Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Horse steak in a baked beet cream sauce with onion marmalade
Spring roll with shrimps
Braised marbled beef rib
Braised beef ribs
Veal in a tagine
New Year tart with pumpkin curd
Green bean dip with cashew walnut sauce
Salad Kaiso Sarada
Spaghetti with blue crab and shrimp
Kazakh-style meat (beshbarmak)
Skirt Steak with grilled romaine and cured kashi egg yolk
Horse steak with eggplant
Beef cutlet "Gorynych"
Lamb ribs, baked with sweet potato garnish and Chimichurri sauce
Tagine with Stuffed Vegetables and Aromatic Broth – Yujanin
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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.
Chicken roll "A-la Italiano"
The best thing you can do with chicken breast is to stuff it with lots of tasty ingredients. Mozzarella, prosciutto, and sun-dried tomatoes will give to this neutral product an unforgettable taste.
Momo
Ancestors of Georgian Khinkali are from East - China, Tibet, Mongolia. All of them have different shapes, but Tibetian momo has almost the same shape as khinkali. They are also called tsak-sha.
Mineral water Borjomi
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Chef’s Lifehacks:
2 min
Chef’s Secrets
4 min
