Saperavi

A traditional cold appetizer made of chopped spinach and walnut paste. Creamy texture and rich flavor of herbs and spices. Usually enjoyed spread on bread or as is as an appetizer.

A colorful Georgian vegetable paste made from beets and walnuts. Earthy and sweet flavor, enhanced by the crunch of pomegranate seeds. Served cold, it's a must-have at Georgian banquets.

Fried eggplant slices rolled around a creamy filling of walnuts and garlic. A perfect balance between the melting vegetable and the richness of the filling. An iconic appetizer (Badrijani Nigvzit).

A creamy and hearty salad with shredded chicken and crunchy vegetables. Mild and fresh flavor thanks to dill and chives.

Tomato and cucumber salad enhanced by a rich and fragrant walnut dressing. Very fresh with herbaceous notes of cilantro. Pairs perfectly with meat dishes.

A round, flat bread filled with melted salty cheese. The dough is soft and the center is hot and stringy. This is the most common and comforting version of Khachapuri.

Similar to Imeruli but with an extra layer of melted cheese gratinated on top. Double cheese and rich, with a golden crust.

Boat-shaped bread, filled with hot cheese and topped with an egg yolk and butter. Mix the egg and butter into the hot cheese before dipping the bread edges.

Flatbread filled with a spicy and flavorful red bean puree. A delicious alternative to cheese bread, with a smoky and hearty flavor.

Tender veal stew simmered for a long time in a rich, spicy tomato sauce. Pronounced Georgian herb flavors. Served hot and very aromatic.

Chicken served in a thick and creamy sauce made from ground walnuts (Bazhe). Unique taste of walnuts, garlic, and spices like saffron and coriander. Served with rice.

Red beans simmered slowly with spices and fresh herbs, often served in a terracotta pot. Creamy texture and rustic, fragrant flavor.

Fresh lamb stew with herbs (especially tarragon) and white wine. The addition of sour plums (tkemali) gives a distinctive tangy taste.

Sweet peppers filled with a savory mixture of meat and rice. Cooked in a fragrant broth. A comforting dish served with cream.

Mushroom caps filled with melted sulguni cheese, baked in an clay pot (Ketsi). Juicy and very cheesy.

Roasted chicken then simmered in a rich sauce with garlic and milk or cream. Very aromatic and flavorful, ideal for dipping bread.

Marinated pork skewers grilled on the barbecue. The meat is tender with a smoky flavor, accompanied by raw onions for crunch.

Hearty family dish composed of roasted pork and sautéed potatoes. Seasoned with garlic and herbs, it's a complete and rustic meal.

Large purse-shaped dumplings filled with juicy stuffing and flavorful broth. Eaten by hand: hold the top, bite a small hole to drink the juice, then eat the rest (leave the tail).

Thick and creamy yogurt (Matsoni) served with local honey and walnuts. A simple, fresh, and probiotic dessert.

Grape juice pudding thickened with corn flour. Gelatinous texture and concentrated grape flavor. Naturally sweet and gluten-free.

Light and airy mousse with rich chocolate. Melting texture and intense cocoa flavor.

Small, concentrated, and strong coffee.

Espresso diluted with hot water. Milder flavor than a short espresso.

Sweet carbonated drink with cola flavor.

Natural sparkling French mineral water.

Refreshing fruit juice.

Belgian abbey beer. Rich, malty, and slightly spicy flavor.

Light Mexican blonde beer, served cold.

Blonde beer flavored with tequila. Sweet and citrusy taste.

Georgian grape pomace brandy. Strong and clear spirit, comparable to grappa.

Bottle of Georgian grape pomace brandy.

Selection of wine served by the glass for tasting.