ALL about
MENU BAGEBI
BREAKFAST/ BRUNCH

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

720.-


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.

690.-


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.

680.-


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 seasonal berries or fruit.

Please note!
The presentation and selection of fruits and berries may vary depending on the season.
750.-


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.

Attention!
the serving and composition of fruits/berries may depending on the season
990.-


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

990.-


Zucchini pancakes with salmon and barberry
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Zucchini fritters made with wheat flour and eggs. Served with lightly salted salmon, a mix of herbs, matsoni, and pickled barberries.

1370.-


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.

750.-


Chirbuli
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Georgian-style fried eggs with a spicy sauce made from tomatoes, cilantro, spices, and walnuts.

700.-


Khachapuri with guacamole and poached egg
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A boat-shaped khachapuri made with fresh yeast and no added eggs, featuring a cheese blend of mozzarella, sulguni, and Imeretian. The dish is complemented by guacamole, a poached egg, and hollandaise sauce, and garnished with sun-dried tomatoes, fresh cilantro, basil, and olive "soil."

1400.-


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

630.-


Georgian breakfast
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Sausages made from ground pork and beef with red basil are grilled and sliced ​​into pieces. They are served with a poached egg, hollandaise sauce, a small Imeretian-style khachapuri, a herb mix, roasted Ramiro pepper, and Guria-style sauce.
1450.-

SHOTI WITH ...

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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A creamy nadugi (soft cheese) dip with grilled grapes. Served with fresh, hot Georgian shoti bread.

300.-


Green gurian adjika
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Adjika made from a blend of herbs, spinach, green bell peppers, Georgian spices, and hazelnuts. Served with fresh, hot Georgian shoti bread.

490.-


Imeretian adjika
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Adjika made with sautéed onions, tomatoes, walnuts, cilantro, and Georgian spices. Served with fresh, hot Georgian *shoti* bread.

300.-


Smoked matsoni, porcini mushrooms
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Strained matsoni is smoked, blended with a mushroom dip, and seasoned to taste with salt and pepper. It is finished with truffle oil and garnished with slices of porcini mushroom and micro-cilantro.

490.-

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.

900.-


Ajapsandali with green tomatoes adjika
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Eggplant, red bell peppers, zucchini, and tomatoes are pan-fried and then baked with herbs. The dish is garnished with cilantro and served with green adjika.

880.-


Pkhali / different tastes
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1. Beetroot, green apple
Roasted beetroot and fresh green apple are finely chopped and blended with walnuts into a smooth mixture, then seasoned with caramelized onion, coriander, dried chili pepper, salt, dry red adjika, utskho-suneli (blue fenugreek), and black pepper. Served with mchadi (cornbread) and pomegranate seeds.

2. Spinach
Blanched, chopped spinach is blended with walnuts into a smooth mixture, then seasoned with caramelized onion, coriander, dried chili pepper, salt, dry red adjika, utskho-suneli (blue fenugreek), and black pepper. Served with mchadi (cornbread) and pomegranate seeds.

3. Roasted Peppers
Roasted bell peppers, walnuts, and fresh cilantro are combined into a mixture and seasoned with Georgian spices. Served with *mchadi* (cornbread) and pomegranate seeds.

4. Leeks
The white parts of the leeks are roasted over an open flame, finely chopped, and mixed with cilantro leaves, walnuts, and *tkemali* sauce. The dish is served with *mchadi* (cornbread) and pomegranate seeds.

690.-



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

780.-


Eggplant with walnuts and gurian adjika
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Eggplant is layered with a nut filling—much like a terrine—and then left to set under a weight. When served, it is sliced ​​into a single portion and accompanied by Gurian-style adjika, then garnished with pomegranate seeds and pistachios.

800.-


Chicken liver pate with fig puree
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The liver is sautéed in butter with a splash of cognac, then simmered with onions, garlic, and cream. Afterward, the mixture is blended until smooth. The pâté is garnished with fig purée and served with buckwheat bread.

850.-


Tomatoes with young smoked suluguni
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Tomato slices with red adjika and Svan salt. Served with young smoked suluguni cheese. Garnished with green chili pepper rings, fresh basil, and basil-infused oil.

1000.-


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

890.-


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.

920.-


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.

800.-


Caramelized eggplant with cranberry and nadugi sauce
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The eggplant is peeled, cut into large batons, coated in cornstarch, and deep-fried. Once fried, the eggplant is glazed with a blackberry-based tkemali sauce. It is served with nadugi cheese, pink tomatoes, fresh cilantro, and sunflower seeds.

1090.-

HOT SNACKS & SALADS
Baked eggplant with matsoni
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A half-aubergine, roasted with adjika, is brushed with a balsamic reduction made from Georgian vinegar; it is served with a matsoni cream, a tomato tartare (featuring garlic and fresh herbs), pomegranate seeds, and crushed, spiced walnuts. The dish is garnished with basil leaves and herb-infused oil.

1050.-


Salad with chicken and pumpkin
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A warm salad featuring a mix of greens, chicken, and pumpkin. Pieces of sous-vide chicken and pumpkin are roasted with spices until they develop a golden-brown crust. Served atop a bed of mixed greens with a honey-soy dressing, Imeretian cheese, and pumpkin seeds.

1450.-



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

1450.-


Megrelian lobio
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Slow-cooked red beans with leeks, tomatoes, celery greens, fresh chili pepper, and spices. Served with brined green tomatoes and Gurian-style cabbage. Garnished with a cilantro pesto, dried garlic, and fresh cilantro.

800.-


Salad with chicken liver and Isabella sauce ____________________________________________________
Chicken liver is pan-fried in vegetable oil and drizzled with a sauce made from Isabella grapes before serving. It is accompanied by a mix of salad greens, grilled grapes, and pickled red onion. The dish is dressed with olive oil and lemon juice.

930.-

DOUGH

Adjarian khachapuri
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Khachapuri made from yeast-leavened dough—prepared without eggs or milk and using fresh (live) yeast—with a filling of Imeretian cheese and suluguni. Served with a raw egg yolk and butter.


950.-


Imeretian khachapuri
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Khachapuri made with a yeast-leavened dough (using live yeast and matsoni) and topped with an egg. This is a closed pie filled with three types of cheese: Imeretian, suluguni, and mozzarella.

950.-


Lobiani
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Prepared on puff pastry and served with a spiced roasted-pepper sauce and Gurian-style cabbage.

890.-


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.

1050.-


Kvari with nadughi, suluguni cheese and sage
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Kvari with nadugi, suluguni cheese, and sage Kvari are Georgian cheese-filled dumplings. They consist of an unleavened dough casing with a delicate filling made from nadugi (a soft, ricotta-like cheese) and suluguni cheese, enhanced with fresh sage and red adjika. Before serving, the kvari are drizzled with butter infused with sage.

680.-


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

650.-


khinkali with porcini mushrooms
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Khinkali filled with porcini mushrooms, potatoes, and tomato concassé. Served in a creamy tomato sauce enriched with demi-glace and *kondari* (savory).

1200.-


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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A layered khachapuri made with phyllo dough, butter, and a blend of suluguni and Imeretian cheeses. Once prepared, the pie is sliced ​​into thin pieces and pan-fried until a crispy crust forms. It is served with a sauce made from smoked matsoni (fermented milk).

1250.-

SOUP

Kharcho
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Kharcho soup, made with a beef broth base, fresh cilantro, celery greens, garlic, tomatoes, and Georgian spices. Garnished with fresh cilantro.

950.-

Chicken broth with tsomi dumplings
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A rich, hearty chicken broth made from farm-raised chicken, with the addition of vegetables and apples.
Served with sous-vide chicken fillet, broccoli, a quail egg, and "tsomi" dumplings—made from homemade dough ("tsomi" is the Georgian word for "dough").

720.-



Ukha with pike perch and trout
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A classic fish soup made with two types of fish (sea trout and zander). It is prepared with the addition of potatoes, carrots, and celery stalks. When served, tomato is added, and the dish is garnished with lemon basil and olive oil.

1350.-


Spicy lentil soup with lamb

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930.-

MAIN CURSES

Duck tolma with matzoni sauce and dumplings
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A mixture of minced duck and chicken fillets, seasoned with spices and onions. This filling is wrapped in grape leaves and slow-cooked in a demi-glace broth. Served with a sauce made from matsoni (fermented milk) and ombalo (pennyroyal mint).

1950.-

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.

1800.-


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.

2000.-


Stewed lamb with pumpkin and raspberry tkemali
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Shoulder meat, slow-cooked with vegetables until incredibly tender. Served in a blackberry-based tkemali sauce, accompanied by pieces of roasted pumpkin and a mix of fresh herbs.

1950.-



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.

1500.-


Kuchmachi (chicken offal stew) served with mashed potatoes ______________________________________

Chicken hearts and gizzards are cooked sous-vide until tender, then simmered in a sauce with onions, tomato paste, fresh herbs, and Georgian spices. The dish is served with mashed potatoes and pomegranate seeds.


1300.-


Duck breast, sautéed beans and spinach, cherry tkemali ____________________________________________________
Marinated duck fillet is pan-seared until a golden-brown crust forms, then served with blanched beans and spinach seasoned with Georgian spices. It is finished with a drizzle of cherry tkemali.


1900.-


Chkmeruli-style chicken, garlic, spiced oil
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Chicken prepared using the sous-vide method, then pan-seared in vegetable oil until a golden-brown crust forms. It is then simmered in butter infused with garlic, adjika, and Georgian spices. Upon serving, the chicken is topped with a compound butter containing roasted garlic, chacha (Georgian grape brandy), and Georgian spices.

1800.-

Trout cooked over an open flame, broccoli with almonds, tarragon sauce ____________________________________________________
A skin-on sea trout steak, prepared over an open flame. Served with a side of broccoli and a tarragon- and spinach-based sauce, topped with crushed almonds.

2000.-

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.

1300.- / 1300.-


Beef Tenderloin ____________________________________________________
Beef tenderloin marinated with salt, black pepper, and onion. Served on soft lavash bread with satsebeli sauce, tomato salsa, and cilantro leaves.

2450.-


Loin of lamb
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Lamb rack marinated with salt, black pepper, and onion. Served on lavash bread with satsebeli sauce, red onion, and cilantro leaves.

3300.-



Chicken/lamb/pork lula (kebab)
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Minced chicken fillet with onion, salt, and black pepper. Served on lavash (flatbread) with satsebeli sauce, red onion, and cilantro leaves.

Minced lamb with onion, salt, and black pepper. Served on lavash (flatbread) with satsebeli sauce, red onion, and cilantro leaves.

Minced pork with onion, salt, and black pepper. Served on lavash (flatbread) with satsebeli sauce, red onion, and cilantro leaves.

1490.- / 1700.- / 1490.-


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

2300.-

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.

850.-



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.

850.-



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.

700.-

DESSERTS
Plum Tart with Imeretian Saffron Ice Cream ____________________________________________________
A warm plum and walnut tart. Served with creamy ice cream infused with Imeretian saffron and topped with a crumble made from *kada* (almond cookies).

750.-


Tbilisi-style doughnuts with vanilla cream, served with a cornelian cherry and pomegranate sauce ____________________________________________________
Small, deep-fried doughnuts, golden-brown in color, filled with vanilla cream. Served with a chilled sauce made from cornelian cherries and pomegranate.

750.-


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.

850.-


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.-


Mountain honey cake
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Thin cake layers made with mountain honey, with a sour cream frosting infused with lemon zest. Served with a mousse of matsoni (fermented milk) and boiled condensed milk.

750.-


Napoleon
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Thin, crispy puff pastry layers, filled with custard and lemon cream. Topped with powdered sugar.

750.-


Baklava with orange twill and peach foam
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A thin-crust dessert filled with walnuts, spices, and mountain honey. Topped with dried raspberry powder, it's served with sour cream mousse and garnished with orange and almond twill.

600.-


Churchkhela with walnut
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Churchkhela is a traditional Caucasian treat made from walnuts strung onto a thread and coated with a layer of thickened grape juice.

400.-

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

370.-


Handmade sweets _____________________________________________________
Assorted candies are available in boxes of 4, 6 and 9. Ask the waiters.






Mountain honey with walnuts
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350.-


Gozinaki
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Caramelized walnuts in mountain honey

350.-:

Jam
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feijoa, tarragon / strawberry, red basil / quince, ombalo / pumpkin, cherry

300.-

Ice cream _____________________________________________________
vanilla / chocolate / strawberry / matsoni / Imeretian saffron

350.-

Sorbet _____________________________________________________
strawberry / sorrel / plum

350.-