Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Sulguni salad
"Ostri" (hot meat sauce)
Pilaf with Georgian truffle and fried quail
Brioche with smoked salmon, poached egg, and hollandaise sauce foam
Cod fillet in unagi sauce with Nero Venere rice
Salmon tartare with avocado and tomato ponzu
Crab in beurre blanc sauce with black caviar and truffles
Octopus with potato gratin and chipotle salsa
Colored tomato salad with a sulguni pouch
Seasoned kidney beans
Red bell pepper and spinach ravioli
Baursaks with Horse Meat and Foie Gras
Shrimp gyoza
Peking Duck
Sea bream ceviche with green adjika sauce
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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.
Bream with spinach
Georgia has lots of rivers, lakes, reservoirs, and at the same time a great sea coast line but still we don't have a coulture of cooking fish. After reading these phrases there must appear a person, whose family has a lot of recepies of making fish dishes, survived from the ancestors. I want to tell this person: - You are one in a million and, we mortals, do not respect fish enough. So, I decided to show my respect: today we'll cook the Black Sea Bream (the same Black Sea crucian carp), with tasty white flesh and a pleasant aroma.
Cornel soup
Mineral water Borjomi
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