SHOTA

About restaurant

The SHOTA restaurant occupies two floors of a beautiful historical building of the late 18th - early 19th centuries. It is a part of the former Yeremeevs' city estate and can accommodate up to 75 guests. On the ground floor there are panoramic windows overlooking Pyatnitskaya Street, wood-fired ovens where khachapuri are baked from morning till evening. Moreover, a luxurious emerald-coloured brazier is also always in business - meat, vegetables and fish are roasted on it. You can sit at small tables or take a big one for 12 people surrounded by wine cabinets. The main center of attraction on the first floor, filled with light and greenery, is the fireplace.

About cuisine

Nana Meskhia-Jgarkava is responsible for the menu of SHOTA restaurant. She is a true adept of Georgian and Mingrelian cuisine, since she was born in a Mingrelian family and has known the subtleties of this gastronomy since her childhood. 

Nana's work experience spans more than 20 years. She has taught cheese-making and culinary skills in China, organised gastro-dinners in Spain, worked with Ginza Project projects ("Mamalyga", "I Want Kharcho", "Spices and Joys"). She was invited as a chef at Maison Dellos ("Kazbek"), and launched the fashionable Vakh in St. Petersburg.

At SHOTA brand-chef Nana Meskhia-Jgarkava skilfully reinterprets authentic Caucasian recipes for the modern times. For example, she makes satsivi from chicken on the grill, serves chvishtari on banana leaves according to the old Mingrelian recipe, adds berries to matsoni, prepares kubdari in the form of puffed pies, and mini-khinkali with pumpkin.