We booked a table here on February 14th, the reservation was successful, without any unnecessary questions and time limits. Pleasant interior, "stylish, fashionable, youthful". The waiters know their business, the service is fast enough.
But please pay attention to the cooking of the duck (there was a review about this earlier) – "duck with saperavi sauce" – it is cooked here or it turns out to be a little "rare", despite the fact that it is a leg, not a steak, which seemed to me not quite right, but the waiter said that they always cook this way + he clarified the information with the cook, who of course confirmed it, but the appetite was already a little spoiled. The meat was difficult to cut, and there were half-baked areas closer to the bone.
I advise you, it is better to warn about this in advance, if this is the norm at all, or to clarify what kind of readiness is needed, if it can be regulated somehow.
For the rest of the ordered items – a mix of phali, satsivi and beef tongue, there were no questions, it was delicious, although the tongue was a little hard.
Nice music. A prudent waiter offered a special high chair for bags. There are tables for two by the window. It's cool, which is wonderful in the heat. Delicious! I liked everything!