Adjarian Coast Kitchen
Adjara cooks differently from the rest of Georgia: subtropical, maritime, touched by a century of Black Sea trade. This coastal kitchen builds its table on the day's catch — turbot, mussels, anchovies in season — alongside the dish the region gave the country, acharuli khachapuri, its open boat of dough finished with butter and a just-set egg. Sessions move between demonstration and table, with the cooks explaining how Adjarian spice blends and dairy-rich technique diverge from the highland kitchens further east. Best taken at the end of the day, when the light comes off the sea and dinner stretches without anyone proposing to end it.
This venue is available through certified itineraries. Travel professionals can request rates and availability via the partner programme.
Where you will find it.
Black Sea Jazz & Batumi Experience
Five July days in Batumi around the Black Sea Jazz Festival: reserved festival seats by night, and by day the Botanical Garden’s subtropical terraces, mountain Adjara’s stone bridges, and long seafood lunches on the coast.
Regional Taste of Georgia
A six-day eating itinerary across three regions: the Dezerter Bazaar and khinkali masterclasses in Tbilisi, bread ovens and the supra ritual in Kakheti, and the distinct dairy-rich table of the Adjarian coast.