Main
dishes

About this category

Main courses at BRUNO are where the kitchen shows its range. Beef tagliata — rested rare, sliced over rocket and parmesan, dressed with aged balsamic and a pour of good olive oil. Pork ribs braised slowly for six hours until they fall off the bone, served with burnt lemon and chimichurri. Fish cutlet crusted in panko, finished with tobiko and a light lemon aioli — a quiet Japanese note on a European plate. Chicken with gorgonzola and walnuts, richer and more indulgent than the menu suggests. Grilled seabass with herb oil and charred lemon. Sides on the side: hand-cut fries, wilted greens, grilled polenta, smashed roast potatoes. Mains run roughly GEL 40 to GEL 110 depending on the cut.

Pairing

Tagliata with Saperavi. Ribs with a smoky bourbon old-fashioned. Chicken gorgonzola with a full-bodied Chardonnay.