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.
Second day sandwich
Sometimes, your New Year breakfast can be even tastier than dinner. Follow my recipe, and you'll find out how. Don't forget, you can use anything that is left in fridge and still feel like in a restaurant.
French "Chicken Kiev"
Chicken Kiev is involved in some historical troubles. In post-soviet countries, people call it "Kiev cutlets". First of all, this dish was not invented in Kiev. Second - it's actually a roll, not a cutlet. Our recipe is a predecessor of chicken Kiev and is actually French.
Mineral water Borjomi
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Georgian Gastronomical Adventure
