Georgia is a hospitable country where the supra (traditional feast) and hospitality hold special importance. Every corner of our country is rich in its own characteristic cuisine, shaped by its geographical area, local lifestyle, traditions, climatic conditions, and agricultural activities.
Everyone is familiar with famous Georgian dishes such as khinkali, khachapuri, lobiani, kubdari, satsivi, ajapsandali, shkmeruli, and chakhokhbili. However, beyond these, Adjara—like other regions of Georgia—has its own authentic local dishes.
As historical and ethnographic records show, up to 150 different dishes were prepared in Adjara. These are divided into everyday, festive, and ritual dishes, some of which are tied to the calendar cycle or specific stages of life. The local population has beautifully preserved the ancient traditions of Georgian cuisine. At the same time, it has adopted and assimilated certain dishes from the East, which today form an integral part of the local culinary heritage.
Adjarian cuisine is incredibly diverse and characterized by local peculiarities, stemming from the region's varied geographical and climatic conditions. The culinary traditions of the Adjarian highlands and the coastal municipalities differ significantly; sometimes, even the exact same dish is prepared differently depending on the gorge or village.
That is exactly why, when visiting Adjara, you should explore and familiarize yourself with the rich diversity of Adjarian cuisine. You must taste the local dishes, especially when traveling through the mountainous parts of the region.
So, let's begin our "Culinary Journey in Adjara":
