Pheasant’s Tears

Natural qvevri wine and Kakhetian cooking in the walled town of Sighnaghi

Cuisine

Winery restaurant

Price

₾₾

Best for

A wine-country lunch

Diet

Veg & vegan

Pheasant's Tears is the winery-restaurant that put natural Georgian wine on the world map. Founded in 2007 by American artist John Wurdeman and winemaker Gela Patalishvili, it ferments everything in qvevri — the buried clay vessels of the 8,000-year-old Georgian tradition.

In the heart of medieval Sighnaghi, the kitchen cooks passionate, seasonal Kakhetian food to match the wines — village pies with wild greens, vegetables in walnut sauce, smoky kebabs, mountain trout — best taken as a long lunch through the wine country.

What to order

Qvevri wine flight

Amber and red wines fermented in buried clay, poured by the people who make them.

Village greens pie

Rustic pies with wild-green or fresh-cheese fillings.

Vegetables in walnut sauce

Seasonal vegetables under a garlicky walnut dressing.

Khashlama

Lamb simmered with sour plums, tarragon, cilantro and mint.

Why we send guests here

It is the natural pairing with a Kakheti wine day — real qvevri wine at the source and food built around it. We fold it into the drive so you are not rushing lunch.