Beyond its signature soup, Culinarium Khasheria runs a rotating seasonal menu of hearty Georgian dishes. Listed offerings include Megrelian kharcho, shkmeruli, forest mushrooms with artichokes, veal kharcho on polenta, Angus ribs with chestnut purée and veal cheeks in red wine sauce.
Winter brings kupati offal sausage on chestnut polenta and kuchmachi, while spring features slow-cooked veal shanks with wild garlic, reflecting the kitchen’s seasonal focus.
What's good
- Hearty, well-executed Georgian classics
- Genuinely seasonal rotation
Trade-offs
- Specific dishes vary by season
- Rich, meat-heavy lineup
