Distinctive Georgian flavors

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Main dish

Dessert

Appetizer

Starter

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

Braised beef ribs

60+ mn, Medium difficulty

Veal in a tagine

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

Horse steak with eggplant

30-60 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.