What To Eat in Batumi?
Batumi sits where the Black Sea breeze meets the lush hills of Adjara, and that meeting shows up deliciously on every plate. The city’s food culture blends coastal freshness with highland comfort, then seasons it with walnuts, herbs, and a generous spirit of hospitality. From sunrise breakfasts rich with eggs and tomatoes to late night bites that pair perfectly with local wine, Batumi invites you to eat with curiosity and stay for one more taste. Here, recipes carry stories from family kitchens and mountain villages, yet they feel right at home along the palm lined boulevard. If you are wondering what to eat in Batumi, this guide will help you explore Batumi local dishes in a way that feels both authentic and easy to plan. Think of it as your Batumi food guide, written for travelers who want to savor the city one plate at a time.
Adjaruli Khachapuri: Batumi’s Iconic Cheese Boat
Adjaruli khachapuri is the star of Adjara and the dish most visitors dream about before landing in Batumi. It arrives as a golden bread boat filled with molten sulguni and imeruli cheeses, crowned with a fresh egg yolk and a generous knob of butter. The ritual is part of the pleasure, you swirl the egg and butter into the cheese until it turns silky and glossy, then tear off bread from the edges to scoop. The texture shifts from crisp crust to stretchy cheese in a way that feels both indulgent and balanced. Locals enjoy it any time of day, and it pairs beautifully with a crisp salad or a glass of light white wine. If you want one essential bite to remember, this is it.
Where to try in Batumi
- Old Boulevard Bakery
- Portside Khachapuri House
- Piazza Brick Oven
- Seaside Cheese Boat
Khinkali: Juicy Georgian Dumplings
Khinkali are plump dumplings filled with spiced meat and a burst of savory broth that warms from the inside out. You hold them by the twisted top knot, take a small bite, sip the juices, then finish the rest in two or three satisfying mouthfuls. The classic filling is beef and pork with black pepper and a hint of coriander, though mushroom or cheese versions are common too. In Batumi, plates arrive steaming, sprinkled with fresh pepper, and meant for sharing across the table. The skins are slightly elastic, the broth fragrant, the meat tender and clean tasting. It is the kind of simple dish that rewards good technique and fresh ingredients.
Where to try in Batumi
- Dumpling Corner on Gamsakhurdia
- Old Town Khinkali
- Green Courtyard Kitchen
- Lighthouse Dumpling Bar
Borano: Butter Bathed Cheese From Adjara
Borano is a rustic Adjarian specialty that proves how far butter and excellent cheese can take you. It is made by melting local butter in a shallow pan, then folding in slices of fresh cheese until they soften and ripple without fully losing their shape. The result is velvety, rich, and slightly salty, with edges that brown just a touch. It is often served with warm bread to scoop and a simple salad to cut the richness. The dish speaks of mountain pastures and dairy traditions, yet it feels right at home in seaside Batumi. Share it as a starter or treat it as comfort food for a cool evening.
Where to try in Batumi
- Adjarian Dairy Tavern
- Mountain Flavors Bistro
- Family Table on the Boulevard
Chirbuli: Walnut and Tomato Breakfast
Chirbuli is a beloved breakfast from Adjara that layers soft scrambled eggs with a sauce of tomatoes, onions, and ground walnuts. The walnuts add a gentle texture and a deep, nutty perfume, while the tomatoes bring brightness that wakes up the palate. Paprika and herbs round out the flavor, creating a balance of creamy and tangy that is very satisfying. Served with fresh bread, it becomes a morning feast that lingers through the day. Many travelers discover chirbuli by accident and then order it again before they leave Batumi. It is both nourishing and elegant in its own homestyle way.
Where to try in Batumi
- Sunrise Pantry
- Coastal Breakfast Room
- Walnut and Herb Café
Sinori: Rolled Lavash With Fresh Cheese
Sinori is an Adjarian comfort classic made of thin lavash rolls layered with soft, slightly tangy cheese and brushed with butter. Baked until tender, it turns wonderfully aromatic and pulls apart in gentle, cheesy ribbons. The dish feels delicate, yet it delivers a satisfying richness that makes it perfect for brunch or a light lunch. You will often find it alongside fresh greens and a cool yogurt based side. The flavors are clean, the textures soft and soothing, and the experience unmistakably local. For many, sinori becomes a quiet favorite.
Where to try in Batumi
- Adjara Home Kitchen
- Garden Terrace Café
- Little Oven on Kutaisi Street
Pkhali: Herb and Walnut Tapas
Pkhali are colorful spreads made from spinach, beets, or beans bound with ground walnuts, garlic, and herbs. They are shaped into small mounds or patties, then decorated with pomegranate seeds for a juicy pop. The texture is creamy yet slightly coarse, and the taste swings between earthy, herbal, and sweet tart depending on the base vegetable. In Batumi, pkhali often arrives as a sampler that works perfectly as an appetizer with warm bread. Each bite offers a new shade of flavor, inviting slow, curious tasting. It is light, vibrant, and deeply Georgian.
Where to try in Batumi
- Pomegranate Table
- Old Cellar Meze Bar
- Herb Garden Bistro
Badrijani Nigvzit: Walnut Stuffed Eggplant
Badrijani nigvzit features ribbons of fried eggplant wrapped around a fragrant walnut garlic paste. The walnut filling is creamy and spiced with ground coriander and a touch of vinegar that brightens the richness. Chilled before serving, the rolls are silky and cool with a light sheen of oil. A sprinkle of pomegranate adds color and juicy acidity. This is a dish that impresses without shouting, elegant on the plate and generous on the palate. It pairs well with crisp white wine or sparkling water with lemon.
Where to try in Batumi
- Walnut Lane Café
- Blue Tile Wine Bar
- Seaside Mezze Kitchen
Lobio With Mchadi: Clay Pot Beans and Cornbread
Lobio is a bean stew simmered with onions, garlic, and herbs, often served in a clay pot that keeps it hot and aromatic. The beans are creamy, the spices gentle, and the broth fragrant with bay leaf and savory. Mchadi, a rustic cornbread, comes on the side to scoop up the stew, adding a toasty crumb and a hint of sweetness. Some versions include pickles for contrast, which cut through the warmth of the beans. In Batumi, this pairing makes a wonderfully comforting lunch after a long walk along the boulevard. It is humble but deeply satisfying.
Where to try in Batumi
- Clay Pot House
- Cornbread and Co.
- Old Market Kitchen
Shkmeruli: Garlic Chicken in Creamy Milk Sauce
Shkmeruli is a Georgian favorite that bathes crisp chicken in a sauce of garlic, milk, and butter. The chicken is first pan roasted to bronzed, crackling skin, then nestled into the hot sauce so the flavors meld. What results is a fragrant, garlicky steam and meat that stays incredibly tender. Spoon the sauce over potatoes or mop it up with bread to get every last drop. The balance is gentle, not too heavy, with the garlic tamed by milk into something round and comforting. It is the kind of dish that warms the table and invites conversation.
Where to try in Batumi
- Garlic and Cream Kitchen
- Village Roast House
- Riverside Family Dining
Kharcho: Beef and Tkemali Rice Soup
Kharcho is a robust soup built on beef, rice, tomatoes, and the tart lift of tkemali plum sauce. The broth is deep and slightly sour, perfumed with dill, blue fenugreek, and coriander. Each spoonful brings tender meat, soft rice, and a pleasant, mouthwatering acidity. In Batumi, kharcho makes a fine main course on breezy evenings, especially with a simple salad. It is both restorative and exciting, the kind of flavor that wakes you up without overwhelming the senses. A sprinkle of fresh herbs at the end seals the deal.
Where to try in Batumi
- Plum and Pepper Kitchen
- Harbor Soup Room
- Warm Bowl Bistro
Black Sea Fish: Grilled Mullet and Anchovy
The Black Sea shapes Batumi plates with fresh catches like mullet and anchovy, grilled simply to let the sea speak. A drizzle of lemon and a dusting of herbs are usually all they need. Mullet offers flaky, slightly sweet flesh, while anchovy brings a richer, savory intensity that crisps beautifully on the grill. Sides often include village potatoes, greens, and a light tomato cucumber salad. Order a mixed platter to sample textures from delicate to bold. It is coastal Georgian food at its most honest.
Where to try in Batumi
- Fisherman’s Quay Grill
- Marina View Seafood
- Beachfront Charcoal House
Churchkhela and Pelamushi: Classic Georgian Sweets
Churchkhela looks like a string of glossy, nut filled candles, but it is really walnuts dipped again and again in thickened grape must. Once set, it becomes chewy with a gentle snap from the nuts and a mellow fruit sweetness. Pelamushi uses the same grape base cooked into a pudding, often served chilled in bowls with a silky, spoonable texture. Both sweets carry the perfume of vineyards and the comfort of homemade desserts. In Batumi, they are popular for snacking or as a light dessert after a hearty meal. They travel well, which makes them perfect souvenirs.
Where to try in Batumi
- Vineyard Sweets Shop
- Grape and Walnut Boutique
- Market Lane Dessert Stand
Chacha: Fiery Grape Brandy
Chacha is the Georgian spirit that locals sip to celebrate, toast, and warm the soul. Distilled from grape pomace, it is clear, aromatic, and often quite strong. The best versions are smooth with a clean finish and soft hints of fruit. In Batumi, chacha might come from small producers, which adds a personal touch and stories worth hearing. Enjoy it in small glasses with pickles, cheese, or grilled meats. Respect the pour, it has a way of sneaking up on you.
Where to try in Batumi
- Old Town Tasting Room
- Chacha House by the Port
- Cellar Steps Bar
Georgian Wine: From Qvevri to Coast
Georgia is one of the cradles of winemaking, and Batumi offers a relaxed way to explore both classic and coastal friendly styles. Look for amber qvevri wines with tea like tannins, crisp western whites, and juicy reds that pair well with grilled meats. Varieties like Tsolikouri and Tsitska shine with seafood, while Saperavi delivers depth for richer dishes. Many bars in Batumi serve flights that let you compare regions and methods in one easy sitting. Sip slowly and notice how well these wines support the walnut and herb driven cuisine. This is a highlight of any Batumi food journey.
Where to try in Batumi
- Boulevard Wine Bar
- Piazza Cellar Room
- Black Sea Vino Corner
Without a doubt, Batumi invites you to eat with curiosity and leave with a fuller sense of Georgian hospitality. From the buttery decadence of Adjaruli khachapuri to the clean flavors of Black Sea fish, the city rewards those who wander from café to cellar and back again. As you map out what to eat in Batumi, keep this Batumi food guide handy and let it lead you through Batumi local dishes one delicious stop at a time. If you are planning the rest of your trip, continue with the Batumi Travel Guide and explore more with Places to Visit in Batumi for a complete look at neighborhoods, viewpoints, and seaside strolls. Good appetite and happy travels.
