Rivera’s menu showcases Abkhazian fine dining with italian twist. It includes classics honed over the years and proven. From a variety of tartars, carpaccio, salads and appetizers with wine, to 12 types of risotto and pasta: guests should definitely try homemade pasta with truffle flavor in a head of cheese, ravioli with mushrooms and spinach in pink sauce, risotto with saffron or cuttlefish ink.
Eka Jikia, brand chef of the Acha-Chacha restaurant chain, presents Abkhazian cuisine. Vladimir Petrenko is responsible for the Italian part, who worked in restaurants in Italy and London, trained in France, and for the last 13 years was the chef of the MARIO VILLAGE restaurant.