Everything comes to the table as it's ready.

Beet, spinach, and green bean, each ground with walnut, garlic, and blue fenugreek, finished with pomegranate.

Charred eggplant rolled around walnut paste, pomegranate, and coriander.

Stewed red beans with coriander, walnut oil, and pickled onion, served with mchadi cornbread.

Smoky eggplant, pepper, and tomato stew, garlic, and fresh basil.

Fresh brined sulguni cheese, tarragon, basil, and cured olives.

Boat-shaped and open-faced, sulguni and imeruli cheese, a raw egg and butter stirred in tableside.

Round, sealed cheese bread with a sesame-flecked crust — sulguni and imeruli inside.

Cheese inside and out, crisped hard where it meets the clay.

Bean-stuffed flatbread from the same oven, spiced with blue fenugreek.

Beef and pork, onion, and cumin, with broth sealed inside — eaten by the topknot.

Wild mushroom and sulguni cheese.

Svaneti-style dumpling filled with potato and mint.

Pork shoulder skewers over cherry-wood embers, served with tkemali plum sauce.

Beef tenderloin skewers, adjika, and a pickled grape leaf.

Charred vegetable skewers with satsivi walnut sauce.

Rotating spreads, pickles, cheese, walnuts, and herbs, built for the whole table. Feeds 2–4.

Walnuts strung and dipped in grape must until they set, sliced and served warm.

Honeyed walnut brittle with candied orange peel.

Grape-must pudding, toasted hazelnut.