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        THE MEAT IS from a 4 months old animal which only has been fed on mother’s milk. The calf has been butchered at the dacha without having been transported or stressed. With other words: Meat of premium quality. Here we prepare mtsvadi, sliced mead from beef on spear fried over a fire based on sticks of old grapes. Potatoes and tomatos are grownin a local garden without use of pesticides.

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Mtsvadi is basically served like beef. The potatoes are sliced and fried raw in the pan with sunflower oil with Svanuri salt. There are two types of sauce: A strong tomato sauce and another Georgian specialty: The Tremali, derived from the tremali fruit that grows most parts in Georgia. Each region, and each cook has his/her own variant. As a supplement we use tonispori, a homemade bread baked in a stone oven with open fire inside.

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Tsitsino baking bread for mtsvadi.
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Bread is wrapped round the spear to pull the meat off.
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