The scent of wood-smoke and fermenting grape must defines the air at Rtveli, where Kakhetian culinary traditions are executed with rigorous technical precision. A centerpiece of the menu is the mtsvadi, featuring veal or pork skewers charred over grapevine embers to achieve a delicate smokiness and a resilient, succulent texture. The kitchen demonstrates mastery of dough in their Imeruli khachapuri, where the cheese-filled interior remains molten against a golden, wood-fired crust. For a study in balance, the cucumber and tomato salad is dressed with unrefined Kakhetian oil and a dense walnut paste, providing a rich, earthy counterpoint to the crisp acidity of the vegetables. Even the humble mashed potatoes are elevated through a traditional technique, whipped into a silky, buttery emulsion. This is a tasting journey that honors the harvest, pairing robust amber wines with dishes that emphasize the mineral depth of Georgia’s indigenous ingredients.