Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Ajarcha hachapuri
Rack of Lamb with Truffle Demi-Glace and Tomato Marmalade
Caramelized foie gras in forest berry sauce
Horse steak in a baked beet cream sauce with onion marmalade
Spring roll with shrimps
Braised marbled beef rib
Braised beef ribs
Veal in a tagine
Sea Bass on the Grill with Roasted Pepper Sauce
Farm Chicken with Green Salad and Adjika
Shivit Oshi
Spaghetti with blue crab and shrimp
Kazakh-style meat (beshbarmak)
Skirt Steak with grilled romaine and cured kashi egg yolk
Horse steak with eggplant
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Chef
Luka Nachkebia
Everything around us works through the laws of physics and chemistry and if you ask me - culinary is a science. I am a scientist, a food technologist and I try to create art work in the form of delicious food using organic chemistry, biochemistry and physics.Though, apart from science culinary involves a good deal of emotions. I try to evoke emotions, curiosity and revive memories stored deeply in our minds. That's what I share with my students at the Agrarian University Culinary Academy.
Sea bass with bladdernut and spinach
I love seafood, especially from the Black Sea, but unfortunately, no one catches them. Speaking no one, I mean Georgians, since the Turks have been caught sea bass and bream for a long time. And so, the Turks caught sea bass, sent to Georgia, we bought it and prepared our meal.
French "Chicken Kiev"
Chicken Kiev is involved in some historical troubles. In post-soviet countries, people call it "Kiev cutlets". First of all, this dish was not invented in Kiev. Second - it's actually a roll, not a cutlet. Our recipe is a predecessor of chicken Kiev and is actually French.
Mineral water Borjomi
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Chef’s Lifehacks:
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Chef’s Secrets
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