Gastro Batumi’s International Guests and Prospects
For the second consecutive year, Batumi, the capital of Ajara, has hosted Gastro Batumi, an international gastronomic forum organised by the Department of Tourism and Resorts of Ajara. This annual gathering unites Georgian chefs, hoteliers, and culinary experts with distinguished guests from Switzerland, France, and Greece.
This year’s forum welcomed Sébastien Ripari, a globally recognised gastronomic consultant and founder of Le Bureau d’Étude Gastronomique. With over three decades of experience collaborating with renowned chefs and leading international brands, Ripari is also the author of the Geneva Food Guide 2024.
During the event, Ripari shared insights on the evolution of modern gastronomy and the role of gastronomic guides in shaping global culinary landscapes. His visit to Georgia was arranged by Keti Kvichidze and Daduna Ghlonti, founders of the Georgian Gastronomic and Rural Tourism Association. While in Batumi, he explored the region’s culinary traditions, met with local chefs, and experienced the unique flavours of Ajara.
Sébastien Ripari: At the gala dinner of the gastronomic forum, I had the opportunity to taste contemporary variations of authentic Ajarian dishes crafted by local chefs. This region has a fascinating history, promising prospects, and a bright future. The key is to preserve its genetic code—the uniqueness and authenticity that make its cuisine so distinctive. Maintaining this identity will allow both the Ajara region and the country as a whole to captivate and intrigue the world.
Keti Kvichidze | Founder of the Georgian Gastronomic and Rural Tourism Association: Together with Sébastien Ripari, we have planned several exciting projects, including work on a gastronomic guide and the participation of leading international experts and chefs in future forums. These initiatives will further elevate Georgian gastronomy on the global stage.
Gastro Batumi once again partnered with FERRANDI Paris, the prestigious culinary and hospitality school that is a member of the Conférence des Grandes Écoles (CGE) and a leader in training the next generation of gastronomy and hospitality professionals in France and beyond.
As part of the forum, Stéphane Jakic, a culinary professor and trainer at FERRANDI Paris, returned to Batumi for the second time to lead a masterclass on meat-based dishes for chefs from the Ajara region. Meanwhile, Nicolas Caillard, FERRANDI Paris’ International Projects’ Manager, delivered a talk on the role of education and the challenges facing global gastronomy.
The forum also welcomed Bertrand Valegeas, Executive Chef at Mandarin Oriental in Costa Navarino, Greece, who conducted a masterclass on fish and seafood preparation. Additionally, renowned pastry chef Nicolas Guercio from Hotel Lutetia Paris led an exclusive two-day masterclass on haute pâtisserie, assisted by local pastry chef Khatuna Bakuradze.
Tamar Kaikatsishvili | First Deputy Head of the Department of Tourism and Resorts of Ajara: “Gastronomic tourism holds great potential for diversifying and expanding Ajara’s tourism offerings. To achieve this, it is essential to further promote and showcase Ajarian cuisine. Alongside our other initiatives, we see Gastro Batumi as a significant platform that will help highlight and develop the gastronomic potential of both our region and the country as a whole.
Ajarian cuisine is rich and diverse, offering ample room for creative interpretation. However, any reinterpretation must be approached with precision, ensuring full respect for traditional flavours—a process that demands both experience and professionalism.
True innovation requires a deep understanding of a dish’s traditional recipe and ingredients. As part of this project, several intriguing reinterpretations of Ajarian classics were developed. One such creation is Laz Kapshia Taghanai, featuring baked Black Sea salmon and garfish, complemented with beet leaves, leeks, kezhera pkhali (german turnip), and crispy capelin chips. The dish was aptly named “Black Sea Samaia”—a reference to Samaia, the traditional Georgian dance performed by three women.
Another highlight was a contemporary take on traditional Kobuleti Yakhni, reimagined as “Kintrishi.” This version featured roasted beef served with crispy ghomi (a traditional cornmeal dish) coated in colourful quinoa breading, accompanied by a rich walnut and bone marrow sauce.
