Our story
Where Georgia Comes to the Table
A family-run restaurant in Lebanon, Ohio, devoted to the ancient flavors, wines, and hospitality of the Republic of Georgia.
How it began
A Supra Far from Home
Georgian Roots was born from a simple longing: the smell of khinkali steaming on a Sunday morning, the clink of a qvevri-aged amber wine, the hours-long table of a Georgian supra. When our founders Nino and David Beridze left Tbilisi and settled in Lebanon, Ohio, they brought those memories with them — and eventually decided to share them.
What started as weekend feasts for friends and neighbors grew into a full restaurant. Every dish on our menu traces back to a family recipe, a regional tradition, or a memory of the Caucasus mountains. We cook the way Georgians have cooked for centuries: with patience, with walnut paste and pomegranate, with wine that has been made the same way for 8,000 years.
We are not a fusion restaurant. We are not trying to modernize Georgian cuisine. We are simply trying to bring it to you — honestly, generously, the way it has always been served: at a long table, with good wine, surrounded by people you love.
Ancient Winemaking
Georgia is the birthplace of wine — 8,000 years of qvevri tradition. Every bottle on our list comes from small Georgian producers who still bury clay vessels in the earth to ferment and age their harvest.
Honest Ingredients
We source lamb from local Ohio farms, import our spices and condiments directly from Georgia, and make our sauces, breads, and dumplings from scratch every morning.
The Spirit of Supra
In Georgia, a supra is not just a meal — it is a ritual of togetherness, led by a tamada (toastmaster) who guides the table through toasts to life, love, and the homeland. That spirit lives in every dinner we serve.
The Georgian table
8,000 Years of Flavor
Georgia sits at the crossroads of Europe and Asia, and its cuisine reflects that position — bold spices from the Silk Road, walnut sauces from the mountains, citrus and pomegranate from the Black Sea coast. It is one of the world's great undiscovered food cultures, and we are honored to be its ambassadors in southwest Ohio.
8,000
Years of winemaking
500+
Distinct regional dishes
3
UNESCO-listed traditions
The people behind the food
Meet the Team
Nino Beridze
Co-founder & Head Chef
Born in Tbilisi, trained in her grandmother's kitchen in Kakheti. Nino has been cooking Georgian food her entire life and brings the full depth of regional tradition to every dish.
David Beridze
Co-founder & Wine Director
A former sommelier in Tbilisi's restaurant scene, David curates our wine list with a focus on small-production natural Georgian wines that are rarely found outside the country.
Ana Kvaratskhelia
Pastry & Bread
Ana grew up in Adjara, the region famous for its boat-shaped khachapuri. She bakes all our breads and desserts fresh each morning, including the legendary Adjarian khachapuri.
Come to the Table
Reserve a seat, explore our menu, or stop by the wine shop.