Variables aside, there are certain dishes you shouldn’t leave Georgia (or a Georgian restaurant) without tasting. These are the non-negotiable, the unforgettable bites that keep Georgia on your mind. You won´t need to go to Georgia to try these delicious, unique recipes, they are all available at Tbilisi in San Pedro.
Khachapuri Adjaruli, a national dish in which the dough is formed into an open boat shape, cooked as a pie stuffed with warm, gooey cheese that oozes and drips with heart-stopping goodness; a canoe of molten
‘sulguni’ cheese which is then parted to make way for some hunks of butter and an egg.
According to a 2009 survey 88% of Georgians prefer khachapuri to pizza and it is more popular among men and older people. As a Georgian staple food, the price of making a Khachapuri is used as a measure of inflation in different Georgian cities by the Khachapuri index, developed by the International School of Economics at Tbilisi State University.
There are several distinctive types of khachapuri in Georgian food from different regions of Georgia, for example, in addition to the standard boat shaped pie, another variation includes the egg-topped Adjarian
khachapuri, the four-fold filo dough pocket.
Eating it hot is an absolute must.