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

680.-

Oatmeal porridge with dried fruits with water / with milk
____________________________________________________
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.

690.-

Nadugi pancakes with seasonal fruits / berries
____________________________________________________
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.

attention
the serving and composition of fruits/berries may depending on the season

950.-

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.

attention
the serving and composition of fruits/berries may depending on the season

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.

1270.-

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
____________________________________________________
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.

1250.-

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.-

Grilled vegetable acecili with nuts and herbs
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Atsetsili means "torn" in Georgian, so the name refers to the cooking method.
We grill the eggplants, then peel and tear them into small pieces, then mix them with herbs, onions, and garlic. The result is a very aromatic appetizer with a distinct smoky flavor. When serving, we add tomato salsa, chopped cilantro, and basil leaves.

620.-

Baked suluguni with ramiro pepper
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Suluguni cheese baked in a pan with tomato, greens and ramiro pepper.

650.-

Kvari with nadughi, suluguni cheese and sage
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Kvari are Georgian dumplings with cheese. A base of unleavened dough, a tender filling of nadughi curd and suluguni cheese with the addition of fresh sage and red adjika. Before serving, the kvari are drizzled with butter with sage.

550.-

Kuchmachi from chicken offal, mashed potatoes
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Chicken hearts and gizzards are cooked by the sous-vide method until soft, stewed in a sauce with the addition of onion, tomato paste, greens and Georgian spices. Served with mashed potatoes and pomegranate seeds.

920.-

Duck breast, bean and spinach sauté, cherry tkemali
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Marinated duck fillet is fried until a golden crust, and then served with blanched beans and spinach with the addition of Georgian spices. Drizzled on top with cherry tkemali.

1800.-

Trout on the fire, broccoli with almonds, tarragon sauce
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Skin-on sea trout steak is cooked on the fire. Served with a broccoli garnish and a sauce based on tarragon and spinach. Sprinkled on top with chopped almonds.

1700.-

Chkmeruli chicken, garlic, spiced butter
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Chicken prepared by the sous-vide method, fried in vegetable oil until a golden crust. It is simmered in butter with the addition of garlic, adjika and Georgian spices. When served, butter with the addition of baked garlic, chacha and Georgian spices is crumbled over the chicken.

1700.-

Tbilisi-style doughnuts with vanilla cream, cornelian cherry-pomegranate sauce
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Small doughnuts fried in deep fat until golden with vanilla cream. Served with a cold sauce made from cornelian cherry and pomegranate.

650.-

Matsoni ice cream 
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Handmade ice cream based on matsoni, milk and cream.

300.-

Tarragon sorbet
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Handmade sorbet made from fresh tarragon, green apple fresh juice and lime juice.

300.-

Shoti with satsebeli
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Georgian shoti bread from our bakery on the third floor of Bagebi. Served with satsebeli sauce.

300.-

Nadugi cream
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300.-

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

490.-

Imeretian adjika
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300.-

Smoked matsoni, porcini mushrooms
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The pressed matsoni is smoked, mixed with mushroom dip, and seasoned with salt and pepper. It's topped with truffle oil and garnished with burnt onion powder and mini cilantro.

490.-

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.

890.-

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.

850.-

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.

690.-

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

750.-

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.-

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.

790.-

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.

950.-

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.

890.-

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

830.-

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.

790.-

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.

950.-

Baked eggplant with matsoni
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Half of an eggplant baked with adjika, brushed with a cilantro paste and reduced Georgian vinegar balsamic glaze. Served with matsoni cream, tomato tartare with garlic and herbs, pomegranate seeds, and crushed spiced walnuts. Garnished with basil leaves and green herb oil.

950.-

Salad with chicken and pumpkin
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A warm salad of mixed greens with chicken and pumpkin.
Sous-vide chicken pieces and pumpkin cubes are baked with spices until golden.
Served with a salad mix dressed in a honey-soy sauce, topped with Imeretian cheese and pumpkin seeds.

1310.-

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.

700.-

Salad with chicken liver and Isabella sauce ____________________________________________________
Chicken liver is fried in vegetable oil and, before serving, is drizzled with a sauce made from Isabella grapes. Served with a mix of lettuce leaves, grapes, marinated red onion.
The dish is dressed with olive oil and lemon.

890.-

Adjarian khachapuri
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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.

900.-

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.

900.-

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

840.-

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.

950.-

Khinkali with cheese
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Classic khinkali dough and a filling of suluguni, mozzarella and cream.

550.-

khinkali with porcini mushrooms
____________________________________________________

950.-

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.

750.- / 750.- / 750.-

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.

1250.-

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.

840.-

Ukha with pike perch and trout
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Classic ukha from two types of fish (sea trout and pike perch). Prepared with the addition of potatoes, carrots and celery stalk. When served, tomato is added, garnished with lemon basil and olive oil.

1300.-

Chicken broth with tsomi dumplings
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Rich chicken broth from farm chicken with the addition of vegetables and apples. Served with chicken fillet, prepared by the sous-vide method, broccoli, quail egg and “tsomi” dumplings made from homemade dough (tsomi - (in Georgian) dough).

650.-

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.

1800.-

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.

1750.-

Rabbit in chkmeruli sauce with elarji donuts
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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.

1700.-

Beef cheek with gomi and quince
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Beef cheek slowly braised with Georgian wine and vegetables, served with roasted quince slices.
Accompanied by gomi — a creamy corn porridge cooked with rosemary-infused milk and butter.
Garnished with quince gel and cilantro microgreens.

1690.-

Odjakhuri with pepper sauce
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A reimagined version of a traditional Georgian home-style dish.
Served with a grilled tomato, red pepper sauce, baby potatoes sautéed in butter with thyme, and two medium-done beef tenderloin medallions.
Finished with a demi-glace–based sauce with clarified butter and fresh herbs.

1750.-

Stewed lamb with pumpkin and raspberry tkemali
_____________________________________________________
Lamb shoulder meat slowly stewed until tender with vegetables.
Served in a blackberry tkemali sauce with roasted pumpkin cubes and slices of quince.

1750.-

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.

1650.-

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.

1490.-

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

2200.-

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.

1200.- / 1200.-

Loin of lamb
____________________________________________________

3200.-

Chiken / lamb/ pork kebab
____________________________________________________
Minced minced 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.

1450.- / 1700.- / 1450.-

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.

840.-

Baked sweet potato with smoked suluguni
____________________________________________________
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.

790.-

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.

650.-

Basil éclair _____________________________________________________
Classic choux pastry filled with custard cream flavored with lime zest and whipped cream. Topped with basil-infused white chocolate glaze.

700.-

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.

attention
the serving and composition of fruits/berries may depending on the season

950.-

Nadugi tart with tkemali _____________________________________________________
A delicate milk chocolate cheesecake served on a crispy chocolate crumble base. Garnished with plum chips and wood sorrel. Accompanied by a spicy tkemali sauce with chili pepper.

830.-

Mountain honey cake
____________________________________________________
700.-

Napoleon
____________________________________________________
700.-

Handmade sweets _____________________________________________________

• Drunken cherry in white and milk chocolate
• Chocolate-orange in white chocolate
• Raspberry–matcha
• Walnut

300.-

Baklava with orange twill and peach foam
____________________________________________________
600.-

Churchkhela with walnut
____________________________________________________
390.-

Gozinaki
____________________________________________________
350.-:

Mountain honey with walnuts
____________________________________________________
350.-

Jam

feijoa, tarragon / strawberry, red basil / quince, ombalo / pumpkin, cherry
____________________________________________________
250.-