
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.

Pkhali rolls
It is not a separate dish but rather a variation of the classic flavors. Today I will try to breathe new life into a traditional Georgian dish.

Clay-baked chicken
There are loads of chicken meals in the Georgian kitchen, and all of them are delicious, but none of those are as distinctive as this recipe here. Imagine a dish combining lemon ethereal smell, herbal frost of a tarragon, milky aroma of a cream, taste of a roasted chicken and crystal essence of mushrooms. Clay-baked chicken and Chakapuli are absolute champions of the Georgian soups. I have to admit, this recipe has been inspired by French Fricassee, but trust me, none of that you can't find in Georgia or is not a part of the Georgian kitchen.


Mineral water Borjomi



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Georgian Gastronomical Adventure