`It is said that if a man does not like a feast, one cannot make a good cheer with him! Along with the best Georgian traditions, Elguja Maisuradze is a great lover of a Georgian feast. Therefore, one can feel the flavors of our ancient traditions in each dish prepared here. Even a simple Mtsvadi has a flavor of a bonfire made in the forest.
Elguja Maisuradze: The kitchen does not like a lot of people. Cookery is such vivid process, that no strange eyes should be allowed, to say nothing about strange hands. What is more, if you are in a bad temper, you should not even come close to the kitchen. One can easily guess after tasting a dish, who has prepared it. Therefore, a chef in the kitchen is as important as a salt in the dish.
In Bread House, I try to present Georgian traditional cuisine in its best form. Noteworthy that hospitality is most important in Georgian nature. My cookery starts from that very second,when the guest sees the dish for the first time: outer esthetic side is equal to the politeness of a cook. The second and not less important is the flavor of a dish – a chef should be able to determine whether the dish has enough salt with a smell, without even tasting it. Just well-balanced and selected aroma should attract the guest. And finally, everything depends on the hands of a cook. The dish prepared by various cooks under one and same recipes may have quite different tastes. And this is impossible to be explained.
Cuisine is characterized with its diverse nature. When I was taking my first steps in this direction, it was a great discovery for me that several incompatible ingredients, such as ham and orange have been created for each other. It is also very interesting that just by changing one small nuance in a well-known dish a person can receive an absolutely different thing. There are a lot of such, almost forgotten, old recipes in Georgian cuisine. And I will personally treat the guests of Maspindzelo! Abanotubanshi with best of them.