Georgian cuisine reflects the country’s geographical position, with tastes and influences from its neighbors and distinct regions within the country. Katy and Acho will introduce you to a variety of Georgian dishes, robustly flavored with herbs like tarragon, coriander, and other Georgian herbs, sour plums, variety of meat meals, and fresh breads cooked in a clay oven. Your menu might include khachapuri (dough stuffed with Georgian cheese), khinkali (meat dumplings with Georgian spices), chakapuli (a popular Georgian stew of lamb or veal flavored with onions, tarragon, tkemali (local sour plum sauce) and white wine), shkmeruli (chicken braised in cream and garlic), roasted potatoes, and Georgian tomato salad. For dessert they might serve a very traditional sweet called churchkhela made from walnuts or hazelnuts, covered in candied grape juice, served with with homemade lemonade, tea or coffee.
