The History Restaurant

BEET SCENTED WITH POMEGRANATE, BLACKCURRANT TKEMALI, SILKY CREAM OF GUDA CHEESE, AND KAKHETIAN SUNFLOWER OIL SNOW.

CHARRED EGGPLANT ROULADES WITH WALNUT FILLING, SERVED WITH TRADITIONALGHOMI CORNMEAL, SOUR CHERRY BAZHE, CREAM OF TRADITIONAL GEORGIAN CHEESE, AND MARINATED TOMATOES.

TEMPERED FRESH GEORGIAN CHEESE WITH NADUGHI WHEY-CHEESE FILLING AND FIRE-CHARRED PEPPER, NORI-INFUSED OIL.

SPINACH PKHALI, BELL PEPPER PKHALI, CARAMELIZED ONION PKHALI, PUMPKIN PKHALI AND LEEK.

TRADITIONAL MEGRELIAN WHEAT DOUGH FILLED WITH CHEESE, SERVED WITH SMOKED ADJIKA, GARLIC CREAM, AND BROWN BUTTER.

SALMON, ARUGULA SAUCE, PICKLED VEGETABLES, HORSERADISH CREAM, BLACK OLIVE SOIL.

BOAT-SHAPED GEORGIAN CHEESE BREAD WITH MOLTEN CHEESE AND EGG YOLK.

GOLDEN MEGRELIAN CORNMEAL CHEESE BREAD WITH BLUE CHEESE AND FRESH TARRAGON.

TRADITIONAL GEORGIAN SHOTI BREAD, BAKED IN A CLAY OVEN.

TRADITIONAL ROUND GEORGIAN CHEESE-FILLED BREAD FROM THE IMERETI REGION.

GEORGIAN BEAN-FILLED FLATBREAD SERVED WITH A BRIGHT KIMCHI SALAD.

CLASSIC GEORGIAN CORNMEAL BREAD, PAN-FRIED AND SERVED WARM.

CAKE WITH HONEYCOMB CRUNCH, COCONUT JELLY, ORANGE SAUCE, AND CARAMEL.

SILKY SAPERAVI RED WINE PANNA COTTA WITH CHURCHKHELA CARAMEL, CHOCOLATE MOUSSE, AND A RASPBERRY-TARRAGON SAUCE.

TSANDILI CHAROZI WITH ALMOND CREAM, CONFIT WHEAT BERRIES AND ORANGE SAUCE.

ROASTED BONELESS SPRING CHICKEN, CHVISHTARI CORNBREAD WITH BLUE CHEESE, PICKLED TOMATO SALAD WITH TKEMALI, AND A CREAMY GARLIC SHKMERULI SAUCE.

CAULIFLOWER STEAK, CHARRED VEGETABLE SAUCE, BLACK GARLIC CREAM, AND OLIVE SOIL.

LOBIO, KIMCHI SALAD, JONJOLI SALAD WITH KAKHETIAN OIL, MCHADI.

SLOW-COOKED BEEF IN A RICH MEGRELIAN KHARCHO SAUCE, WITH TRUFFLED GHOMI CORNMEAL WITH SOTOLIA.

PAN-FRIED OCTOPUS WITH ROASTED POTATOES, STRAWBERRY SALSA, ADJIKA GLAZE, AND BLACK GARLIC.

aromatic warm spinach salad, braised cherry tomatoes, miso cream, fresh tarragon sauce

tkemali, blackberry and green grape reduction, pickled radish, white garlic cream

CARAMELIZED ONION & POTATO PURÉE, CUCUMBER - TKEMALI SALAD.

ROASTED LAMB CHOPS WITH CARAMELIZED CAULIFLOWER PURÉE, GRILLED ASPARAGUS, TARRAGON SAUCE, AND PARMESAN FOAM.

VEAL BRAISED IN SAPERAVI RED WINE, SERVED WITH TASHMIJABI (SVANETIAN MASHED POTATOES WITH CHEESE), ADJIKA POWDER, AND BACON SALT.

SEARED DUCK BREAST WITH BEET ROULADE, CARAMELIZED CAULIFLOWER CREAM PURÉE, AND A FRAGRANT ROSE AND OMBALO (GEORGIAN PENNYROYAL) SAUCE.

HANDMADE GEORGIAN BEEF KHINKALI, SEASONED WITH GEORGIAN SPICES.

smoked cream cheese filling with Abkhazian adjika, herb and tkemali sauce, caramelized cabbage, Parmesan

TUSHETIAN-STYLE BEEF WITH POTATO GRATIN, BLACKCURRANT GLAZE, BASIL EMULSION, AND NOTES OF CILANTRO AND KAKHETIAN SUNFLOWER OIL.

TRADITIONAL GEORGIAN SPRING STEW WITH VEAL, FINISHED WITH A SMOKY AROMA.

TENDER CHICKEN BREAST, WALNUT BAZHE CREAM, MIXED SALAD LEAVES, KIMCHI-MARINATED BEET, AND GARLIC SALT.

CRISPY PANKO-CRUSTED WOOD EAR MUSHROOMS, BRIGHT FRESH TARRAGON SAUCE, AND SHAVED PARMIGIANO REGGIANO.

COLORFUL TOMATOES AND CUCUMBERS WITH CREAM OF GEORGIAN CHEESE, HOUSE-PICKLED TOMATO DRESSING, AND TOASTED SHOTI BREAD CRUMBLE.

Boiled octopus, chickpea cream infused with lemon gel, onion ash, chorizo crisp, aromatic lemon gel.

PEELED TOMATO AND WATERMELON WITH IMERETIAN CHEESE, BASIL EMULSION, OLIVE SOIL, AND ARUGULA SAUCE.

Creamy pumpkin soup with smoky bacon aroma, served with grilled cheese

Creamy pumpkin soup with smoky bacon aroma, truffle, and grilled cheese

TENDER CHICKEN, SILKY CHIKHIRTMA BROTH WITH CRISP BREAD CRUMBLE, A FRAGRANT HERB BOUQUET, AND LEMONGRASS-INFUSED OIL.

Cold soup made with fresh aromatic herbs and sorrel, served with toasted bread

AROMATIC MATSONI YOGURT SOUP WITH RICE VERMICELLI, SOUR CREAM, CRISP BREAD CRUMBLE, AND CILANTRO EMULSION.