Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Tagine with Stuffed Vegetables and Aromatic Broth – Yujanin
Festive pilaf with lamb, raisins and navat
Minimiza — Middle Eastern Trio of Dips
Tomahawk
Tagliolini with Parmesan and Truffle
Duck leg confit with braised cabbage in a creamy truffle sauce
Turkey drumstick with bulgur and roasted pepper
Lamb Shank with Spicy Pepper
Salad Kaiso Sarada
Khinkali
Georgian Salad with Walnut Sauce
Kleftiko with lamb meat (Cyprus recipe)
Ravioli with stracciatella and caviar
Frutti di Mare
Cornish hen with chestnuts and spinach
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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.
Different type of chvishtari
Even though we have Mchadi and Ghomi, I still think that the corn flour is not properly used in the Georgian kitchen. Corn bread is not very popular, but the dwellers of village Kurdzu bake corn Khachapuri, which looks quite like corn bread. It's easy it bake and lovely to snack on with friends.
Khinkali
There are lot’s of variations of boiled meat and dough in the world, and Georgia is not an exception. It’s known, that Georgian khinkali origin from Mongolia, but who knows, they could appear independently, too.
Mineral water Borjomi
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Orange Autumn
2 min
Red Velvet Cake
2 min
Pumpkin muffins
1 min
Halloween
2 min
New Year’s Satsivi
3 min
Clafouti
1 min
Edible flowers
3 min