The cuisine at the restaurant In the Shadow of Metekhi can be distinguished by two things – best demonstration of local character of this or that dish and free mixture of traditional flavors – and this is not occasional: our chef, Mr. Kakha Giorgadze has familiarized himself with all nuances of eastern and western peculiarities of Georgian cuisine, since he grew up in a traditional Imeretian family… but in Kakheti.
Kakha Giorgadze – the chef is leading the team of people, who are grown up on various traditions, who have various tastes and, as a rule, are quite free from creative point of view. As known, every man has his own taste and most disputes in this regard are just taking place in the kitchen. It is extremely difficult to control all this and not to lose the most important nuance in a dish – a balance of bitter and sweat.
Although each cook should provide his own aroma to a dish, there are certain traditions and even laws in Georgian cuisine, which are impossible to be violated. Though one can never put extra greens in Chakapuli, its sorts are strictly determined – green onions, tarragon and coriander. Nuts and vinegar are like blood brothers; however in most cases the cuisine loses its salt without creative experiments.
In the Shadow of Metekhi we often try to combine our grandmothers’ experience with our own fantasy and taste. I think that each cook should enjoy freedom to offer his/her own version of this or that traditional dish to the guests. During an unimaginable attack of tastes and flavors, we should give the guests full swing in selecting two components – salt and pepper – these are individual components for everybody and it is a prohibited territory for a cook.
The rest is a secret of the firm, which you can unlock only by tasting our dishes. Taste the restaurant’s firm dish - from Kakha Giorgadze – calf ribs in wine sauce, with beef liver garnish. Those, who love both Georgian and European cuisines, will definitely like Samepo (Royal).