Nana’s Kitchen – traditional Georgian cooking class at real Georgian family home

Come hungry, leave ready to host. Nana’s Kitchen combines hands-on cooking with the Georgian tradition of Supra, turning a three-hour class into a warm family dinner. You cook several classic dishes under Nana and Nina’s patient guidance, then sit down to eat them in the traditional feast style.

I especially like the small-group setting, which gives you time to ask questions and work through each recipe instead of simply watching a demonstration. I also like the homemade wine from the family vineyards and the recipe booklet, which makes the experience useful after your trip. The main drawback is the fixed evening schedule and strict non-refundable policy, so this is best booked only when your Tbilisi plans are firm.

Key Points Before You Book

• The evening begins with homemade Georgian wine: You receive a glass from the family vineyards while learning what Supra means in Georgian culture.
• You cook five Georgian dishes: Expect recipes built around walnuts, herbs, spices, vegetables, and meat, with chakapuli or chakhokhbili depending on the menu.
• Nana and Nina teach in a personal, patient way: The format feels closer to cooking with family than attending a formal culinary school.
• The meal is part of the lesson: You do not simply pack up after cooking. You sit down for a Georgian feast and learn how food, wine, conversation, and hospitality work together.
• You take home practical help: A recipe booklet covers the dishes you prepare, and some participants have also received starter spices and leftovers.
• The schedule is narrow: Classes are listed Monday through Friday from 7:00 PM to 11:00 PM, with the activity lasting about three hours.

Why This Class Is About More Than Food

Georgian cuisine is easy to enjoy at a restaurant. It is harder to understand without seeing how the food fits into Georgian hospitality. Nana’s Kitchen fills that gap by teaching the idea of Supra alongside the recipes.

Supra is a Georgian feast built around generous food, wine, conversation, and celebration. The table is not just a place to eat. It is where people welcome one another, mark special occasions, and spend time together. That context gives the cooking class more meaning than a simple lesson in chopping and stirring.

The evening starts with a glass of homemade Georgian wine and a short introduction to Supra, the origins of Georgian cuisine, and the influences that shaped it. This opening matters because it gives you a framework for the rest of the night. When the finished dishes reach the table, you understand why the meal is meant to be shared rather than rushed.

I like this approach because it connects the food to daily life. You are not only learning that walnuts, herbs, and spices appear often in Georgian cooking. You are also learning why a Georgian meal is served with such generosity and ceremony.

Arriving at 26 Guram Rcheulishvili Street

The meeting point is 26 Guram Rcheulishvili St, Tbilisi 0179, and the activity finishes back there. The location is near public transportation, which helps if you are coming from another part of the city.

This is a private activity, so only your own group participates. That makes a real difference in a cooking class. You can work at your own pace, ask for help, and take part in conversation without competing with a large room of people.

The class is offered in English. Since the evening depends on explanations, demonstrations, and conversation, this is useful for anyone who wants more than a visual lesson.

Classes are listed Monday through Friday, from 7:00 PM to 11:00 PM. The stated duration is about three hours, so the later end time gives you room for the meal and Supra-style dinner. I would avoid scheduling an important evening event afterward. Georgian hospitality is not built around quick exits.

Starting With Wine and a Georgian Welcome

The opening glass of homemade wine sets the tone. It comes from the family vineyards and is served before the cooking begins, while the hosts explain the evening and the meaning of Supra.

This is one of the strongest parts of the experience because the welcome feels personal. Nana and her family are not presenting Georgian food as a museum display. They are showing you how they understand and share it at home.

Several parts of the class take place in a family setting, including a kitchen studio in the garden. The kitchen and living room have been described as clean, stylish, and inviting, while still feeling like a real home rather than a restaurant classroom.

You should expect conversation as well as instruction. Nana and Nina explain each step, answer questions, and share background about ingredients and dishes. The atmosphere is relaxed, and the teaching style is patient. One useful comparison is that it can feel like learning from a grandmother, especially if you prefer a friendly lesson over a highly formal cooking course.

Preparing Five Georgian Dishes

The central part of the class is hands-on. You cook the dishes yourself, following demonstrations and guidance from the instructors. This is important: you are not simply watching Nana prepare everything while you stand nearby.

The class teaches five Georgian dishes. The sample menu includes a traditional spinach paste, red peppers with a walnut and spice mixture, fried eggplants with walnuts, and chakapuli, a veal dish with tarragon. Chakapuli is seasonal, and chakhokhbili may be offered instead.

The menu gives you a good picture of Georgian cooking. Vegetables are not treated as side dishes with little character. Walnuts, herbs, and spices give them body and flavor. Eggplant with walnuts shows how a few basic ingredients can become a substantial dish. The peppers with walnut paste add another lesson in the Georgian fondness for nut-based mixtures.

Chakapuli offers a different experience. Veal and tarragon create a dish with a fresh herbal character, but it is seasonal, so you should not assume it will always be available. Chakhokhbili is the alternative named for the class, giving the main course a different direction.

The exact fifth dish is not specified in the sample menu, so you should think of the menu as an example rather than a guaranteed list. That is not necessarily a problem. The class may offer choices, and having some flexibility can make the meal better suited to the day’s ingredients and your group.

The cooking itself is where the class earns much of its value. You learn techniques and flavor combinations that are practical enough to try at home. The dishes use ingredients and methods that may be unfamiliar at first, but the teaching is designed to make them manageable.

The Georgian Table Comes After the Kitchen

After the cooking, the class moves to dinner. This is not a quick tasting with small portions. The evening ends with a traditional Supra-style feast, using the food you have helped prepare.

The dinner gives you a chance to see the class as a complete social tradition. Georgian food is meant to be placed on the table generously, shared among people, and enjoyed with wine and conversation. The meal is therefore as important as the cooking lesson.

I like that the class does not treat the dinner as an optional extra. It completes the lesson. You see how the dishes work together, how the hosts welcome people, and how the food becomes part of a longer evening.

Portions are described as generous, and some people have been given leftovers to take away. Takeout containers are not guaranteed, but the possibility is useful to know if you are planning a late-night meal afterward. In any case, arrive with an appetite. You will be cooking and eating.

What Makes Nana and Nina Effective Teachers

Nana and Nina are praised for being friendly and patient, but the more useful point is how they teach. They demonstrate the steps, let you take part, and explain why the ingredients and recipes matter.

That balance works well for beginners. You do not need advanced cooking skills to take part, and you can ask for clarification as you go. The class also suits confident home cooks who want to understand Georgian flavors rather than simply collect a recipe card.

The family atmosphere is a major part of the experience. Nana’s relatives and kitchen assistants may be involved, creating the feeling of visiting people in their own home. That can be more memorable than a polished commercial class, though it also means the evening has a personal, informal character.

If you prefer a tightly timed lesson with every minute planned, this may feel less structured. If you enjoy conversation, shared food, and a little flexibility, the home setting is a strong advantage.

The Recipe Book and What You Can Recreate

At the end of the class, you receive a booklet with recipes for the dishes you prepared. This makes the $110 price easier to justify because the class continues after you leave Georgia.

You are not taking home only a pleasant memory. You have a written guide for making the food again, plus the practical knowledge gained from preparing it. Several dishes are described as easy to recreate at home, although access to Georgian ingredients may vary depending on where you live.

Some people have also received starter spices. That is a thoughtful touch, but it is not listed as a guaranteed inclusion, so treat it as a possible bonus rather than part of the basic package.

The recipes are especially valuable if you plan to host friends after returning home. You can recreate a Georgian-style meal, serve the food generously, and explain the Supra tradition. The class gives you both the cooking tools and the cultural story behind the meal.

Is $110 a Good Value?

At $110 per person, Nana’s Kitchen is not the cheapest way to eat in Tbilisi. You could enjoy a large Georgian meal at a restaurant for less. The value here comes from the combination of instruction, private participation, wine, dinner, cultural context, and recipes to take home.

You are paying for about three hours with a family, not just for the ingredients. The class also includes a full meal after the cooking, and the private format keeps the experience personal.

For a first visit to Georgia, the cultural side adds real value. You learn why Supra matters, how hosts approach a feast, and how Georgian food is meant to be shared. For couples, families, and small groups, the private setup can make the cost feel more reasonable because the entire evening is shaped around your group.

I would think twice if you are mainly looking for a low-cost dinner or a technical cooking course. This is better for someone who wants food, conversation, and a window into Georgian family hospitality.

Who Will Enjoy This Evening Most?

Nana’s Kitchen is a strong choice for:

• Couples who want a relaxed evening activity
• Families looking for a hands-on cultural experience
• Home cooks who want recipes they can use after the trip
• First-time visitors who want to understand Georgian food beyond restaurant menus
• Anyone who enjoys meeting local hosts and sharing a long meal

It may be less suitable if you dislike evening activities, cannot commit to a fixed schedule, or want a highly formal culinary school setting.

The class is also a good birthday gift. One birthday participant found the combination of food, guidance, and company particularly enjoyable. It works well for a special evening because the cooking leads naturally into a shared dinner.

Practical Details That Matter

You receive confirmation at booking, and the experience offers a mobile ticket. Service animals are allowed, and the meeting point is near public transportation.

The activity is listed for Monday through Friday, with start times at 7:00 PM and an end window extending to 11:00 PM. Since the class lasts about three hours, plan for a late evening.

The cancellation policy is strict. The experience is non-refundable and cannot be changed for any reason. Do not book it until you are confident about your Tbilisi schedule.

The class has a perfect 5.0 rating from 37 reviews, with 100 percent recommending it. Those numbers suggest very consistent satisfaction, especially with the hosts, the food, the relaxed atmosphere, and the Supra dinner. Still, the home-based format is personal rather than standardized, so expectations matter.

Should You Book Nana’s Kitchen?

You should book Nana’s Kitchen if you want to cook Georgian food and understand Georgian hospitality at the same time. The combination of Nana and Nina’s patient instruction, homemade wine, five dishes, a family setting, and a full Supra-style dinner gives the evening a clear sense of place.

Book it early if your dates are fixed. It is often reserved about 15 days ahead, and the non-refundable policy means you should avoid treating it as a casual placeholder.

I would choose this class over a standard restaurant meal for a first visit to Tbilisi, especially if you enjoy cooking or want a meaningful souvenir you can use at home. Skip it only if your priority is a cheap meal, daytime sightseeing, or a tightly controlled professional kitchen lesson.

FAQ

Where does Nana’s Kitchen take place?

The meeting point is 26 Guram Rcheulishvili St, Tbilisi 0179, Georgia. The activity ends back at the meeting point.

How long does the cooking class last?

The experience lasts approximately three hours.

What days and times is the class offered?

It is listed Monday through Friday, from 7:00 PM to 11:00 PM.

Is the class offered in English?

Yes. The experience is offered in English.

How many dishes will I cook?

The class teaches you to make five Georgian dishes.

What food may be on the menu?

The sample menu includes traditional spinach paste, red peppers with a walnut and spice mixture, fried eggplants with walnuts, and chakapuli. Chakapuli is seasonal, and chakhokhbili may be offered instead.

Is wine included?

The class begins with a glass of homemade Georgian wine from the family vineyards.

Do I receive the recipes afterward?

Yes. You receive a booklet with the recipes for the dishes prepared during the class.

Is this a private experience?

Yes. Only your group participates in the activity.

Can I cancel or change my booking?

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