Jonjoli - Staphylea colchica, is an endemic Georgian plant distinguished by its delicate pink blossoms and pickled buds renowned for their nutritional virtues. Subtle and aromatic, it holds a place of honour on Georgian tables. The name JONJOLI embodies the elegance, grace and gentle benevolence of this flower — qualities that inspire our culinary journey.
Jonjoli Cuisine
Rooted in Georgia’s culinary heritage, JONJOLI honores superfoods such as nuts, seeds, and vegetables — elevated by fresh aromatic herbs and gentle spices. Crafted exclusively from unprocessed ingredients, our cuisine preserves the natural goodness and integrity of every element.
Our cuisine is approved and endorsed by Dr. Dimitrios Samaras, a renewed internist and nutrition specialist in Geneva, whose guiding philosophy is: “Use art as a diet and diet as art.”
Spinach and Almond Pkhali
Roasted Carrot Pkhali with Almonds
Green bean and Walnuts Pkhali
Georgian Cuisine
Georgian cuisine is a culinary history shaped along the ancient Silk Road, a meeting point between Eastern and Western traditions, enriched by Mediterranean, Byzantine, Persian, and Ottoman influences. Over the centuries, Georgia has absorbed the culinary flavours of successive peoples and empires, while preserving a rich and deeply rooted identity.
Nestled between the Black and Caspian Seas, framed by the Caucasus Mountains, Georgia is one of the oldest cradles of civilisation: eight thousand years of winemaking, cooking, and hospitality, that have forged a heritage as abundant as its landscapes.
Its culinary tradition gives a special importance to vegetarian and vegan diets, especially during fasting periods, moments dedicated to renewal of both body and spirit.
At the heart of Georgian culture lies the Supra, the grand feast that brings people together around food, wine, music and poetry.
CATERING SERVICES: Boxes & Banquets
From its inception, JONJOLI has elevated aperitifs and celebrations, large or intimate, for clients seeking cuisine that is both refined and nourishing. We also serve watchmaking houses, cultural institutions, art galleries, music events, financial establishments, wine tastings, wellness retreats, weddings, and other memorable occasions.
THE CHEF
JONJOLI was born from Megi Nakhutsrishvili’s deep desire to share her heritage and culinary passion.
Rooted in wine-making region of Georgia, she grew up amidst the family vineyard, a fruit garden, and a vast library, all under the unwavering gaze of the Caucasus mountains. She was inspired by the art of the Supra, where generosity, cuisine, and poetry speak a single, harmonious language.
She left Georgia for Geneva to pursue her studies. Long established in Switzerland, she brought JONJOLI - the culinary project to life after the birth of her daughter. JONJOLI bridges her roots with her present flourishing in Geneva’s multicultural environment, where, beyond cultures, everything converges toward a shared truth: the beauty of a good meal.
The Jonjoli Plant
Jonjoli is a traditional Georgian delicacy made from the blossoms of the Staphylea plant, a small flowering tree found across parts of Europe and Asia. Known in English as the “Bladder Nut,” this plant produces delicate spring blossoms that have been used in Georgian cuisine for generations.
In Georgia, the young flower buds are carefully harvested and preserved in a light brine, creating the unique ingredient known as Jonjoli. The result is a refreshing, slightly tangy delicacy often served as part of traditional Georgian meals, bringing a distinctive flavor and cultural heritage to the table.
Although the plant itself is appreciated by gardeners for its beautiful spring flowers and ornamental seed capsules, in Georgian culinary tradition it holds a special place as a symbol of seasonal cooking and shared meals.
