Porto Franco

Porto Franco is the hotel-pier seafood restaurant that Batumi needed. It sits on a glass-walled pier extension jutting from the Wyndham Batumi into the Black Sea, and the kitchen was opened in 2018 by a Turkish chef-consultant who understood that the Black Sea's sturgeon and anchovy traditions deserved a serious room. The restaurant is the only Batumi property on a pier directly above the water.

The menu is half Georgian and half Mediterranean seafood: Black Sea sturgeon grilled with a walnut-and-lemon jus; a whole-baked levrek (sea bass) in salt crust for two; charcoal-grilled Adjarian shrimp; a sturgeon caviar service (from the Georgian farmed-sturgeon producer Tsezari); a small Georgian-meat section led by a Khevsureti rib-eye. The wine list is the widest international selection in Batumi — Italian, French, Austrian, Georgian — with a respectable Champagne programme.

The dining room is formally the most polished in the city: linen tablecloths, silver service, a pianist on weekend evenings, a service team trained across Wyndham's European properties. Dress is smart (a blazer is normal; a jacket is welcomed). The bill runs higher than most Batumi tables but remains moderate by European standards — $80 to $130 a head with wine.

To Close a Deal: Porto Franco is Batumi's one properly grown-up dining room. The pier-over-the-sea architecture, the silver-service cadence, the international wine list, and the kitchen's ability to produce a whole-baked levrek for two inside forty minutes make the evening feel Mediterranean rather than post-Soviet. The Wyndham's location is five minutes from the international airport.