Distinctive Georgian flavors

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Recipe book

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Starter

New Year tart with pumpkin curd

60+ mn, Medium difficulty

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

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

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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.

Christmas nougat

Nougat is everyone's favorite dessert. It is made from glucose syrup, which is pretty hard to buy, so, we use honey.

Paravani trout soup

There are few culinary cases that really surprise me and one of those are a fish culture in Georgian culinary. Even though we have the Black Sea, numerous lakes and rivers and a huge variety of seafood, somehow we only stick to no more that 4-5 species of fish. Even the fish recipes are quite a few in our reality. Considering the huge potential of the Georgian water resources and their dwellers, I'd like to encourage Georgians to prepare more fish. In order to make the inception easy I'm starting with this trout soup recipe - a light, aromatic dish, which will prepare your moods for the upcoming spring. I’ve learned this recipe from a Paravani Lake fisherman and refined a little, so let me share it with you.