Distinctive Georgian flavors

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Recipe book

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Karaage - japanese-style fried chicken

30-60 mn, Medium difficulty

Peking Duck — Chef's Signature Serving

, Difficult

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

Ojakhuri — Georgian Family Dish

30-60 mn, Medium difficulty

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

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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.

Clay-baked chicken

There are loads of chicken meals in the Georgian kitchen, and all of them are delicious, but none of those are as distinctive as this recipe here. Imagine a dish combining lemon ethereal smell, herbal frost of a tarragon, milky aroma of a cream, taste of a roasted chicken and crystal essence of mushrooms. Clay-baked chicken and Chakapuli are absolute champions of the Georgian soups. I have to admit, this recipe has been inspired by French Fricassee, but trust me, none of that you can't find in Georgia or is not a part of the Georgian kitchen.

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.