In Georgian, ‘jonjoli’ means ‘marinated flower buds’
Its interior features brick walls, open kitchen, wooden furniture, dried fruits and nuts in baskets and bunches of bread rings.
The menu of ‘John Joly’ includes mamaliga, trout, flat cakes, assorted vegetables and herbs, pickled vegetables, Mingrelian khachapuri, lamb shish kebob, homemade wine, dolma, kharcho, airan, kuch-machi and of course delicate jonjoli (flower buds marinated in onion, coriander and olive oil).
Another special feature of the restaurant is a Soviet-style kiosk selling legendary Lagidze water.
Note that ‘John Joly’ has one of the largest summer pavilions in Moscow. Buried in verdure, it attracts crowds of Moscow residents and foreigners.
Delicious Georgian dishes made according to mummies and and grannies’ recipes
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