In Georgia a supra is more than a meal. It is a table laid for everyone — bread torn by hand, dishes passed until the plates overlap, and a toast for every person who sat down.
Led by the tamada, the toastmaster, the evening moves at the pace of conversation. Sufra is built around that rhythm — small plates first, then the grill, then something sweet.
01Boat-shaped cheese bread with butter and a soft egg yolk, for the middle of the table.
$14
02Spinach, beetroot and leek, ground with walnuts and fresh herbs.
$9
03Fried aubergine rolled around garlicky walnut paste, finished with pomegranate.
$10
Lift each dumpling by its pleated top. Cutlery stays on the table.
Take a small bite from the side and drink the broth before it escapes.
The doughy top stays on the plate — it’s how the table keeps count.
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