Batumi is the capital of Adjara — the autonomous republic of Georgia that sits at the confluence of the Black Sea, the Caucasus mountains, and the Turkish border — and its food culture reflects that extraordinary convergence of influences. Adjarian cuisine is distinct from the rest of Georgian cooking, heavily inflected by the region's Ottoman history (Adjara was part of the Ottoman Empire until 1878), its access to the sea, and the specific agricultural conditions of a subtropical coastal climate that produces hazelnuts, citrus, walnuts, corn, and tea in abundance. The Adjarian khachapuri boat — Georgia's most iconic single dish — is from Batumi, and understanding why it became the national food symbol tells you everything about what makes Adjarian cooking distinctive.
The food culture in Batumi combines the convivial Georgian supra (feast) tradition — where food and wine and toasting are inseparable social acts — with the specific Adjarian traditions of the Black Sea coast. Churchkhela (the grape-and-walnut "Georgian Snickers"), fresh fish from the Black Sea, adjika spice paste (the fiery condiment that Adjara gave to Georgia and the world), and the extraordinary variety of Georgian wines available at the city's wine bars all combine to create a food scene of genuine depth and cultural specificity. Batumi has also been transformed by a casino tourism and property boom that has brought both good international restaurants and the inevitable accompanying tourist kitsch — navigating between the genuine and the performative is the primary skill required of the food traveler here.
This guide focuses on the authentic Adjarian food experience — the khachapuri specialists beyond the tourist harbor restaurants, the churchkhela markets in the old city, the Adjarian adjika makers whose products are found throughout Georgian food culture, and the Black Sea fish restaurants where local fishermen eat. Once you understand what's genuine, Batumi is one of the most distinctive food destinations in the South Caucasus.
10 Must-Try Dishes in Batumi
1. Adjarian Khachapuri (The Cheese Bread Boat)
The Adjarian khachapuri — acharuli khachapuri in Georgian — is the world's most famous cheese bread and the dish that has made Georgian food internationally recognized. Unlike the other regional varieties of khachapuri (which are enclosed pies), the Adjarian version is open — a boat-shaped bread dough (made with a combination of white flour and sometimes cornmeal in traditional versions) baked until the bread is golden and the interior is a well in which fresh sulguni and imeruli cheeses melt into a bubbling, savory pool. At the moment of service, a raw egg yolk is dropped into the cheese well and a generous knob of butter placed alongside, then the whole thing is brought to the table immediately.
The eating ritual is specific and important: using the pointed ends of the bread (which serve as natural handles), you tear pieces of bread, dip them into the molten cheese-egg-butter mixture, and eat them while the mixture is still hot. The egg yolk gradually cooks from the residual heat of the cheese — eating quickly is essential, before the yolk fully sets. The combination of yeasty bread, salty-tangy cheese (sulguni has a natural lactic tang), butter fat, and barely-cooked egg yolk is one of the most satisfying flavor and texture combinations in world food. A whole Adjarian khachapuri feeds 1–2 people and is a complete meal.
The finest Adjarian khachapuri in Batumi is found at the local bakeries and modest restaurants in the old city, not at the harbor tourist restaurants. Retro Pub (near Piazza Square, Batumi) makes an excellent traditional version. Picante (Pushkin Street) is a local restaurant with consistent khachapuri quality. For the most traditional experience, the small bakeries near the Batumi Green Bazaar (the main covered market) make individual khachapuri to order from early morning — eat at a plastic table outside and watch the city wake up.
Adjarian khachapuri at a local restaurant: 12–18 GEL (Georgian Lari, approximately $4–$7). At a tourist harbor restaurant: 18–30 GEL. The price difference reflects tourist-facing pricing rather than quality difference. Never order khachapuri to take away — it must be eaten immediately from the oven, while the cheese is still molten and the bread is still crispy. A cold khachapuri is a different and inferior dish entirely.
2. Churchkhela (The Georgian Snickers)
Churchkhela is one of Georgia's most distinctive food creations — a long, sausage-shaped confection made by dipping strings of shelled walnuts (or occasionally hazelnuts or almonds) repeatedly into thickened grape juice (tatara — made by cooking fresh grape juice with flour or corn starch until it reaches a thick, jammy consistency), then hanging to dry until the tatara coating has set into a firm, slightly chewy shell around the nuts. The result is a portable, nutritionally dense, naturally preserved sweet that Georgian warriors reportedly carried as field rations, providing protein, fat, and carbohydrates in a compact, non-perishable format.
The flavor of freshly made churchkhela is remarkable — the tatara coating has a complex grape-wine character that varies with the grape variety used (red grape tatara has a dark, slightly tannic depth; white grape tatara is lighter and fruitier), and the walnut interior provides crunch and fat that contrasts beautifully with the sweetness of the coating. Old or commercially produced churchkhela has a harder, more rubbery coating that lacks the fresh version's complex flavor — always buy from vendors making fresh batches or from small producers selling the current season's production. Churchkhela keeps well for several weeks at room temperature and several months refrigerated.
Churchkhela is sold throughout Batumi at market stalls, particularly the Batumi Green Bazaar (the main market near Rustaveli Square) and the vendors near the old city beaches. The most authentic churchkhela comes from the wine-producing regions of eastern Georgia (Kakheti), but the coastal Adjara region makes distinctive versions using local hazelnuts alongside walnuts. Look for vendors with strings of churchkhela hanging like bizarre sausages in multiple colors — dark red/purple (Saperavi grape juice), amber (white grape), and sometimes the clear white of cornstarch-based tatara.
Churchkhela: 3–6 GEL per string of approximately 20–25cm. A selection of different varieties: 15–25 GEL. Churchkhela makes an excellent and genuinely Georgian food souvenir — lightweight, shelf-stable, and genuinely delicious. Buy several strings in different varieties (walnut vs. hazelnut, red vs. white grape tatara) to understand the flavor range. The walnut and red Saperavi grape version is the most complex and considered the traditional benchmark.
3. Adjika (Adjarian Spice Paste)
Adjika — the fiery, aromatic spice paste of Adjara — is one of Georgia's most significant culinary contributions to world cooking and the condiment that defines Adjarian cooking's relationship with heat. The original Adjarian adjika (the Abkhazian version also exists) is made by pounding together fresh red hot peppers (or dried and rehydrated red peppers), walnuts, garlic, fresh coriander, dried fenugreek, dried blue fenugreek (utskho suneli — specifically Georgian), dill, and salt into a thick, oily paste of extraordinary aromatic complexity. The walnuts provide body and fat; the peppers bring heat and color; the herbs provide fragrance and depth. It's simultaneously a sauce, a seasoning agent, and a spread.
Adjika comes in green (made with fresh green peppers, intensely herbal and less hot) and red (the more common version, made with dried red peppers, more intensely colored and more complex). It's used as a marinade for grilled meats, a condiment for khinkali (Georgian dumplings), a spread on bread, a sauce stirred into soup, and an ingredient in dozens of Georgian dishes where its heat and herb complexity is required. The commercially jarred adjika sold throughout Georgia and exported internationally is a pale shadow of freshly made adjika — the volatile aromatic compounds from the fresh herbs evaporate within weeks of production.
Fresh adjika is made and sold by market vendors throughout Batumi. The Batumi Green Bazaar has multiple adjika sellers, particularly in the covered spice section, where vendors grind fresh batches to order and often let you taste before buying. The spice market (near the main bazaar) has vendors selling the dried spice blends used in adjika production — utskho suneli (dried blue fenugreek), dried coriander, and Georgian red pepper — as separate ingredients for cooking.
Fresh adjika from a market vendor: 3–8 GEL per jar. The jars are typically 200–350ml — enough for several weeks of cooking. Take home 2–3 jars in different heat levels; the green adjika and the red adjika are both worth experiencing. Store refrigerated once opened. The spice ingredients sold separately (utskho suneli, Georgian dried coriander, adjikapereri dried pepper) make the most interesting food souvenirs for cooks — genuinely Georgian ingredients unavailable outside the Caucasus.
4. Mchadi and Gebzhalia (Adjarian Corn Preparations)
Adjara's subtropical climate is ideal for corn cultivation, and the region has developed a corn-based cooking culture distinct from Georgia's wheat-heavy bread traditions. Mchadi — thick, hearty cornbread cakes fried in butter or lard until golden and crispy on both sides — are the everyday bread of Adjarian rural life, eaten with cheese, beans, or simply with fresh adjika for spreading. Gebzhalia is the more elaborate Adjarian specialty: fresh mchadi dough stuffed with mint-and-sulguni-cheese filling, rolled into a log, fried, and served either as a complete dish or as a starter at traditional restaurants.
Good mchadi has a slightly gritty cornmeal texture on the outside where the butter has crisped the surface, and a soft, slightly dense interior with a mild, sweet corn flavor. It's a more substantial and nourishing bread than Georgian wheat lavash, suited to the physical demands of mountain farming life. Gebzhalia elevates the format — the mint and sulguni cheese filling melts during cooking, creating a savory, aromatic center that contrasts with the cornbread exterior. It's served with a cold mint and yogurt sauce that adds a cooling, tangy element to the warm, rich main preparation.
Mchadi and Gebzhalia are found at traditional Adjarian restaurants throughout Batumi. Restaurant Adjara (near the Batumi Boulevard) is a traditional institution serving full Adjarian menus including Gebzhalia. Retro Pub (Piazza Square area) serves Mchadi as a standard bread accompaniment to meals. The Batumi Green Bazaar prepared food section has vendors making and selling fresh Mchadi from morning through midday.
Mchadi at a restaurant: 4–8 GEL per portion. Gebzhalia: 10–16 GEL. These are typically starter/bread courses rather than main dishes. Order Mchadi instead of wheat bread (Georgian shotis puri) when given the choice — the corn variety is more specifically Adjarian and provides better contrast with the cheese dishes that dominate the menu. Gebzhalia is worth specifically ordering as a starter — the mint-cheese combination is genuinely distinctive and unavailable outside Georgia.
5. Black Sea Fish and Seafood
The Black Sea provides Batumi with access to fish and shellfish that rarely appear on non-coastal Georgian menus: anchovy (hamsa), horse mackerel (istavrit), Mediterranean-type mullet (kefali), sea bass (sivrida), and occasionally the prize catches of turbot (kalkan) and sturgeon (whose caviar remains a possibility in Georgian Black Sea waters despite population pressure). The Adjarian fish tradition includes specific preparations for each species that reflect the regional Ottoman and Georgian culinary heritage: fried anchovies (hamsa tava — literally "anchovy pan") served in golden heaps with lemon and adjika; whole grilled mullet with herbs; and the signature Adjarian fish soup (bozbashi or baliq shorba in the Ottoman-influenced local variant) made with fresh tomatoes and spices.
The anchovy tradition is particularly embedded in Adjarian food culture — hamsa appear in massive seasonal shoals in the Black Sea from autumn through winter, and the traditional processing (salted, packed in barrels, then cleaned and used throughout the year) has sustained coastal communities for centuries. Fresh hamsa, fried whole until completely crispy — the head, bones, and all — are eaten like chips, addictive with a cold glass of Adjarian Mtsvane white wine. The freshness window is narrow; restaurant-fried hamsa that arrived from the boat that morning is categorically different from the day-old versions that tourist restaurants may serve.
Fresh Black Sea fish is best found at the restaurants in the fishing harbor area of Batumi and at the small restaurants in Gonio (15km south of Batumi, a quieter beach village with an authentic fish restaurant scene). Old Captain Restaurant (Batumi Harbor area) has genuine fresh fish with a local clientele. The Batumi Fish Market (near the harbor) sells fresh catch that can be taken to nearby restaurants for cooking. For the most authentic anchovy experience, the small seaside restaurants at Gonio Beach open seasonally and serve hamsa tava with cold beer and adjika.
Fried hamsa at a local restaurant: 12–20 GEL per portion. Whole grilled mullet: 18–30 GEL. Fresh turbot (if available — ask specifically): 35–60 GEL. Black Sea caviar (if available from legitimate sources): 40–100 GEL per 50g. Fish is fresher and cheaper at the harbor restaurants than at the Batumi Boulevard tourist establishments — worth the 10-minute walk from the main tourist area.
6. Khinkali (Georgian Soup Dumplings)
Khinkali — Georgia's giant, pleated soup dumplings filled with spiced meat and broth — are not exclusively Adjarian (they originate from the mountain regions of eastern Georgia), but they've become completely embedded in Batumi's restaurant culture and are eaten throughout Georgia with the same universal enthusiasm. The filling is made from a mixture of minced beef and pork (sometimes lamb in mountain regions), onion, fresh coriander, cumin, and black pepper, sealed inside a thick pasta dough with a topknot of excess dough (the "kudi" — Georgian for hat) that serves as a handle during eating.
Eating khinkali correctly is a specific technique that must be learned: you pick up the dumpling by the kudi (topknot), bite a small hole in the dough at the side, and drink the hot broth inside before eating the rest of the dumpling. The kudi is not eaten — it's placed aside as a count of how many you've consumed. The broth inside is the soul of the khinkali — intensely savory, aromatic with coriander and spice, and hot enough to scald if you bite through without caution. The technique takes a few dumplings to master, but the reward is one of the most satisfying eating experiences in Caucasian food.
Khinkali are served at most Georgian restaurants in Batumi. Khinklis Sakhli ("Khinkali House") restaurants throughout Georgia specialize in khinkali only — Batumi has several. Retro Pub and most traditional Adjarian restaurants serve excellent khinkali alongside the regional menu. Order a minimum of 5 per person (they come in odd numbers — 5, 7, or 9 — for traditional reasons). The standard size is substantial; 7 khinkali is a full meal for one person.
Khinkali: 1.50–2.50 GEL each at most restaurants. Seven khinkali: approximately 10–18 GEL — a complete, filling meal at extraordinary value. Order them with black pepper only (the traditional accompaniment) — Georgian purists consider ketchup or other sauces an insult to the dumpling's internal broth, which should be appreciated neat. These are perfect post-night-out food and are available at many Batumi restaurants until midnight or later.
7. Lobiani and Pkhali (Bean Bread and Spinach Walnut Rolls)
Lobiani — flat bread filled with spiced kidney beans (lobio) and baked in a traditional Georgian oven (tone) — is one of Georgia's finest everyday preparations and a vegetarian staple that disproves any notion that Georgian food is primarily about meat and cheese. The bean filling is made from cooked, mashed red kidney beans seasoned with onion, fresh coriander, dried fenugreek (utskho suneli), garlic, black pepper, and sometimes a little adjika for heat, creating a richly flavored, protein-dense filling that contrasts beautifully with the light, slightly charred bread. Lobiani is eaten as a complete meal or as a companion to soup.
Pkhali — a preparation of boiled and finely chopped vegetables (spinach, beet, nettle, green beans) combined with ground walnuts, garlic, onion, vinegar, and fenugreek, formed into small balls and decorated with a pomegranate seed — is Georgia's most elegant vegetable dish and one of the finest appetizers in Caucasian cuisine. The walnut mixture functions both as a flavoring and as a binder, creating a complex, slightly nutty, aromatic preparation that captures the essence of Georgian "sauces" — which are predominantly walnut-based. Pkhali balls appear on every Georgian table as starters and are particularly beautiful when made with beet (deep crimson, with the pomegranate seed accent) or spinach (vibrant green).
Lobiani at a Batumi bakery: 4–8 GEL. Pkhali at a restaurant: 8–14 GEL for a portion of 4–6 balls. Both are found at Retro Pub, Restaurant Adjara, and most traditional restaurants. The bakeries near the Green Bazaar make excellent lobiani to order from early morning — buy one fresh from the tone oven and eat it at a market table with tea. For the finest pkhali, ask which vegetable the kitchen made fresh that day — spinach pkhali made with genuinely fresh spinach is dramatically better than the pre-made versions that sit in the refrigerator.
These dishes represent Georgian cuisine's exceptional vegetarian tradition — a cooking culture that has always balanced meat dishes with sophisticated vegetable and bean preparations that are nutritionally complete and gastronomically serious. Don't overlook them in pursuit of the meat and cheese dishes that attract most attention.
8. Adjarian Beans (Lobio) in Clay Pot
Lobio — slow-cooked kidney beans in a clay pot with walnuts, herbs, onions, and adjika — is Georgia's most beloved everyday dish and is prepared with particular enthusiasm in Adjara, where the combination of the region's signature adjika with the beans creates a more complex, spicier version than found elsewhere in Georgia. The beans are cooked slowly until completely tender, then partially mashed and mixed with a walnut paste (made from raw walnuts, garlic, and herbs), caramelized onions, fresh coriander, and a generous amount of adjika, creating a thick, deeply flavored bean stew of substantial richness and complexity. Served in the clay pot in which it was cooked (a "ketsi"), it arrives at the table still bubbling.
The cooking vessel — the ketsi (Georgian clay pot) — is essential to the flavor development. Clay cookery distributes heat differently from metal, creating a more even, gentle cooking environment that allows the beans to soften without breaking down completely while the flavors meld over the long cooking time. The same result is theoretically achievable in a metal pot but practically more difficult to execute. Lobio in a ketsi from a traditional restaurant will always be superior to lobio reheated in whatever is convenient — the clay pot integrity matters.
Lobio is found at most traditional Georgian restaurants in Batumi. Restaurant Adjara serves an excellent ketsi lobio with excellent Adjarian bread accompaniments. Retro Pub's lobio is a local favorite. For the most traditional version, the small restaurants inside and around the Batumi Green Bazaar serve lobio to market workers and local customers at minimal prices — the market lobio at 9–12 GEL per ketsi is indistinguishable in quality from the tourist restaurant version at 16–22 GEL.
Lobio ketsi: 10–22 GEL depending on restaurant and size. This is a complete meal — the protein density of the beans, the fat from the walnuts, and the carbohydrates from the accompanying bread make it entirely sufficient as a main course. Order the traditional flatbread (lavash or shotis puri) separately for about 2–4 GEL to use as a vehicle for the beans. Vegetarians visiting Batumi should prioritize lobio — it's one of the most satisfying and complete meat-free dishes in the entire South Caucasus region.
9. Georgian Wine in Batumi
Georgia is the world's oldest wine culture — archaeological evidence of grape cultivation and wine production here dates to 6000 BCE — and drinking Georgian wine in Georgia is both a cultural act and a genuinely extraordinary oenological experience. The wine tradition of the Kakheti region (eastern Georgia, 7–8 hours from Batumi) produces wines from unique Caucasian grape varieties (Saperavi for red, Rkatsiteli and Mtsvane for white) using the ancient qvevri method — clay amphorae buried underground for fermentation and aging. The resulting wines are unlike any European wine: the reds are dark, intensely tannic, with plum and pepper flavors; the amber/orange wines are dry whites fermented with extended skin contact that produce tannic, complex, savory wines quite unlike conventional white wine.
Adjara itself produces wine — the Chkhaveri grape is a local specialty, producing a semi-sweet rosé that reflects the subtropical coastal climate with strawberry and rose notes. Georgian wine culture is inseparable from the supra (feast) tradition, where the tamada (toast-master) leads elaborate toasts between each course, making the wine part of a social ritual rather than simply a beverage. In Batumi's wine bars, this tradition is maintained at a more relaxed level — the city's wine bar scene is genuinely excellent and far more affordable than comparable wine cultures in Western European cities.
The wine bar district in Batumi centers on Piazza Square and the streets between the Black Sea coast and the old city (Pushkin Street, 26 May Street). Batumi Wine House (multiple locations) is the most accessible quality wine bar with an excellent Georgian wine list. Wine Library Batumi (Rustaveli Square area) has a more extensive selection with knowledgeable staff. The Batumi Farmers Market (Green Bazaar) has wine vendors selling directly from producers at cellar prices.
A glass of Georgian wine at a wine bar: 8–20 GEL. A bottle of excellent Kakhetian Saperavi: 30–80 GEL at a wine bar. A bottle from a Green Bazaar producer: 20–50 GEL. Georgian amber wine (qvevri-fermented white): 35–100 GEL depending on producer and vintage. The amber/orange wines specifically are worth the investment — they're the most historically significant and genuinely unique wines available in the South Caucasus, and they pair magnificently with the full Georgian table.
10. Badrijani Nigvzit (Walnut-Stuffed Eggplant)
Badrijani nigvzit — slices of fried eggplant rolled around a filling of pounded walnut paste seasoned with garlic, vinegar, fenugreek, and fresh coriander — is Georgia's most elegant starter and one of the finest eggplant preparations in Caucasian cuisine. The eggplant slices are fried until golden and completely soft, then cooled and spread with the walnut filling before being rolled into compact cylinders and garnished with pomegranate seeds and fresh coriander. The combination of the soft, slightly smoky eggplant exterior and the intensely flavored, aromatic walnut filling creates a contrast of textures and flavors that is both sophisticated and entirely natural.
The walnut filling — nigvzit — is the defining element, and its quality determines the quality of the dish. Good nigvzit requires raw walnuts that are fresh (not old or rancid), garlic at the right level of intensity (too much overwhelms), the correct amount of vinegar (enough to provide brightness without sourness), and the specific Georgian spice combination (utskho suneli — dried blue fenugreek, which has no Western equivalent — dried coriander, and black pepper) that gives Georgian walnut preparations their uniquely aromatic character. Old walnuts produce a bitter, unpleasant filling; fresh walnuts create a creamy, sweet, aromatic paste that is excellent.
Badrijani nigvzit appears at most traditional Georgian restaurants in Batumi as a starter. Retro Pub makes a consistently excellent version. Restaurant Adjara's version has particularly generous walnut filling. At the Green Bazaar, prepared food vendors occasionally sell badrijani nigvzit ready to eat — a market version that represents the dish in its most practical and affordable form. Also available pre-packaged at Georgian food shops as a commercial product (inferior to fresh but acceptable for non-restaurant contexts).
Badrijani nigvzit at a restaurant: 10–18 GEL for a starter portion of 4–6 rolls. This dish is non-negotiable — it should be ordered at every Georgian meal, as it represents the most elegant expression of the Georgian walnut tradition that runs through so many dishes. Order it alongside pkhali balls and churchkhela for a complete survey of Georgia's distinctive walnut-and-dried-herb flavor profile in a single meal.
Batumi's Essential Food Neighborhoods
The Old City and Piazza Square Area: Batumi's most characterful neighborhood — the old city with its Ottoman-era architecture, converted mansions housing wine bars and restaurants, and the European-influenced Piazza Square — concentrates the best traditional food experiences. The small streets between Piazza and the Green Bazaar have the most authentic market-adjacent restaurants. The wine bars around Piazza Square represent Batumi's most developed evening food culture — choose restaurants that open onto the square and serve full Georgian menus rather than tourist-adapted versions.
The Green Bazaar (Main Market): The Batumi Green Bazaar — the main covered market near Rustaveli Square — is the most important single food destination in the city. The covered market sections include fresh produce, meat, fish, spices (including adjika producers grinding to order), churchkhela vendors, dairy (sulguni cheese, matsoni yogurt, butter), wine, dried fruit and nuts, and the prepared food section where market workers eat lobio, mchadi, and khinkali at plastic tables. Arrive before 10am for the best selection and the most active market atmosphere.
The Harbor and Batumi Boulevard: The tourist-facing restaurant strip along the Black Sea boulevard and around the harbor has the highest concentration of khachapuri restaurants and international food options, but also the highest prices and the most tourist-adapted menus. The harbor fish restaurants have the advantage of proximity to the fishing boats — worth visiting for fresh Black Sea fish, less worth visiting for Georgian cuisine specifically. The Boulevard itself (a long promenade along the Black Sea coast) has food vendors, café kiosks, and the outdoor eating culture that makes it the most pleasant evening food destination in good weather.
Practical Tips for Eating in Batumi
Batumi food safety is generally good — Georgia has developed its restaurant standards significantly in the past decade and the Green Bazaar operates under Georgian food safety regulations. Fresh fish and meat should be observed for freshness cues (bright gills, firm flesh, no off-odor for fish; appropriate color and storage temperature for meat). Tap water in Batumi is technically treated but bottled water is widely available and preferred by most visitors. Georgian cuisine is particularly allergic-person-challenging — walnuts appear in enormous variety of dishes (pkhali, badrijani, Georgian sweets, walnut paste in meat dishes) and are not always listed on menus. If you have a tree nut allergy, always ask specifically — the Georgian assumption is that walnuts are a fundamental flavoring ingredient requiring no special mention.
Budget guide: Batumi and Georgia generally are extraordinarily affordable by European standards. A full khinkali meal (7 dumplings): 12–18 GEL ($4.40–$6.60). A khachapuri: 12–25 GEL. A full Georgian restaurant dinner including wine, starters, mains: 40–80 GEL per person ($15–$30). High-end Batumi hotel restaurant dinner: 80–150 GEL per person ($30–$55). A bottle of excellent Georgian wine: 30–80 GEL. A day of eating including market breakfast, lunch, afternoon wine, and dinner: approximately 80–120 GEL per person ($30–$44). Batumi is the most affordable sophisticated food destination in the South Caucasus and among the best-value food cities in Europe.
