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a set of mixed appetizers for two people

selection of traditional cheeses: sulguni, smoked sulguni, Imeretian

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meat platter: juicy pork neck, aromatic turkey roulade with spinach and walnuts, wrapped in a slice of baked bacon, delicate long-boiled beef tongue, horseradish

juicy roasted corn chicken served cold in a creamy nut sauce

a set of vegetable pastes: beetroot, carrot, beans, spinach

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cold stewed vegetables in the form of a ragout

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baked eggplant in a delicate sauce

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baked eggplant slices stuffed with walnut, coriander and fresh pomegranate paste

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a set of seasonal pickled vegetables in traditional marinades

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baked eggplant rolls stuffed with sulguni cheese and mint

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dried beef

a national Georgian dish made of beef offal, stewed with onion and garlic, served with pomegranate

hearty red bean stew with onions and walnuts

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cabbage rolls with beef and pork meat wrapped in grape leaves, served with yogurt sauce

sulguni cheese baked until golden and served in a traditional clay pot "ketsi"

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buttery mushroom caps baked under a golden crust of sulguni cheese

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delicate, long-cooked beef tongue baked with sulguni cheese

tomatoes, cucumber, red onion, walnuts, fresh herbs

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baked eggplant, tomatoes, garlic, olive oil

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roasted veal, peppers, beans, walnuts, fresh herbs

fresh tomatoes with young cheese

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warming goulash soup with delicate beef, vegetables and rice served with fresh herbs

aromatic beef broth with boiled potatoes and delicate veal meatballs, served with fresh herbs

aromatic and velvety cream of forest mushroom soup served with pieces of corn chicken

beetroot soup with meat and cream

lamb stewed in wine with fresh herbs served in the form of a goulash

the national dish of Georgian cuisine, marinated baby chicken fried in a pan as a whole

juicy fried chicken pieces in a creamy garlic sauce

is an extremely aromatic chicken with herbs in tomato sauce

fried potatoes with onion and pork, with the addition of peppers and tomatoes

trout stuffed with walnuts, mixed herbs and pomegranate

tender beef tenderloin, stewed with vegetables and tomato sauce, served with herbs in the form of a goulash

shortbread cookies stuffed with walnuts and honey

delicate golden puff pastry layered with zabaglione cream

traditional honey cake

potatoes fried in clarified butter with dill

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creamy cornmeal with suluguni cheese

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traditional Georgian bread

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various vegetables marinated in spices and grilled

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