Iberia International Restaurant

International restaurant abroad

International restaurants are always different restaurants in one country. Before, I always thought that the quality of their food is not as good as that food in the countries of origin. Or I always thought why I should try the food of a country in another country?

But since I get tired of the local food of that country during my travels, I go to an international restaurant. Now I have come to the conclusion that not only I was wrong, but international restaurant food can be even better than eating it in the country of origin. Because international restaurants try to provide a standard quality of that food, a customer may be the first time to test that food.

Best international restaurant in Tbilisi

Although Georgian food is very good and varied, I think anyone can get tired of Georgian food after a long time of traveling in Georgia, at least that was what the Georgians said; I really wanted Iranian food.

Due to its proximity to Iran, Tbilisi attracts many tourists every year, so there are many Iranian restaurants in Tbilisi. I got to know Iberia International Restaurant through my Iranian friends in Tbilisi.

This is one of the best international restaurants that I ate in during my travels. This restaurant is not only an amazing Iranian restaurant, but it can also be an excellent Italian, Arabic, Indian and Georgian restaurant. Even the hosts are international people, I met an Israeli lady there, an Iranian gentleman, a Georgian lady. Iberia is a great restaurant.

Atmosphere

Iberia International Restaurant is located on the main street of Tbilisi city, namely Rustaveli Street. The restaurant is very clean and has a modern, new and intimate atmosphere. The restaurant has two floors and seats outside the restaurant are ready to welcome all guests with all tastes.

Foods

When you have already tasted Georgian cuisine, I highly recommend visiting the Iberia International Restaurant. This is high level cuisine, you will definitely leave full, satisfied and learn what traditional Iranian and Arabic cuisine are. This restaurant serves really good food. The portions are big, the presentation of the dishes is beautiful, the restaurant staff is very friendly and take care of customers and bring food very fast. They also speak many languages here, Georgian, Farsi, English and Hebrew. It is located in the center of the city, between two most popular metro stations, Liberty Square and Rustaveli, and it’s easy to find. We were welcomed with hot drinks to make us warm, then they brought delicious Greek salad, Iranian condiments like black olives, fresh Shirazi salad, pickles and mast-o-khiar (yogurt cucumber). As a main dish they served us arabic Majboos chicken and traditional iranian chelow kabab with saffron rice. For the ending we had cool mojito cocktail. Everything was good, I’ll definitely come back when I’m in Tbilisi again.

Greek Salad (ბერძნული სალათი)

Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically Kalamata olives) and dressed with salt, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries (especially on the Dodecanese islands). Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might have on hand.

The start of this great dinner, at the Iberia international restaurant, was very attractive with a Greek salad.

Kubiden kabab

Koobideh kabab is one of the types of kabab, one of the national dishes of Iran and one of the Iranian dishes whose main side dish is minced meat. This dish is mostly eaten with saffron rice.

This kabab is the most consumed kabab among Iranians. The Koobideh kabab is one of those dishes that you can hardly find anyone who doesn't like it.

Koobideh kabab can be made with different meats such as lamb, beef and chicken. The most popular kabab is the kabab made with mutton with enough fat to match the flavor of the onion.

The authentic Iranian Koobideh kabab is prepared with mutton, but nowadays this kabab is also cooked with veal. In this recipe, a mixture of mutton (Qalwa Gah) and veal (Raste) is used to prepare Koobideh kabab, which is almost the best combination for Koobideh kabab.

Iberia International Restaurant prepares exactly what chalukabab koobideh should be, and this quality is commendable outside of Iran.

Iberia restaurant welcomes guests well. He knows how to surprise an Iranian with fresh Iranian spices and throw you from Tbilisi to the center of Tehran for a while. Without exaggerating, this restaurant is one of those restaurants that every tourist who travels to Tbilisi should eat at. I have even suggested this place to my Georgian friends if they ever want to experience food other than their local food, this is one of the best.

Torshi

Torshi are the pickled vegetables of many Middle Eastern and Balkan cuisines. Torshi is common in Arab, Turkish, Kurdish, Afghan, Bosnian, Armenian and Iranian cuisine. Iran has hundreds of types of torshi, according to regional customs and different events.

Black olives

Black olives are olives that have been allowed to fully ripen on the tree before harvesting. There are many different varieties based in part on geographic origin and tree species, but also influenced through storage and curing techniques. Nearly any ripe olive is considered “black,” even if its true color is more reddish or purple.

Shirazi salad

Shirazi salad is an Iranian salad that originated from and is named after Shiraz in southern Iran. It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the Qajar era.

Mast-o-Khiar

Differences between Mast-O-Khiar and Tzatziki: tzatziki is Greek in origin; mast-o-khiar is Iranian/Persian. tzatziki is made with a thicker (strained), Greek-style yogurt while mast-o-khiar can be made with a thinner, plain yogurt. tzatziki has dill, mast-o-khiar usually has mint. I prefer Mast-o-Khiar

Majboos chicken

Chicken served on a bed of steaming rice and redolent of exotic spices is a traditional dish across Persian Gulf countries in the Middle East. The concept is spiced basmati rice/Iranian rice, cooked in a broth with onions and an abundance of flavourful traditional Middle Eastern spices with meat. Chicken is a popular option and this rice dish is packed with flavor!

Chicken Majboos is the national delicacy of Qatar, Bahrain, and Kuwait. This dish includes rice and chicken as the main ingredients. The other special ingredients make this dish worth all the appreciation. Also popular in other countries such as Yemen, Saudi Arabia, and UAE, this dish is slow-cooked to give it the most sumptuous flavor that one could possibly think of.

Even though I had never tried Arabic Majboos chicken before, the unique, delicious and professional cooking of Iberia International Restaurant made me ask for this dish whenever I go to my Arab friends' house, or look for Arabic restaurants in other countries I go.