Dumas Menu

A French classic with Georgian escargots, celebrating the indulgence, curiosity, and love of fine ingredients that Dumas highlighted in his culinary writings.

Mixed greens leaves with grilled chicken breast, crunchy walnuts, rustic croutons, boiled eggs, olive remolata, yoghurt Feta sauce and cherry tomatoes, tossed in a rich balsamic dressing.

Inspired by Dumas’ journeys through Georgia, this dish brings together Italian and Georgian flavors he encountered or described in his books. Uniting creamy cheese with local walnuts, green adjika, roasted aubergine, and peppery rucola.

Shrimps in Agrumes butter sauce with julienned vegetables and fresh basil, blending Mediterranean freshness with the vibrant flavors Dumas described in Italy and France.

Ancient Georgian wheat berries paired with heirloom tomatoes, handcrafted Imeretian cheese, and seasonal herbs, dressed in an aromatic green adjika vinaigrette. A refreshing celebration of Georgia’s rich culinary heritage with vibrant Mediterranean-style flavors.

Finely chopped beef with classic seasonings, inspired by raw meat preparations Dumas described in Le Grand Dictionnaire de Cuisine.

Caramelized onions in rich broth with toasted bread and melted cheese, rooted in an old French tale preserved by Alexandre Dumas, where simple pantry ingredients once captivated diners from countryside inns to Parisian tables.

A rich Georgian broth with tender chicken dumplings, inspired by traditional khinkali, finished with a delicate twist. Evoking the flavors Dumas might have discovered wandering the markets and taverns of the Caucasus, each spoonful tells a story of hearty tradition and distant lands.

Romaine and iceberg, classic Caesar dressing, cherry tomatoes, and Parmesan shavings, crafted in the spirit of the fresh, vibrant ingredients Dumas celebrated during his European travels.

Paired with: Chicken 10 ₾ · Shrimps 15 ₾ · Smoked Salmon 15 ₾

Succulent roasted chicken, smoky bacon, and delicate egg layered with ripe tomato and crisp iceberg lettuce. Presented on toasted white bread, this classic creation, in the spirit of Dumas’ European travels, evokes the elegance of café culture and the rich flavors of a timeless culinary journey.

A hearty indulgence of locally sourced beef, fresh greens, tomato, and melted cheese. Crafted in the spirit of Dumas’ travels, it evokes the vibrant flavors and rustic charm of European taverns, a story of quality and indulgence in every bite.

A touch more: Bacon 10 ₾ · Cheese 10 ₾ · Foie Gras 15 ₾

A vibrant stack of seasonal vegetables with vegan mayonnaise, gently layered on toasted bread. Crafted in the spirit of Dumas’ travels, this classic sandwich celebrates local, sustainably sourced ingredients, a light, flavorful journey that honors both taste and the land.

Tender cauliflower, cooked sous vide and grilled, layered on a creamy purée with a topping of herb sauce and crunchy nuts. Evoking the markets and kitchens of Dumas’ travels, this plant-forward creation delights the palate while supporting the land it comes from.

Tender roasted eggplant complemented by a velvety walnut dressing infused with authentic Georgian spices, fresh coriander, and parsley, delivering a harmonious balance of nutty richness and herbaceous freshness.

Delicate corn and quinoa pasta, mingling with sundried tomatoes, finished with fresh basil. Evoking the sunlit markets and rustic kitchens Dumas might have wandered through on his Mediterranean travels, each bite carries the warmth and vibrancy of a coastal journey.

Carnaroli rice tossed with creamy truffle and mushroom risotto, finished with a crisp Parmesan wafer, featuring the rich, earthy flavors of northern Italy, with truffles celebrated as Dumas described in Le Grand Dictionnaire de Cuisine: “Eat me and worship God.”

Black squid-ink spaghetti with succulent shrimp, finished with zesty Tanguy lemon sauce, featuring fresh seafood, vibrant pasta, and fragrant citrus, just as Dumas described Italian ingredients in Le Grand Dictionnaire de Cuisine.

Dorado baked on a bed of thinly sliced potatoes and onions, finished with rich chorizo sauce, inspired by the Mediterranean seafood flavors Dumas described during his travels through southern Europe.

Tender salmon with cauliflower rice and green peas, finished with a vibrant sauce vierge of olives, sun-dried and fresh tomatoes, garlic, dill, and parsley, inspired by the Mediterranean seafood and vegetable preparations Dumas described in Le Grand Dictionnaire de Cuisine during his travels through southern Europe.

Succulent Georgian-style Abkhazura sausage, accompanied by velvety Tashmijabi, a luxurious combination of potato purée and melted Sulguni, and finished with authentic red Tkhemali sauce. A sophisticated showcase of Georgia’s rich culinary traditions.

Chicken marinated in adjika, roasted with garlic butter, served with potatoes, kale, and coriander, inspired by “poulet à la sauce tomate” from Alexandre Dumas’ culinary dictionary, with tomato sauce replaced by a locally sourced adjika-spiced espagnole.

A one-meter skewer of juicy pork and beef kebabs, served with tangy pickled red onions. Inspired by the vibrant markets and rustic taverns that Alexandre Dumas may have encountered during his travels in Georgia, this sharing dish celebrates the bold, smoky flavors of the Caucasus in every bite.

Slow-cooked pork belly accompanied by warm pearl barley with fresh herbs and spring onion, complemented by a vibrant Chakondrili sauce made with fragrant herbs and traditional Georgian seasonings. A refined interpretation of rustic Georgian comfort food.

Tender beef with creamy polenta and French green beans, inspired by the elegant meals and refined flavors Dumas experienced during his travels and the famous dinners he shared with Rossini.

Additional touch: Foie Gras 15 ₾

Tender beef slow-cooked in rich red wine with root vegetables, a hearty French dish Dumas likely enjoyed during his travels through France, and one he described in Le Grand Dictionnaire de Cuisine.

A generous selection of grilled chicken, beef, and pork, cooked to your liking with two choices from the side dishes and two sauces, inspired by the hearty roasts and the convivial, family-style meals Dumas loved, where friends and family gathered to share food, stories, and laughter during his European travels.

Juicy tomahawk steak served with chimichurri and truffle sauces, roasted seasonal vegetables, fried polenta with rosemary salt, and a Georgian salad, inspired by the rich, robust flavors of European cuisine Dumas celebrated in his writings.

Sauces: pepper, mushroom, chimichurri or chorizo.

Sides: French fries, sweet potato fries, seasonal vegetables, mashed potatoes or green salad.

Rich, creamy custard with a perfectly caramelized sugar crust, inspired by the custards, creams, and desserts Dumas described in Le Grand Dictionnaire de Cuisine, reflecting his admiration for refined French sweets.

Velvety custard nestled between golden layers of pastry. Evoking the streets and salons of 19th-century Paris, this mille-feuille invites you to taste the elegance, charm, and imagination that might have danced through Dumas’ own adventures.

Light and airy chocolate mousse with a rich, velvety texture, celebrating the indulgent French desserts that Alexandre Dumas admired during his travels.

Delicate choux pastries, filled with vanilla ice cream and crowned with a glossy chocolate sauce. One can imagine Dumas pausing in a Parisian patisserie, captivated by the artful indulgence of such confections. Each bite is a taste of elegance, decadence, and the refined pleasures of 19th-century France.

A delicate dessert centered on the lemon: a Tanguy-shaped fruit filled with creamy mousse and a runny jelly core, resting on a bed of caramelized meringue. Evoking the sunlit markets and fragrant orchards Dumas might have wandered through, each bite tells a tale of citrus, sweetness, and refined indulgence.

A delicate balance of earthiness and elegance, this vegan tart combines the natural sweetness of ripe pear with the deep, velvety notes of Saperavi wine. Set in a crisp, golden plant-based crust, the filling is infused with a rich Saperavi reduction, offering hints of dark berries, spice, and a gentle tannic finish. Softly caramelized pears add depth and a luscious texture, while a light glaze and fresh herbs complete this refined yet comforting dessert.

Indulgence without compromise, this vegan chocolate tart celebrates deep, velvety richness. Set in a crisp, buttery plant-based crust, the luxuriously smooth filling is crafted from high-quality dark chocolate, delivering an intense cocoa flavor with subtle notes of roasted nuts and vanilla. Silky, decadent, and perfectly balanced, it is finished with a delicate sheen and a hint of sea salt for a refined dairy-free dessert.

Sparkling in the style of Moscato d’Asti

This sparkling wine is produced from five indigenous Georgian grape varieties. The wine has an expressive and intense profile, led by notes of ripe quince, juicy peach, and fresh citrus with gentle sweetness.

Rosé Champagne style, crafted from Pinot Noir

This elegant sparkling wine is made from 100% Saperavi, using the traditional bottle fermentation method. It offers expressive aromas of blackberry and blackcurrant.

Light Pinot Noir rosé nuances

The wine is made in the Guria region. It displays a delicate salmon-pink hue, with aromas of wild strawberry. A light-bodied palate marked by pleasant, well-balanced acidity.

Grenache rosé undertones

This dry rosé is made from Saperavi grapes in the village of Shilda, Kakheti. A delicate aroma of cherry, blackberry and pomegranate is wonderfully expressed in this wine.

Exhibiting a profile typical of Chardonnay

Fresh white wine, made from Khikhvi, a Georgian endemic grape reminiscent of Viognier, with citrus and stone fruit notes, bright acidity and light body.

Stylistically aligned with Sauvignon Blanc

This wine is produced in Eastern Georgia, in the Kakheti region, from the kisi grape variety. It displays a pale straw color. The nose is dominated by white fruit and lemon aromas. On the palate, it offers soft tannins and lively, refreshing acidity.

Resembling New Zealand Sauvignon Blanc

Elegant and fresh bouquet, intense aromas of sweet, slightly exotic fruit, light Muscat, pear, quince and white plum. Fine, crisp minerality. Long finish with mineral and fruit notes and a slight almond bitterness at the end.

Ribolla Gialla influenced

Made in qvevri with traditional Kakhetian technology, with 8 months of maceration on full grape skins, pips and stems. Amber, clear and bright with a warm color. Aromas of autumn flowers, with slightly higher acidity and strong tannins.

Channeling Friuli amphora wine style

Made with old Kakhetian traditional technology in qvevri, from the kisi grape variety. An amber wine characterized by aromas of overripe pear and quince, offering a full-bodied palate with depth and structure.

In a lightly sweet Gewürztraminer style

Crafted from the Tsolikauri grape variety, this wine originates from the protected designation of origin terroir in Lechkhumi. It offers an elegant aromatic profile of ripe pear and white peach.

Character of Vermentino

The wine is made from the Kakhetian Mtsvane grape variety. It displays a pale straw color with greenish highlights. On the nose, it reveals aromas of yellow fruit and citrus. On the palate, the wine is fresh and vibrant, with pleasant, well-balanced acidity.

Similar to amber Pinot Gris

The wine is made from the Kakhetian Mtsvane grape variety. It displays an intense aromatic profile of dried quince, pepper and baked apple. On the palate, these same notes unfold, creating a harmonious expression.

Hints of short skin-contact Pinot Grigio

The wine is straw-colored and characterized by soft and light aromas of meadow flowers and pear, followed by a long, lingering finish.

Whispers of skin-contact Pinot Gris

This amber wine, made from Khikhvi grapes, displays an intense aromatic profile of dried fig, yellow flowers and quince pie. On the palate, these same notes unfold, creating a harmonious and full-bodied expression.

Hints of orange Pinot Grigio and skin-contact Viognier

Deep amber in color and crafted in traditional qvevri, this wine reveals complex aromas of dried apricots, ripe peach, orange peel, roasted nuts, and subtle hints of vanilla and toasted oak. Rich and full-bodied on the palate, with gentle tannins, balanced acidity, and a long, elegant finish.

Similar to an off-dry Alsace Pinot Gris

Straw-colored semi-sweet wine made from Kakhetian Mtsvane grapes grown in one of Kakheti’s distinguished microzones. Delicate aromas of white cherry and wildflowers are complemented by pleasant natural sweetness and a refreshing character.

In the style of a semi-dry Riesling

A semi-dry white wine with a straw color made from Tsitska and Krakhuna grapes. It is distinguished by its elegant taste, with citrus and yellow fruit aromas lending it a refreshing character.

Resonating with German off-dry Riesling

This elegant semi-sweet wine is made from kisi grapes. It is notable for its light straw color with tones of grapefruit and sweet tropical fruit, leaving a feeling of fullness and tenderness.

Reflecting the style of Malbec

The wine is produced in Kakheti. A dry, full-bodied red with intense aromas of black plum, cherry and subtle peppery spice.

Reminiscent of Malbec

Red wine produced from Saperavi grapes, with a dark ruby color, intense aromas of cherry, blackcurrant and blackberry, and velvety tannins, making for a well-balanced wine.

Similar to Cabernet Sauvignon

Saperavi grapes hand-harvested in the Mukuzani microzone, with Cabernet Sauvignon nuances. A highly extractive, full-bodied wine. The nose reveals vanilla oak and bright wild berry aromas. The palate is dominated by blackcurrant.

Resonant of cool-climate Pinot Noir

The wine shows the ruby color characteristic of the variety, and the aroma is rich with rosebud. On the palate, there is a perfect balance of lively acidity, red fruit tones and alcohol.

Lightly semi-sweet with Lambrusco character

This wine comes from a distinctive appellation and is made from the Saperavi grape variety. The wine is red and naturally semi-sweet, with notes of currant and cherry. On the palate, it is pleasantly fresh and lively, with balanced acidity.

Whispers of Cabernet Sauvignon

The wine is made from Otskhanuri Sapere, grown in Imereti. It displays aromas of blackcurrant, black plum and cherry. Full-bodied in structure, the wine is well-balanced and vibrant, with a pleasant, refreshing acidity.

Subtle Bordeaux blend charm

The wine is made from grape varieties grown in both Eastern and Western Georgia. It shows a deep cherry color with aromas of blackcurrant, blackberry, cherry and plum. Full-bodied, with medium tannins and refreshing acidity.

Similar to Malbec

Qvevri red wine with expressive blackberry, black cherry, cranberry, pepper and spices brought by time in cask. Concentrated and long-lasting, this wine pairs well with grilled meat and dishes in sauces.

Similar to Brachetto d’Acqui

This Khvanchkara reflects the finesse and fruit purity typical of Racha. The aroma combines strawberry and red fruits in a harmonious and inviting profile. It pairs beautifully with grilled meats, poultry, vegetable-based dishes and cheese.