Pork Fillet Mtsvadi Preparation of Pomegranate Sauce: Pomegranate Juice – 40 g Saperavi wine – 40 g Salt – 10 g Lemons – 10 g Black pepper – 1 g Potato starch – 4 g Herbs – 20 g Preparation Slice pork filets evenly, season with salt, pepper, and paprika,

History of Ostri Ostri, so-called “Salianka”, is a traditional Tbilisian dish. Its name comes from a Russian meal called “сорнa солнка”, however except for beef, it has nothing in common with Ostri. It’s closer to Beef Stroganoff with this recipe. Ingredients Soft beef – 1.5 kg Salt – 25 g

History of Ojakhuri Ojakhuri, as the name implies, is a delightful family dish that was created in a family environment and then spread throughout the restaurant business due to its popularity and deliciousness. Ingredients Potatoes – 1.5 kg Pork – 1 kg Onions – 500 g Salt and pepper Preparation

History of the Gebzhalia Gebzhalia is a Megrelian dish that means “put in milk”. It’s also worth noting that the words “milk” and “sun” are pronounced similarly in Megrelian. We might assume that this dish served as a sacral symbol and was frequently served during ritualistic feasts. Gebzhalia is traditionally