Distinctive Georgian flavors

Choose a region and discover Georgian tastes and recipes.

Recipe book

Find unique tastes and recipes from all across the world.

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Main dish

Dessert

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Starter

New Year tart with pumpkin curd

60+ mn, Medium difficulty

Green bean dip with cashew walnut sauce

30-60 mn, Easy

Salad Kaiso Sarada

0-30 min, Easy

Khinkali

30-60 mn, Medium difficulty

Georgian Salad with Walnut Sauce

0-30 min, Easy

Kleftiko with lamb meat (Cyprus recipe)

30-60 mn, Medium difficulty

Ravioli with stracciatella and caviar

30-60 mn, Medium difficulty

Frutti di Mare

60+ mn, Medium difficulty

Lamb ribs, baked with sweet potato garnish and Chimichurri sauce

60+ mn, Medium difficulty

Tagine with Stuffed Vegetables and Aromatic Broth – Yujanin

30-60 mn, Medium difficulty

Festive pilaf with lamb, raisins and navat

60+ mn, Difficult

Minimiza — Middle Eastern Trio of Dips

0-30 min, Easy

Tomahawk

30-60 mn, Medium difficulty

Tagliolini with Parmesan and Truffle

30-60 mn, Medium difficulty

Duck leg confit with braised cabbage in a creamy truffle sauce

60+ mn, Medium difficulty

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Our chefs and hosts

Experience the culinary stories of top chefs and uncover unique recipes.

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.

Dumpling con carne Giorgianou (A Georgian in Italy)

This dish is a result of an argument between me and my Italian friend, who is also a cook. Italian guy dared to tell to the Megrelian guy that Georgians don’t know how to make pasta and how could Megrelian resist blurting that we have Georgian pasta made in Italian Bolognese style and that our noodles are of the same quality as Italian pasta. Obviously we have nothing like Bolognese, but our noodles are equally good. Then we made an international bet, where our common friends served as referees and it ended with Georgia winning over Italy.

Khinkali

There are lot’s of variations of boiled meat and dough in the world, and Georgia is not an exception. It’s known, that Georgian khinkali origin from Mongolia, but who knows, they could appear independently, too.