Distinctive Georgian flavors

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Recipe book

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Octopus with potato gratin and chipotle salsa

60+ mn, Difficult

Tartlet with smoked sturgeon and pickled radishes

60+ mn, Medium difficulty

Pikeperch Umi

60+ mn, Medium difficulty

Braised cheek with creamy potatoes

60+ mn, Difficult

Ojakhuri — Georgian Family Dish

30-60 mn, Medium difficulty

Bolognese Ravioli

60+ mn, Difficult

Turkish sea bass sauté with lemon sauce

30-60 mn, Medium difficulty

Sea Bass on the Grill with Roasted Pepper Sauce

0-30 min, Medium difficulty

Spaghetti with seafood

60+ mn, Medium difficulty

Grilled Alaskan salmon with mushroom risotto

30-60 mn, Medium difficulty

Duck breast with roasted pumpkin

30-60 mn, Difficult

Karaage - japanese-style fried chicken

30-60 mn, Medium difficulty

Peking Duck — Chef's Signature Serving

60+ mn, Difficult

Bayram Osh — Tashkent Festive Plov

60+ mn, Difficult

Ajarcha hachapuri

30-60 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.

Pork ribs with Christmas seasoning

Very tasty and simple dish, pork ribs with a special, New Year's aroma.

Jerked trout

Thermal treatment is not the only way of cooking, as smoking, salting and jerking with alcohol are also widely used methods. I love sushi and the taste of raw fish, but as far as I’m aware none of the fish available locally in Georgia are suitable for eating raw, including trout. That’s why I have to buy and prepare imported fish, which costs me quite a sum. In order to satisfy the desire, I try the only Georgian solution – trout jerked in salt and alcohol. The dish has the aroma and a pleasant velvet tecture which all fish-affectionates will love. In the end it won’t be raw, but harmless and super delicious. Also, not to make it tasting like Scandinavian Gravlax, we’ll bundle it into distinct Georgian aromas. The dish is ideal for New Year’s party when people are fasting.