Opened in Annecy in 2026, Le Bistro Géorgien is described by local media as Haute-Savoie's first Georgian restaurant. Nino in the dining room and Luka in the kitchen introduce visitors to Caucasian cooking that is still rarely represented in the region.
Start with khachapuri
The most immediately recognisable dish is khachapuri, bread filled with cheese. The Adjarian version comes boat-shaped, with melted cheese, egg and butter; the Imeretian version is a generously filled round flatbread.
A cuisine much wider than one dish
The menu also introduces vegetable-and-walnut pkhali, aubergine ajapsandali, red-bean lobio, chicken-and-walnut satsivi, garlic chkmeruli and offal-based kuchmachi. Several vegetarian and vegan recipes are available.
Wine is also part of Georgian cuisine
The restaurant serves Georgian wines, heirs to a millennia-old winemaking tradition. They complement the cuisine: Georgia has a wine culture very distinct from that usually encountered around Annecy.
The spirit of the supra
The team embraces the spirit of the supra, a Georgian banquet tradition centred on sharing and hospitality. This is what makes the new venue more than an international restaurant: it introduces a whole dining culture, with its dishes, wines and customs of hospitality.
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