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Whatever deprivations Georgians have suffered over the years, food hasn’t usually been one of them. Pressed between the Middle East to the south and the Caucuses to the north, Georgia’s kitchens have benefited from both. The widest choices are in Tbilisi, where chefs proudly show off traditional recipes like khinkali (meat-stuff
Whatever deprivations Georgians have suffered over the years, food hasn’t usually been one of them. Pressed between the Middle East to the south and the Caucuses to the north, Georgia’s kitchens have benefited from both. The widest choices are in Tbilisi, where chefs pr
Whatever deprivations Georgians have suffered over the years, food hasn’t usually been one of them. Pressed between the
Whatever deprivations Georgians have suffered over the years, food hasn’t usually been one of them. Pressed between the Middle East to the south and the Caucuses to the north, Georgia’s kitchens have benefited from both. The widest choices are in Tbilisi, where chefs proudly show off traditional recipes like khinkali (meat-stuffed dumplings), mtsvadi (Georgian style kebabs) and badrijani nigvzit (aubergine slices with walnut-and-garlic paste). In the countryside, dining becomes both more social and informal, and meals can last for hours. Turning down offers of wine, however copious, is a serious faux pas.
For the full Georgian dining experience, head to this traditional-looking stone, wood, and tile building at south end of Lake Ardagani, along Batumi Boulevard. The old school theme continues inside, where exposed thick wood beams support the ceilings and door frames and a replica of a traditional Georgian kitchen has been set in the corner. Unless you are a smoker, it may be better to grab a table on the outside terrace. On the menu are typical Ajarian dishes like Adjarian khachapuri (cheese-stuffed bread with egg and butter), chikhirtma (chicken soup with coriander), and borano (cheese and butter fondue baked in a clay pot).
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