Georgian cress (tsitsmati)

Seasonal vegetable salad is the embodiment of freshness and lightness in Russian cuisine. A simple yet exquisite combination of crunchy cucumbers, juicy tomatoes, fragrant greens, and spicy radishes offers a unique taste of summer. A light creamy sauce with mustard oil and sour cream adds tenderness and subtle spiciness, while garlic contributes a hint of zest. This salad is perfect as a standalone dish or as a side to meat and fish, complementing the main course with refreshing lightness. It evokes warm family evenings when loved ones gather around the table to enjoy nature's bounty. It is quick and easy to prepare, allowing everyone to savor the taste of natural and healthy ingredients.

Green smoothie with kefir is a refreshing drink that combines the beneficial properties of greens, ginger, and kefir. Its roots trace back to the healthy eating traditions of Europe, where light and nutritious dishes are valued. Ginger adds a slight spiciness to the drink, lemon refreshes it, and greens enrich it with vitamins. Kefir makes the texture velvety and soft, aiding digestion. The delicate taste of cucumber harmonizes with a light nutty hint of sesame. This smoothie is an ideal choice for a morning energizing drink or a light snack throughout the day, providing a boost of energy and a comfortable feeling of freshness. It is best served chilled and can be garnished with a sprig of greens.

Turkey and suluguni salad is an exquisite dish of European cuisine that combines the freshness of vegetables with the rich flavors of turkey and suluguni. This salad reflects the traditions of Mediterranean diet where the balance of flavors and textures plays an important role. Light greens like cichorium, crunchy cucumbers, and sweet tomatoes perfectly complement the softness of lightly salted suluguni, while tender fried turkey adds richness to the dish. Sea salt enhances the natural shades of ingredients, and olive oil gives a light velvety texture. The finishing touch is sumac which adds a tangy zest. This salad is perfect for a light dinner or as an elegant appetizer on a festive table, impressing with its sophistication and richness of flavor nuances.

Armenian salad is a harmony of freshness and vibrant flavors. Its base includes greens, parsley, cicmati, and arugula that add zest to the salad. The sweetness of tomatoes and bell peppers is complemented by the slight saltiness of lightly salted suluguni cheese. The tenderness of quail eggs adds textural richness, while sumac brings an Eastern note with a subtle tang. A dressing of sour cream and olive oil unites the ingredients, creating a soft, creamy sensation. This salad serves as a light appetizer or side dish to main courses and pairs wonderfully with meat and fish.

The sweet taste of eel and Jerusalem artichoke is balanced by a delicate cream of cream cheese, sour cream and yuzu juice. A light citrus note refreshes the entire composition without interrupting the taste of the main ingredients. Recipe from the chef of the gastrobar "Kotelnaya" Dmitry Pogorelov.

Recipe by Eka Dzhikia, chef of the Riviera restaurant.

Recipe from Mamiya Jojua, chef of the restaurant "Kazbek".

Sulguni cheese roll with vegetables is an exquisite dish of Georgian cuisine that combines the freshness of vegetables and the spiciness of cheese. Sulguni, known for its elastic and slightly salty taste, harmoniously complements the aromatic filling of pink tomatoes, crunchy cucumbers, and fragrant herbs. The nut sauce gives the dish a distinctive Georgian touch, making it rich and refined. The origins of the recipe stem from the traditions of Georgian feasting, where fresh products are combined with rich flavor accents. The sulguni roll is perfect as a light appetizer or an elegant detail on a festive table. It is served chilled, enhancing its flavor to be even richer and more refreshing. The uniqueness of this dish lies in the balance of textures and flavors that transforms it into a true gastronomic delight.

Chakapuli made from lamb is a soulful Georgian dish infused with the aromas of spring greens and a light tartness of plum. Its roots trace back to the traditions of mountainous regions where the freshness of herbs and young meat create a harmony of flavors. The combination of cilantro, basil, and tarragon adds spiciness, while white wine contributes an exquisite depth of taste. Slow-cooked meat becomes tender and absorbs the richness of aromas. Chakapuli is perfect for spring feasts when nature awakens and one craves something light yet hearty. It is enjoyed hot, savoring the freshness of greens that reveal traditional Georgian flavors. This recipe is a true gastronomic poem where each flavor note plays its part in creating an unforgettable culinary masterpiece.

Mushrooms in Kakhetian style are a vibrant reflection of Georgian cuisine, where the freshness of ingredients combines with rich herbal aromas. The dish originates from Kakheti, a region renowned for its winemaking and culinary traditions. The mushrooms are stewed in their own juice with a little water, absorbing the spicy notes of tarragon, cilantro, and cicmati. Green pepper and beaten eggs are added to create a delicate texture. The result is a thick, aromatic mixture with a bright green hue that balances between sauce and appetizer. It should be served immediately after preparation while the herb aroma is still fresh. This dish pairs excellently with crispy bread or as an accompaniment to meat dishes. It is a gastronomic journey into the heart of Georgia filled with the taste of nature and the generosity of local cuisine.