ALL about
MENU BAGEBI
BREAKFAST/ BRUNCH

Baked oatmeal with matzoni cream and cranberries
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A dough of oatmeal, peanut butter, sunflower seeds, walnuts, almond petals and mountain honey is laid on top of a finely chopped apple with cinnamon and sugar. All ingredients are baked in the oven until golden brown. The top of the dish is covered with thick matsoni cream. Garnished with pickled cranberries.

670.-


Smoked millet with suluguni cheese and poached egg
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Salty porridge from smoked millet is prepared in chicken broth with the addition of suluguni cheese, butter and spicy red adjika. Served with smoked suluguni glaze and poached egg. Garnished with finely chopped sibulet onions and crispy shallots.

490.-


Nadugi cheesecakes with lingonberry/yogurt cream and boiled condensed milk sauce
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Cheesecakes made from nadugi cheese and cottage cheese on rice flour with the addition of a chicken egg are fried in butter until golden brown. The dish is served with lingonberry/matsoni cream, as well as baked milk sauce. Cheese pancakes are decorated with edible flowers and sublimated raspberries.

690.-


Cornmeal pancakes with gooseberry jam
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Corn dough pancakes served with matsoni ice cream and gooseberry jam. Decorated with edible flowers.

450.-


Scrambled eggs with smoked cod and suluguni
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Chicken egg omelette stuffed with smoked cod and suluguni cheese. The dish is topped with a beaten egg glaze, butter and tuna flakes. Garnished with aromatic cilantro oil, strings of hot chili peppers and fresh green onions.

680.-


Sweet potato pancakes with poached egg
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The formed mixture of quinoa, cilantro, spices and chopped vegetables is fried in vegetable oil until golden brown. The dish is served with a poached egg and smoked matsoni sauce. Garnished with crispy bacon chips, sibulet onion rings and nut butter.

550.-


Poulard omelette with pickled tomatoes and basil oil
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First, the egg yolk is fried in a frying pan, then the beaten egg white, hollandaise sauce and young smoked suluguni are carefully placed on it. The dish is complemented with pickled tomatoes in raspberry vinegar. Garnished with aromatic basil oil and fresh green onions.

730.-


Omelette with pickled chanterelles
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Baked omelette made from cottage cheese, smoked suluguni cheese and chicken egg. The dish is completed with pickled chanterelles, caramelized shallots and fresh sibulet onions.

700.-


Poached egg, smoked quail egg and chirbuli with tomatoes and adjika
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This dish is reminiscent of shakshuka, but the preparation uses not only chicken eggs, but also quail eggs, which are prepared in various ways. First, a chicken egg is simmered in a sauce made from red onions, tomatoes and red adjika until half cooked. Then a poached egg and a smoked quail egg are laid out on it. Garnished with olive earth, cilantro oil and fresh sibulet onions.

490.-


Khachapuri with guacamole and poached egg
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Boat-shaped khachapuri is prepared with live yeast, without adding eggs, with mozzarella cheese. The dish is complemented with guacamole, poached egg and hollandaise sauce. Garnished with sun-dried tomatoes, fresh cilantro and basil, as well as olive soil and dry red adjika.

490.-


Bun with stewed lamb and scramble
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A loaf of choux pastry stuffed with stewed lamb, caramelized onions and tomato sauce, sprinkled with smoked suluguni cheese and baked until tender. Served with scramble with suluguni cheese. Garnished with green onions and aromatic cilantro oil.

490.-


Georgian breakfast
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Sausages made from minced pork and chicken with the addition of red basil are fried on the grill and cut into pieces. Served with a poached egg, hollandaise sauce and cornmeal buns filled with red beans and spices. The dish is decorated with pickled red onions, fresh cilantro, olive soil and dry red adjika.

490.-

SPREADS FOR BREAD

Green curry, green tomato adjika
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Fresh mint, cilantro, parsley, green basil and green chilies are mixed into a smooth mixture with curry paste, mountain honey and olive oil. Complemented with adjika made from salted green tomatoes and olive soil.

440.-


Сheese, matsoni, mint

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Brynza and matsoni are carefully changed until a mass is obtained and seasoned with salt and pepper to taste. The mixture is complemented by a relish of fresh cucumber, fennel and cherry plum. Garnished with sibulet meat and onions.

450.-



Smoked matsoni, porcini mushrooms
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The pressed matsoni is smoked, mixed with mushroom dip and seasoned with salt and pepper. Supplemented with truffle oil. Garnished with burnt onion powder and mini cilantro.

440.-


Paprika, olives
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Bell peppers, chili peppers, garlic and red onions, baked on the grill, simmer in butter and turn into a homogeneous mass. Complete with olive pesto. Served with honey sourdough bread.

440.-

STARTERS & SALADS

Satsivi with duck sausages and caramelized sweet potato
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Cold appetizer with a sauce based on walnuts, fresh garlic, caramelized onions, chicken broth, cilantro, coriander, utskho-suneli and dry chili pepper. Served with caramelized sweet potato and duck sausage. The dish is complemented with three types of oil. Decorated with sibulet onions.

860.-


Crispy vegetables with peanut satsivi cream
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Sauce made with peanuts, caramelized onions, lemongrass, vegetable broth and coconut milk. Served with breaded tempura mixture and deep fried vegetables. The dish is seasoned with Svanetian salt and satay spices and garnished with mini cilantro.

750.-


Smoked beets with goat cheese pesto and tkemali ____________________________________________________
Smoked beets are cut into slices. Served with goat cheese pesto (sauce made from goat cheese, pistachios, matsoni, parsley and tarragon). The dish is complemented with tkemali sauce with beetroot juice and cilantro oil. Garnished with tarragon leaves.

580.-


Ajapsandali with sweet potato with green tomatoes adjika
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Eggplant, red, green and yellow bell peppers and sweet potatoes are baked in the oven with a little oil, salt and pepper, then combined with tomato dressing. The dish is served with cilantro pesto, dry garlic and adjika made from salted green tomatoes. Garnished with cilantro oil, dried red basil powder and fresh cilantro.

780.-


Chicken liver pate with pickled blackberries and melted butter snow ____________________________________________________
Chicken liver is simmered in sous vide and then served with fried carrots, onions, butter and wine syrup. The pate is decorated with blackberry sauce, blackberries soaked in wine and melted butter snow. Served with honey sourdough bread.

670.-


Romano on the grill with smoked suluguni and dzhondzholi chips
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Grilled Romano is marinated in a sauce of egg yolk, raspberry vinegar, red adjika and Dijon mustard. Complemented with smoked suluguni, Svan salt and red adjika. Garnished with salted john joli chips, fresh mini cilantro and fried onion powder.

660.-


Tomatoes with young smoked suluguni
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Tomato slices with red adjika, Svan salt and basil and lemon juice dressing, served with young smoked suluguni. Garnished with green chili rings, baby basil and basil oil.

840.-


Salad with burnt beef
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A mix of romaine, cilantro, tsitsmati, baked bell pepper, fresh chili pepper and green adjika, dressed with mint vinaigrette sauce. Complemented with slices of marinated beef. When serving, the dish is burned with a burner until cooked.

900.-


Suluguni burrata with cranberry tkemali
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Burrata made from Suluguni cheese stuffed with Chechil cheese and Imeretian cheese with red adjika and red basil. Served with quince chutney, cranberry tkemali sauce, dried plums with kondari and fresh pink tomato. Supplemented with cilantro oil and nut oil. Garnished with mini cilantro and green mini basil.

890.-


Pkhali with Imeretian cheese pastila
/ beetroot, green apple /
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Baked beets and fresh green apple are crushed and mixed with walnuts into a homogeneous mass, seasoned with caramelized onions, coriander, dry chili pepper, salt and black pepper. The dish is served with Imeretian cheese pastila and corn flour chips. Garnished with cilantro and pomegranate seeds.

680.-


Tastes of pkhali

beets, green apple / eggplant, nutmeg / sun-dried tomatoes, red basil / asparagus, spinach /
broccoli, basil
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Vegetable salad with Kakhetian oil and spices
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Vegetable salad with dressing of Kakhetian oil, white wine vinegar and Svan salt, pink pepper. Ingredients: pink tomatoes, Baku cucumbers, red bell pepper, red Yalta onion and green chili pepper. Garnished with fresh cilantro and red basil.

640.-


Eggplant rolls with three types of nuts
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Thin slices of eggplant are fried and stuffed with two types of fillings:

  1. nutty: roasted hazelnuts / walnuts / sunflower seeds are chopped into a homogeneous mass and seasoned with caramelized onions, dry chili pepper, red adjika, vegetable broth, coriander, salt and black pepper
  2. pastila from Imeretian cheese: Imeretian cheese is forced into a homogeneous mass and combined with whipped cream and seasoned with green mint adjika.
670.-



Caramelized eggplant with cranberry and nadugi sauce
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The eggplant is peeled, cut into large pieces, breaded in cornstarch and deep-fried. Afterwards, the fried eggplant is glazed in cranberry sauce with red adjika. Topped with nadugi cheese, pink tomatoes, fresh lemon balm and sunflower seeds.

710.-


Salad with smoked cod
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Corn and spinach lettuce leaves are dressed with mint vinaigrette (a sauce made from mint oil, wine vinegar, mountain honey and grain mustard). Accompanied with smoked cod, pickled radish and watermelon radish.

920.-

HOT SNACKS

Megrelian lobio
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Stewed red beans with leeks, tomatoes, celery, fresh chili and spices. Served with cornmeal bao, salted green tomatoes and Gurian cabbage. Garnished with cilantro pesto, dry garlic and fresh cilantro.

650.-


Baked artichokes with smoked suluguni
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Marinated artichokes are breaded in corn starch, fried, sprinkled with smoked suluguni, red adjika and baked in the oven. The dish is complemented with fresh tsitsmati and basil leaves. Garnished with slices of green chili pepper.

980.-


Chicken liver salad with sweet potato chips ____________________________________________________
Chicken livers are breaded in cornstarch, fried in butter and topped with a demi-glace-based cranberry sauce. Served with fresh spinach and romaine lettuce dressed with mint vinaigrette and Svanetian salt. When served, garnish with beet tops and sweet potato chips.

790.-


Suluguni in almonds with tkemali cream and pickled cherries
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Suluguni cheese is breaded in flour, egg yolk, crispy almond petals and fried in oil. Complemented with delicate tkemali mousse, pickled cherries and pickled apricots. The dish is decorated with fresh lemon balm.

870.-

SOUP

Kharcho
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Kharcho soup in demi-glace broth with the addition of red wine, fresh cilantro, celery, garlic, tomatoes and Georgian spices. Garnished with fresh cilantro.

670.-


Fish soup with snails, dogwood and smoked millet
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Fish soup based on bisque fish broth with sun-dried tomatoes, dried dogwood and spices. Filled with snails, flounder, shrimp and smoked millet with red adjika. Garnished with cilantro, green basil, green chilies, nut butter and cilantro oil. Served with spiced cornmeal ciabatta.

950.-

DOUGH

Honey bread with Kakhetian oil
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Bread with live honey sourdough made from mountain honey with the addition of dark beer and sauce made from concentrated juice of sour red plums "kvatsarakha". Served with Kakhetian oil and spices.

170.-


Adjarian khachapuri (tsomgamotslili)
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Khachapuri made from yeast dough without adding eggs and milk using live yeast, stuffed with Imeretian cheese and suluguni. Served with raw yolk and butter. Tsomgamotslili is the name of khachapuri in Adjarian, which does not have an internal dough.

680.-


Imeretian khachapuri
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Khachapuri made from yeast dough on matsoni with an egg on live yeast. Closed pie with two types of cheese: Imeretian and Suluguni.

680.-


Kubdari
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Traditional closed pie with minced beef and pork, seasoned with red onion, cilantro, garlic, Svan salt and red adjika. Before serving, garnish with tomato adjika, green adjika and cilantro.

730.-


Chvishtari flatbread with smoked suluguni and tarragon
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Flatbread made from corn and wheat flour stuffed with fresh suluguni cheese inside and a crispy smoked suluguni crust on the outside. The dish is served with a chutney of apple, fresh chilli, garlic and white raisins. Garnished with tarragon.

750.-


Khinkali / with beef, lamb /
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Khinkali stuffed with ground beef, red onion, cilantro, red and green chilies, salt and black pepper. Dough: wheat flour, water, salt.

Khinkali stuffed with minced lamb, red onion, cilantro, cumin, red and green chilies, salt and black pepper. Dough: wheat flour, water, salt.

500.-


Khinkali / with confit potatoes and mushroom sauce /
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Mini khinkali with minced confit potatoes, garlic, Svan salt and a lot of butter. Complete with porcini mushroom and truffle oil mousse. Garnished with fried porcini mushrooms, burnt onion powder and sibulet onion.
Dough: wheat flour, water, salt.

590.-


Achma with smoked matsoni and tomato water
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Layered khachapuri made from phyllo dough, butter and a mixture of suluguni and Imeretian cheese. The finished pie is cut into thin pieces and fried until crispy. Served with smoked matsoni sauce and tomato water.

740.-

HOT DISHES

Beef rib chashushuli with baked quince
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Beef rib marinated in spices with tomatoes, shallots, red wine and spices in demiglas broth. The dish is complemented with marmalade made of bell pepper, coriander pesto and butter with mint and red adzhika.

1630.-


Halia with duck fillet with cranberry tkemali
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Marinated duck fillet with orange peel, coriander and ginger root is fried together with fresh asparagus, spinach and garlic. The dish is baked in a smoked veneer. Complemented with coriander pesto and cranberry tkemali.

1390.-


Chacondril with beef cheeks and root vegetable gratin
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Stewed beef cheeks in herb sauce languish in white wine, demiglas broth and spices. The dish is served with a gratin of celery stalk, potatoes, parsley root, beetroot and sweet potato.

1290.-


Duck tolma with matzoni sauce and dumplings
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Minced duck and chicken fillets with spices and shallots are wrapped in grape leaves and stewed in demiglas broth. The dish is complemented with a sauce of matzoni and ombalo.

1220.-


Chanakhi with lamb and sweet potatoes
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Stewed lamb with vegetables is cooked in demiglas broth and complemented with dried tomatoes, marmalade from bell pepper and coriander pesto. The dish is served with a decoration of fresh herbs.

1300.-


Chicken with mint chikmeruli
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Baked chicken with mint chkmeruli sauce. Served fresh herbs, parma ham chips and red adjika.

1180.-




Imeretian kupaty with sweet potato tashmijabi
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Minced pork and beef sausages with spices, red onion, and red adjika. Complemented with mashed baked sweet potatoes with smoked suluguni, svan salt and sagai spice.


1190.-


Chicken with chestnuts and tkemali
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Baked chicken with roasted chestnuts. Complemented with fresh herbs and green tkemali sauce.

1370.-


Beef liver in narsharab glaze and jerusalem artichoke cream
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Beef liver fried in butter is caramelized in a glaze of narsharab sauce, raspberry vinegar, red wine and demiglas broth. The dish is served with jerusalem artichoke cream and sibulet onion.

910.-



Snails in a nut sauce with spices
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Snails stuffed with butter, garlic, parsley and dill. Served with coriander and tarragon oils, as well as ciabatta made from corn flour.

1490.-


Cod in honey marinade and spinach with mint kindzmari ____________________________________________________
Cod marinated in honey marinade with blanched spinach, mint kindzmari and Svan salt. The dish is decorated with chili filaments and mini coriander.

1170.-






** weekend dish
It's changing. check in the kitchen
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ON FIRE

Chicken / pork kebab
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Chicken breast fillet marinated in sweet paprika with salt and black pepper. Served with soft pita bread, satsibeli sauce and pickled onions.

Pork neck marinated with paprika, chili pepper, onion, salt and black pepper. Served on skewers with pita bread, herbs, tomatoes and pomegranate seeds.

820.- / 870.-



Rabbit / lamb lula
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Minced minced rabbit fillet and chicken breast glazed with honey and utsho-sunel. Served with wheat tortilla and green adjika.

Minced lamb minced meat glazed with honey, coriander and cumin. Served with wheat tortilla and tomato salsa.

1090.-



Beef rib
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Marinated beef rib is fried on coals. Served with demiglas-based sauce, pickled kohlrabi, a mix of greens and adjika.

1850.-




Charcoal cod on the grill with tsitsmati
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Charcoal cod fillet fried over an open fire with mushrooms, citrus sauce. Complemented with fresh herbs.

1380.-

SIDE DISH


Marinated broccoli with spinach and tkemali sauce
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Pickled broccoli with spinach in green tkemali sauce. Garnished with walnuts, coriander, olive oil and satay spices.

750.-



Vegetables on fire with green adjika
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Fried vegetables in a marinade of cloudy green adjika. Served with coriander pesto, svan salt and satay spices.

640.-



Baked sweet potato with smoked suluguni
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Sweet potato with thyme, garlic and Svan salt is baked in the oven. It is served with smoked suluguni cheese, svan salt and satay spices. It is decorated with fresh coriander.

780.-



Grilled corn with whipped butter, adjika and lime
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Corn fried over an open fire. Complemented with whipped butter with red adzhika.

540.-

DESSERTS

honey cake made of mountain honey
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550.-


napoleon
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610.-


baklava
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550.-


gozinaki
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180.-:


dried fruit candies
figs, cinnamon, cognac / dried apricots, cranberries, hazelnuts / prunes, walnuts
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180.-


nougat parfait with seasonal berries
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710.-


almond sable with poppy seeds and smoked suluguni ice cream ____________________________________________________
Almond flour tartlet with poppy seed jam, pickled cherries and smoked suluguni ice cream. Decorated with edible flowers.

600.-


cupcake with carrot fudge and strawberry / basil sauce
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600.-



pomegranate juice pelamouches
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180.-:


churchkhela with walnut
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180.-






mountain honey with walnuts
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330.-





jam

feijoa, tarragon / strawberry, red basil / quince, ombalo / pumpkin, cherry
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200.-