Abkhazian cuisine is similar to other Caucasian cuisines. There are also few dishes from fish and pork, but bird, lamb, walnuts, vegetables, cheese and flour products are widely used. And flour is more often corn, and not wheat. From it prepare hominych - corn porridge from a flour of a thin grinding. It is almost not salted, but served with suluguni cheese. From the same corn flour bakery-cakes are baked

As the main meat dish it is worth ordering a national dish: fried smoked beef. Or a completely traditional Caucasian shish kebab with an authentic Abkhazian adzhika. Be careful, most often this sauce from a mixture of spices, red pepper, walnuts and garlic is very sharp.

Be sure to try hachapur! This is the same khachapuri (if you say in the Georgian manner), a delicious pie with cheese and egg. It can be closed (filling in the dough) or open. Such a pie is called khachapur-boat and, according to the tourists' assurances, it is a real pearl of the Abkhazian cuisine.

You need to drink the food with Abkhazian wines, homemade or branded: "Bouquet of Abkhazia", ​​"Anakopia", "Esher", "Psou", "Lykhny "," Apsny ". Fans of strong alcohol will pay attention to the local chachu@