There is a certain kind of taste that instantly takes you back — to a grandmother’s kitchen, where recipes are not written down but passed through generations, where every dish carries warmth, care and memory. This is the experience that awaits guests at Tashre — a restaurant built around authentic Georgian flavours, abundant choice and a level of service designed to elevate everything from a casual meal to a full-scale celebration.
Thank you for reading this post, don't forget to subscribe!At Tashre, traditional Georgian dishes are not simply served — they are preserved in their most genuine form. The menu offers a rich variety rooted in regional culinary heritage, with a particular emphasis on Megrelian cuisine, known for its bold, distinctive flavours. Combined with a seamless dining experience and the option of fast, high-quality delivery, the restaurant has positioned itself as a destination for those who truly value taste and authenticity.
This commitment has not gone unnoticed. Tashre was recently named the winner of the Golden Brand Awards in the “Restaurant” category. In this interview, Managing Partner Maka Tsabutashvili shares insights into the restaurant’s philosophy, the importance of authenticity and what it takes to build a trusted brand in today’s hospitality industry.
Q. What does winning the Golden Brand title mean to you and what was your first reaction?
A. It was genuinely unexpected, which made it even more rewarding. Beyond the initial excitement, this recognition carries significant responsibility. It confirms that our concept, quality and consistency are being recognised not only by our guests but also by industry professionals. For us, it is both validation and motivation to continue raising our standards.
Q. How important is this kind of recognition for a Georgian restaurant brand?
A. In the hospitality industry, third-party recognition is extremely important. Awards like this act as a strong signal of trust and quality for customers. In a highly competitive market, such validation helps a brand stand out and strengthens its credibility, which ultimately translates into long-term customer loyalty.
Q. How did the idea of Tashre come about, and what inspired its creation?
A. “Tashre” is a Megrelian word meaning “that’s exactly how it is,” which perfectly reflects our philosophy. Our inspiration comes from the richness of Megrelian cuisine, known for its bold and distinctive flavours. We wanted to create a space where these authentic tastes are preserved and presented in their purest form, appealing not only to locals but also to international guests seeking a genuine Georgian culinary experience.
Q. What sets your restaurant apart from others in a saturated market?
A. Despite the highly saturated restaurant market, Tashre is positioned for true gourmets — people who genuinely value flavour and authenticity. We focus less on superficial trends and more on the essence of the product: taste, quality ingredients and consistency. This clear positioning helps us build a loyal and discerning customer base.
Q. How do you approach modern interpretations of traditional Georgian cuisine?
A. Our approach is quite deliberate — we do not reinterpret traditional dishes by altering their essence. Instead, we preserve them exactly as regional traditions dictate. Every dish remains authentic in its ingredients and preparation. For us, authenticity itself is the modern value that today’s customers increasingly appreciate.
Q. How important is your team to this success?
A. Our team plays a fundamental role. We have built a loyal and highly professional group of people who share the same vision and standards. In hospitality, consistency is everything and that can only be achieved through a strong, committed team.
Q. What are the biggest challenges in managing a restaurant today?
A. The market is extremely crowded and one of the key challenges is the rise of superficial or purely visual marketing. Many businesses focus on appearance rather than substance. For us, the challenge and priority is to stay focused on real quality and not compromise on our core values.
Q. What kind of experience do you want guests to have when they visit Tashre?
A. We want our guests to reconnect with authentic, traditional flavours — the kind often associated with home cooking and family heritage. It’s about evoking the feeling of “grandmother’s kitchen,” where every dish carries warmth, care and authenticity.
Q. Are there any standout dishes that define your menu?
A. Yes, Tashre is particularly known for its Elarji [a traditional Georgian dish and a staple for the Samegrelo region that is prepared by kneading a large amount of sulguni cheese into a thick porridge made from cornmeal and flour] and Kupati [a type of Georgian sausage that is made from ground pork, intestines or chitterlings, pepper, onions]. These dishes have become our signature and are strongly associated with our brand.
Q. You emphasise natural ingredients. How important is this philosophy today?
A. It’s more important than ever. In a world where artificial additives and shortcuts have become common, choosing natural ingredients is no longer just a preference — it’s a responsibility. At Tashre, we use only natural products, avoid artificial additives entirely and treat each flavour with respect. True taste begins with clean, high-quality ingredients.
Q. What are your development plans for the coming years?
A. We are planning to expand Tashre into a broader Abkhazian-themed space, further deepening our focus on regional cuisine and cultural identity. Growth for us is not just about scale, but about strengthening our concept.
Q. Finally, what is your personal formula for a successful restaurant?
A. Integrity towards the customer. This is the foundation of everything. If you are honest in what you offer — quality, service and experience — success becomes a natural outcome.
