Kakhetian cooking on the estate, seasonal and local, with dishes paired against historical Tsinandali Estate wine selections. It runs to 23:00, which is late for this part of the valley.
Address: Tsinandali Village, Telavi 2217, Kakheti, Georgia
The winery restaurant at Lopota, opening only in the afternoon and running to 23:00, with modern Georgian cooking matched to Chateau Buera's own organic bottlings.
Wine focus: Chateau Buera organic wines
Tip: Terraces look over the vineyards and the Caucasus wall, so ask for outside in summer and indoors once the evenings turn.
Traditional Georgian cooking indoors and in the open air at Lopota, with culinary masterclasses attached, running to 23:00 through the season.
A small room in the Schuchmann chateau complex fitted out with clay pots and a buried wine library, with music and a cigar list, kept for after dinner.
Tip: It is inside the hotel complex at Kisiskhevi, so it works as a nightcap for guests rather than as a destination in itself.
The bar in building 16 at Lopota, set up for unhurried evenings with billiards, board games, warm gluhwein and desserts rather than a formal wine list.
The Sighnaghi room of a cellar that ferments and ages everything in qvevri, with maceration running from three weeks to six months and no oak anywhere in the range.
Wine focus: Qvevri wines from the estate's own cellar
Tip: The kitchen stops an hour before the room does, so order food by 22:00 and keep the last hour for the glasses.
The restaurant beside the tunnel entrance at Kvareli, open two hours later than the cave itself, in a park with a water mill, a bakery and a collection of old pitchers.
Wine focus: Winery Khareba range, tasting up to 50 wines
Tip: The cave shuts at 20:00 and the restaurant at 22:00, so do the tunnel first and let dinner run on afterwards.