Suhumi Georgian Restaurant, located in Den Haag (The Hague), Netherlands, offers authentic Georgian cuisine. With its diverse menu featuring traditional dishes like khachapuri and khinkali, it provides a taste of Georgia in the heart of the Netherlands.

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We had intended to dine at a Japanese restaurant for dinner, but after enjoying a day at a street fair in Den Haag under the sun, we forgot to make a booking, and it was fully booked. My friend Brett suggested a nearby Georgian restaurant. I was completely thrilled. Visiting Georgia has been a long standing dream of mine, so I’m excited to try some of their food right here in The Netherlands!

We are a group of five, but only three of us go for the Chacha. This Georgian brew is freaking lethal and I only manage a tiny sip before passing it on to Zoran.

The kveliani sigareti reminds me of a dish I had in Turkey, Sigara Boregi, although these are slightly thinner. Inside these delightful rolls is a creamy, feta-like cheese. They’re hot, warming, and absolutely delicious.

The Chishtvari is like a big warm hug in the midst of winter. It’s a mix of mashed potato and cheese, breaded then fried.

The Khachapuri, considered the Georgian national dish is a traditional bread filled with various cheeses in the centre well, with a raw egg. As a staple food in Georgia, the cost of making khachapuri serves as a measure of inflation in various Georgian cities, known as the “khachapuri index”!

Brett mixes the raw egg yolk into the molten cheese. Its quite delightful, although its gives it a lusious viscose texture, I may have preferred it without the egg.

While they could’ve been presented better, these delightful Georgian style dumplings are filled with a savoury mixture of chicken and beef mince. Khinkali is typically consumed by first sucking out the flavourful juices while taking the initial bite, similar to xiao long bao in China, to prevent the dumpling from bursting. The tough top, where the pleats meet, is not meant to be eaten but discarded onto the plate, known as the kudi in Georgia, allowing diners to keep track of how many they’ve enjoyed.

This was one of the first dishes we ordered when we sat down. Brett inquired about it a few times, and it finally arrived after the entrees. While it was nice, it would have been better served as a starter rather than halfway through the meal.

Lobio Kecze is another traditional Georgian dish consisting of stewed red kidney beans flavoured with various herbs and spices. It is typically served with a side of cornbread or Georgian bread (which had just been served). The dish is hearty, flavourful, and a staple in Georgian cuisine, although my favourites are coming up…

The Shkmeruli is a traditional Georgian dish featuring fried chicken smothered in a sauce made of mayonnaise, milk, and garlic. The sauce, likely thin due to the milk instead of cream, boasts a delightful garlic flavour that complements the perfectly fried chicken. It’s truly a wonderful combination.

This is bay far my absolute favourite dish, chakapuli. This rustic stew features tender lamb cooked with onion, white wine, fresh coriander, tarragon, and sour plum. It’s a delightful combination bursting with flavour and depth, making it one of the most beloved dishes in Georgia.

Let’s go to Georgia! We all promise to meet up again in Tbilisi, to share more wonderful times together.

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