ALL about
MENU BAGEBI
BREAKFAST/ BRUNCH

Granola with matzoni cream
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Crispy granola, cherry sauce with tarragon and matzoni cream.

640.-


Oatmeal porridge with dried fruits with water / with milk
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Classic porridge made with water or milk, served with a compote of dried fruits.

650.-


Corn porridge with cream cheese
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Creamy porridge made from corn groats with the addition of melted butter. The dish is served with lightly toasted corn and cream cheese.

620.-


Lazy dumplings from nadugi
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Lazy dumplings with nadugi are served with matsoni and condensed milk sauce, cherry sauce with tarragon and fresh cherries.

550.-


Nadugi pancakes with seasonal fruits / berries
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Pancakes 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 seasonal berries.

720.-


Fluffy pancake with berries ____________________________________________________
Fluffy pancake combines features of casserole and pie. The dish is based on berries and tender dough, which is served with condensed milk cream, cottage cheese mousse and fresh berries.

970.-


Zucchini pancake with salmon and barberry
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Wheat flour pancake with eggs served with lightly salted salmon, mixed herbs, matsoni and soaked barberry.

1100.-


Green peas with poached egg and bacon
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Sweet green peas, lightly fried in butter with spices, served with crispy fried bacon, poached egg and hollandaise sauce.

670.-


Chirbuli
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Georgian-style scrambled eggs with a spicy sauce made of tomatoes, cilantro, and walnuts.

550.-


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.

990.-


Scramble with sotolia
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A delicate scramble cooked with butter, served with sotolia, mchadi, and sautéed spinach.

540.-


Georgian breakfast
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Sausages made from minced pork and beef with the addition of red basil are fried on the grill and cut into pieces. Served with a poached egg, hollandaise sauce hollandaise sauce and a small Imeretian khachapuri, a mix of herbs, baked ramiro peppers and gurian sauce.

1380.-

FOUR - HAND MENU

Leek pkhali
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The white part of the leek is baked on fire, finely chopped and mixed with coriander leaves, walnuts and tkemali sauce. The dish is served with mchadi.

680.-



Ramiro with carrot pkhali
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Fire-roasted ramiro peppers, marinated in honey-soy dressing and stuffed with carrot pkhali.

620.-


Eggplant with walnuts and gurian adjika
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Eggplant with nut filling is laid out in layers in the manner of terrine, then infused under a press. When served, it is cut into one plate and served with Gurian adjika, garnished with pomegranate seeds, pistachios and pecans.

790.-


Beef tongue with tsitsmati and horseradish sauce
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The veal tongue is marinated in spices for 4 days, then lowered using the sou-vide technology. When serving, it is cut into thin slices and mixed with tsitsmati, filled with honey-soy dressing. Next, spread the tongue on the sour cream and horseradish sauce, sprinkle with jonjoli chips and rub fresh horseradish on top.

980.-


Lavrak with kindzmari sauce
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The fish is marinated in the classic Georgian kindzmari sauce based on cilantro and vinegar and served in the manner of ceviche, complemented by segments of tangerine, a small amount of red onion and cucumber.

1400.-


Lobiani
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Prepared on puff pastry, served with a spicy sauce of baked peppers and gurian cabbage.

580.-


Oxtail khashlama _____________________________________________________
A strong and transparent broth is brewed from calves' tails. Pieces of boiled tail are laid out on a plate, which are decorated with caramelized vegetables: onions, carrots and celery. The dish is complemented with a mix of greens.

790.-


Flounder with herbs and aromatic butter _____________________________________________________
The flounder is grilled and, when served, doused with oil, which is based on the recipe of the French butter Cafe De Paris from a restaurant in Geneva. We created our own version by adding adjika, herbs and spices.

1600.-


Pike perch with spinach and likhauri sauce _____________________________________________________
The pike perch is grilled, after which it languishes in a sauce of white wine, cream, adjika and tomatoes. The dish is served with spinach.

1200.-


Gurian-style trout ______________________________________________________ Whole trout is baked on the grill and drizzled with Guriy sauce when serving.

1770.-


Lamb loin in pistachios and herbs ______________________________________________________ A loin of young lamb is grilled, greased with Dijon mustard and crumbled in a breading of pistachios, herbs and spices. It is then baked and served with a mint sauce based on demiglas, red wine and mint.

2900.-


Choux pastry with caramel cream ______________________________________________________
Choux pastry with a crispy crust of berry craquelin. Inside is a mousse of cottage cheese with cream of condensed milk, fresh blueberries and tarragon gel.

750.-


Naduga tart with strawberries ______________________________________________________ Open baked pie made of shortcrust pastry, naduga filling, served with seasonal berries/fruits

700.-

MCHADI WITH ...

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.-


Green gurian adjika
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Adjika from salted green tomatoes and olive soil.

440.-


Paprika, almonds/ eggplant, cilantro
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450.-/ 440.-

COLD STARTERS & SALADS

Satsivi with chicken
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The chicken is baked with butter and Svan salt. Served with classic satsivi made from walnuts, onions, spices, chicken broth and georgian vinegar.

780.-


Ajapsandali with green tomatoes adjika
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Eggplant, red bell pepper, zucchini and tomatoes are fried and then baked with herbs. The dish is decorated with cilantro and served with green adjika.

800.-


Pkhali
/ beetroot, green apple / asparagus, spinach / baked pepper
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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.-


Chicken liver pate with fig puree
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Chicken livers are simmered sous-vide, then mashed with fried carrots, onions, butter and wine syrup. The pate is garnished with fig puree and served with honey sourdough bread.

680.-


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.

860.-


Georgian salad with kakheti dressing and nuts
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Salad of fresh vegetables and greens with walnuts, seasoned with a fragrant dressing based on Kakhetian oil and georgian vinegar.

820.-


Green Salad
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Romaine and spinach lettuce leaves with herbs and crisp vegetables, dressed with a lemon vinaigrette.

600.-


Beetroot with tkemali and goat cheese
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Beetroot is baked, sliced and marinated in raspberry vinegar caramel. Served with goat cheese mousse, tkemali sauce and chard leaves, the dish is sprinkled with caramelized pistachios and freeze-dried raspberries.

590.-


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.

740.-

HOT SNACKS & SALADS

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.

670.-


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.

920.-


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.-

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.

690.-


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.

690.-


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.

890.-


Khinkali / with beef/ lamb/ beef and pork
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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.

600.-


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.

790.-


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.

980.-

SOUP

Okroshka with tongue or turkey kvass/matsoni.
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The tongue / the turkey is cooked sous vide and cut into cubes. Boiled egg, fresh cucumber and radish are finely chopped and the dish is decorated with a quail egg cut in half.

Ochakovsky kvass/matsoni with sparkling water, salt, pepper and mustard.
Okroshka on matsoni is served with tsitsmati sorbet


750.-


Sorrel soup
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Classic sorrel soup with spinach and chicken fillet, served with a poached egg

650.-


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.

690.-


Fish soup with 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 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.-

MAIN CURSES

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.

1730.-


Duck fillet khalia 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.

1390.-


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.

1370.-


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.

1580.-




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.


1390.-


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

1770.-


Rabbit in khmer sauce with elarji doughnuts
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The rabbit's thigh is stewed with white wine, shallots, carrots and butter. Served in garlic sauce, shallot, garlic and sour cream sauce with cornmeal and suluguni cheese doughnuts. It is decorated with green onions, chili filaments and cilantro oil.

1440.-






** weekend dish
It's changing. check in the kitchen
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GRILLED DISHES

Chicken / pork shashlik
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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.

850.- / 890.-



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.

1950.-



Rabbit / lamb/ pork / kebab
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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.-/ 1150.-/ 900

GARNISH


Grilled vegetables 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

Chocolate cake with ganache and blackcurrant sorbet ______________________________________________________ It is based on chocolate brownie, blackcurrant ganache with basil, chocolate crumble and blackcurrant sorbet.

850.-


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



Mountain honey cake
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550.-


napoleon
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610.-


baklava
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550.-


churchkhela with walnut
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180.-


pomegranate juice pelamouches
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180.-:


gozinaki
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180.-:


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