ჩემი ლამაზი საქართველო-ტურისტული პორტალი

Gaumarjos, Tbiliso!

THERE ARE CITIES that make sense. The streets glide along straight, clean lines, their names uniform from start to finish. Bridges are crossable. Signs point in the proper direction. Then there’s Tbilisi. Riotous and anarchic, the capital of Georgia is anything but organized. Locals use Soviet-era street names—Leselidze, Davitashvili, Perovskaya—found only on decades-old maps. Wine is sold in repurposed Coca-Cola bottles for a dollar a liter from boulevard underpasses. The electricity still cuts out in the heart of the “Kala,” Tbilisi's historic old town. Despite this—maybe even because of it—this city is one of the best, most strikingly original travel destinations in Europe or Asia, if not the world. Pop into an unmarked courtyard near the Armenian Norashen Church—overgrown with ripe pomegranates—and find yourself among well-fed stray cats in a bohemian artist’s studio (one of the workers may invite you for home-brewed, noxiously alcoholic chacha; he will not let you refuse, nor should you wish to). Sneak into the basement of the red-brick seminary across from Sioni Cathedral and buy Tbilisi’s best bread—dough thrown against the scalding sides of a circular tone oven—from an elderly kerchief-wearing woman for 30 cents a loaf. This Seaside Community Is Getting Swallowed by the Ocean Head up a slanting set of town house stairs in the fin de siècle neighborhood of Sololaki and find yourself in a speakeasy-style apartment café called Linville, where tables hide behind vines on wrought iron balconies and afternoon tango milongas take place under decorative Victorian parasols. Slip across the Dry Bridge, past the ruined frescoes of the former Grand Hotel, to the flea market and bargain with bearded ex-professors for wooden icons, Soviet-era gas masks, and Turkish tea glasses. Come more than once and the vendors will remember you (I buy my jewelry—traditional Georgian enameling—from the same seller every year; she recalls not just my taste, but that of the mother and grandmother I purchased gifts for). The cliché, of course, is that Tbilisi represents the epitome of East meets West: a Silk Road crossroads where Arab, Ottoman, Mongol, and Russian imperial forces each left their own distinctive cultural mark. And in the heart of the old town, where rugs dangle from whitewashed wooden balconies and bearded Georgian Orthodox priests jostle with tourists on narrow cobblestone streets, it’s a compelling fantasy. But the city's reality is far more complicated—and intoxicating.

In Search of the Golden Fleece

We offer you a fascinating journey! Starting your journey from the place where the legendary Argo moored and having passed all the way of Jason and his team, you will get acquainted with the legendary Colchis, learn its innermost corners and get acquainted with its modernity.

Сакартвело – история Любви и Веры

Mgzavrebi Gonio

At Metro

Comfortable rooms with nice design and modern furniture sun balconies private shower rooms complimentary toiletries Experienced staff to help guests plan their stay in Tbilisi and travel around Georgia

Квартира с видом на море

Comfortable apartment with sea view. With all amenities, on the 3th floor, 2 bedrooms living room kitchen

Metekhi Rock

The extant Metekhi cross-cupola church dates back to circa 13th c. It was a part of the Royal residential complex. In front of the temple stands the equestrian statue of the founder of the city, King Vakhtang Gorgassali

Flea market =Dry Bridge=

Flea market in Tbilisi is one of the things the city should be proud of. There are a lot of places for bargain hunters. Among the most popular ones are: Dry bridge market and Rustaveli Avenue.

Солянка по-мегрельски

Несмотря на название, этот рецепт смело надо относить к горячим блюдам, а не к супам, сходство заключается в наличии соленых огурцов, которые придают особую пикантность, сочность и яркость мясу. Родиной этой солянки является Мегрелия - историческая область на западе Грузии Говядину надо помыть, просушить бумажным полотенцем и нарезать крупными кубиками. Лук, и огурцы нарезаем мелкими кубиками. Чеснок режем меленько. В сковородку кладем мясо и масло, обжариваем равномерно со всех сторон около 15 минут. Вынимаем мясо из сковородки, кладем в нее лук и обжариваем до прозрачности, к луку возвращаем мясо, наливаем бульон, ставим сковороду на сильный огонь. После того, как солянка закипела, в сковородку добавляем томатную пасту, чеснок и соленые огурцы. Огонь делаем небольшим, накрываем сковородку крышкой и тушим до готовности мяса. Готовое блюдо посыпаем свежей зеленью. Приятнейшего Вам аппетита! Готовьте с удовольствием!