Georgian cuisine is known for its colorful diversity, use of different techniques and traditional table layouts. There is no similar term or concept in the world for a Georgian Supra, a feast of epic proportions and diverse dishes led by a toastmaster or Tamada.
Tamada, besides leading toasts to a variety of subjects, should also guide the evening and entertain the guests with song, poetry, and storytelling. Toasting tradition is prevalent throughout the Caucasian countries; however, the Tamada is a uniquely Georgian phenomenon.
Traditional Georgian dishes such as Satsivi, Mtsvadi, Khachapuri, Mchadi, Khinkali, Chkmeruli, Pkhali with walnut, bean, etc. dominate in Adjarian cuisine as well. Apart from traditional Georgian dishes Adjara is also famous for its local cuisine.
Resulting from the specific lifestyle in the highlands of Adjara, milk products represent the main component in their nutrition ration. Winter offers its conditions to the highland population - there arises the necessity to preserve the products for a long time.
There are a lot of dishes with vegetables, meats and fish as well. Also, sweets play an important role in Adjarian cuisine.
AND HERE ARE THE TOP 10 LOCAL FOODS YOU HAVE DEFINITELY TO TRY IN ADJARA:
There is variety of cheese in Adjara, but the most typical Adjarian cheese is "spinning" (datsnuli) cheese, which is primarily made in Adjara's mountainous areas. Producing spinning cheese requires a special technique and apparatus; its nontraditional shape and unique taste make "spinning" cheese attractive to all cheese lovers.
Kaimagi is a common and very popular dish throughout Adjara. Kaimagi is an exceptionally rich dairy product. This dish pairs incredibly well with cheese and a traditional Georgian corn bread called Mchadi. Kaimagi is a truly unforgettable dish.
Borano is a very filling Adjarian dish; it is very rich and laden with calories. Its main ingredients are batter and eggs. There are several recipes for making borano, the most popular of which is prepared with eggs, cheese and corn flour. Regardless of the recipe, all types of borano have one thing in common-their excellent taste.
Malakhto is a typical Adjarian-style bean dish. It is prepared using fresh beans, which are then boiled and combined with different nuts and spices. It is then served with a special sauce called Isrimi, which is made green grape juice. The Isrimi sauce gives the dish a unique and aromatic taste.
You can meet lovers of iakhni all around Adjara, but this dish is most popular in Kobuleti. Iakhni is made with meat combined with a large amount of spices, which give the dish its rich and full flavor. Iakhni is an essential part of any Kobuletian supra, but only experienced chefs can prepare authentic iakhni.
Achma is one of the famous interpretations of khachapuri, which uses a technique different from most other types of khachapuri. Thin layers of melted cheese combined with butter give the dish a very rich but light flavor. Achma is truly representative of Adjarian cuisine and is a true pleasure for all food connoisseurs.
Coffee boiled on sand, also known as “Batumian Coffee” is the unique characteristic of the city. In order to prepare sand coffee, it is essential to maintain a certain temperature during the boiling process. It is the perfect seaside dessert. Many people believe that Batumi's sand coffee has its own unique fragrance.
Among Adjarian desserts, baklava is one of the most difficult to prepare but the most delicious to try. It’s impossible to leave Adjara without tasting baklabva,
Adjara is interesting for tourists with wine. Adjara, one of the most hospitable regions of Georgia is visited for the wine degustation also. Keda district is considered to be the historical center of winemaking in Adjara. The most popular types of local wines Tsolikauri (White wine) and Chkhaveri (Rose wine) are popular also outside the country. Local wine houses and cellars are the best possibilities to become closer and familiar to Adjarian winemaking process and also taste it.
Sinori is a very filling Adjarian dish. It is prepared using a specially-baked dough that is combined with Georgian cottage cheese and butter.
Adjarian khachapuri has a unique shape and amazing taste. While other varieties of khachapuri can be paired with breakfast, lunch, or dinner, Adjarian khachapuri should be eaten alone for either breakfast or dinner. There are several versions of Adjarian khachapuri. The Laz, a people who lived near the seacoast, contributed to Adjarian kchacapuri by giving the dish its signature boat-like shape. Additionally, the Laz also added an egg in the middle of the dish, which is symbolic of the sun. Adjarian khachapuri is not only delicious, it is also beautiful and symbolic of both the sun and the sea.