This restaurant takes the staples of Georgian cooking and transforms them into haute cuisine. (And many less well known dishes that they've scoured the country to revive.) One of the classic Georgian starters - badrijani nigvzit or aubergine with ground walnuts - was by far the best I've tasted. If you want to try Georgian food at its best then you should make your way here. It doesn't come cheap by local standards: I paid 46 lari for my meal and you can easily eat well for 15-20 lari in simpler places. Tricky to find and worth taking a taxi. The impressive kiln and Georgian loaves as you come in give the place its name: literally House of Bread. On the evening I was there music was provided by a male trio singing in harmony to a guitar: graceful, slightly melancholy and unobtrusive.