Georgian recipes
handed down through
generations

Slow-simmered kidney beans with fresh cilantro, fenugreek, and crushed walnuts. Served in a traditional clay pot with shephardi bread.

Thin potato crepes rolled around a filling of spinach, walnuts, and aromatic herbs. A staple of Georgian home cooking.

Fried eggplant slices rolled around a spiced walnut paste, garnished with pomegranate seeds and fresh cilantro.

Fresh Georgian sulguni cheese with ripe tomatoes, red onion, and a drizzle of sunflower oil. Simple, seasonal, essential.

The same hand-pleated dough, filled with a blend of sulguni and imeretian cheese. Rich, creamy, and deeply satisfying.

A round, flat bread sealed around a filling of fresh imeretian cheese. The crust is thin and shattering; the center is pure, unbroken cheese.

A braided, layered bread from the village of Meruli in Adjara. Multiple cheeses, multiple layers, one of the most impressive dishes on our menu.

Whole chicken breast simmered in a sauce of garlic, cream, and herbs until the liquid reduces to a golden glaze. Served with adjika and fresh bread.

Chunks of pork or lamb marinated in pomegranate juice and grilled over charcoal. Served with tkemali sauce, fresh herbs, and sliced onions.

A hearty dish of spinach, lentils, and walnuts bound into a thick paste, rolled into patties, and finished with pomegranate seeds.

Layers of roasted eggplant, walnuts, garlic, and fresh herbs baked with cheese until golden. From the mountain villages of northern Georgia.

Fried eggplant with a sweet walnut filling, drizzled with honey. A traditional Georgian dessert that bridges the savory and the sweet.

Walnuts suspended in thick, reduced grape must — a centuries-old Georgian preserve. Sweet, tart, and intensely fruity.

A rich rice pudding cooked in milk with butter, sugar, and a generous dusting of cinnamon. Comforting, simple, and deeply Georgian.