Food

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 PKALI, BELL PEPPER SATSIVI, CARAMELIZED ONION PKHALI, AND PUMPKIN PKHALI.

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

BEET ROULADES 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

TILAPIA AND RED SNAPPER IN A DELICATE GEORGIAN-STYLE ASPIC, SERVED WITH CILANTRO–VINEGAR SATSEBELI SAUCE, HORSERADISH CREAM, KINDZMARI CILANTRO SAUCE, AND LEMONGRASS-INFUSED OIL.

SHKMERULI GARLIC–CHICKEN CROQUETTE, ABKHAZIAN ADJIKA CROQUETTE, AND GUDA CHEESE CROQUETTE. MADE WITH CHICKEN, GUDA CHEESE, AND GEORGIAN ADJIKA.

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

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

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

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

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

ROASTED CAULIFLOWER STEAK WITH AROMATIC EGGPLANT PURÉE, CHARRED VEGETABLE SAUCE, GARLIC CREAM, AND OLIVE SOIL.

RED SNAPPER WITH SLOW-COOKED AND FIRE-CHARRED FENNEL BULB, SOUR CHERRY BAZHE, MISO CREAM, AND BROWN BUTTER SNOW.

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

SALMON MOSAIC WITH SILKY CARROT CREAM, EGGPLANT TEMPURA, BLACKCURRANT SAUCE, AND MISO CREAM.

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 CHEESY CORNMEAL TASHMIJABI, 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, CURRANT GLAZE, BASIL EMULSION, AND NOTES OF CILANTRO AND KAKHETIAN SUNFLOWER OIL.

GRILLED PRIME ANGUS RIBEYE STEAK WITH BAKED CHEESY TASHMIJABI, SPINACH CREAM PURÉE WITH BROWN BUTTER, AND A RED WINE AND POMEGRANATE SAUCE.

HANDMADE GEORGIAN BEEF KHINKALI, SEASONED WITH GEORGIAN SPICES.

ROASTED LAMB 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.

PAN-FRIED PORK TENDERLOIN, SERVED ON SMOLDERING PINE EMBERS FOR AROMA, WITH AROMATIC ARTICHOKE PURÉE, ROASTED NAPA CABBAGE WITH MISO CREAM, AND TKEMALI PLUM GLAZE.

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.