Adjaria and Guria
Adjarians and Gurians are proud to present some old, unique wines such as “Chkhaveri” and “Colikauri”, that are characteristic to these regions. We offer an unforgettable experience to the wine appreciators, an exquisite service and the warm welcome that will stay in your hearts for a long time.
Places to visit:
Batumi-Batumi is a seaside city on the Black Sea coast and capital of Adjara, Batumi serves as an important port and a commercial center. Since 2010, the face of the city has been transformed by the construction of new high-rise landmark buildings and the renovation of the Old Town.
Petra – historic fortress – City of West Georgia – Egrisi Kingdom (now it is village Tsikhisdziri , Kobuleti Municipality, Adjara ). Only ruins of Petra are preserved as a result of innumerous devastations of the time of Byzantine-Persian wars, for control of the Black Sea trade routes.
Gonio’s castle – it was first mentioned by Pliny the Small In the I century BC. In the II century BC it was already fortified castle. Later Genoa and Venice were interested to conquer it.
Dishes to taste:
Adjarian khachapuri- beauty of Adjarian kitchen, it is baked bread with cheese. Although there is a big variety of it in Georgia, still Adjarian one is considered to be special, as it has an egg on top, mixed with melted butter.
Kvirkvali beans – beans with various spices, which gives unique flavors.
Chirbuli – it is very easy to prepare, corn flour and onions are fried in butter, then added water, garlic, salt and kvatsarakhi, and then the eggs one by one. Nuts and foreign spice are also added in some cases.
Borano – is a mixture of butter and cheese. Melted butter poured over crushed Adjarian cheese. We can also consider the borano as Georgian fondue. Dish with a name “Daptsnili cheese” is also very famous in Georgia. Chopped cheese is put in boiling water. Then salt batter is boiled and this cheese is placed there. Some people add corn flour to Borano.
Sinori – is a kind of roulette, that has a cottage cheese in it. Spices and mixture of greens above it. Sweet Sinori is also common in Georgia, were sugar or honey are used instead of salt and garlic.
Achma – type of khachapuri which is made layer by layer.
Adjarian Iakhni – kind of boiled meat, mixed with garlic, nuts, pepper, salt, spice and onions.
Baklava – Georgian variation of Turkish “Pakhlava”.
Shaqarlama – baked mass of flour, sugar and butter.
In Gurian kitchen like in Imeretian, the common dishes are with meat of birds, various spinaches with herbs, corn flour and traditional Mchadi. They serve fried Mchadi and fish with leaves of grapes or nut tree, what gives dishes special taste. Gurian fried chicken with rice and Sacivi of fish is also worthy of noting. Nuts and hazelnuts are widely used in dishes.
Gurian pie – half-moon shaped khachapuri with boiled and cut eggs.
Gurian Iafofkha – baked mass of soya flour, chopped nuts and mixed eggs.
Janjukha – churchkhela with nuts.
Wines to taste:
Colikauri of party pitch – white semi dry wine.
Chkhaveri – red semi sweet wine.
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