Georgia's table, set in Hollywood
"Where wine breathes in clay, and every meal is a small feast."
BEKA brings the food and hospitality of the Republic of Georgia to South Florida — a cuisine built on wood fire, walnuts, pomegranate, and bread pulled from a clay tone oven, served the way it's meant to be: shared, unhurried, and with a full glass close at hand.
Our kitchen turns out hand-pleated khinkali, boat-shaped adjaruli khachapuri with its molten center, and mtsvadi grilled over open coals — the same dishes that have anchored the Georgian supra, the ceremonial feast, for centuries.
We take our wine just as seriously. Georgia is the birthplace of winemaking, with a documented history stretching back roughly 8,000 years, built around the qvevri — a large earthenware vessel buried in the earth, used to ferment and age wine much as it always has been. Our cellar is stocked with small-production Georgian bottles, amber and red, poured the way a tamada, a toastmaster, would insist upon.
8,000
Years of Winemaking2013
UNESCO Qvevri Heritage525+
Native Grape VarietiesAn all-Georgian list, poured amber and red.
Every bottle at BEKA comes from Georgia's winemaking regions — Kakheti, Kartli, Imereti, and Racha — made largely in qvevri, the buried clay vessels that give Georgian amber wine its structure, tannin, and color. No shortcuts, no imports from anywhere else.
