Khachapuri is Georgia’s iconic cheese-filled bread, and for many people it is the dish that first makes them fall for Georgian food. Its best-known form is the boat-shaped adjaruli khachapuri, topped with a soft egg and a knob of butter. This guide explains what khachapuri is, what goes into it, the main regional types you will see on a menu, how to eat each one, and where to try it fresh in Helsinki.

What is khachapuri, really?

Khachapuri simply means cheese-filled bread, but it is far more than the sum of its parts. It is Georgia’s national dish, made across the country in slightly different ways, and almost every region has its own version.

What they all share is a fresh, soft dough and a generous amount of melting cheese. The bread is served warm and is meant to be shared, and it opens a meal in a way that draws everyone at the table together.

That combination is why it is so loved. It manages to be everyday and celebratory at once, familiar in shape yet completely its own in flavour, which is exactly why it has become the calling card of Georgian cuisine.

What is khachapuri made of?

At its heart, khachapuri is a soft, lightly leavened dough filled with plenty of cheese. Traditional recipes use salty Georgian cheeses that melt beautifully and give the bread its signature savoury depth.

Baked in a hot oven, the cheese turns molten while the crust crisps and browns at the edges. The contrast between the crisp shell and the soft, stretchy centre is a big part of the pleasure of eating it.

In the adjaruli version, the dough is shaped into a boat, and just before serving an egg and a pat of butter are added to the middle. You stir them into the hot cheese at the table, which turns the filling silky and rich.

The main types of khachapuri

Adjaruli khachapuri

The most striking and famous version. Its boat shape, glossy egg and rich centre make it as photogenic as it is filling, and it is usually the talking point of the table. It is also the richest, so one is plenty to share between two or three people.

Imeruli khachapuri

A round, fully enclosed classic with the cheese sealed inside. Simple and perfectly balanced, it is what many Georgians picture first when they hear the word, and it is an everyday favourite at home.

Megruli khachapuri

Like imeruli, but with an extra layer of cheese baked on top. It is the richest option and a favourite for anyone who wants that little bit more savoury depth.

How do you eat khachapuri?

With adjaruli, start by mixing the egg and butter into the molten cheese in the centre. Then tear pieces from the crust and dip them into the filling. It is finger food, and no fork is required.

Imeruli and megruli are usually served sliced, which makes them easy to share alongside other dishes. Whichever type you choose, it is always best straight from the oven while the cheese is hot and stretchy.

One khachapuri is normally enough as a starter for a small group, so order it to share and build the rest of the table around it with dishes such as khinkali and a few vegetable plates.

A short history of khachapuri

Khachapuri is an ancient dish, and its different versions grew up in the various regions of Georgia. The name comes from the words for curd cheese and bread, which tells you exactly what sits at its core.

The famous adjaruli comes from the Adjara region on the Black Sea coast, and its boat shape is often linked to the area’s seafaring past. The inland versions, imeruli and megruli, are round and a little more restrained.

This regional range is what makes khachapuri more than a single recipe. It is a whole family of breads that share one idea but each carry their own character, so it rewards trying more than one type.

Is khachapuri vegetarian?

Yes. Classic khachapuri contains cheese, egg and butter but no meat, which makes it naturally vegetarian and an easy choice when your group includes vegetarians.

It also pairs well with other vegetable-forward Georgian plates such as lobio, pkhali and badrijani, so you can build a full vegetarian spread around it without any compromise on flavour.

If you follow a stricter diet, it is worth asking the staff, since the cheeses and preparation can vary a little from one kitchen to another.

Where to try khachapuri in Helsinki

Winest bakes khachapuri to order in central Helsinki, so it reaches your table fresh and warm. You will find different types on the menu alongside other Georgian classics.

The restaurant sits at Eteläinen Makasiinikatu 4, near Kasarmitori and Esplanadi, and opens for dinner from Tuesday to Sunday. See the full range on our Georgian food and read more about the dishes worth ordering.

If you are curious about the wider cuisine, learn why a Georgian restaurant is worth a visit, then book a table to try khachapuri the way it is meant to be eaten.

Frequently asked questions