001 Pkhali selection
12.00 ₼Spinach, beetroot and aubergine pkhali — with walnut and pomegranate.
Three kitchens, one table — all on a single page
004 Give the number when ordering
001 Spinach, beetroot and aubergine pkhali — with walnut and pomegranate.
002 Chicken, parmesan, croutons and classic Caesar dressing.
003 Tomato, cucumber, basil and olive oil — simple and fresh.
Signature 004 A thick Georgian soup of beef, rice and walnut.
005 Traditional overnight khash — with garlic, vinegar and tandoor bread.
Signature 006 Boat-shaped dough, melted cheese, egg yolk and butter.
007 Two layers of cheese — one inside, one on top, from the wood oven.
Hand-folded Georgian dumplings that keep their broth inside.
Signature 009 Pan-roasted meat and potatoes with onion and herbs.
010 Beef, tomato and hot pepper stewed in a clay pot.
011 Roasted chicken in a garlic-milk sauce.
012 Charcoal-grilled salmon with mashed potato and lemon.
013 Caspian sturgeon with pomegranate sauce and seasonal vegetables.
014 Charcoal-grilled ribeye with charred vegetables.
Signature 015 Georgian skewers grilled over vine embers, with onion and pomegranate.
016 Hand-minced meat with tail fat and onion, served in lavash.
017 Chicken marinated in yoghurt and spices, with charred vegetables.
Signature 018 Our signature burger: beef patty, cheddar, fig jam and mixed leaves.
019 Double cheddar, pickles and house sauce — served with fries.
Grilled chicken, fresh leaves and garlic sauce in lavash.
Made from fresh potatoes, with sea salt.
Signature 022 Our signature dessert: fresh figs, honey and crushed walnut.
023 Eight layers of honey cake with delicate cream.
024 Rich chocolate cream and roasted hazelnut.
025 A seasonal selection that changes daily.
Signature 026 Tea brewed with mountain herbs, served with preserves and dried fruit.
027 The traditional Baku tea table — a generous board.
028 Cooked on sand, served with lokum.
029 Japanese matcha, milk and a touch of honey.
By season: lemon-mint, pomegranate or feijoa.