"TinaTin" Restaurant Moscow

Elegant Georgian Restaurant in Moscow                              Score: 4.5/5

Website:http://ginzaproject.ru/moscow/Restaurants/Tinatin/Menu/13708

Address: Moscow, st. Plyushchikha, 58, pp. 1a Tel: +7 985 761 66 36

Part of the Ginza project collection, I have to start by saying this may be the finest restaurant I have been to in a long time in terms of both the décor and fresh Georgian dishes.

If you love cosy, yet chic environments, which are both light and airy but secluded and intimate this is the restaurant for you.

Decorated to a “T” with large wooden tables, relaxing sofas, armchairs with printed cushions and of course the obligatory candles to perfect the ambience. The journey up the circular staircase, lit by white candles on each step in either large clear glasses or small decorative lanterns, leads you to different areas of the restaurant. It is as though you are being guided through a lovely large Georgian house with a mezzanine balcony allowing you to glimpse each floor. The style is what I would describe as elegant comfort and is exactly what I love.

The table setting

The staff are gracious, helping serve the food to share, adding to the homely feel. We opted for the Georgian classic starters of  Lobio "Harkaliya"(Whole beans, fried with onions, spices and greens) and the Assorted Pkhali (Tender medallions of beets, spinach, green beans, cabbage, seasoned walnuts). The translation of this is slight off as they are more like a dip/pate style but you can happily eat them without needing bread. They were fresh and full of flavour, I particularly loved the spinach Pkhail.

Lobio Harkaliya - 380 Roubles & Assorted Pkhali - 390 Roubles

Alongside the classic Georgian starters with chose the Khachapuri Adjara. This dish was on  another level, simply amazing! I love the concept of this, which is actually a bread (not your typical pastry) and is meant for tearing, sharing and dipping. It looks great and is hard not to love, although obviously not for those on strict diets. For those who agree with the 80/20 rule this is definitely one to treat yourself with and it won’t let you down.

Khachapuri Adjara (Boat of Pastry with cheese "Suluguni" & Egg)-440 roubles

After much deliberation and a little advice from the waitress, I chose the Red mullet at home, fried to a crisp  (710 R) for my main. In her words the red mullet is a better choice  “if you want to try something different”. To be honest, from the English translation of the dish it’s not what I expected and wouldn’t be my normal choice. It lacked some flavor and although I’m glad I tried it, if I was to go again I would choose something different. 

Барабулька по-домашнему,

обжаренная до хрустящей корочки

I also sampled the lamb shashlik Skewers of lamb flesh (930 R), a Georgian staple. The meat was again full of flavour and tender, I would recommend this especially if it’s your first time trying Georgian food.

Шашлык из мякоти ягненка

Our kiwi and cucumber home-made lemonade was very light and refreshing and it was great to see such a large range of interesting flavours including blackberry and basil.

Overall this restaurant is a winner in my books. Personally I find it very hard to discover restaurants that leave you in awe, the perfect atmosphere for both a meal with a group of close friends or a romantic meal for two.

I would definitely go back to Tinatin’s and encourage others to visit. Whether you live in Moscow or are just passing through, it offers an English menu and inviting atmosphere to make you feel welcome.

Everything about Tinatin comes together to create a unique atmosphere of home comfort and Caucasian hospitality. It’s a restaurant with a sense of home, you will not want to leave!

Lachha Paratha (layered flatbread)

This bread, I only came across on holiday in the Maldives. It was made fresh by one of the chefs.... a character who could greet every person in their native language, now thats an achievement, along with his cooking skills of course. 

I'm very grateful to have been introduced to this dish as its so easy and versatile, you can cook up a great curry to serve it with, have it with yoghurt and vegetables or even eat it as a sweet treat.  

Unfortunately, as I was so desperate to attempt this new found marvel.... I didn't use the right flour. Instead, I used wholemeal bread flour in place of wholewheat. So mine were a bit heavier then they should have been, but the same concept is there.  

Ingredients:                                       (makes 4 parathas about 5-6 inch diameter each)

• 250 g whole wheat flour or Atta (fine milled whole wheat flour available in Indian stores) 
• 1/2 tsp salt 
• 3 tbsp ghee or melted butter (may use oil as a substitute)
• 125ml luke warm water or milk,  just enough to make a smooth soft non sticky dough
• oil/ghee/butter to brush on the paratha while rolling and frying

Method:

1) Sieve the flour and salt into a bowl. Rub the melted butter(ghee or oil) until the flour forms crumbs

2) Add warm water gradually, a little at a time. Knead until smooth. Cover well and leave aside for about 30 minutes to an hour.

3) Knead  it again for a couple of minutes; divide the dough into 4 portions. Shape into a ball, then flatten them. Roll out each flattened ball into a circle (8 inch diameter)/ as thin as you can get them. 

4) Brush some melted butter/ghee on the top of the dough and dust some flour on top. 

5) Forming the dough:

- Start from one end; hold the left and right side of the end with fingers and then start pleating, like doing a paper fan. 

- Do small folds, (6-8) the more you do the more layers you will have.  

- Once you have reached the other end,  it will look like a  rope. Press both the ends with your finger tips.

- Pick up the rope up and  twist it, (move each hand in an opposite direction, to look like a twisted bread stick).

- Rolling it up into a spiral shape. Take the end tip and press it down on the top or the sides, so it does not open while rolling. Flatten it with your palm. 

- Then roll it carefully without pressing too hard into (5″-6″diameter) circles.

- Heat a frying pan or griddle and cook (on medium heat) on both sides. When you see tiny brown spots appear, brush on about half to one teaspoon of ghee/butter/oil and flip it over.  

- Then add 1/2 tsp of ghee/oil on the top, flip it over and cook this side in the same way as you did the other side.

Once cooked take them out and crush the edges together to make the layers more visible and soften up the bread.

They are best served hot from the pan.

Knead

Roll out - butter and flour

Pleat 

Twist and roll up 

Rolled up ball

Ball rolled out - ready to cook

 Why not try it served hot with sugar and yoghurt ....... and add your own English touch with a cup of tea!