Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Sulguni salad
"Ostri" (hot meat sauce)
Pilaf with Georgian truffle and fried quail
Brioche with smoked salmon, poached egg, and hollandaise sauce foam
Cod fillet in unagi sauce with Nero Venere rice
Salmon tartare with avocado and tomato ponzu
Crab in beurre blanc sauce with black caviar and truffles
Octopus with potato gratin and chipotle salsa
Colored tomato salad with a sulguni pouch
Seasoned kidney beans
Red bell pepper and spinach ravioli
Baursaks with Horse Meat and Foie Gras
Shrimp gyoza
Peking Duck
Sea bream ceviche with green adjika sauce
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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.
Cornel soup
Polenta and mushroom salad
I love cornmeal and I love corn, but I hate monotony. Maize is the second largest yield in the world. Approximately 823 million tons are harvested annually. There are mostly three types of corn spread in the world – yellow, white and blue. Blue and yellow corn is rare in Georgia, but we do have white corn. There are many ways of grinding it, however, we only have coarse ground “Gherghili” and cornmeal in Georgia. The texture of Polenta, “Ghomi” of Italians, is rather lighter and pleasant, as it is equally milled. Sadly Georgians do no pay much attention to it.
Mineral water Borjomi
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