Cooking in a real Georgian home feels like family. Nana’s Kitchen turns a Tbilisi evening into a hands-on Georgian cooking class, starting with homemade wine and ending with a real Supra-style dinner.

The only catch is the pace: it’s a packed 3-hour kitchen-to-table experience, not a sit-and-watch show. Also keep in mind the menu can include chakapuli (a meat dish), so if you don’t eat meat, check up front.

The Supra idea: why this class feels more cultural than culinary

If you’ve ever wondered why Georgians treat meals like events, this is the fastest way to understand it. The whole point is Supra—Georgia’s tradition of hosting a feast where good food, good wine, and good conversation all matter.

In this class, you don’t just learn recipes. You learn the logic behind them: how Georgian dishes are built for sharing, how flavors balance, and how the meal becomes a social ritual. That’s why the dinner at the end isn’t separate from the cooking—it’s the payoff for the work you did at the stove.

I also like that you get context before you start chopping. You’ll hear about where Georgian cuisine comes from, how different influences shaped it, and why certain ingredients show up again and again. That makes it easier to recreate dishes later, instead of just following a list.

Inside Nana’s Kitchen: a real Georgian family home setting

This isn’t in a big cooking school with rows of identical stations. The experience takes place in a real Georgian home environment, with a kitchen setup that feels lived-in and welcoming.

From what you can expect on arrival, it feels clean and organized, and the hosts keep things relaxed. Several nights include moments that feel less like a class and more like being invited into someone’s family rhythm. Nana is the lead, and you may also spend time working with Nana’s daughter, Nina, who helps guide the steps and keeps the mood light.

Small group format is part of the value here. When it’s not crowded, you can ask questions and get feedback on technique—things like how thick to make certain mixtures, how to build spice blends, and how to handle ingredients so they taste the way Georgian home food tastes.

The evening begins with homemade wine and a Supra lesson

The class runs in the evening window, typically Monday to Friday from 7:00 PM to 11:00 PM, and it’s about three hours total.

Before the cooking starts, you begin with a glass of Georgian homemade wine. It’s not just a warm-up drink. It’s part of the Supra framing—setting expectations that the meal is going to be shared, celebrated, and taken seriously (in a friendly way).

Then you get a short intro that connects the dots:

• What Supra means in Georgian life
• Origins of Georgian cuisine and key influences
• How the dishes you’ll cook fit into that hosting tradition

This matters because the recipes make more sense afterward. You’re not just learning what to do; you’re learning why people do it that way.

Cooking five Georgian dishes step-by-step in the kitchen

The class teaches you how to make five Georgian dishes, with hands-on instruction and demonstrations. You’ll cook your own dishes with guidance, so you actually leave understanding technique—not just the final flavors.

You start with an easy-to-follow flow: explanations, then action. Hosts show you what to look for as you cook, like texture cues and seasoning balance. That’s the kind of practical tip that helps when you try again at home and something doesn’t look exactly like you expected.

Starter: Traditional spinach paste

This is a great first dish because it teaches the basics of flavor building—how to season and blend so the spinach tastes vibrant instead of flat. You’ll work in the kitchen enough to learn what consistency should feel like, not just how it should look.

Main: Red peppers with walnut and spice mix

This dish is all about contrast: sweet-savory roasted peppers, rich walnut, and spices that bring warmth. Expect the class to focus on how the walnut-spice mix should taste and smell, and how to combine it so it coats evenly.

Main: Fried eggplants with walnuts

Eggplant can turn out soggy if you don’t manage the frying stage. Here, the process helps you learn how Georgian-style walnut flavors work with fried ingredients, so it tastes grounded, not greasy.

Main: Chakapuli or Chakhokhbili (seasonal)

For the final main, you’ll either make chakapuli (veal with tarragon, seasonal) or chakhokhbili. The menu is designed around what’s available and what makes sense seasonally, which is why the exact dish can vary.

If you’re planning around food preferences, this is the one part to think about. Meat shows up in at least one of the options, so it’s smart to ask when you book or at the start of the class if you need to adjust.

The Supra dinner: eating what you cooked, the traditional way

After the cooking, the class doesn’t end with a buffet line. It concludes with dinner conducted in a traditional Supra manner.

This is where the hosting tradition becomes real. You’ll sit down and share a meal that matches the spirit of what you learned: good food, wine, and conversation. It’s not a stiff ceremony, but it does have structure—enough that you feel the difference between a normal restaurant meal and a Georgian feast.

And yes, you eat the dishes you cooked. That’s part of why the class works as a souvenir experience. You get the taste memory plus the cooking knowledge at the same time.

Take-home recipe booklet (and sometimes more)

You’ll receive a recipe booklet with the dishes you made. That’s one of the biggest practical advantages in any cooking class: you can reproduce at least the flavor path, even when you’re not standing next to the stove.

On some evenings, people also leave with extra items to help them cook again. For example, you might find you’re sent home with starter spices for recreating the dishes, and in some cases leftovers can come with you in a take-out box.

Even if you don’t take extras, the booklet is useful. The best recipes are the ones you can actually follow later, and the class is designed to be approachable enough to try again.

Price and value: what $110 buys in Tbilisi

At $110 per person for about three hours, this isn’t the cheapest activity in Tbilisi. But it’s also not just a single dish lesson.

You’re paying for:

• Hands-on cooking of multiple dishes (five total)
• Instruction from the family hosts in a real home setting
• A structured Supra introduction before you cook
• A full dinner afterward, again in the Supra tradition
• A recipe booklet you can use later

If you compare it to doing a cooking class that only covers one recipe (or only shows you steps), this makes more sense. The meal part matters too. Many classes stop when you finish cooking; here, the dinner is the finish line.

It also helps that the group is kept small and the tour is private for your group. That combination tends to translate into less waiting around and more time getting feedback.

Who this class suits best (and who should think twice)

This is ideal if you want to understand Georgian culture through food, not just learn recipes. It’s a good match for couples and families because the experience is social and welcoming, and you’re not stuck in a rigid classroom style.

I’d also recommend it if you like history tied to everyday life. You’ll hear about origins and influences behind ingredients and dishes, which makes the cooking feel less random and more connected.

The main reasons to think twice:

• If you don’t eat meat, the final dish may include chakapuli, so you need to confirm options.
• If you’re traveling with a very tight schedule, remember it’s a full evening block, starting in the 7:00 PM range and lasting about three hours.
• If you dislike alcohol, note that the start includes a glass of homemade wine as part of the format.

Location and timing: making it easy to fit into your day

The meeting point is at 26 Guram Rcheulishvili St, T’bilisi 0179, Georgia, and the activity ends back at the meeting point.

It’s scheduled for evening hours, and you’ll have a clear start time once you book and confirm. The location is near public transportation, which makes it easier to plan dinner afterward without a complicated ride.

One more practical note: service animals are allowed, and the setup is designed for comfort in a home environment. If you’re choosing this as your main cultural evening, it’s simple to work it into a Tbilisi itinerary.

Should you book Nana’s Kitchen?

If you want an evening that turns recipes into real understanding, book it. The big win is that the experience is built around Supra hosting, not just cooking steps, and it ends with you eating what you made in the same spirit you learned.

I’d especially choose it if you’re the type who wants more than a souvenir photo. This is a “you can do this again” class, with a recipe booklet and techniques that make sense once you’ve cooked alongside Nana and Nina in a real Georgian home kitchen.

If you avoid meat or alcohol, ask early about options. Otherwise, for $110, this is one of the stronger cultural value plays in Tbilisi—hands-on, friendly, and built for sharing.

FAQ

How long is Nana’s Kitchen in Tbilisi?

The cooking class is about 3 hours (approx.), and it runs in the evening.

Where do we meet for the class?

You meet at 26 Guram Rcheulishvili St, T’bilisi 0179, Georgia. The experience ends back at the meeting point.

Is the class taught in English?

Yes, the class is offered in English.

What dishes will I learn to cook?

The class teaches five Georgian dishes, including a starter of traditional spinach paste, mains such as red peppers with walnut and spice mix and fried eggplants with walnuts, and a seasonal option like chakapuli or chakhokhbili.

Is it a private group experience?

Yes, it is a private tour/activity, and only your group participates.

Can I get a refund or change my booking?

No. The experience is non-refundable and cannot be changed for any reason.