Very convenient location of the Khinkalni, we booked a table in advance. The interior was pleasant, there were many visitors. I liked the Adjarian boat, there was little meat in the khinkali and it was a little cold, the dolma is very salty, sulugini is not bad, ajapsandal is very spicy and salty, I really liked the pork kebab. Homemade white wine is light, red is more tart, the morse could have a richer taste. We took desserts: Napoleon and strudel. Not a masterpiece (Cappuccino is cold, but it's more of a machine problem. There is a comment on the service to the waitress, who could not advise the wine, I wanted them to give some advice on the menu. The prices are reasonable. But overall, the impression is not bad, I think we will come again.
I've always liked Khinkalnya. I was in many regional centers, it even seemed like the menu was different. Everything is delicious, the choice is large. The cost of meals, of course, has increased since the opening, but, in fact, it is logical relative to other establishments. There are often a lot of people on Komsomolskaya Street, it is better to book in advance. Among my favorite dishes and drinks: hibizgina (it seems that it is not on the menu now), khinkali with cheese, khachapuri in Megrelian, in summer - delicious cold brew, sea buckthorn tea, feijoa and dogwood compote.
It's a strange feeling - like the interior is good, the waiters are friendly, the food is served quickly. But the kitchen is very strange. The most important scourge of all dishes is pepper. Red hot pepper is EVERYWHERE. Even in eggplant rolls. Even in dolma. Guys, this is wrong, this is not Georgia, go to Tbilisi on the weekend and try local dishes, they are not like that. It is especially insulting for dolma, because the grape leaves are very good, similar to those that are just used in Georgia - elastic and sour, fragrant, and not cotton wool, as in most places. It would be a great dish if it weren't for the pepper. Khinkali is good. Pepper is quite a topic there, but again, a little too much with the amount. I would have given it 4 stars, but khachapuri finished it off in an Adjarian way. You just don't know how to cook it, the main problem is the cheese, it doesn't stretch at all and doesn't stick to the bun. The main purpose of Adjarian khachapuri is to tear off the crust and dip it in the center. Your cheese just lies in dry lumps and does not stick anywhere.
Alas. For the establishment and the staff 5, for the dishes - 2, the average 3.