Renowned for its subtropical charm, the Georgian city of Batumi boasts a culinary tradition that reflects its rich history and diverse influences. From hearty regional dishes to decadent desserts, Batumi's cuisine is a feast for the senses.

　　Central to Batumi’s food culture is Ajarian khachapuri, a boat-shaped bread filled with cheese, butter, and a runny egg yolk. This iconic dish, best enjoyed hot, is a staple that embodies the soul of Ajara's culinary identity. So, dive into this Black Sea city’s unique culinary heritage—where rich, local flavours meet the heart of Ajara culture.

　　Ajarian Khachapuri

　　Ajarian Khachapuri is Batumi’s most famous dish, known for its boat-shaped bread filled with melted cheese and topped with a raw egg yolk. The dish is meant to be eaten by mixing the butter and yolk into the hot cheese, creating a rich, gooey mixture that you scoop up with pieces of the bread’s crust. This iconic Georgian dish is beloved across the country, but Batumi’s coastal setting and boat shape give it a unique local flair.

　　Sinori

　　Sinori is a lesser-known but delicious traditional dish. Made with layered dough sheets called lavash, Sinori is prepared by layering the lavash with cottage cheese or a creamy, tangy cheese called "nadughi" then covering it with melted butter. The dish is baked until the lavash is soft and infused with the rich flavours of butter and cheese, resulting in a warm, comforting dish often enjoyed as a breakfast item.

　　Borano

　　Borano is another popular dish from the Ajara region, primarily known for its rich buttery taste. This dish combines local sulguni cheese, which has a soft, melting texture, fried in a generous amount of butter until it’s bubbly and slightly crispy on the edges. Borano can be served as an appetiser or a main course and is often paired with freshly baked bread to soak up the flavourful butter and melted cheese.

　　Chirbuli

　　Chirbuli is a hearty Ajara-style egg dish, often enjoyed for breakfast. It’s made by cooking eggs with a sauteed mix of onions, garlic, tomatoes, bell peppers, and walnuts, seasoned with fresh herbs and spices like coriander and fenugreek. The walnuts add a flavour and rich texture, making the dish flavourful and filling. Some versions also include a hint of adjika, a spicy Georgian chilli paste that adds a mild kick to the dish.

　　Kinkhali

　　Khinkali is a beloved Georgian dumpling that’s a staple of the country’s cuisine and a must-try for visitors. This dish originated in the mountainous regions of Georgia, such as Pshavi, Khevsureti, and Tusheti, but has since become popular throughout the country. Recognised by its pleated shape, khinkali is delicious and a fun eating experience.