ALL about
MENU BAGEBI
BREAKFAST/ BRUNCH

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
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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.

690.-


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

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
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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.

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.-

LENT MENU

Watermelon radish & kohlrabi carpaccio with brined sheep's milk cheese
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Radish and kohlrabi are sliced into thin sheets and lightly sautéed until just crisp.
Olive oil, mustard seeds, and garlic are then added.
The vegetables are arranged on a plate in a single layer, carpaccio-style, and finished with a crumble of sheep's milk cheese.

550.-


Roasted root vegetable salad with white beans
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Radish and kohlrabi are marinated in georgian vinegar with celery greens, parsley, cilantro, garlic, and chili pepper.
After marinating, the root vegetables are cut into fine julienne strips and mixed with blanched green beans and Kakhetian oil. The dish is garnished with cilantro oil and micro cilantro.

650.-


Atsetsili smoky walnut spread with bread
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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, and serve with lavash.

620.-


Pumpkin khinkali
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The pumpkin is pre-baked with honey, garlic, thyme, and chili pepper. Afterward, the baked pumpkin is grated and mixed with sautéed onions and Georgian spices. The khinkali are boiled and served garnished with Kakhetian butter.

500.-


Lentil kharcho
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We prepare it the same way as kharcho, but replace the meat with yellow lentils. The result is a bright, spicy, and aromatic lenten kharcho. Garnish with micro-cilantro.

500.-


Tomato soup with shoti bread croutons
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Sweet Uzbek tomatoes, Ramiro peppers, and red onion are grilled over open fire.
The vegetables are then blended with water until smooth, creating a creamy soup.
The soup is finished with spices to taste and served with croutons made from toasted shoti bread, seasoned with Svan salt and Kakhetian oil.

890.-


Oyster mushrooms with pomegranate and herbs
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Oyster mushrooms are marinated in soy sauce with garlic, coriander, and black pepper.
They are then grilled over open flame to develop a smoky flavor and finished with a house-made pomegranate sauce when served.
The dish is accompanied by a salad of cilantro, parsley, basil leaves, red onion, and pomegranate seeds, dressed with a lemon vinaigrette.

950.-


Roasted pumpkin with lentil pilaf
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Pumpkin is roasted with honey, thyme, garlic, and chili pepper.
Green lentils are slowly braised in the oven with red onion, ginger, and garlic. At the final stage, Georgian vinegar, honey, soy sauce, and spices are added.
The dish is served with dairy-free sour cream.

500.-


Oven-roasted celery root with whipped potato purée and jonjoli
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Celery root is roasted in a mixture of Dijon mustard, olive oil, and Georgian vinegar.
It is served with mashed potatoes enriched with slow-cooked leeks.
The dish is finished with pickled jonjoli in apple vinegar and a light dusting of tarragon powder.

800.-


Seasonal root vegetables with gurian adjika
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Carrots and parsnips are roasted with olive oil and Georgian vinegar.
They are served on a base of dairy-free Gurian adjika with tahini.
The dish is finished with spiced nuts and garnished with microgreens and reduced carrot juice.

600.-

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.-


And other spreads and khemsi:
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Imeretian adjika, nadugi cream, tbilisi-style egg, spiced olives, pickled vegetables, young sulguni, guda cheese, and Lori cured meat delicacy.




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.

490.-


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

490.-


Paprika, almonds/ eggplant, cilantro
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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.

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.-

HOT SNACKS & SALADS
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.-


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.

890.-

DOUGH

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 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.-

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.

840.-


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.-

Chikhirtma
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A rich Georgian chicken soup made with hearty broth, egg, and a splash of Georgian vinegar.
Served with pieces of baked chicken, a poached egg, and fresh cilantro leaves on the side.

750.-


MAIN CURSES

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
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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.-






** 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.

1200.- / 1200.-


Loin of lamb
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3200.-



Chiken / lamb/ pork kebab
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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.-

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.

840.-



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.

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.-

DESSERTS
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
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700.-


Napoleon
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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
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600.-


Churchkhela with walnut
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390.-


Gozinaki
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350.-:






Mountain honey with walnuts
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350.-





Jam

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