Vera Italiana Restaurant — Restaurant in Tbilisi

Notable changes have occurred since I first visited some two years ago with some streamlining and rethinking of the menu in a (mostly) positive direction. I also visited in December 2022 but that review is uploaded to tripadvisor. This time I uploaded several pictures (although the eggplant parmigiana did not get a photo as I consumed that in haste before realizing my delinquency). Of what I ordered: Eggplant Parmigiana (from the appetizer menu): 4/5. Noticeably smaller than previous. Still tastes good perhaps the eggplant might have been slightly more cooked as it may have been slightly too aldente. Moreover, I did not really like the presentation. More like a three-story tower with small circular cuts of eggplant. I would prefer just "one story" like a typical escalope. Also I could have done without the rhetorical flourish of pesto sauce on the margins done to add color perhaps? Just think the chef should stick to minimalist presentations and avoid being overly fancy. I actually do not like pesto sauce. I added about 60 grams of parmesan and a lot of black pepper. Ravioli with cheese filling: 4/5. Enjoyable but I considered that each ravioli really needed a bigger filling of cheese. I also would have preferred a meat sauce. In August in Baku at Volare Italian restaurant, I had cheese ravioli that were more ample and delicious (though the sauce was a bit thin in consistency) I added about 40 grams of parmesan and, again, quite an ample quantity of black pepper. Cheese ravioli is no longer on menu at Vera Italiana as of November 2024. Now there is pear ravioli! What next? Pineapple ravioli. Perhaps these items should be on the dessert menu? I would urge chef Enzo to restrain his overly creative impulses and focus on classic, rather than dystopic, Italian dishes. Lasagna: 4.5/5. In contrast to the eggplant parmigiana, the lasagna was in the oven a bit too long with the consequence that there was burning on the margins. May be better to cook in pyrex and cover the pyrex with foil without the foil touching the pasta to minimize burning. I also added about 40 grams of parmesan and a copious endowment of black pepper. While I enjoyed this item, more than the eggplant parmigiana, it is not the way I would prepare lasagna; I prefer more layers endowed with greater quantities of cheese (mozzarella and ricotta) i.e. my mother's recipe. Pasta Vongole (clams): 4.75/5. I couldn't pass up clams in November as in September. Asked the chef in September to add some fresh hot red chili (that I brought with me) to which I added some red chili flakes. I really think that the preparation could have done with more olive oil as it was somewhat dry. (On my two November follow up visits, this issue was apparently resolved.) To my taste, I still prefer a white clam sauce rather than a strictly olive oil-based dressing. (For the clam sauce I prefer my own recipe.) Desserts (tiramisu+panna cotta): 4.25/5. I had tried the cannoli with the apricot sauce in December 2023 and they were perfect (5/5). (I do not like the current nut-based cannolis, however.) Desserts remain a strong suit at Vera Italiana. Last visit, however, the tiramisu had not been refrigerated long enough and, as a result, it had a liquidy rather than creamy consistency. Almond crumble I also tried. Tastes better than it looks but too paltry in quantity (resembling a leftover) to be on the menu. Washed down with amoretto and limoncello. I would have preferred that the glasses to have been chilled in the freezer 20-30 minutes before being served. (This issue appears to have been resolved by November 2024.) Amoretto had been served in a tumbler, which would have made more sense if ice had been included. Limoncello was served in a shot glass but would have preferred a taller, handled liqueur glass the kind that B52s are served in. Dine inside to avoid cigarette smoke in summer. Background music was still a bit too high. Prefer contemporary Italian pop to American 70's soft rock. The menu has gaps and can be improved e.g. adding shrimp marinara pasta and...

I recently had the pleasure of dining at Vera Italiana, an exceptional Italian restaurant nestled in the heart of Tbilisi. From the moment I stepped inside, I was transported to the streets of my country, and the experience that followed was nothing short of extraordinary. First and foremost, the superstar chef Enzo deserves immense praise. His culinary skills are truly unparalleled, and it's evident that he pours his heart and soul into each dish he creates. The authenticity of the cuisine is what sets Vera Italian apart. In a geographic area where Italian restaurants are scarce, this hidden gem stands as a testament to true Italian gastronomy. Whether it's one of the perfectly topped Neapolitan style pizzas (with a very light and yummy crust) or one of the mouthwatering pasta dishes (my fav was pappardelle with rabbit ragù). each plate is a work of art. The flavors are vibrant, the portions generous, and every dish is a testament to Enzo's expertise. Beyond the extraordinary food, the ambiance of Vera Italiana exudes warmth and charm. The charming decor, combined with the soft lighting, creates an inviting atmosphere that instantly puts you at ease. The attentive and friendly staff further enhance the dining experience, ensuring that every guest feels welcome and well-cared for. If you are a food enthusiast or simply appreciate the magic of Italian cuisine, Vera Italiana is an absolute must-visit in Tbilisi. It's a haven for those seeking an authentic Italian dining experience in the Black...

I’ve been living in Georgia for the past eight-nine years and I cannot stress this enough: we have no good pizza places. While there have been developments over the years in terms of access to them, most of them serve cheap, fast food pizza. With the opening of Vera Italiana, I think this has changed. We now have good, authentic pizzas available here. The head of management are two Italians — who also own the restaurant — and their love and passion for food comes to play both in the design and the way the restaurant prepares its food. When I went to eat there on the 22nd of October, there was ample space for couples and families. The staff are very professional and do your best to accommodate you. The server was kind and friendly and spoke picture-perfect English. I ordered three pizzas, all of which tasted nothing like the typical pizza you would find in Tbilisi, and more like the ones you’d find while sitting at a small pizzeria in Italy. The restaurant is a bit on the higher end but you’re paying a bit more for a premium. The food is some of the best in Tbilisi — in terms of Italian — that I’ve had here, the staff are dedicated, hardworking individuals that carry smiles on their faces and lastly the authentic, aromatic spices, pizzas, pastas and antipasti that they offer is so large you will never go hungry. This restaurant is the place to go if you ever have a craving desire to eat pizzas, pastas, or other...