Bread has a special in role in Georgian cuisine, as most of the dishes are eaten with bread.
Moreover, the traditional Georgian feast is called “Pur-Marili” - "Bread-Salt" in Georgian, which is a logical precondition that bread is essential to all kinds of feasts.
In almost every region of the country, different breads are made with its particular shapes and tasteful features. Also, all the restaurants are baking the breads with particular methods.
Bread in Batumarani is baked at least twice a day and the bread baking technology belongs to the Batumarani cooks. The reason for baking bread in Batumarani so frequently is that the restaurant's guests can taste freshly-baked bread at any time.