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AROMATIC MATSONI YOGURT SOUP WITH RICE VERMICELLI, SOUR CREAM, CRISP BREAD CRUMBLE, AND CILANTRO EMULSION.

TENDER CHICKEN, SILKY CHIKHIRTMA BROTH WITH CRISP BREAD CRUMBLE, A FRAGRANT HERB BOUQUET, AND LEMONGRASS-INFUSED OIL.

SPINACH PKHALI, BELL PEPPER PKHALI, CARAMELIZED ONION PKHALI, AND PUMPKIN PKHALI.

CHARRED EGGPLANT ROULADES WITH WALNUT FILLING, SERVED WITH TRADITIONALGHOMI CORNMEAL, SOUR CHERRY BAZHE, CREAM OF TRADITIONAL GEORGIAN CHEESE, AND MARINATED TOMATOES.

BEET SCENTED WITH POMEGRANATE, BLACKCURRANT TKEMALI, SILKY CREAM OF GUDA CHEESE, AND KAKHETIAN SUNFLOWER OIL SNOW.

TEMPERED FRESH GEORGIAN CHEESE WITH NADUGHI WHEY-CHEESE FILLING AND FIRE-CHARRED PEPPER, NORI-INFUSED OIL.

TRADITIONAL MEGRELIAN WHEAT DOUGH FILLED WITH CHEESE, SERVED WITH SMOKED ADJIKA, GARLIC CREAM, AND BROWN BUTTER.

SALMON, ARUGULA SAUCE, PICKLED VEGETABLES, HORSERADISH CREAM, BLACK OLIVE SOIL.

COLORFUL TOMATOES AND CUCUMBERS WITH CREAM OF GEORGIAN CHEESE, HOUSE-PICKLED TOMATO DRESSING, AND TOASTED SHOTI BREAD CRUMBLE.

PEELED TOMATO AND WATERMELON WITH IMERETIAN CHEESE, BASIL EMULSION, OLIVE SOIL, AND ARUGULA SAUCE.

CRISPY PANKO-CRUSTED WOOD EAR MUSHROOMS, BRIGHT FRESH TARRAGON SAUCE, AND SHAVED PARMIGIANO REGGIANO.

TENDER CHICKEN BREAST, WALNUT BAZHE CREAM, MIXED SALAD LEAVES, KIMCHI-MARINATED BEET, AND GARLIC SALT.

SPICED DUCK BREAST, ACCOMPANIED BY AN ARUGULA AND FENNEL SALAD,CONFIT GRAPES, AND A SAPERAVI RED WINE DRESSING.

LOBIO, KIMCHI SALAD, JONJOLI SALAD WITH KAKHETIAN OIL, MCHADI.

CAULIFLOWER STEAK, CHARRED VEGETABLE SAUCE, BLACK GARLIC CREAM, AND OLIVE SOIL.

RED SNAPPER, SOUR CHERRY-WALNUT BAZHE, PICKLED CARROTS, MISO CREAM, POTATO & CARAMELIZED ONION PURÉE.

PAN-FRIED OCTOPUS WITH ROASTED POTATOES, STRAWBERRY SALSA, ADJIKA GLAZE, AND BLACK GARLIC.

SALMON, MUSHROOM TEMPURA, PICKLED VEGETABLES, MISO CREAM, BLACKCURRANT SAUCE.

SEARED DUCK BREAST WITH BEET ROULADE, CARAMELIZED CAULIFLOWER CREAM PURÉE, AND A FRAGRANT ROSE AND OMBALO (GEORGIAN PENNYROYAL) SAUCE.

ROASTED BONELESS SPRING CHICKEN, CHVISHTARI CORNBREAD WITH BLUE CHEESE, PICKLED TOMATO SALAD WITH TKEMALI, AND A CREAMY GARLIC SHKMERULI SAUCE.

VEAL BRAISED IN SAPERAVI RED WINE, SERVED WITH TASHMIJABI (SVANETIAN MASHED POTATOES WITH CHEESE), ADJIKA POWDER, AND BACON SALT.

SLOW-COOKED BEEF IN A RICH MEGRELIAN KHARCHO SAUCE, WITH TRUFFLED GHOMI CORNMEAL WITH SOTOLIA.

TUSHETIAN-STYLE BEEF WITH POTATO GRATIN, BLACKCURRANT GLAZE, BASIL EMULSION, AND NOTES OF CILANTRO AND KAKHETIAN SUNFLOWER OIL.

HANDMADE GEORGIAN BEEF KHINKALI, SEASONED WITH GEORGIAN SPICES.

ROASTED LAMB CHOPS WITH CARAMELIZED CAULIFLOWER PURÉE, GRILLED ASPARAGUS, TARRAGON SAUCE, AND PARMESAN FOAM.

CRISPY SUCKLING PIG WITH MINI ACHMA CHEESE PASTRY, CUCUMBER AND AROMATIC HERB SALAD, AND MEGRELIAN TOMATO SAUCE.

SHOTI BREAD, GREEN TKEMALI, PICKLED VEGETABLE & ONION SALAD, FRIED POTATOES.

TRADITIONAL GEORGIAN SPRING STEW WITH VEAL, FINISHED WITH A SMOKY AROMA.

CARAMELIZED ONION & POTATO PURÉE, CUCUMBER - TKEMALI SALAD.

BOAT-SHAPED GEORGIAN CHEESE BREAD WITH MOLTEN CHEESE AND EGG YOLK.

TRADITIONAL ROUND GEORGIAN CHEESE-FILLED BREAD FROM THE IMERETI REGION.

GEORGIAN BEAN-FILLED FLATBREAD SERVED WITH A BRIGHT KIMCHI SALAD.

GOLDEN MEGRELIAN CORNMEAL CHEESE BREAD WITH BLUE CHEESE AND FRESH TARRAGON.

CLASSIC GEORGIAN CORNMEAL BREAD, PAN-FRIED AND SERVED WARM.

TRADITIONAL GEORGIAN SHOTI BREAD, BAKED IN A CLAY OVEN.

CAKE WITH HONEYCOMB CRUNCH, COCONUT JELLY, ORANGE SAUCE, AND CARAMEL.

SILKY SAPERAVI RED WINE PANNA COTTA WITH CHURCHKHELA CARAMEL, CHOCOLATE MOUSSE, AND A RASPBERRY-TARRAGON SAUCE.

TSANDILI CHAROZI WITH ALMOND CREAM, CONFIT WHEAT BERRIES AND ORANGE SAUCE.