The Caucasus cuisine generally consists of these three countries cuisines – Armenia, Georgia and Azerbaijan as they have many common features.
In traditional recipes of these countries they use lots of vegetables, herbs, spices, meat and definitely red wine. Such dishes as lulah kebab, lobio, khachapuri and satsivy are well known even far away from these countries.
The Caucasus cuisine uses different kinds of meat. Most chefs cook veal, lamb and beef. The most interesting thing – they simply cut it with a knife by hand. Shashlik has a special place among traditional dishes of Azerbaijan, Armenia and Georgia. It is a kind of a presentation card of the Caucasus. Lots of vegetables and different herbs are served with it.
For all the Caucasian dishes various sauces are a traditional and typical element. In the Georgian cuisine tkemaly sauce is the most popular one. They serve sauces to different dishes to make an accent on their rich flavor.
The integral part of the Caucasus cuisine is wine, made of local grapes. This drink is considered to be the source of longevity as well as health. Wine is the main part of the meal. So do not forget to order a glass of fine wine to your meal!
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