open
The first part of our tradition is a welcoming gesture — a true reflection of Georgian hospitality.The meal begins with the opening of Borjomi, acting as a natural appetizer. The mineral water prepares our taste buds for the delicious dishes to follow.
Enjoy
A sip of Borjomi enhances the flavor of each dish and intensifies your dining experience, transforming every meal into a festive occasion and allowing you to enjoy every gathering, savor variety of dishes and create unforgettable memories.
Feel lightness
The last and most significant part of our tradition is Borjomi's unique feature. Whether you had a light snack or indulg yourself with a hearty meal Borjomi, with its natural composition and over 60 unique minerals, leaves us feeling light after every dish.
Saba Ichkitidze
I am a 26-year-old chef. a brand-chef. From early childhood, I have been captivated by culinary and it feels like culinary has also chosen me. I got my experience from a lot of successful chefs in Germany and as well as in Austria. My goal is to bring novelties to Georgian gastronomic culture and also refresh grandparents' dishes and old traditional recipes with my newfound visions. I want people to be able to determine the character and emotional level of the dish, to choose what is most pleasing to them. The visuals and tastes of my dishes are mostly inspired by a variety of themes, mainly - traditions and new tastes, even their non-standard and sometimes unexpected compatibility.
Walnut Kharcho with veal ribs and mountain savory
I am a 26-year-old chef. a brand-chef. From early childhood, I have been captivated by culinary and it feels like culinary has also chosen me. I got my experience from a lot of successful chefs in Germany and as well as in Austria. My goal is to bring novelties to Georgian gastronomic culture and also refresh grandparents' dishes and old traditional recipes with my newfound visions. I want people to be able to determine the character and emotional level of the dish, to choose what is most pleasing to them. The visuals and tastes of my dishes are mostly inspired by a variety of themes, mainly - traditions and new tastes, even their non-standard and sometimes unexpected compatibility - Saba Ichkitidze
Peach salad with walnuts and basil
I am a 26-year-old chef. a brand-chef. From early childhood, I have been captivated by culinary and it feels like culinary has also chosen me. I got my experience from a lot of successful chefs in Germany and as well as in Austria. My goal is to bring novelties to Georgian gastronomic culture and also refresh grandparents' dishes and old traditional recipes with my newfound visions. I want people to be able to determine the character and emotional level of the dish, to choose what is most pleasing to them. The visuals and tastes of my dishes are mostly inspired by a variety of themes, mainly - traditions and new tastes, even their non-standard and sometimes unexpected compatibility.
Mineral water Borjomi
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Georgian Gastronomical Adventure
