Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
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
Braised marbled beef rib
Braised beef ribs
Veal in a tagine
Sea Bass on the Grill with Roasted Pepper Sauce
Farm Chicken with Green Salad and Adjika
Shivit Oshi
Spaghetti with blue crab and shrimp
Kazakh-style meat (beshbarmak)
Skirt Steak with grilled romaine and cured kashi egg yolk
Horse steak with eggplant
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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.
Mac
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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Chef’s Lifehacks:
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Chef’s Secrets
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