Distinctive Georgian flavors

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Main dish

Dessert

Appetizer

Starter

Sulguni salad

0-30 min, Medium difficulty

"Ostri" (hot meat sauce)

0-30 min, Medium difficulty

Pilaf with Georgian truffle and fried quail

30-60 mn, Difficult

Brioche with smoked salmon, poached egg, and hollandaise sauce foam

30-60 mn, Difficult

Cod fillet in unagi sauce with Nero Venere rice

60+ mn, Medium difficulty

Salmon tartare with avocado and tomato ponzu

0-30 min, Easy

Crab in beurre blanc sauce with black caviar and truffles

30-60 mn, Medium difficulty

Octopus with potato gratin and chipotle salsa

60+ mn, Difficult

Colored tomato salad with a sulguni pouch

0-30 min, Medium difficulty

Seasoned kidney beans

60+ mn, Medium difficulty

Red bell pepper and spinach ravioli

30-60 mn, Medium difficulty

Baursaks with Horse Meat and Foie Gras

30-60 mn, Medium difficulty

Shrimp gyoza

0-30 min, Medium difficulty

Peking Duck

60+ mn, Medium difficulty

Sea bream ceviche with green adjika sauce

0-30 min, 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.

Jerked trout

Thermal treatment is not the only way of cooking, as smoking, salting and jerking with alcohol are also widely used methods. I love sushi and the taste of raw fish, but as far as I’m aware none of the fish available locally in Georgia are suitable for eating raw, including trout. That’s why I have to buy and prepare imported fish, which costs me quite a sum. In order to satisfy the desire, I try the only Georgian solution – trout jerked in salt and alcohol. The dish has the aroma and a pleasant velvet tecture which all fish-affectionates will love. In the end it won’t be raw, but harmless and super delicious. Also, not to make it tasting like Scandinavian Gravlax, we’ll bundle it into distinct Georgian aromas. The dish is ideal for New Year’s party when people are fasting.

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.