Distinctive Georgian flavors

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Lamb ribs, baked with sweet potato garnish and Chimichurri sauce

60+ mn, Medium difficulty

Tagine with Stuffed Vegetables and Aromatic Broth – Yujanin

30-60 mn, Medium difficulty

Festive pilaf with lamb, raisins and navat

60+ mn, Difficult

Minimiza — Middle Eastern Trio of Dips

0-30 min, Easy

Tomahawk

30-60 mn, Medium difficulty

Tagliolini with Parmesan and Truffle

30-60 mn, Medium difficulty

Duck leg confit with braised cabbage in a creamy truffle sauce

60+ mn, Medium difficulty

Turkey drumstick with bulgur and roasted pepper

0-30 min, Easy

Green bean dip with cashew walnut sauce

30-60 mn, Easy

Salad Kaiso Sarada

0-30 min, Easy

Khinkali

30-60 mn, Medium difficulty

Georgian Salad with Walnut Sauce

0-30 min, Easy

Kleftiko with lamb meat (Cyprus recipe)

30-60 mn, Medium difficulty

Ravioli with stracciatella and caviar

30-60 mn, Medium difficulty

Frutti di Mare

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.

Green pea soup

This is very simple and tasty recipe. You can enjoy this soup both warm or cold - I prefer cold. It's really important to use fresh or frozen peas.

Aspiki or muzhuzhi

First of all I want to stress that this dish is coming from Georgia and is already counting at least 3 centuries of existence. In Russia it came from France and like everything French, 19th century Russian high society took it enthusiastically and made it its own. The basis of this dish is collagen extracted from animal bones and tissues. Hydrolyze turns it into condensing gelatin. To leave the biochemistry aside, condensation can be done with simply boiling bony meat hard. Add some aromatic ingredients to the broth and voila - you get a nice jelly including all those pleasant tastes and scents, that a delicious soup has, but in a way comfortable form for eating.