Ajara is famous for its local cuisine, and differs from other Georgian cooking. The climate and lifestyle of these highlands means dairy products are strongly represented in many Ajarian dishes. Ajarian cheese is different from that in other regions of Georgia. Try Borano, Ajarian Khachapuri or Achma. Locals are proud about local sour cream - Kaimaghi, and use it in many dishes. They also use loads of butter. The region has a coastline and lots of mountain rivers, so fish also feature prominently. Our choice is trout baked in walnut leaves. These are some more of the most popular dishes:
 
Ajarian Khachapuri Probably the most popular dish in Ajara. Try it, is a must! Spindle shaped cheese pie with a piece of butter and very often a raw egg on top. There’s a special consumption technique: eat it with your hands, detach small pieces from the side, mix the butter and egg and dip the piece you pulled. Beer is a must accompaniment. Enjoy!
Ajarian Kawarma Thin-sliced meat seasoned with chilli, served in a ketsi.
Achma It’s dough and cheese. Sounds like Khachapuri? Well yes, but this is shaped like lasagne though. It’s quite fatty and filling.
Borano Cheese and butter baked in clay pot called a ketsi. Goes perfectly with bread and local white wine. When called kobuletian style, it come with egg.
Chirbuli Usually served at breakfast: scrambled eggs with veggies, usually mainly cauliflower, and of course, an enormous amount of butter.
Sinori Thin bread like Armenian lavash rolls, dipped in cottage cheese, kaimaghi and butter.
Baklava The Ajari version of this famous dessert: a pastry with honey and walnuts.
Oriental (sometimes called Turkish) Coffee In Batumi it is often called Batumian or Batumuri. Made from grounded coffee, traditionally prepared on hot sand.