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.
Bream with spinach
Georgia has lots of rivers, lakes, reservoirs, and at the same time a great sea coast line but still we don't have a coulture of cooking fish. After reading these phrases there must appear a person, whose family has a lot of recepies of making fish dishes, survived from the ancestors. I want to tell this person: - You are one in a million and, we mortals, do not respect fish enough. So, I decided to show my respect: today we'll cook the Black Sea Bream (the same Black Sea crucian carp), with tasty white flesh and a pleasant aroma.
Cornel soup
Mineral water Borjomi
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Chef’s Lifehacks:
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Chef’s Secrets
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