Georgian, which is still a rare find in Madrid, built around walnuts, herbs, plum and chilli sauces, and bread. Khachapuri, the cheese-filled bread baked to order, is the centre of it: the Adjaruli comes with melted cheese and an egg yolk from Cobardes y Gallinas, the Imeruli is the classic cheese-only version. Khinkali, the boiled dumplings, come in fives, filled with minced meat and broth, mushrooms and herbs, or ricotta.

The carta opens with a small aperitivo of adjika and bread. Starters include Qartuli lukma, Georgian croquetas of spiced chicken with walnut sauce, a tomato and cucumber salad dressed in toasted Kakheti oil, and Pkhaleuli, four vegetable dips on a walnut base (pumpkin, beetroot, spinach, and ricotta with mint) with house corn bread. There's Badrijani nigvzit, aubergine rolled around walnut paste in a light coconut and almond sauce, Gebjalia, cheese filled with ricotta and green adjika with yoghurt, beetroot carpaccio with tkemali plum sauce and horseradish, smoked-leek balls, and a green-bean salad with sunflower oil and fried garlic.

Mains run from about €22 to €36, plus a shoulder of milk-fed lamb for two. Ikhvis guptebi are duck meatballs in Saperavi wine sauce with korkoti, a barley stew. Kharcho elarji is a mild prawn stew with cheese, corn and walnut sauce, and Shkmeruli puts a roast free-range coquelet in a creamy Georgian-spiced sauce over smoked-cheese mash. There's also fresh cod with vegetables, veal cheeks with walnuts and spices, beef qababi with red adjika and coffee sauce, roast rabbit with mushrooms and pomegranate, turkey cannelloni with smoked Georgian cheese, and Ibérico pluma with baby potatoes and walnut praline. Napoleon, puff pastry layered with custard, has been on the dessert list.

The space isn't large and is done out like a bistro, split into two areas by the bar. Most of the tables are small, round and wooden with no tablecloths, with a few bigger tables for four in the back room, and the walls are papered in beige and green. Bookings go through the restaurant's own site.