Complete guide to Khachapuri 11 varieties you didn’t know

Khachapuri is one of the most popular dishes in Georgia, loved by locals and visitors alike. You cannot imagine a Georgian supra, or festive dinner, without khachapuri. It is also a common everyday dish in Georgian families and a popular fast-food option.

But are all types of khachapuri similar? Where can you find the best khachapuri? This guide introduces the regional varieties you should try while travelling around Georgia.

Khachapuri means cheese bread. If you are planning your first trip to Georgia, you may be surprised by how many different varieties there are.

Imeruli Khachapuri

Imeruli is the most common variety of khachapuri. It is relatively simple, consisting of dough filled with Imeretian cheese and baked in a pan.

As its name suggests, Imeruli comes from Imereti, but you can find it almost everywhere in Georgia. Svaneti also produces excellent Imeruli khachapuri. Quality can be less consistent in Kakheti, although good restaurants generally prepare it well.

Megruli Khachapuri

At first glance, Megruli looks similar to Imeruli khachapuri. However, it is normally made with Sulguni cheese and has an additional layer of melted cheese on top.

Megruli is best enjoyed in Samegrelo, its region of origin, but you can also find excellent versions in Tbilisi.

Achma

Achma is popular in western Georgia and originates from Abkhazia. It differs considerably from most other varieties of khachapuri. Achma contains numerous layers of dough, which are cooked before the dish is assembled with cheese and baked in the oven.

It is somewhat similar to Italian lasagne but contains cheese rather than meat. In eastern Georgia, Achma is most commonly found in Tbilisi.

Khabidzgini

Khabidzgini is popular in eastern Georgia and originates from Ossetia. It resembles Imeruli khachapuri, but its filling combines cheese and potatoes. You can find it relatively easily in Kazbegi and the Kartli region.

Mkhlovana

Mkhlovana is another khachapuri-style pie from eastern Georgia. It resembles Imeruli, but its filling combines cheese with beetroot leaves. It is most commonly found in the mountain regions of eastern Georgia.

Meskhetian Khachapuri

Meskhetian khachapuri comes from the Samtskhe-Javakheti region and can be difficult to find elsewhere. It is made from puff pastry, and traditional recipes sometimes use pork fat in the pastry. It is best eaten freshly baked.

Adjarian Khachapuri

Adjarian khachapuri, or Adjaruli, is perhaps the most iconic variety. It is shaped like a boat and filled with melted cheese, butter and an egg before being baked in an oven.

Adjaruli is delicious when prepared correctly, but its quality depends greatly on where you order it. The best versions are found in Adjara and Tbilisi. Even in Batumi, it is worth asking locals which restaurant prepares the best Adjaruli. Because it is difficult to make properly, Georgian families rarely prepare it at home.

Guruli Pie

Guruli pie comes from the Guria region and has a distinctive crescent-like pie shape. Its filling combines cheese with cooked egg. Guruli pie is popular throughout Georgia and can be found in many local bakeries.

Lobiani

Lobiani is technically a different dish, but its shape is similar to Imeruli khachapuri. It comes from Racha, and its main difference is the filling: lobiani contains seasoned beans rather than cheese.

Lobiani is popular throughout Georgia. In Racha, it is traditionally prepared with a mixture of beans and local smoked bacon. This version can be difficult to find outside the region.

Kubdari

Kubdari is a traditional meat pie from Svaneti. Like lobiani, it resembles khachapuri in shape, but its filling consists of meat and aromatic spices rather than cheese.

The meat should be cut into small pieces rather than minced, while the blend of local spices plays an essential role in the flavour. The best kubdari is usually found in family homes and guesthouses in Svaneti.

Puff Pastry Khachapuri

We finish our guide with the most common fast-food variety of khachapuri. Puff pastry khachapuri is sold in bakeries, cafés and small food shops throughout Georgia. It is inexpensive, convenient and especially popular as a quick breakfast or snack.

You are now familiar with the main varieties of khachapuri and ready to travel around Georgia and taste them in their regions of origin.

Discover Georgia Through Khachapuri

Khachapuri is far more than Georgia’s famous cheese bread. Each regional variety reflects its place of origin—from rich Adjaruli on the Black Sea coast and layered Achma in western Georgia to herb-filled Mkhlovana in the eastern mountains and hearty Kubdari in Svaneti. Even familiar favourites such as Imeruli, Megruli and Lobiani reveal how local ingredients and traditions shape Georgian cuisine.

The best way to understand these differences is to taste them where they were created. As you travel through Georgia, seek out family kitchens, village bakeries and small local restaurants—and discover the country one region, and one freshly baked pie, at a time.