![]() ![]() This calorie-packed Georgian cheese bread comes in many shapes and sizes, but the undisputed king – and probably the most recognisable – is the famous local speciality of Adjarian, with its distinctive boat-shaped pastry crust and bright yellow egg yolk floating on an open filling of cheese and melting butter. Just seven blocks from Batumi's seafront gardens, House of Adjarian Khachapuri is an unpretentious restaurant specialising in a single, iconic Georgian speciality: khachapuri. ![]() We asked Koba Jincharadze, a Batumi native who organises bespoke tours and experiences for visitors, to share five places that show off the best of Batumi's gastronomic scene. Meanwhile, in the mountains outside the city, small vineyards are producing excellent wines from autochthonous grape varieties. In recent years Batumi has seen the number of restaurants and cafes swell, and the war in Ukraine brought in a huge influx of entrepreneurial Russians, Ukrainians and returning ethnic Georgians – by some estimates the number of dining spots in Batumi doubled last year. And for many of these, it's not about the beaches or a big win – it's all about the food.Īdjaria has always been a cultural crossroads, and its cuisine is renowned throughout Georgia for its richness and diversity, with vegetables and cheese forming the basis for many dishes. Once primarily a resort for sunseekers from ex-Soviet states, as well as Israeli, Turkish and Arab gamblers hoping to strike it rich in the casinos, the "Las Vegas of the Caucasus" is gradually attracting more Western tourists, alongside digital nomads drawn by Georgia's liberal visa policy. The exuberant fin-de-siecle confections of Europe Square sit cheek by jowl with the Turkish-style openwork balconies, Art Nouveau masterpieces and cobbled streets of Batumi's historic heart, while the green space of the 7km seaside promenade is overshadowed by futuristic skyscrapers along Rustaveli Avenue. The capital of Georgia's humid, south-western Adjaria region, Batumi is a subtropical city of lush greenery and eclectic architecture. While the Georgian capital hits headlines for its frenzied parties and politically charged atmosphere, Batumi is all about relaxation and indolence – as a local proverb goes, "We were born tired and live only to rest." He writes the Food Dude column and is the author of Historic Restaurants of Oklahoma City and A Culinary History of Pittsburg County: Little Italy, Choctaw Beer and Lamb Fries.With its sunny Black Sea climate, wide pebble beaches and boulevards fringed by palms, magnolias and banana trees, Batumi is everything that media darling Tbilisi isn't. ![]() ĭave Cathey has been food editor for the Oklahoman in Oklahoma City since 2008. For updated information on coronavirus cases in your area, please visit Prepare OKC. Check with each restaurant for up-to-date information on dining offerings. Studies indicate a lower exposure risk to COVID-19 outdoors, but the level of risk is contingent on social distancing and other safety guidelines. ![]() Note: The inclusion of restaurants offering dine-in service should not be taken as an endorsement for dining inside. These establishments pivoted and flourished during the industry’s most challenging times, setting themselves up to lead the way into the market’s next chapter too. Here are 15 of Oklahoma City’s many restaurants that deserve our support. Online ordering is here to stay, too, and delivery made gains unlikely to recede. Operators also expect carryout dining options to remain popular into the future. Post-pandemic diners may still cling to outdoor dining where it’s available, and Oklahoma City restaurants show little willingness to dispose of their patios, decks, and sidewalk sets. Not even a pandemic could stop that pursuit.īut 2020 taught restaurateurs lessons they are unlikely to forget, and customers have adopted new habits they’re unlikely to abandon. The culinary identity of the 405 has consistently broadened to encompass the vibrant Asian District north of downtown, a range of Mexican, Central American, and South American flavors to the south and west, and a community of Black-owned restaurants growing on the city’s east side. Years of expansion have built Oklahoma City’s dining scene into a rich tapestry, where local tastes for beef, pork, catfish, and chicken (particularly when they’re fried, smoked, or both) fuse with global cultures. ![]()
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