Khachapuri (ხაჭაპური) is Georgia’s national cheese bread. The word literally combines “khacho” (cheese) and “puri” (bread), meaning “bread filled with cheese.” According to Georgia’s National Statistics Office (GeoStat), the average Georgian consumes roughly 9 kg of khachapuri per year, and the National Bank of Georgia has long tracked khachapuri as a key consumer-price item (source: GeoStat, 2019–2020 data). This guide covers the ten regional varieties you’ll find across the country — what makes each unique, and how to eat them like a local.
1. Adjarian (Acharuli) Khachapuri
The most famous variety, from the Black Sea region of Adjara (capital: Batumi). Dough is shaped into a boat with raised ends, filled with a blend of sulguni and imeruli cheeses (some recipes add a touch of sugar for sweetness), then topped with a raw egg yolk and a generous knob of butter straight out of the oven. The ritual is part of the dish: tear off the bread tip, dip into the runny yolk-butter-cheese pool, eat with a fork.
- Shape: Boat with pointed ends
- Cheese: Sulguni + imeruli blend, sometimes lightly sweetened
- Topping: 1 raw yolk + butter
- How to eat: Break the yolk, swirl into cheese, tear and dip the bread crusts
2. Imeruli Khachapuri
The everyday classic from the Imereti region (centered on Kutaisi). A round, flat bread stuffed with cheese and sealed tightly so the filling doesn’t leak during baking. It’s the most common khachapuri on Georgian tables and the benchmark “default” version you’ll find in every bakery and cafeteria.
- Shape: Round disc with thick sealed edges
- Cheese: Sulguni alone, or mixed with imeruli (fresh, lightly tangy)
- Topping: None — pure cheese-and-bread
- Note: Tight sealing keeps the filling molten inside
3. Megruli Khachapuri
From Samegrelo (western Georgia, capital Zugdidi). Built on top of the round imeruli base — but with a thick layer of additional shredded cheese baked on the upper surface. The result is double the cheese, a crispy top crust, and a soft, springy middle. Often counted as a distinct variety rather than a variant of imeruli.
4. Penovani Khachapuri
The “layered khachapuri” from the highland region of Svaneti (around Mestia). A yeasted dough is rolled paper-thin and folded with butter and cheese to create dozens of flaky layers. Pull it apart and it splits into crisp sheets. A festive bread among the Svan people, traditionally served at celebrations and family gatherings.
5. Guruli (Gurian) Khachapuri
A specialty of Guria, the small western region between Imereti and Adjara. The filling is mixed with boiled egg along with the cheese, giving the inside a custardy, dumpling-like texture. Often the closest comparison Korean travelers make is to “cheese-filled steamed bun,” only baked.
6. Rachuli Khachapuri
From the alpine Racha region (around Ambrolauri). The defining feature is a large cube of aged cheese sitting on top of the dough — usually Racha’s signature cheese, dambalkhacho, or sulguni. Visually striking, with a thick bread base and a single big cheese crown.
7. Kovilturi Khachapuri
A hybrid from Samegrelo: take a Megruli, add a boiled egg and butter inside. The yolk-rich interior sits between Adjarian (buttery) and Megruli (cheesy), and is one of the less well-known but rewarding regional variants.
8. “Gruziyis Khachapuri” (Standard Georgian)
On many restaurant menus, you’ll see “Gruziyis khachapuri” — meaning “Georgian-style khachapuri.” It’s essentially the round imeruli form, listed by its national name to distinguish it from regional versions on the same menu. If you see this term, expect the standard round, cheese-only version.
9. Osturi (Khevsur Khachapuri)
A mountain variant from Khevsureti (northeastern Georgia, around the village of Barisakho and Shatili area). Small in size and stuffed with cheese plus potato. Historically baked over a wood fire in winter — a hearty, dense bread built for cold mountain passes.
10. Achma
From Abkhazia (outside Georgia’s current effective control, but the dish has spread nationwide). Layered like a lasagna: thin pasta sheets stacked with cheese and butter, then baked. Crispy on top, gooey inside — if you love lasagna, achma is your khachapuri.
Where to Eat Which: A Regional Guide
| Region | Signature Variety | Where to Try | Signature Feature |
|---|---|---|---|
| Batumi / Adjara | Adjarian | Batumi, Gonio | Yolk + butter |
| Kutaisi / Imereti | Imeruli | Kutaisi, all of Tbilisi | Most common |
| Zugdidi / Samegrelo | Megruli, Penovani, Kovilturi | Zugdidi, Poti, Mestia gateway | Double cheese |
| Guria | Guruli | Ozurgeti | Boiled egg |
| Ambrolauri / Racha | Rachuli | Ambrolauri, Oni | Big cheese cube |
| Mestia / Svaneti | Penovani | Mestia, Ushguli | Layered |
| Dusheti / Kakheti | Adjarian (city style) | Telavi, Sighnaghi | Wine pairing |
| Barisakho / Khevsureti | Osturi | Barisakho | Potato + cheese |
Price Range & Buying Tips
Khachapuri prices vary widely by region and venue. As of mid-2026, typical per-piece prices are roughly 8–15 GEL at standard restaurants (prices fluctuate with the exchange rate and season — always check on-site). In Tbilisi’s Old Town upscale restaurants, expect 20 GEL or more. Useful reference points:
- Bakeries (საცხობი): 5–8 GEL. Best for an early-morning fresh fix
- Casual restaurants: 10–15 GEL. Often comes with a side salad or drink
- Hotel restaurants: 15–25 GEL. Premium for setting and service
- Beach cafés (Adjara coast): 12–18 GEL. Freshness of the yolk is the highlight
For tasting multiple varieties, look for “combo plates” at bakeries or food-court-style dining halls — typically 15–25 GEL for two or three pieces (approximate; varies by venue). Current reference rates as of June 2026: 1 USD ≈ 2.65–2.75 GEL, 1 GEL ≈ 360–400 KRW. Confirm rates on the day via Wise, Revolut, or your bank’s app, as both fiat and crypto rates move daily.
Recommendations for Korean Travelers
- First time: Imeruli (round, purest expression of cheese-bread)
- Instagram-ready: Adjarian (yolk-breaking ceremony)
- Cheese obsessed: Megruli (double cheese, all the cheese)
- “Dieting but I’m in Georgia”: Half an Adjarian + green salad
- Tasting tour: Bakery combo plate or a food-court diner
Georgia is, at heart, a country of bread and cheese. Wherever you are — Tbilisi’s narrow alleys, a Kutaisi bakery, Batumi’s seafront, or a Mestia mountain guesthouse — a slice of khachapuri tells you everything about the land around it. For a full meal, pair khachapuri with khinkali dumplings; for drinks, see our khinkali complete guide and Sighnaghi wine village coverage. For official regional recipes and culinary heritage information, the Georgian National Tourism Administration is the primary reference.
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