Salukvadze's Tsisqvili (the mill)

Watermill, traditional cuisine – Eka Salukvadze
“Gurian Hut Dolabi”

Eka Salukvadze restored a 150-year-old watermill in her village, Likhauri, which once belonged to her great-grandfather, Platon Sulakvelidze. After Georgia's independence from the Soviet regime, which had confiscated the mill from the family, Eka's father and uncle reclaimed it, and her mother took over its operation. From a young age, Eka helped her mother in the mill, learning the entire process of maintaining and preserving the mill in working condition. The villagers were initially puzzled by the women's interest in the mill, but the Salukvadze sisters never shied away from work and always stood by their parents in household and agricultural tasks.

Sadly, after the death of Eka's father, her mother could no longer operate the mill, and it was closed. Eka always thought about reviving the mill. On one hand, there was a high demand in her village as the population had to travel to Ozurgeti to mill their flour. On the other hand, she had always been aware that milling was her ancestors' occupation and saw it as a way to maintain a connection with them, not to mention the quality of the millstone-floured grain which is ground slowly, keeping the millstones cool and preserving the natural taste of the flour.

As a mother of three, Eka had many responsibilities, managing the household farm herself, being a beekeeper, and adding a new venture seemed daunting. Yet, her indefatigable love for work meant the challenge of reviving the mill did not deter her. Eka brilliantly embraced the role of a miller, and today, the Salukvadze mill is not just a facility for the villagers to mill their grain but also an intriguing tourist attraction where visitors can immerse themselves in the environment, witness the milling process, listen to the symphony of the mill stones, and enjoy a comfortable setting with a library provided for farmers to spend their waiting time interestingly.

Energetic and enthusiastic, Eka has plenty of ideas. Following the milling operation, she established a "Guruli Patskha Dolabi" (Gurian Traditional hut) in her backyard, about 100 meters from the mill. It offers guests traditional Gurian dishes made from products harvested from their farm and masterclasses. The hut, also 150 years old and located under a walnut tree, features stone plates for guests. This agrotourism space extends the joy received from the mill, offering an emotional continuation of satisfaction for guests. Lastly, an unusual day at the Salukvadze's ends with the family's singing, sharing their joy with visitors through music.