Cooking with us
Make khachapuri from scratch in our kitchen, then eat it at the long table.
You start with the dough, because everything here starts with the dough. We show you how the cheese gets worked, how the round is closed, and how to tell when the oven is ready without a thermometer.
Depending on the day and what came back from the market, you might also make mchadi, badrijani with walnut, or a pot of chakapuli in spring when the tarragon is up.
Then everyone sits down and eats it, which takes considerably longer than making it did. Wine is on the table.
Ask us — it depends on how many of you there are.