About Moulin
Moulin means mill — a place where grain becomes bread and people gather. We cook seasonal European dishes alongside the Georgian classics we grew up with, paired with natural qvevri wines from Kakheti and Imereti.
The chef
Our chef trained in Lyon kitchens before returning home to Tbilisi. His cooking is honest and precise: walnuts, pomegranate and tarragon sit beside butter sauces and slow braises.
The space
A restored 19th-century cellar in the old town: brick vaults, copper lamps and a long wooden bar for wine by the glass. Private dining for up to 20 guests.
