Press
See what food critics and dining publications are saying about Bevri, Palo Alto's premier Georgian restaurant. Read reviews highlighting our authentic khachapuri, traditional Georgian dishes, and extensive Georgian wine collection. From local Bay Area food blogs to national dining publications, explore press coverage showcasing our commitment to bringing authentic Georgian cuisine and hospitality to California's dining scene.
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Bevri had the distinction of being the first Georgian restaurant in the Bay Area, and it’s hard to resist the khachapuri, bread shaped like a canoe and filled with melted cheese, let alone the plump khinkali dumplings. Don’t miss the wine list — Georgian wines are having a moment, but as the restaurant points out, the tradition goes back 8,000 years.
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The headliner at the Georgian spot Bevri on University Ave. is the khachapuri—the boat-like bread filled with a Wisconsin basement’s worth of cheese deserves its own statue in the Rodin Sculpture Garden. You should also order some of the fist-sized khinkali for the table, and the chicken kebabs you could cut with a spoon. This upscale-ish spot has a great outdoor seating situation for an al fresco lunch date, or you can hang out next to some VCs under the Georgian flag hanging inside.
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Serving traditional dishes such as khinkali (dumplings stuffed with juicy meat and rich spices) and khachapuri adjaruli (a bread boat loaded with cheese, butter and eggs), Bevri offers Palo Alto a slice of Georgian cuisine. Along with their tasty cuisine, Bevri has a large selection of wines — a Georgian specialty — and is decked out with vibrant decorations and attentive staff.
Head server Kirill Chub has worked at Bevri for two years. During his time, he’s found the most enjoyable part to be working with his colleagues and meeting all kinds of customers — even though, as a “true European restaurant,” Bevri does not currently offer tips.
The Bay Area’s first Georgian restaurant
There are thousands of restaurants in the Bay Area, but only one has the famous Georgian khachapuri. Bevri makes these alongside other Georgian specialties and offers an extensive list of clay pot-fermented wines. The adjaruli khachapuri is cheese- and butter-filled, with crusts meant for dipping into the molten, cheesy insides. Khachapuri has many regional variations and is an iconic dish in Georgia, so closely tied to the national culture that inflation is sometimes measured by the “Khachapuri Index.”
Check, Please! Bay Area Kids reviews: Mersea, Bevri
Check, Please! Bay Area KIDS Special: For our first course, an avid reader strikes gold with fresh bites and stunning views at Treasure Island’s Mersea. Next up, a tennis champ hits an ace with rich khinkali and khachapuri at Bevri, Palo Alto’s first Georgian restaurant.
At the Holiday Table, Georgian Wines Pair With Pretty Much Everything
Anyone who’s visited the country of Georgia and attended the traditional dinner, called a supra, understands that no one eats like Georgians do. “Lots of food, people, sharing, merriment, toasts—that’s the classic Georgian table. They feast,” says Christy Canterbury, the U.S. ambassador for Wines of Georgia. “Every time you sit down, it’s like the holidays.” Fueling it all is Georgian wine, poured liberally for each poetic cheers. Good thing the wines go so well with hearty foods.