recipes and now I use them».
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