We started in Batumi because two kitchens fit in one room if you build the room right. Georgian on one side of the pass — the dough, the dumplings, the slow grill. Italian on the other — the stone oven, the same flour, a different idea about what to do with it.
The bread is ours. The cheese is ours, mostly. The wine is local and unembarrassed about it. The room reads supper-time even at lunch, because we like it that way.