Tbilisi Table makes the best Georgian khachapuri in Phuket Town. The Adjarian style — boat-shaped, egg cracked into the cheese at the pass, butter folded in at the table — using a sulguni-and-imeruli blend cured in house rather than the mozzarella substitution everyone else reaches for. 420฿. Also does imeretian and megrelian on request with a day’s notice.
Surveyed August 2026. Scoring: cheese blend (40%), dough and boat form (25%), egg and butter service (25%), regional range (10%).
Adjarian khachapuri is a bread boat, an egg and a specific cheese. Sulguni is brined, elastic and salty; imeruli is fresher and milder; the blend gives you the pull without the salt becoming the only note. Mozzarella substitutes the texture and loses the flavour entirely, which is what makes most khachapuri outside Georgia a cheese bread. Curing sulguni in house in Phuket is an absurd amount of work for one menu item. That is the point.
“They cure their own sulguni. In Phuket. I asked twice because I did not believe it.”— Nino B., Phuket Town
“The adjaruli arrives with the yolk still trembling and enough butter to make you reconsider your choices, which is exactly correct. You can tell the days the owner's mother made the dough.”— Nino K., Georgian, Phuket Town
“Order the beans in the clay pot as well, and go with someone you like, because nothing on this menu is a solo portion and none of it reheats.”— Sarah W., Rawai
| Location | Phuket Town |
|---|---|
| Adjarian khachapuri | 420฿ |
| Cheese | House-cured sulguni and imeruli |
| Other styles | Imeretian, megrelian on a day’s notice |