- BUS TOUR
- DAY TOUR
- HOLIDAY PACKAGE
- B 2 B
All regions of Georgia stand out for their local delicious dishes and they make up the entire Georgian cuisine that captivates everyone who has tried it at least once. From this point of view, dishes from Georgia’s western Adjara region occupy special place among with its famous boat-shaped hearty Adjaruli Khachapuri, the king of Adjarian supra. However many foreigners and even some Georgians do not know that beside khachapuri, there are far more exquisite staples and delicacies that Adjarian supra (feat table) can offer. Here we present to you the list of top 5 must try local dishes of Adjara. It is noteworthy that milk products occupy special placed due to the climate, conditions and lifestyle of highland inhabitants.
Adjaruli Khachapuri is another version of Georgian cheese bread. The dish originated in the seaside region of Georgia, Adjara. This kind of khachapuri has a boat-like shape and is served with a fresh egg in the middle of cheese along with a generous chunk of butter on the top.
Achma is a type of Khachapuri, Georgian cheese bread, from Adjara and Abkhazia, the western regions of Georgia. Achma is often compared to lasagna for its texture and appearance. This kind of Georgian cheese bread has both a crisp top crust and tender cheesy, buttery layers inside.
Adjarian halva is typical Adjarian staple that differs from the Turkish one. It melts in one’s mouth and it is extremely delicious and tender. So try it once you have a chance and judge for yourself.
Pakhlava, also known as baklava is a rich, sweet pastry made of layers of filo (thin unleavened dough) filled with chopped nuts, sweetened and held together with syrup or honey.There are various types of this dessert in Central and Southwest Asia and Georgian one stands out with its flavor of local nuts and honey.
Borano is a traditional dish from Georgia’s Adjara region, made with Sulguni cheese and melted butter. Usually, melted butter is poured over soft cheese, causing it to melt and stretch. Borano is also often called Georgian fondue. Here we present a rather modern version of borano, which is very popular with Georgian households.