In autumn season we are glad to introduce our new seasonal menu as well as special list by our Chef Jamal Kiria. Along with our traditional signature dishes we prepared new courses that have not been not presented before.
Meat lovers are offered to treat themselves with Guinea fowl seasoned with brandy, “Shemodgoma” fried quail carcass in original seasoning or quail breasts satsivi. Our fish dishes include cold trout, Kelasuri fish soup or a fried horse-mackerel. We’re also presenting a new set of deserts and exotic squashes featuring baked quince with custard and pekan nuts, drunken pear and feijoa compote.
This autumn we will be offering to our guests a number of new courses, primarily light ones, with Kakhetian oil base, nuts and a variety of Georgian cheese and greens. We still feature our old hits such as Sektemberi salad (served on a freshly cooked cheese) and others.
Our restaurant premiers organic Gouria (Georgian region) tea in this season – black, green and blueberry. The full seasonal menu can be found here.
