Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Karaage - japanese-style fried chicken
Peking Duck — Chef's Signature Serving
Bayram Osh — Tashkent Festive Plov
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
Ojakhuri — Georgian Family Dish
Bolognese Ravioli
Turkish sea bass sauté with lemon sauce
Sea Bass on the Grill with Roasted Pepper Sauce
Farm Chicken with Green Salad and Adjika
Shivit Oshi
Spaghetti with blue crab and shrimp
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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.
Pork ribs with Christmas seasoning
Very tasty and simple dish, pork ribs with a special, New Year's aroma.
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.
Mineral water Borjomi
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