Types of Khachapuri: Where to Try in Tbilisi and Batumi

A surprising and unrivaled dish of Georgian cuisine, recognized worldwide, is, of course, khachapuri. It has even been designated a cultural heritage of Georgia. This beloved pastry comes in many varieties, which can be sampled in every Georgian restaurant or café.

But the true taste of this incomparable khachapuri is naturally best enjoyed in Georgian establishments.

Let's discuss the most distinctive varieties of khachapuri found throughout the mountainous Caucasus country. Learn about their differences, how they are eaten, and whether you can try them all in one go in our article.

Penovani

A crispy envelope of thin yeast dough with cheese inside. Fragrant, juicy, with several types of cheese, most often Imeretian, it's easy to eat on the go—that's exactly what penovani is.

Just be careful—if you find yourself holding such a hot khachapuri, you might freeze in the street with pleasure. So, try them in cafes or restaurants, without being distracted by the events around you.

Imeretian

Round flatbreads made from yeast dough with a cheese of the same name inside. The dough is made with matsoni, a traditional Georgian fermented milk drink, which distinguishes them from the baked goods made in Russia.

You'll be hard-pressed to find a place serving authentic khachapuri outside of Georgia, as some of the ingredients are simply not produced in other countries.

Megrelian

Mingrelian khachapuri is a type of Imeretian khachapuri, but with cheese not only on the inside.

This delicious flatbread is topped with cheese, giving it a particularly rich flavor. These khachapuri are large enough to feed even a group. If you're ordering for one, plan on a long lunch or dinner, as it's unlikely you'll be able to finish this divinely delicious pastry quickly.

Adjarian

A type of khachapuri that's increasingly popular among Russians originates from sunny Adjara, a resort region of Georgia. It's a boat-shaped pastry made with matsoni, suluguni cheese inside, and an egg on top. This dish is loved for its uniqueness: you break off a piece of dough, dip it in an egg mixed with the dough and cheese, and eat it.

If you need to feed a group, order a giant khachapuri. And if you're worried about finishing it on your own, order a "peeled" khachapuri—they remove the excess dough, leaving behind the crispy crust, cheese, and egg.

Another unique feature of khachapuri is the blend of cheeses in the filling. This striking combination of flavors is what sets Georgian cuisine apart from other cuisines around the world. Locals also love to use spicy and hot seasonings in all their dishes, some of which are unique to Georgia. This further explains why it's essential to explore traditional cuisine in the country that created this superb dish.

Trying the famous Georgian pastries in all their diversity is a must, especially if you're traveling around Georgia. Khachapuri prepared in Georgian cafes and restaurants is simply incomparable to what we try at home. Kefir dough with Russian cheese will never convey the taste and aroma of true Georgian cuisine.

Explore your Georgian heritage the right way. Enjoy incomparable Caucasian recipes only at trusted locations; read reviews from rave customers in our directory.

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• Borano: Cheese Dish from Adjara — Recipe and Where to Try