He no longer let the hill into the restaurant, but he still tasted his food

You expected something different. You were hoping someone would finally teach me: a lot of people in Lithuania want someone to fail, but you won’t get it. I am eternal, like that Scottish mountaineer in the movie.

For another forty years I will walk through Lithuanian restaurants, visit at least 52 a year, and during that time I will visit 2080 restaurants, pizzerias, restaurants, kebabs and maybe even meatballs, and when God calls myself, my ghost will enter the restaurants, the ghost of Užkalnis will inspect everything, and the waiters will whisper to each other that here a ghost camera was blowing cold and flashing in the mist, here came the Eternal Hill like that eternal wandering Jew Ahasuerus from a medieval legend.

Now, for at least a few weeks (or, as some fear, a few months), you’ll have to do restaurant reviews when ordering food at home. Support the restaurants that will not be easy, both for them and especially for you, so that when life is normal again (and is normal), you have nowhere to go, because if everything closes forever and only Grill London remains in Vilnius, Talutti and Charlie Pizza, trust me, it won’t be fun. You will have to learn how to bake an egg at home and uncork the bottles.

I chose the Georgian restaurant in Sacartwell for the name that sounded somewhat Georgian. Apparently, in Georgian, that word means something. I’m kidding of course: I don’t choose the restaurant by name, I choose after reviewing the menu and according to the recommendations, and this restaurant seemed to have a full menu and a lot of regional variations, maybe just the side dishes got boring as well than from the past, but let’s see.

The food came still hot and we ordered a lot, really knowing that we wouldn’t eat that much, but we wanted to try as many dishes as possible, and the tactics paid off. If, for example, we had ordered only soup, stew and kachazpur, the impression would have been different, and now we have seen the whole spectrum of what is good and what is not.

The charcoal soup (€ 4.50) was great: it had not only big chunks of very good meat, but also thick and excellent spiciness, which was warm, not too strong and not too weak. The čachochbili stew (7 EUR) of chicken thigh meat was thick, smelled of coriander, abundant spices and was a true Georgian dish.

In Chachiaspuri (which is basically bread and cheese, and that’s the whole essence of Georgian food for me, bread and cheese, Georgians eat that little meat), we choose Megruli, that is, from the land of megraps: here they are the Georgian Samogitians. Lavrentius Beria, Joseph Stalin’s head of security and one of the most terrifying monsters of all, was the megrel. Chachiapuri Megruli differs from many of the more beloved Chachiapuri Ajaruli in that the Adjara variant contains runny egg yolk in a pot of dough, and I thought it would be unfair to order that dish at home; it can be difficult to travel. Khachapuri was great, the cheese was abundant, the ideal dough.

The chicken cigar (10 euros) was already the dish where the weaknesses began to appear: although the chicken itself was soft, juicy and did not lack spices, the sauce would spill (the problem of a jar of cheap sauce) and the French fries were pissed, smeared, and sprinkled with that sauce. .

It is worth learning from the best: for example, the restaurant Da Antonio, from which I took take out during the first quarantine (early April), showed how to proceed: first, they did not skimp on money for very good packaging, and second, They left only those dishes on their menu, they don’t suffer from childbirth (I wrote about it in DELFI). Some dishes (like pizza or kachiaspuri itself) travel very well, and for some the delivery is a knife like French fries.

Liulia kebab (7 euros) was mediocre, I wanted more flavor in the minced meat, but what little I wanted, dream and spend. The primitive garnish, chopped tomatoes and large chunks of cucumber, seemed to come from the past, and the solitary olive’s name was a misunderstanding: let’s put everything in the fridge a bit. Like those canned peas with the lamb shank (€ 17).

That lamb was very poor: it smelled strong and unpleasant of an old animal, and for seventeen euros I reasonably hope it will improve. Because of those dishes, people say they don’t like lamb: “it stinks.” If it has a specific crown smell, it means bad lamb, not spoiled, but low quality. The dish was very disappointing. It also didn’t help that the potato slices on the plate were better than the chicken-soaked fries.

We paid EUR 59.50 for everything including delivery and tips to the courier.

The experience is uneven. There are good dishes, they are mediocre and disappointing: too many mistakes, too little concern. I would order soup, stew, and kachazpur again, and here’s another dish the restaurant will have to strive for. So far, three out of five geese.

Sakartvelo, Linkmenų st. 5, Vilnius. Tel. +370 638 11118. Website: here.
Facebook page – here.

Hours: Monday to Saturday from 11:00 to 23:00, Sunday from 11:00 to 22:00.