DISCOVER ADJARIAN CUISINE

The Georgian supra is unique. It’s a feast of epic proportions and diverse dishes. Georgian cuisine is, in general, known for its diversity, use of different cooking techniques and traditional table layouts, and nothing showcases this better than a Georgian supra. It’s led by a toastmaster, called a tamada, who makes the toasts and guides the evening with poetry, music and storytelling. As Adjara is a seaside region, there’s a variety of Black Sea fish on offer, and striped red mullet is a particular favourite. The mullet is rolled in flour, fried in oil until golden and served with slices of lemon. A traditional sweet and sour sauce called tkemali usually accompanies the dish, which is often enjoyed with a cold beer. The Georgian supra is just one element of Adjarian culinary culture. The region’s gastronomy is influenced by Caucasian, Eastern European and nearby Middle Eastern culinary traditions. The list of must-try dishes includes achma, an Adjarian pie made from cheese and layers of thinly rolled, pre-boiled dough. Achma is a festive dish that’s best served hot — the thin layers of melted cheese combined with butter give it a rich yet light flavour. Meanwhile, majuni is one of the region’s speciality desserts. Comprised of honey, rice and black pepper, it’s often served during wedding ceremonies and is popular throughout the seasons.