Adjara

Adjara is famous for its seaside resorts, located northeast of Batumi on a 35 km long coastline. Among them are Kobuleti, famous for its wide beaches and clear sea; Makhinjauri, popular for its medicinal waters and sanatoriums; Cape Verde, attracting with its natural beauty and cozy atmosphere; and Tsikhisdziri, famous for its archaeological sites and beautiful sea views. These resorts offer a variety of recreational options, from active sports to relaxing beach holidays.

Adjara is an autonomous republic within Georgia, located in the south-west of the country. The main city of the region is Batumi, famous for its modern architecture and waterfront. Adjara is unique for its natural contrasts: its territory includes both picturesque coasts of the Black Sea and mountain ranges covered with forests. The region is known for its cultural identity, which is reflected in the local cuisine, music and dancing. The population of Adjara is about 480,209 people as of 2020.

Adjarians (cargo. Acharlebi) is an ethnographic group of Georgians, distinguished by their religious and cultural identity. About 75% of Adjarians profess Orthodoxy, and 25% - Sunni Islam. Adjarians speak the Adjarian dialect of the Georgian language and preserve unique traditions in their material and spiritual culture. Unlike most Georgians, many Adjarians have Islamized names such as Aslan, Ali and Jamal. Adjara became part of Georgia only in 1878, which also contributes to its unique identity.

Adjara is located in the extreme south-west of Georgia, in the picturesque gorge of the Adjaristskali River and along the Black Sea coast. The region borders Guria to the north, Akhaltsikhe to the east and Turkey to the south. The administrative center is Batumi, famous for its beaches and tourist attractions. The Adjara Autonomous Republic includes Batumi and the municipalities of Khulo, Keda, Kobuleti, Shuakhevi and Khelvachauri. Each of these municipalities has its own unique attractions, including mountain trails, waterfalls and historical monuments.

Adjara is home to a variety of fruits, including melons and watermelons, which grow in abundance due to the favorable climate. The region is also rich in citrus fruits, feijoa and kiwi. These fruits can also be found in the neighboring regions of Guria and Samegrelo. In western Georgia, gardens begin to bloom in early March, attracting many tourists with their beauty. In May, the first harvests of cherries, strawberries and mulberries are already appearing, which makes this period especially attractive to visit.

Georgian cuisine is famous for its diversity and unique traditions, and Adjara is no exception. This region, due to its mountainous landscape and proximity to the Black Sea, offers a number of unique dishes that every tourist should try.

1. Adjarian khachapuri: This is perhaps the most famous dish of the region. Khachapuri in the shape of a boat with cheese, butter and egg in the center. Legend has it that the shape of the boat symbolizes the maritime traditions of the Ajarians, and the egg is the setting sun. This khachapuri is not only delicious, but also a real business card of Batumi.
2. Achma: This kind of khachapuri is distinguished by a special cooking technology. Achma consists of layers of boiled dough, between which cheese and butter are added. The dish turns out to be very satisfying and fragrant, its texture and taste conquer from the first bite.
3. Borano: A unique dish consisting of Adjara cheese melted in salted butter. There are many variations of borano, including recipes with eggs and cornmeal. This dish is often served with hot mchadi (corn bread) or a fresh cucumber and tomato salad. White wine is perfect for borano.
4. Baklava: This sweet dessert, which came to Georgia thanks to Turkish influence, has found its Adjarian version. Baklava is made from thin layers of dough, chopped walnuts or hazelnuts, and soaked in syrup. Adjarian baklava is sweet, crunchy and rich in the aroma of honey.
5. Sinori: This is another distinctive dish of Adjara. Sinori is made from thin plates of baked dough, whey cheese (nadugi), garlic and butter (erbo). The dish turns out to be both hearty and tender, leaving an unforgettable impression.

Each of these dishes reflects the richness and uniqueness of Adjara cuisine, giving pleasure and leaving vivid gastronomic memories.