This bakery is located a 10-minute walk south from Varketili Station. It’s a rare shop that sells not only the standard nazuki from the Shida Kartli region (referred to simply as “nazuki” in this article) but also Kakhetian nazuki (კახური ნაზუქი). The nazuki here is triangular, packed with a generous amount of raisins inside, and offers a high level of satisfaction. It’s likely made by placing raisins on a square dough, folding it diagonally, and then baking it. The dough is richly flavored, and its toasty aroma reminds me of Marina’s nazuki No. 62. In my opinion, among the nazuki sold in Tbilisi, this bakery’s version is the closest in taste to the typical nazuki from Surami.
The Kakhetian nazuki, which originates from the Kakheti region, is a completely different dish despite sharing the same name. It’s filled with a mixture of finely chopped onions, sugar, and Kakhetian oil (a traditional unrefined sunflower oil from the Kakheti region), and the bakery bakes it until the outside is crispy. The idea of mixing onions and sugar for the filling was unusual to me, but after trying it, I found it delightfully addictive. Since even some of my friends from Kakheti weren’t aware of this variety, it’s a rare find, so I highly recommend giving it a try if you come across it.
Gio’s Tone is a unique place in Tbilisi where you can enjoy nazuki from both eastern and western Georgia. As of May 2025, the standard nazuki costs 4 lari, and the Kakhetian nazuki costs 3 lari. When I visited around 3 p.m., there was only one Kakhetian nazuki left, so if you want to try both, it might be best to go earlier. Parking space is available on the street.
