Dough bags with veal and pork, with broth, seasoned with spices.
Hearty soup with chicken shin, coriander and parsley, thickened with beaten eggs
Classic barbecued pork served with pickled onion.
Grilled veal and pork with spices, served with pickled onions.
Stewed veal with vegetables (onions, tomatoes, bell pepper). served with parsley
Open loaf in the form of an ancient boat with Imereti cheese and semi-finished egg.
Closed round loaf stuffed with Imereti cheese.
Loaf with chopped pork and veal, seasoned with spices, coriander and parsley.
Closed hachapuri in the form of a crescent stuffed with Imereti cheese and chopped boiled eggs. Can be served with greens (dill) or without.
Roasted pork neck with bell pepper and potatoes, dressed with garlic sauce
Roast chicken thigh, dressed with garlic -cream sauce, served in a traditional Georgian clay plate
Caps of champignons roasted with Georgian cheese.
Grilled Mackerel, served with lemon
Delicate chicken meat combined with sacebeli sauce
Plate of pickles
Tomato, cucumber, pickled cabbage head, greens
Sliced brynza and suluguni, served with parsley and honey.
Stewed vegetable salad: beans, carrots, cabbage, onions, bell pepper, dressed with soy sauce and sprinkled with sesame seeds.
Lobio with bacon
Cooked red beans with onions, greens and spices. served with slices of fried bacon.
Traditional Georgian appetizer with fried chopped eggplant dressed with walnut paste. Served with grenade seeds.
Traditional Georgian salad with tomatoes, cucumbers and onions, dressed with walnut paste and grape vinegar.
Gozinaki with honey and walnuts
Georgian dessert with grape juice and raisins thickened with corn flour, served cold.