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.
Fish and chips
This classic English recipe is heaven for fish lovers!
Karsian barbeque
Kars is situated in the North-East of Turkey and holds an interesting place in the history of Turkey and the South Caucasus. But we'd better leave this to the history blogs and let us discuss delicious facts about Kars. Fact #1: Shawarma is a Leventin-Arab meal. Fact #2: In Turkey Shawarma is called Donner Kebab, which means "spinning meat." Fact #3: Donner and Shawarma are both ancient, complete dishes as they consist of all the products which human body needs for functioning – vegetables, bread and meat. To cut it short, Georgians also spin the meat, roast barbeque and make Kebab, but the question is – why don't we have Georgian Shawarma, Georgian spinning meat, a middle product between Kebab and barbeque? The following recipe is for Kars barbeque, which will stand as a Georgian version of Turkish Donner accompanied by aromatic bread and Matsoni sauce.
Mineral water Borjomi
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Georgian Gastronomical Adventure
