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.
Chicken roll "A-la Italiano"
The best thing you can do with chicken breast is to stuff it with lots of tasty ingredients. Mozzarella, prosciutto, and sun-dried tomatoes will give to this neutral product an unforgettable taste.
Sea bass with bladdernut and spinach
I love seafood, especially from the Black Sea, but unfortunately, no one catches them. Speaking no one, I mean Georgians, since the Turks have been caught sea bass and bream for a long time. And so, the Turks caught sea bass, sent to Georgia, we bought it and prepared our meal.
Mineral water Borjomi
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Georgian Gastronomical Adventure
