Colchide

Fried eggplant slices rolled around a spicy walnut paste. Melt-in-your-mouth texture and rich, nutty flavor. A classic cold appetizer from Georgian cuisine.

Assortment of vegetable pates (spinach and beetroot) mixed with walnuts and Georgian spices. Served cold, they offer a mild and aromatic flavor.

Preparation made from grated carrots and walnuts, seasoned with traditional spices. A sweet and fragrant vegetable appetizer.

Melted leeks mixed with a walnut and spice paste. A creamy appetizer with herbaceous and rich flavors.

Marinated beetroots in a vinegary and spicy mixture. Crunchy and tart, they pair well with rich dishes.

Shredded chicken salad bound with a dill-flavored mayonnaise. Creamy texture and fresh flavor.

Traditional Georgian salad made with fresh tomatoes and cucumbers, seasoned with oil, onions, and herbs.

Fresh sulguni cheese rolls served in a yogurt and mint sauce. A refreshing dish with a soft texture and herbaceous notes.

Round bread pie filled with melted Georgian cheese. Crispy on the outside and soft on the inside. Similar to a closed cheese pizza.

Open boat-shaped bread, topped with melted cheese, butter, and a runny egg. Mix the topping with the bread for a rich and decadent experience.

Georgian flatbread stuffed with a spicy and smoky red bean puree. A flavorful and hearty alternative to cheese bread.

Large purse-shaped Georgian dumplings, stuffed with meat and filled with a savory broth. Eaten by hand: hold by the top, bite and suck the juice.

Traditional stew cooked and served in a clay pot. Meat and vegetables are slow-simmered, offering concentrated and melt-in-your-mouth flavors.

Tender beef stew in a rich tomato and spice sauce. Served with creamy mashed potatoes.

Highly aromatic spring lamb stew, characterized by fresh tarragon and white wine. Herbal and slightly tart flavor thanks to green plums (tkemali).

Sweet peppers stuffed with a mixture of minced meat, rice, and herbs. A comforting dish served hot.

Vegetarian version of the Georgian stew, featuring mushrooms and fresh tarragon. Savory and fragrant.

Hearty red bean stew cooked with herbs and spices. Served in a traditional pot with pickled vegetables for contrast.

Chicken stew in a rich, thick walnut-based sauce. Very fragrant with spices like fenugreek and coriander.

Simmered Georgian ratatouille. A mix of summer vegetables cooked together until tender. Can be served hot or cold.

Mushroom heads filled with melted sulguni cheese, baked in a traditional clay dish (ketsi). Simple and delicious.

Tender sautéed chicken livers, cooked with wine, onions, and fresh herbs. Rich in flavor.

Fermented Georgian yogurt, creamy and slightly tart. Served with sweet honey and crunchy walnuts.

Traditional dessert resembling a firm pudding or jelly, made from concentrated grape juice (badagi) and flour. Smooth texture and intense fruity taste.