Best Ojakhuri I've had — and I've tried a few

Having eaten Ojakhuri at several restaurants over the past year, I can say this version is the best. The tangy and herbal quality is more pronounced here than anywhere else I've tried. adjika pepper paste is handled with real knowledge — you can taste the difference.

This is proper a wine cellar dinner cooking, not an adaptation for foreign tastes. chacha grape pomace spirit was the obvious choice and the combination was perfect. Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. Would return for this dish alone.