In Tbilisi, we stayed at the same hotel as in the first night of our trip.
Breakfast was, as before, very nice. It's a small hotel, and the lovely owner was cooking the food.
Tone bread.
Meat khinkali (very soupy and tasty filing, I've been told).
Tasty tomatoes with onion and parsley (I missed the herb mixture that she the previous time).
Kartopilis Ghvezeli - a pastry filled with potatoes and pan fried until crisp. The potato flavour was very strong, we sadly don't get such flavorful potatoes in Israel.
The highlight was the eggplant salad, made of roasted or perhaps fried eggplants, shredded and flavoured with a small amount of briefly cooked tomatoes, finely chopped walnuts, paprika and garlic.
