What to Eat in Batumi
Published
Adjara's cuisine is a reason to visit Batumi on its own. The region's main dish is the boat-shaped Adjarian khachapuri, but khinkali, mkhali and local wine are all worth trying too. Here's what to order and where to find authentic flavour.
Adjarian khachapuri
The region's signature is the boat-shaped Adjaruli khachapuri with melted cheese, a knob of butter and an egg in the centre. You eat it with your hands, tearing off the edges and dipping them into the cheesy core. One portion is enough for two.
What else to try
- Khinkali — juicy meat dumplings eaten by hand.
- Mkhali — vegetable pâtés with walnut.
- Ajika and sauces — spicy Adjarian ajika, tkemali, bazhe.
- Wine and chacha — homemade qvevri wine and grape brandy chacha.
Where to find the real flavour
The tastiest, most honest food is in mountainous Adjara, in family homes along the routes. The often includes a wine tasting and a homemade lunch. Look for paid food experiences on the activities page.
FAQ
- What should I try in Batumi?
- Adjarian boat-shaped khachapuri with an egg, khinkali, mkhali, the local ajika, and homemade wine or chacha.
- How is Adjarian cuisine different from the rest of Georgia?
- Adjara uses more egg, butter and cheese, and its signature dish is the Adjaruli khachapuri.
- Where can I try authentic local food?
- Best of all in family guesthouses of mountainous Adjara during an excursion, where they cook by home recipes.