Batumi is the capital of Adjara, home of the most famous regional khachapuri in Georgia — the bread boat with cheese, egg and butter. Three days here means three days of Georgian feasting.
Breakfast in a Georgian café: churchkhela (walnut-and-grape-must sausage), fresh matsoni (yoghurt), honey and fresh bread with local butter.
The bread-boat khachapuri in Adjara (its homeland) — Sulguni cheese melted, egg and butter on top, eaten by tearing bread sides. The best in Georgia is found right here.
🎫 Book tickets via GetYourGuideThe Black Sea offers mullet, bluefish, anchovy and turbot — grilled simply with Georgian walnut sauce alongside.
Georgia's marc spirit, equivalent to grappa but stronger (50–60%) — taste the different grape varieties and ages at a wine shop in the Old Town.
Soup dumplings, pork skewers and walnut-stuffed vegetable rolls — the complete Georgian table in one dinner.
A glass of Georgian amber (orange) wine — white grapes skin-fermented, amber in color, tannic and complex. Georgia invented this style 8,000 years ago.
The café at the Batumi Botanical Garden serves breakfasts with local subtropical fruits (feijoa, persimmon, mandarin, fig) — not found at this quality elsewhere in the Caucasus.
Megruli khachapuri (the Mingrelian style with cheese inside AND on top of the bread) at a home restaurant north of Batumi.
Adjarian wines (small production, rarely exported) at a wine house in the Old Town — Rkatsiteli (white), Saperavi (red, Georgia's greatest grape), and the skin-contact amber.
🎫 Book tickets via GetYourGuideChurchkhela (walnuts threaded on a string, dipped in thickened grape juice, dried in sausage form) is Georgia's most characteristic food — a demonstration of the process at any traditional food shop.
Lobiani (bread stuffed with spiced kidney beans and bacon) with a bottle of Saperavi red wine — the most satisfying simple Georgian dinner.
The morning fish market near the Batumi fishing port has the day's Black Sea catch — walk through before breakfast to see what's fresh.
Whatever was at the market for lunch — bluefish grilled whole with Georgian tkemali (plum sauce) alongside.
Gozinaki (caramelized walnuts in honey, eaten at New Year) and churchkhela from the Old Town food shops — the sweetest Georgian farewell.
A full Georgian supra (feast): toast with a tamada (toastmaster), dishes arriving continuously, chacha and wine flowing, and the Georgian spirit of generosity (the more you eat and drink, the more honored the host is).
🎫 Book tickets via GetYourGuideOne last shot of cha-cha on the Boulevard at midnight, the Black Sea in front, the mountains behind. The most Georgian ending possible.