What to eat in Batumi
Adjarian cooking by the sea: the boat-shaped khachapuri, borano, sinori, Black Sea red mullet, chirbuli, pelamushi and qvevri wine.

[ ] Eat Adjarian khachapuri
    A dough boat of molten sulguni with a raw yolk and a knob of butter stirred into the hot filling at the table. You tear off the ends and dip.
[ ] Try borano
    Young sulguni melted in a great deal of clarified butter into a stretchy mass, served in a clay pan. Eaten with mchadi corn bread.
[ ] Try sinori
    Strips of thin lavash mixed with fresh nadugi curd and covered in clarified butter, then baked until browned. An Adjarian dish absent from the rest of Georgia.
[ ] Try achma
    A layered pie of boiled pasta sheets with cheese between them, drenched in butter and baked. It resembles lasagne and is cut into squares.
[ ] Eat Black Sea fish
    Red mullet, horse mackerel, flounder and anchovy, fried whole or grilled with lemon and herbs. The fish market runs in the morning with kitchens next door.
[ ] Try chirbuli
    Eggs baked in a sauce of tomato and walnut with coriander and spices. An Adjarian breakfast served in a clay pan.
[ ] Try mchadi and elarji
    Mchadi is a corn flatbread cooked on a dry pan; elarji is corn porridge worked with sulguni until it stretches. Both go with meat and with lobio.
[ ] Eat khinkali
    Large dumplings with broth inside, picked up by the topknot. In Adjara they are often made with cheese or mushrooms as well as meat.
[ ] Try lobio and pkhali
    Red beans in a clay pot with coriander and spices, and herb pastes with walnut. Plant-based dishes that appear on every menu here.
[ ] Try local citrus
    Tangerines, feijoa, persimmon and lemons growing in the courtyards here. Tangerine and feijoa season runs November to January.
[ ] Try pelamushi and churchkhela
    Pelamushi is a grape juice pudding set with corn flour; churchkhela is nuts on a thread dipped in the same juice. Neither has added sugar.
[ ] Try kaimaghi and matsoni
    Thick kaimaghi cream with honey and sour matsoni: the dairy line of the Adjarian table. Both are sold at the market in glass jars.
[ ] Drink local tea
    Adjara and neighbouring Guria are a historic tea-growing zone, and the plantations are working again. The tea is drunk unsweetened, with jam or honey.
[ ] Try qvevri wine
    Wine fermented in buried clay vessels together with the skins: amber and tannic. The method is over two thousand years old and UNESCO-listed.
[ ] Try chacha
    A strong grape spirit from the pomace, drunk in small glasses with food. Homemade versions vary widely in strength.

Checklist from Unload: https://unloads.me/c/food-batumi