Distinctive Georgian flavors

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.