Distinctive Georgian flavors

Choose a region and discover Georgian tastes and recipes.

Recipe book

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Main dish

Dessert

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Starter

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

Farm Chicken with Green Salad and Adjika

60+ mn, Medium difficulty

Shivit Oshi

30-60 mn, Medium difficulty

Spaghetti with blue crab and shrimp

60+ mn, Medium difficulty

Kazakh-style meat (beshbarmak)

60+ mn, Medium difficulty

Skirt Steak with grilled romaine and cured kashi egg yolk

30-60 mn, Medium difficulty

Bayram Osh — Tashkent Festive Plov

60+ mn, Difficult

Ajarcha hachapuri

30-60 mn, Medium difficulty

Rack of Lamb with Truffle Demi-Glace and Tomato Marmalade

60+ mn, Difficult

Caramelized foie gras in forest berry sauce

30-60 mn, Difficult

Horse steak in a baked beet cream sauce with onion marmalade

60+ mn, Medium difficulty

Spring roll with shrimps

0-30 min, Easy

Braised marbled beef rib

60+ mn, Difficult

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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.

Achma with meat

This is achma with meat, not lasagna. I don't care what will you say, it's Georgian dish, with Georgian flavor and traditional achma dough.

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.