You cannot leave Georgia without immersing yourself in one of its most cherished symbols: its remarkable gastronomy. The cuisine of this extraordinary country is both unique and original, steeped in traditions of feasting and hospitality that have been passed down through generations. Modern-day Adjarans uphold the customs of their ancestors, warmly inviting guests to partake in traditional feasts.
Typically, an Adjara feast follows a structured ceremony, led by a tamada, or toastmaster, who delivers toasts and engages guests in conversation, sharing fascinating stories, poetry, music, and the rich tapestry of Georgian epic tales. If you’re fortunate, you might witness a true spectacle: lively music, vibrant dances, and an atmosphere brimming with joy, accompanied by an array of Adjarian delicacies.
Just listen to these names; they resonate like a melody of Georgian gastronomy: sinori, borano, chirbuli, malakhto, ojakhuri, pkhali. In addition to traditional Georgian dishes, the restaurants and cafes of Adjara offer regional delicacies that are a must-try.
Some dishes are prepared exclusively in seaside restaurants or in the highland villages of Adjara. The local cuisine frequently incorporates flour and dairy products, meat, seasonal fruits, and vegetables, along with a variety of greens, nuts, spices, garlic, and aromatic herbs.
At the heart of every feast is the legendary Adjarian khachapuri—a boat-shaped bread filled with cheese and topped with an egg yolk at its center. Served steaming hot, Adjarian khachapuri (or khachapuri adjaruli) is baked exclusively in a traditional oven.
A proper khachapuri features a crispy crust and a soft, cheesy interior. It’s eaten without utensils; diners tear off pieces of the bread and dip them into the gooey cheese. You must try it—it’s utterly delicious!
Adjarian khachapuri is prepared with equal flair in both upscale restaurants in Batumi and cozy cafes in resort towns. A tip from seasoned travelers: follow where the locals go for khachapuri; that’s where you’ll find the best offerings.
Beyond baked goods, Adjarian cuisine is renowned for its dairy products and cheeses—be sure to sample sulguni, brinza, and various brined cheeses. Visiting local farmers allows you to experience a range of cheese flavors. Cheese is also used in dishes like Adjarian achma and sinori, a spicy appetizer made from thin dough and cottage cheese.
A piece of cheese is traditionally served with mamaliga, a classic Georgian side dish made from cornmeal. Additionally, Adjarian cuisine frequently features mchadi, small cornmeal flatbreads that pair perfectly with sauces and vegetable appetizers.
These appetizers are diverse: you’ll find eggplant rolls, pkhali—colorful balls made from nuts and aromatic greens, and lobio, a beloved bean sauce seasoned with herbs and spices. Breakfast often begins with chirbuli, an Adjarian egg dish featuring tomatoes, greens, onions, and nuts. Pair your chirbuli with shoti bread, and you’ll have the energy for any adventure in Adjara!
In contrast to traditional Georgian cuisine, Adjarian dishes prominently feature seafood from the Black Sea and local rivers. Here, you can savor mussels, shrimp, sea snails, and fish like barabulka and kefali. A specialty is khamsa, a small fish that is breaded and fried to a golden crisp, served with lemon and accompanied by the soothing sounds of the sea. This dish is equally appetizing.
Moving on to the main courses, traditional Adjarian beef in a nut sauce with spices is known as yakhni. It is prepared and served in ceramic dishes called keci. This makes for a fantastic souvenir from Adjara.
Also, don’t miss out on shashlik and hearty Georgian soups, stews, and, of course, Georgian khinkali—another gastronomic symbol of the country. The classic version features meat, onions, and herbs, making them fragrant and juicy.
Vegetarians will enjoy the cheese-filled khinkali, a delightful variation. No utensils are needed; simply grasp the thick stem, take a bite from the heart, and relish the exquisite flavor!
No exploration of Adjara is complete without acknowledging its winemaking heritage. Adjara is one of the oldest and most renowned wine regions in Georgia, with winemaking traditions that span thousands of years. Be sure to visit traditional wine cellars, known as marani, where Georgians have crafted their legendary wines in large ceramic vessels called qvevri since antiquity. These time-honored traditions of winemaking are lovingly passed down through generations within local families.
You can immerse yourself in this rich heritage at small wineries or at the “Adjara Wine House,” which proudly embodies the emerging trend in tourism known as gastronomic excursions. In Adjara, you’ll have the opportunity to visit local farmers and winemakers, indulge in fresh fruits and honey, and even learn to prepare authentic Adjarian khachapuri. The most captivating wine tours typically occur in late autumn, coinciding with the harvest season, gastronomic festivals, and vibrant wine celebrations.
