I am the brand-chef of hotels and restaurants. Currently, I am working on the new menu of the hotel - Tbilisi Tower. I consider the individual requirement of the customers while also preserving authentic taste of Georgian dishes which is of great importance for the historical gastronomy of the country and also important to tourists to enjoy Georgian cuisine. From my experience, I've learned to highlight the details of the Georgian cuisine. I would even compare this to constant explosions on the sun. Of course, there are a lot of details to be considered, refined and developed. I believe the Georgian cuisine will have a great resonance in the global view. The fact that the major gastronomic contest "Bocuse d'Or" was held in Georgia confirms this as well.  
As for my personal plans, I also work with foreigners on large-scale culinary-educational project which will help future generations to practice and learn latest techniques in culinary and master the arts and science of this profession. As a chef, I see myself as an artist who paints canvases and is constantly inspired by muses. It is unfortunate that the taste cannot last as long as the impression given by the art creation but in today's world, I think, even a minute's happiness will not be lost if we put it into everyday life...

step 1

Put a deep frying pan on fire. Pour in oil and start frying finely chopped onions.

step 2

After the onions are fried, add a mix of seafood (shrimps, squid rings, mussels, small octopuses) and butter. Fry for another 3-4 minutes so the seafood does not dry out and harden. At the end, add garlic and Arrabiata sauce.

step 3

As soon as the mass boils, add the previously cooked tagliatelle paste. It is best not to finish the pasta to the end, but to bring it to Al Dante's condition. Leave it over low heat so that the pasta takes on itself all the aromas.

step 4

Put it on a plate with its juice, to be sure that finished pasta is juicy. Decorate with ruccola leaves, add salt and pepper to taste.

How To Serve

Enjoy!