Bosphorus Qorasaroy
With its soaring chandeliers, gilded arabesque screens and sapphire-blue interiors inspired by Ottoman palaces, Bosphorus Qorasaroy delivers all the theatrical grandeur you’d expect from one of Tashkent’s most celebrated Turkish restaurants. Begin with the Bosfor Salatasi – an arugula, beetroot, pear and pine nuts salad – before moving on to house favourites like Adana kebabs, crisp lahmacun, pillowy pide and the richly satisfying Kaşarlı Beyti – hand-minced lamb wrapped in pita. No meal is complete without the restaurant’s signature baklava: 40 whisper-thin layers of pastry soaked in butter and syrup, filled with finely crushed pistachios.
Address: Qorasaroy Street 257B, Tashkent
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Lali, TashkentCourtesy Lali
Lali
One of Tashkent‘s hottest tables since it opened in 2024, Lali has already grown into an international restaurant brand, expanding across the CIS region with a mission to prove that Uzbek cuisine can be every bit as design-conscious as the city’s newest restaurants. Here, sky-blue and sandy hues inspired by Uzbekistan’s landscapes are paired with oversized hand-painted lagans and ikat-upholstered banquettes. The menu is a culinary journey across Uzbekistan’s regions rather than a greatest-hits collection. Order Samarkand plov, flaky Alat and bodomi samsa, Gijduvan-style lula kebabs, hand-pulled naryn served with a rich broth or the restaurant’s signature uch-panja (lamb) shashlik. Round things off with a glass from the well-curated wine list, refined signature cocktails and fragrant house teas which are every bit as considered as the food.
Address: Massiv Kiyot (Markaz 5), 57B, Yunusabad, Tashkent
Gruzinski Dvorik
Few first-time visitors expect Georgian cuisine to be one of Tashkent’s culinary obsessions, but decades of Soviet-era ties have made it as much a part of the city’s restaurant culture as plov and shashlik. Gruzinski Dvorik – literally “Georgian Yard” – is one of the capital’s favourites, offering one of the most authentic tastes of Georgia this side of Tbilisi. Vine-covered courtyards, rustic brick walls hung with Georgian artwork, and the occasional burst of live singing and dancing on weekend evenings transport diners from Uzbekistan to the Caucasus. The menu celebrates the country’s greatest hits – Adjarian khachapuri with its molten pool of sulguni cheese, egg and butter, earthy Georgian saperavi wine, juicy, soup-filled khinkali dumplings, walnut-stuffed badrijani nigvzit (eggplant rolls) and smoky kebabs.