Best restaurants and what to eat
Georgia
Batumi, on Georgia’s Black Sea coast in Adjara, is celebrated for a lively cuisine where mountain cheeses, walnut-rich sauces, and seaside fish and shellfish meet. The region’s food is generous, aromatic, and often slightly tangy or spicy, reflecting both coastal abundance and nearby highland traditions.
A soft, mildly tangy Adjara cheese traditionally made for local tables and famed for melting beautifully into hot dishes. It is creamy, elastic, and especially good with bread, herbs, or eggs.
A signature Georgian brined cheese with a springy bite and a clean, savory tang. Around Batumi it is often enjoyed fresh, grilled, or tucked into breads and pastries.
A soft, white table cheese with a delicate lactic flavor and moist, crumbly texture. It is widely used in Adjara’s khachapuri and other baked specialties for a gentle, milky richness.
A bold Georgian chili paste made with garlic, herbs, salt, and often walnuts or fenugreek. Its heat is fragrant rather than blunt, making it a classic partner for cheese, grilled meats, and vegetables.
A more rustic, intensely seasoned Adjara-style ajika with a deep red color and savory pungency. It is used sparingly to sharpen breads, stews, and fish dishes.
A silky walnut sauce blended with garlic, spices, and vinegar or pomegranate brightness. Velvety and aromatic, it is poured over poultry, fish, and vegetables for a luxurious finish.
A distinctive Georgian wine grape strongly associated with the Black Sea west, often yielding fragrant, soft-textured wines with red-fruit notes and lively freshness. It is typically served with seafood, cheese, or lighter regional dishes.
A popular western Georgian white wine style known for its supple body, orchard-fruit character, and refreshing finish. Around Batumi it pairs naturally with mussels, trout, and herb-forward vegetable dishes.
A traditional western Georgian red wine with berry aromas, moderate tannin, and a gentle earthy undertone. It suits grilled fish, roast meats, and walnut-based sauces.
Georgia’s famous grape spirit, distilled locally in many western households and celebrated for its powerful warmth and grape-skin intensity. In Batumi it is usually sipped in small glasses alongside rich food and long toasts.
A bright citrus liqueur found in coastal hospitality settings, valued for its sweet-tart lemon perfume and cooling finish. It is served chilled as a digestif after seafood or grilled meals.
Adjara’s tea culture is one of the region’s best-known beverage traditions, with local plantations producing aromatic black teas. It is typically served hot and plain, sometimes with jam or citrus, and enjoyed throughout the day.
The iconic boat-shaped cheese bread of Adjara, crowned with butter and a runny egg yolk. It is rich, molten, and deeply satisfying, especially when torn and mixed at the table.
A beloved Adjara breakfast dish of softly set eggs in a tomato, onion, and walnut sauce. It is fragrant, rustic, and ideally eaten with bread to capture every bit of the savory sauce.
A decadent Adjara specialty of cheese gently fried in butter until it becomes golden, stretchy, and wonderfully rich. The dish is almost fondue-like in indulgence and is best served hot with bread.
Thin rolled sheets of dough layered with sour dairy and butter, creating a silky, comforting baked dish. Its flavor is mild but luxurious, with a delicate tang and soft texture.
Chicken dressed in a velvety walnut sauce, giving the meat a lush, aromatic coating. The dish is elegant yet homey, with a balanced mix of nutty richness and gentle acidity.
A coastal style of cooked fish dish, often prepared with herbs and a light tomato or wine-based sauce. It emphasizes freshness and clean Black Sea flavor rather than heavy seasoning.
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