Khachapuri is not one dish — it is a whole category of Georgian cheese-filled breads, and every region has its own signature version. What Americans call 'Georgian cheese boat' is actually one specific variant (Adjaruli) from the Black Sea coast. In Tbilisi you'll more often eat the round Imeruli or the double-cheese Megruli.
History & tradition
Khachapuri predates written Georgian records — bread and cheese were the two staples of settled agriculture in the Caucasus, and combining them was inevitable. Each region developed its version around local ingredients: Adjara had access to Black Sea fish and eggs, Samegrelo had abundant sulguni cheese, Imereti had Imeruli cheese, and mountain regions substituted bean paste (lobiani) when cheese was scarce.
How to eat it (like a Georgian)
For Adjaruli: mix the runny egg yolk and butter into the hot cheese with your fork, tear off pieces of the boat's edge, and dip. For Imeruli and Megruli: cut wedges like pizza and eat with your hands. Always eat khachapuri hot — cheese solidifies fast. Pair with a young dry white wine (Rkatsiteli) or a Kazbegi beer.
Regional variants
- Adjaruli — The famous boat: eye-shaped bread with runny egg, cheese, and butter. From Adjara/Batumi. Very rich — one is a full meal for 2.
- Imeruli — Round, closed, filled with Imeruli cheese. Central Georgia's everyday version. Sliced like pizza.
- Megruli — Double cheese: Imeruli or sulguni inside AND melted sulguni crust on top. From Samegrelo. Richer than Imeruli.
- Ossetian (Khabizgina) — Ossetian, with potato + cheese filling. Common in Kazbegi/Kartli region.
- Guruli — Crescent-shaped, boiled egg + cheese inside. From Guria region. Traditionally Christmas food.
- Penovani — Puff-pastry version, square, quick-café snack. Not traditional but everywhere in Tbilisi.
- Lobiani — Filled with mashed beans instead of cheese — technically not khachapuri but eaten the same way. Best in Racha.
Where to try the best
- Adjaruli — best in Batumi or Adjara region; Tbilisi versions are decent
- Imeruli — best in Kutaisi or any bakery in Imereti region
- Megruli (double cheese, top and inside) — best in Zugdidi or Samegrelo
- Retro (Tbilisi) — solid all-round khachapuri sampler
- Culinarium Khasheria (Tbilisi) — chef Tekuna Gachechiladze's modern take
- Any village bakery on a road trip — locals point you to the best one
Frequently asked
What's the difference between Adjaruli and Imeruli khachapuri?
Adjaruli is the boat-shaped one with an egg on top — from Adjara/Batumi. Imeruli is round and closed, filled with Imeruli cheese — from Imereti in central Georgia. Adjaruli is richer; Imeruli is what most Georgians eat daily.
Which khachapuri is best for first-timers?
Try Imeruli or Megruli first — they're less overwhelming than Adjaruli. Save Adjaruli for a shared meal when you have appetite for something extremely rich.
Is khachapuri vegetarian?
The classic versions (Adjaruli, Imeruli, Megruli, Guruli) are vegetarian. Lobiani is vegan. Ossetian khachapuri contains meat in some versions — ask.
How many khachapuri should I order for 2 people?
One Adjaruli feeds 2 as a full meal. One Imeruli or Megruli feeds 2 as a starter. Order both if you want to compare styles.