Khachapuri is a family of Georgian cheese breads with regional recipes. Georgia Travel describes differences in shape, dough, cheese and baking method across regions. Three forms give a useful starting comparison: round Imeretian, cheese-topped Megrelian and boat-shaped Adjarian.

Read the shape and the filling

Imeretian khachapuri encloses cheese inside a round dough. The tourism authority describes Imeretian cheese as the characteristic filling and notes village preparations using a clay ketsi pan. Megrelian khachapuri layers cheese inside and on top. Adjarian khachapuri has a boat shape, cheese filling, egg and butter. The form itself helps you anticipate a different texture and a more filling portion.

Choose a form in its regional context

Adjarian khachapuri is closely associated with Batumi and the Adjara coast. Imeretian forms connect naturally with Kutaisi and the surrounding region. Svan khachapuri includes local varieties, while the broader national cuisine page points to Meskhetian layered dough. Restaurants outside those regions also prepare these styles. Ask how the kitchen makes its version.

Georgia Travel describes Gurian khachapuri with cheese and a boiled, smoked egg, plus several forms from Racha, including square, rectangular and triangular breads. These examples show how region changes shape and filling. Ask for the local name when a menu lists a form new to you.

Think about the meal around the bread

Khachapuri also appears within a Georgian supra, where dishes are shared and the menu varies by occasion and region. A large cheese bread often suits a group better than a solo snack. For a varied table, share one style and add vegetables, herbs or pkhali. Ask about portion size, cheese and toppings before ordering if your group has a dietary restriction.

Ask about ingredients, especially for allergies

Cheese and wheat flour are central to the forms discussed here. Adjarian khachapuri also includes egg and butter in the tourism authority’s description. Recipes and substitutions vary by kitchen. Tell the person taking the order about an allergy or dietary restriction, then ask the preparer to confirm ingredients and cross-contact precautions. Confirm suitability directly with the preparer.

  • Choose Imeretian for cheese enclosed in a round bread.
  • Choose Megrelian when you want cheese inside and on top.
  • Choose Adjarian to try the boat-shaped bread with egg and butter.
  • Ask for the regional name and preparation method when ordering beyond these common forms.

Georgia Travel’s national and Imeretian pages in Sources describe regional styles and ingredients. The food and wine culture guide places khachapuri among other dishes at the shared table.

Explore Georgian food and wine culture

Add a vegetable dish to the table

Sources & checks

  • Khachapuri: a Georgian food traditionGeorgian National Tourism Administration, named regional forms and their ingredients or shape. Checked 24 October 2026.
  • Imeretian KhachapuriGeorgian National Tourism Administration, Imeretian form and traditional context. Checked 24 October 2026.
  • Georgian cuisineGeorgian National Tourism Administration, regional dish examples and cultural descriptions. Checked 24 October 2026.
  • Georgian supraGeorgian National Tourism Administration, communal meal customs and variation by region or occasion. Checked 24 October 2026.

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