The khasheria is Culinarium Khasheria’s namesake dish — a reinterpreted version of the traditional Georgian khashi soup. Chef Tekuna Gachechiladze spices it with ajika red-pepper-garlic paste, uses Japanese kombu to soften the strong stock aroma, and finishes it with fresh ginger.
The restaurant opened as a modern take on the old Georgian ‘khashi bar’, the all-night institution famed as a hangover remedy, and the soup remains its defining offering.
What's good
- Distinctive modern take on traditional khashi
- Balanced aroma thanks to kombu and ginger
Trade-offs
- Khashi is an acquired taste
- Best enjoyed fresh and hot
