open
The first part of our tradition is a welcoming gesture — a true reflection of Georgian hospitality.The meal begins with the opening of Borjomi, acting as a natural appetizer. The mineral water prepares our taste buds for the delicious dishes to follow.
Enjoy
A sip of Borjomi enhances the flavor of each dish and intensifies your dining experience, transforming every meal into a festive occasion and allowing you to enjoy every gathering, savor variety of dishes and create unforgettable memories.
Feel lightness
The last and most significant part of our tradition is Borjomi's unique feature. Whether you had a light snack or indulg yourself with a hearty meal Borjomi, with its natural composition and over 60 unique minerals, leaves us feeling light after every dish.
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.
Churros
Georgians love doughnuts and creamy buns in every shape and form. Mexicans have the similar dessert called Churros with its numerouss variations. My favorite churros are made of banana and pumpkin. Let’s make it with pumpkin this time, but keep in mind that it can be substituted with banana as well. As for the recipe, people call it "crunchy fluffy" with love – fair enough as Churros is fluffy and crunchy at the same time and you love it at the first bite.
Dumpling con carne Giorgianou (A Georgian in Italy)
This dish is a result of an argument between me and my Italian friend, who is also a cook. Italian guy dared to tell to the Megrelian guy that Georgians don’t know how to make pasta and how could Megrelian resist blurting that we have Georgian pasta made in Italian Bolognese style and that our noodles are of the same quality as Italian pasta. Obviously we have nothing like Bolognese, but our noodles are equally good. Then we made an international bet, where our common friends served as referees and it ended with Georgia winning over Italy.
Mineral water Borjomi
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Georgian Gastronomical Adventure
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
