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1 hr 20 minsVegetable dish
Ajapsandali
A Georgian vegetable stew of browned aubergine, sweet peppers, tomatoes, onions, garlic, and fresh herbs.
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1 hrAppetizer
Spinach Pkhali
A chilled Georgian appetizer of thoroughly squeezed spinach and spiced walnut paste with garlic, coriander, and wine vinegar.
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1 hr 15 minsAppetizer
Aubergine Rolls with Walnut Filling
Tender browned aubergine rolls with a thick filling of walnuts, garlic, coriander, coriander, and wine vinegar.
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55 minsSauce
Tkemali
A tangy Georgian sauce of red, yellow, or green cherry plums with garlic, coriander, dill, chili, and coriander.
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1 hr 10 minsMain course
Ojakhuri
A Georgian family-style skillet of browned pork, separately fried potatoes, sweet onions, garlic, and spices.
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2 hrs 30 minsMain course
Chashushuli
Tender beef chuck slowly stewed without added water in a thick sauce of tomatoes, onions, garlic, coriander, and Georgian spices.
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3 hrsMain course
Chanakhi
Lamb slowly baked in clay pots with aubergine, potatoes, tomatoes, sweet pepper, garlic, and fresh herbs.
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1 hr 10 minsMain course
Shkmeruli
Crisp-skinned spatchcocked chicken served in a hot garlic-milk sauce made with its browned pan juices.
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7 hrsAppetizer
Satsivi
Chilled chicken in a velvety cooked sauce of walnuts, broth, onion, garlic, spices, and white wine vinegar.
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50 minsMain course
Mtsvadi
Kakhetian mtsvadi of un-marinated pork neck, evenly grilled on skewers over steady charcoal embers.
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11 hrsBaking
Lobiani
Two large Georgian yeast breads filled with safely cooked red kidney beans, golden onion, and coriander.
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2 hrs 50 minsBaking
Kubdari
Two Svanetian kubdari breads filled with finely diced beef, pork, onion, garlic, and aromatic Svan salt.
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2 hrsMain course
Chakapuli
A spring stew of tender lamb, tarragon, sorrel, green cherry plums, and abundant herbs slowly cooked in white wine.
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1 hr 30 minsDessert
Gozinaki
Traditional Georgian diamonds of toasted walnuts bound with properly reduced honey and a small amount of powdered sugar.
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1 hr 40 minsSoup
Chikhirtma
A pale Georgian chicken soup delicately thickened with flour and a smooth egg-vinegar liaison, with onion, coriander, and spices.
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1 hr 30 minsAppetizer
Kuchmachi
Hot Georgian kuchmachi of separately timed chicken gizzards, hearts, and liver with onion, garlic, spices, coriander, and pomegranate.
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1 hr 50 minsMain course
Tolma in Grape Leaves
Forty small Georgian grape-leaf tolma filled with juicy beef, rice, onion, coriander, and mint.
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3 hrsBaking
Achma
A rich Georgian cheese pie of eight thin egg-pasta sheets, seven layers of Suluguni and Imeretian cheeses, and butter.
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45 minsBaking
Chvishtari
Eight Megrelian corn cakes containing an equal weight of Suluguni, with golden crusts and stretchy cheese centres.
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40 minsBread
Mchadi
Eight simple Georgian corn cakes made with warm water, thoroughly kneaded, and pan-fried to a firm golden crust.
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1 hr 5 minsMain course
Elarji
Megrelian elarji of fully cooked corn porridge and abundant fresh Suluguni, worked into long stretchy ribbons.
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1 hr 10 minsAppetizer
Gebjalia
Chilled Megrelian rolls of softened Suluguni with mint filling in a cold matsoni-and-milk sauce.
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45 minsAppetizer
Mushrooms on Ketsi with Cheese
Large mushrooms first roasted to shed excess liquid, then covered with Suluguni and finished on a hot ketsi beneath a browned cheese crust.
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4 hrs 40 minsDessert
Pelamushi
A natural Georgian grape pudding without added sugar or wheat flour, fully cooked until smooth and reliably set.
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