Sous Vide Menu

Breakfast 10 gel

CHEMI 

35, Paliashvili str.

Tapamtsvari (scrambled eggs with suluguni cheese)
Cheese Nadugi Roll
Black Coffee / Tea

Sinori (dried pita bread with nadugi cheese and cream)
Matsoni
Black Coffee / Tea

Oats with dried fruits and yoghurt
Milk suluguni cheese and hot bread with butter Black Coffee / Tea

Cottage cheese with pumpkin, nuts, honey and cappuccino

Pumpkin and Honey Pudding Black Coffee / Tea

Omelet with bacon, toast, cheese Black Coffee / Tea

WHAT IS SOUS VIDE?

The sous vide technique has been the secret of great chefs for decades, giving them the consistency and precision they need to meet their high standards.

Sous Vide is a French cooking technique, which translates to “under vacuum." In this technique food is vacuum-sealed in a cooking pouch and heated up at a precise temperature in a water oven. Instead of relying on perfect timing, sous vide relies on precise temperature control.  Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method.

შქმერული

Shkmeruli

Шкмерули 21.00

წიწილა იმერულად ტყემალში

Imereti style chicken with tkhemali

Цыпленок по-имеритински в ткемали 21.00

ქათმის ფრთები ტკბილ-მჯავე სოუსში ბრინჯითა და ბოსტნეულით

Chicken wings marinated in sweet and souse, served with rice and vegetables

Куриные крылышки в кисло-сладком соусе с рисом и овощами 16.00

წითელი თევზი და ბრინჯი ისპანახით და ნაღებით

Creamed salmon served with balsamic rice and spinach and cream

Лосось и рис со шпинатом и сливками 39.00

ქათმის საბავშო ძეხვი

Tender baby chicken sausages

Нежная куриная детская колбаска 14.00

სტეიკი სეზონური ბოსტნეულით

Beef steak with selected seasonal vegetables

Стейк телятины с сезонными овощами 38.00

ხბოს მედალიონები სეზონური ბოსტნეულით

Veal medallions with seasonal vegetables

Медальоны из телятины с сезоными овощами 38.00

ღორის ჩალაღაჯი აჯიკის სოუსში და პიურე ბატატიდან როზმარინით

Pork loin with adjika sauce and mashed potato batata with rosemary

Свиная корейка под соусом из аджики и пюре из батата с розмарином 22.00

დრანიკები ქაშაყით

Potato pancakes with herring

Дранники с селедкой 11.00

დრანიკები სოკოთი

Potato pancakes with mushrooms

Дранники с грибами 9.00

Get it in 5 min after Order in our Restaurant

Incredible Taste With Foolproof Results

Natural flavor and juices are infused into the food while in the cooking pouch resulting in incomparable flavors and texture. The precise temperature control results in perfectly cooked food. Just set it and walk away.

What is sous vide cooking?

Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. 

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture.

 

With precise temperature control in the kitchen, sous vide provides the following benefits:

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

No Mess. No Fuss. No Waste.

35, Paliashvili str.,Tbilisi, Georgia 

Our site's privacy policy

  • Instagram Clean
  • Facebook Clean