Thick yogurt with lingonberry puree and walnut jam with orange zest.

Caramelized on top, creamy inside. Served with pistachio sauce and crispy kataifi.

Spiced carrot cake with roasted nuts and rosemary cream. Served with sea buckthorn sauce.

Pie with beef and pork, onion and Georgian spices.

Pie with bean and caramelized onion filling.

Open boat-shaped khachapuri with suluguni cheese, egg yolk and butter.

Khachapuri filled with cheese inside and topped with cheese.

Croquettes made from minced chicken breast mixed with truffle cream and fried crispy. Served with tartar sauce made from mayonnaise,…

Minced lamb croquettes seasoned with megreli adjika for a mild kick. Served with fresh tzatziki — yogurt, cucumber and garlic…

Shrimp in delicate tempura batter with green herb sauce.

Cooked beans whipped with onion to hummus consistency. Topped with fried oyster mushrooms and chimichurri.

Baked vegetables mixed with nuts and spices. Served with nadughi (cottage cheese with mint) and mchadi corn bread.

Baked eggplant mixed with walnut filling and rolled in thin eggplant slice. Served with fresh mint bazhe sauce.

Selection of prosciutto, blue cheese, brie, parmesan, olives, walnuts, Georgian bread and chili jam.

Oven-roasted red pepper in chimichurri marinade, served with Imereti cheese and chvishtari corn cakes.

Elarji is cooled, cut into cubes, breaded and fried. Served with guruli bazhe sauce made from nuts, herbs and green…

Crispy fries with parmesan.

Chicken and pork mix with Georgian spices on a skewer. Served with lavash, satsebeli, pickled onion and herbs.

Pork with salt, pepper, onion and bay leaf. Grilled over fire, served with onion and herbs.

Marinated chicken, roasted crispy and juicy.

Tender chicken in creamy garlic sauce.

Khinkali with champignon and oyster mushroom filling in truffle cream sauce.

Chicken marinated in Svaneti salt and garlic, fried under a press. Served with tzatziki.

Beef cheeks braised in walnut-tomato-coriander sauce. Served with fried elarji cubes.

Steamed vegetables in tomato sauce with Georgian spices. Served with fried cheese corn balls.

Juicy beef and pork filling.

With lamb — more aromatic and intense.

With soft and stretchy suluguni cheese.

Chicken fillet soup in chicken broth, chikhirtma variation with lime and ginger.

Champignons and oyster mushrooms braised in seasoned mushroom broth. Served with fried lavash.

Caucasian soup with cumin and green tkemali, served with meatballs and Georgian bread.

Fried eggplant cubes with arugula, walnuts, tomatoes and pomegranate seeds. Lemon and olive oil.

Warm beans in onion sauce with guruli adjika. Served with pickled onion.

Tomatoes, cucumbers, herbs, and crushed walnuts in a traditional Georgian dressing.

Gently fried chicken liver, salad leaves and tangy lingonberry sauce.

Seared beef slices served with salad mix in truffle sauce.