Distinctive Georgian flavors

Choose a region and discover Georgian tastes and recipes.

Recipe book

Find unique tastes and recipes from all across the world.

Showing 0 of 0 entries

all

Main dish

Dessert

Appetizer

Starter

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

Nothing found

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.

Different type of chvishtari

Even though we have Mchadi and Ghomi, I still think that the corn flour is not properly used in the Georgian kitchen. Corn bread is not very popular, but the dwellers of village Kurdzu bake corn Khachapuri, which looks quite like corn bread. It's easy it bake and lovely to snack on with friends.

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.