Tbilisi · Since 2018
Twelve courses shaped by mountain herbs, qvevri wine, and the generosity of the Georgian table. Tradition, distilled to its essence.
01 · The philosophy
Mze grew from the rituals of the supra: bread broken by hand, wine drawn from clay, and plates passed generously. We carry that spirit forward through a tasting menu rooted in Georgia’s regions.
Bread meets the clay oven; wine rests beneath the earth.
A generous feast retold as one thoughtful procession.
02 · Signatures
Familiar Georgian forms, refined through patience, preservation, and flame.
Tarragon broth · purple basil · green adjika
Walnut satsivi · pomegranate · marigold
Saperavi must · walnut · mountain honey
04 · Inside Mze
Clay, walnut, candlelight, and the quiet anticipation of an evening unfolding.
05 · The chef
“Georgian food has always been generous. My work is to preserve that warmth while giving every ingredient space to speak.”
Raised between Tbilisi and her family’s vineyard in Kakheti, Nino returned to Georgia after kitchens in London and Copenhagen. At Mze, she works with small growers, cheesemakers, and qvevri winemakers across the country.
06 · Reservations
Tables are released on the first Monday of each month. We welcome guests from Tuesday to Saturday at seven in the evening.
07 · Find us
Tuesday—Saturday
One seating · 7:00 pm