Saperavi Café Restaurants: New Food Against Cold

For a start, there is muzhuzhi (270 rubles), a Georgian view to aspic which is different from the Russian one by being cooked with pork only generously complemented with pimento, bay leaf, garlic, parsley root and leaves. For those who prefer fish to meat they cook Georgian mountain trout which is tenderly smoked by Chef and served with variety of lettuce leaves and marinated plums (390 rubles). 

Pumpkin, the main vegetable in October, is added to the salad with fried suluguni (290 rubles) and also to the delicacy pumpkin cream-soup with rosemary, spicy Pastirma and pine nuts (280 rubles) at the restaurants of contemporary Georgian cuisine. 

As a new hot course, there is another unfamiliar dish – Kakhetian shilaplavi (490 rubles). Shilaplavi is a Georgian option for Italian risotto. At Saperavi Café this dish is cooked just like in Kakhetia: with young lamb, white dry wine Cinandali and Imereti saffron. 

And certainly, the main dish of the season autumn-winter 2014-2015 is khashi (290 rubles): it’s fat broth on beef legs and tripe. Khashi are served with three jelly glasses – milk, wine vinegar and finely chopped garlic at Saperavi.