In winter it is an appetizer, in summer - a light cold dish.

Lamb marinated with garlic and oregano is a dish deeply rooted in Georgian cuisine traditions, known for its aromatic and rich flavors. The marinade of fresh lemon juice, fragrant oregano, garlic, and white dry wine gives the meat an unmatched tenderness and richness. This cooking method makes the lamb juicy and infused with spicy notes, perfect for grilling over an open flame. After long marination, the meat acquires subtle hints of herbs and spices, revealing a rich flavor bouquet. The finished dish is served hot with light side dishes or Georgian sauces that enhance its aroma. It is excellent for festive gatherings and heartfelt meetings, filling the atmosphere with the warmth of Georgian hospitality.

Eggplants with nuts and saffron are a traditional Georgian dish filled with the rich flavors and aromas of the Caucasus. Its roots go back centuries when Georgian chefs skillfully combined simple ingredients to create true culinary masterpieces. This dish captivates with the tenderness of fried eggplants, the richness of walnuts, and the exquisite hint of Imeretian saffron. Fragrant herbs, garlic, and spices give it a special freshness and spiciness. Georgians often prepare this recipe for holidays and feasts as it pairs wonderfully with wine and hot flatbreads. It can be served as a cold appetizer, surprising guests with an unusual combination of textures and flavors. The eggplants absorb the nut-spice filling, revealing their unique character while saffron adds noble Eastern notes.

Sulguni in grape leaves is a true gastronomic poem embodying the traditions of Georgian cuisine. The tender salty cheese wrapped in aromatic grape leaves gains a soft spiciness from frying in a blend of oils. The honey-garlic sauce adds a light sweetness to the flavor, highlighting the complex balance of salty, creamy, spicy, and hot. This dish is not just a treat but a celebration of taste sensations that transports you to the sunny vineyards of Georgia. It is served as an appetizer or as an accompaniment to meat and wine meals, creating harmony of taste and aroma. Each piece of sulguni wrapped in the warmth of grape leaves offers an unforgettable moment of gastronomic delight.

Mushrooms on ketsi is a vibrant dish of Georgian cuisine that embodies ancient cooking traditions. The name comes from ketsi—a clay pan used in Georgia to bake mushrooms, creating an unmatched flavor. White mushrooms baked with sea salt and pepper reveal their rich texture and aroma. Cooked on a hot surface, they remain juicy and take on a golden hue. The flavor can be enhanced with wine vinegar and cilantro for a fresh touch. This simple yet refined dish is served as an appetizer or side dish, and its quick preparation makes it ideal for breakfast. Mushrooms on ketsi represent a harmony of nature and tradition that delights with its aroma and rich taste.

Mustard sauce with capers is a spicy addition to Georgian cuisine that combines the sharpness of mustard, the tenderness of eggs, and the rich flavor of capers. Georgian cuisine is known for its passion for vibrant flavors, and this sauce is no exception. Historically, mustard sauce with vinegar was used to enhance the taste of meat and fish dishes, while capers added a piquant note. Its rich, slightly spicy flavor perfectly complements baked meat, fish, and vegetable dishes. The smooth texture from the mashed egg yolk and oil makes it pleasant to consume. This sauce is not just an addition but a standalone element that brings character to any dish.

Bean soup is a traditional dish of Georgian cuisine filled with rich flavor and aroma. Its roots go back to ancient recipes when simple yet nutritious dishes formed the basis of daily meals. Tender, slowly cooked beans absorb the rich notes of tomato puree, sautéed roots, and onions, creating a soft, slightly sweet texture. Bay leaves and fresh parsley or dill add freshness and zest to the soup. It is especially delicious when combined with sour cream, which adds creamy tenderness. This soup is an ideal option for fasting or vegetarian diets, warming and satisfying. It is perfect for a cozy home lunch when you want to enjoy the simple yet harmonious flavors of traditional cuisine.

Liver kaurma is a fragrant dish of Georgian cuisine that embodies the richness of flavors and traditions. It originated in the mountainous regions of Georgia where meat dishes play a central role in nutrition. The main ingredient is lamb liver—tender, juicy, and flavorful. Onions sautéed in fat add sweetness and depth, while tomato puree softens the taste and adds a slight tanginess. Stewing for an hour makes the liver incredibly soft, and fresh herbs—cilantro, parsley, and tarragon—bring fresh, spicy notes. Kaurma pairs excellently with Georgian shoti bread or flatbreads, allowing one to enjoy the rich sauce. The dish conveys the spirit of Georgian hospitality and warmth, making it perfect for festive gatherings or cozy family dinners.

Almost every Georgian housewife has her own recipe for lobio. But there are still two main schools: either they prepare mushy lobio from mashed beans, or thick lobio from whole beans. We offer you a recipe that will please both ours and yours. In Georgia, there are special establishments where they prepare only lobio - they are called salobio. Not far from Tbilisi, near Mtskheta, there is such a restaurant - "Salobio", everyone knows it. Lobio is always eaten with something sour. In "Salobio" they serve Gurian cabbage, salted peppers, green tomatoes and mchadi with it.

Chikhirtma is a traditional Georgian soup made from lamb, rich in flavors and aromas. Its history traces back to ancient Georgia, where it served as a hearty and warming dish. The base consists of tender lamb cooked in fragrant broth with saffron, giving the soup a characteristic golden hue and mild spiciness. An important feature is the addition of wine vinegar, which adds a refined tang that balances the meat's richness. The finishing touch is egg yolks introduced in a special way to give the soup a silky texture without curdling. Cilantro at the end enriches the flavor with freshness and zest. This soup is perfect for cool evenings, warming and nourishing you while its rich taste makes it an unforgettable gastronomic experience.

Chicken gizzards with potatoes are a vivid example of Georgian cuisine, combining simplicity and rich flavors. This dish is rooted in the tradition of using offal, turning them into true culinary masterpieces. Soft, juicy gizzards infused with spice aromas harmonize with crumbly potatoes, creating a cozy home-cooked treat. The light spiciness of black pepper and the freshness of parsley add depth to the flavor, while mayonnaise contributes creaminess and richness to the texture. The dish is perfect for both everyday lunches and warm family dinners where traditional time-tested recipes are valued.

The word "phaliuli" or "phali" is used by Georgians to describe dishes made from herbs and vegetables that are prepared according to the same principle. Vegetables or herbs are boiled, the water is squeezed out, finely chopped with a knife and mixed with spices, garlic, pomegranate seeds and nuts. In the spring, pkhali is prepared from young beet or radish tops and from nettles. Green bean pkhali is very popular. But perhaps the king of pkhali is spinach pkhali.

Kharcho with plums is a vibrant embodiment of Georgian cuisine, combining the rich taste of meat with the sweet-sour hint of plums. This soup, traditionally made from beef, gains a unique depth of flavor thanks to tomatoes, garlic, and aromatic spices. Sour plums add zest and freshness to the dish, while rice makes it more filling. The aroma of cilantro, parsley, and dill completes the composition, creating a harmony of flavors. Kharcho is not just a soup but a gastronomic journey to the heart of Georgia where each spoonful carries warmth, richness, and comfort. It’s perfect for a cool evening when you want to warm up with something fragrant and nourishing.

Bozartma is a traditional Georgian dish that delights with its rich aroma and tender taste. Its roots go back to ancient times when meat was stewed in its own juice with onions and herbs, creating a perfect balance of flavors. Tender pieces of chicken are infused with the aromas of fresh herbs, Imeretian saffron, and spices, gaining an amazing depth of flavor. The light acidity of mint notes and the bitterness of coriander make it particularly memorable. Bozartma is perfect for both everyday lunch and festive gatherings. It is served hot, accompanied by Georgian wine or fresh bread. This easy-to-make yet flavor-rich delicacy holds a worthy place among the classic dishes of Georgian cuisine.

Matsoni is a thick fermented milk product that is very popular in Georgia and the Caucasus in general. Its consistency is similar to crème caramel. Before the revolution, there was even a Georgian company that supplied matsoni to Paris. Matsoni is made from different types of milk. The most exotic matsoni is bluish in color - from buffalo milk. Matsoni is added to dough, soups, and most often eaten just like that. In Georgia, it is customary to buy matsoni from matsoni vendors who sell it on the street in glass jars. To understand whether the matsoni is good, you need to turn the jar upside down: if the matsoni does not flow, then it is good.