“Culinary is the only spoken language for me, which has no nationality. Culinary is an art for me, and I can be what I really want to be and be as I want to be.

My name is Aleksandre Ugrekhelidze. I have my own manner of cooking and I think that I should look at everything in a non-standard way, while maintaining the existing harmony and order. I have not dreamed of cooking when I was a child. The inspiration came by itself    as a muse and today, I think that being a cook was the most reasonable and correct decision I have ever taken and I still continue to grow, learn and develop…

My daily life and restless desire to develop are my main sources of inspiration. For me there exist neither boundaries nor conservative consciousness restrained in those boundaries. My non-standard approach and my own different vision help me to create a concept that will bring results and this result will definitely have a success. I believe in the future and that it is always worth fighting …  

step 1

First we put roasted and peeled hazelnuts in the blender, then add coriander, parsley, sweet green pepper, garlic, Svanetian salt, apple vinegar, oil, water in the blender.

step 2

Blend until you get a homogeneous, creamy mass. Then put in a fridge for at least 1 hour to let the sauce rest. Meanwhile, we start cleaning, washing of the chicken and at the last stage we remove all bones from the chicken.

step 3

We salt the deboned chicken with Svanetial salt on both sides and place it on a well-heated pan. Then we fry the chicken for about 10 - 15 minutes over medium heat.

How To Serve

Serving: put Gurian-style sauce cooked by us on the desired plate, in which we place the fried chicken cut into desired pieces.