“Already as a child I used to notice that all people, regardless of their character and personal characteristics, had a good mood after eating delicious food. The culinary rituals enabled people to meet the loved ones, feel themselves in a good mood and have a wonderful evening.

Ramaz Gemiashvili gave me a direction, I can say even a chance, in this field initially. I was so amazed by Ramaz's dishes that I decided to study cooking. Then I started working at the restaurant European House and that’s how my cook’s career began. I was lucky enough to meet good people in the kitchen and learn a lot of useful things from them. I also consider it a great chance and luck to practice in London at Michelin-starred restaurants. I gained a lot of experience working in “Adjara Group”. I am currently working at the restaurant “Tsiskari”. At the same time, I am going to open my little bistro, where customers will be able to taste dishes of traditional Georgian cuisine, transferred to the high-class “street food” format. It should be noted that all dishes will be prepared from natural and local products.

I am a painter- scene-designer by education, but I have been working in a gastronomic field for more than 10 years. I’ve learned a lot and I think there’s more to discover, which requires hard working and studying. In this case, as in all other professions, the main thing is constant development and love for work. Only then everything will come out. «- Tamta Kikaleishvili, the chef.

“Already as a child I used to notice that all people, regardless of their character and personal characteristics, had a good mood after eating delicious food. The culinary rituals enabled people to meet the loved ones, feel themselves in a good mood and have a wonderful evening.

Ramaz Gemiashvili gave me a direction, I can say even a chance, in this field initially. I was so amazed by Ramaz's dishes that I decided to study cooking. Then I started working at the restaurant European House and that’s how my cook’s career began. I was lucky enough to meet good people in the kitchen and learn a lot of useful things from them. I also consider it a great chance and luck to practice in London at Michelin-starred restaurants. I gained a lot of experience working in “Adjara Group”. I am currently working at the restaurant “Tsiskari”. At the same time, I am going to open my little bistro, where customers will be able to taste dishes of traditional Georgian cuisine, transferred to the high-class “street food” format. It should be noted that all dishes will be prepared from natural and local products.

I am a painter- scene-designer by education, but I have been working in a gastronomic field for more than 10 years. I’ve learned a lot and I think there’s more to discover, which requires hard working and studying. In this case, as in all other professions, the main thing is constant development and love for work. Only then everything will come out. «- Tamta Kikaleishvili, the chef.

step 1

Prepare the marinade - mix 100 ml soy sauce, 100 ml olive oil, 50 g garlic, 5 g coarsely ground pepper and 50 g ginger, place the meat in the marinade and leave overnight. We grill the meat and cut it into medallions.

step 2

To prepare the sauce, put 100 ml soy sauce and 30 g sugar on the fire, boil for 5 minutes, add 20 g kimchi sauce (kimchi can be replaced with ajika).

step 3

Grill the Bulgarian pepper with skin until getting black. Peel off a skin it and store in the olive oil and garlic marinade. Pour about 150 g oil over the pepper and 2 cloves of chopped garlic. The portion incudes 1 whole sweet pepper cut in half.

step 4

Cut Chinese cabbage in half, add salt and put into water. Leave for 24 hours. Then wash, strain and pour the olive oil, add salt and grill.

How To Serve

Place 3 slices of tomatoes, 100-110 g meat cut in medallions, 2 pieces of marinated sweet pepper and cucumber cut in arrows on all sides of the Chinese cabbage, place lettuce and arugula on the top. Add 2 tbsp. sauce and 1 tbsp. olive oil.