Vazisubani Estate
The house is surrounded by a substantial expanse of parkland, perfectly suited for a midday picnic or an afternoon ramble. And beyond that are the vineyards, responsible for producing the grapes which are turned into wine using the ancient Qvevri method. These wines, naturally, feature in the selection available in the hotel’s restaurant, where chef Keti Bakradze crafts creative interpretations of traditional Georgian dishes in a classic farm-to-table style, using many ingredients grown right here on the grounds of the estate. The result of it all: an experience that showcases a side of Georgia that’s rarely seen by visitors.
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