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.
Lobiani
The recipe of this fasting dough is one of the simplest, oldest and classics. Before factory made yeast was invented, people used enzymes from the skin of a plump. Initially, in Georgia beans grew in Samtskhe-Javakheti, so, it's possible, that origin of lobiani is not Racha, but from Samtskhe.
Christmas nougat
Nougat is everyone's favorite dessert. It is made from glucose syrup, which is pretty hard to buy, so, we use honey.
Mineral water Borjomi
see more
Georgian Gastronomical Adventure
