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

Georgian cooking makes the most sense around a table, and Nana’s Kitchen brings that table into a real family home. You begin with homemade wine from the family vineyard, learn why Supra is more than a meal, then prepare five dishes with Nana, Nina, and their family before sitting down to the feast.

I like the hands-on cooking, since you make the dishes yourself rather than simply watching a demonstration. I also like the warm family setting, the recipe booklet, and the chance to learn dining customs that you will not pick up from a restaurant menu. The main consideration is the fixed evening schedule and strict nonrefundable policy, so book only when your Tbilisi plans are firm.

Key points to know

• Family-home setting: Cook in a welcoming home and kitchen studio rather than a formal cooking school.
• Five Georgian dishes: Recipes include spinach paste, walnut-stuffed peppers, eggplant with walnuts, and a seasonal meat dish.
• Supra explained: Learn the customs behind Georgian feasting before sharing dinner in the traditional style.
• Wine from the family vineyard: The evening begins with homemade Georgian wine.
• Recipes to take home: A booklet helps you recreate the dishes after Georgia.
• Private group format: Only your own group participates, with an evening start at 7 PM.

Why this Tbilisi cooking class feels different

Many cooking classes teach you a recipe and send you on your way. Nana’s Kitchen adds the part that makes Georgian food memorable: the social ritual around it.

Supra is the Georgian tradition of gathering for a generous meal, with food, wine, conversation, and formal hospitality woven together. Here, you learn about that tradition at the beginning, then see it put into practice at the end of the class. The dinner is not an afterthought. It is the point of the evening.

That makes this a good choice if you want more than a list of ingredients. You will learn how walnuts, herbs, spices, vegetables, meat, and wine fit into Georgian cooking, but you will also see how food helps define family and celebration.

The setting matters, too. This is held at 26 Guram Rcheulishvili Street in Tbilisi, in a family home with a kitchen and living space. The atmosphere is described as clean, stylish, tranquil, and inviting, with a garden kitchen studio mentioned by one participant. You should expect a personal household setting, not a large commercial classroom.

Nana and her daughter Nina lead the cooking, with family members helping in the kitchen. Their role is practical: they demonstrate each step, explain the ingredients, and watch as you prepare the dishes yourself. That is especially useful for Georgian food, where the right texture and balance often matter as much as exact measurements.

Starting with wine and the story of Supra

The class begins with a glass of homemade Georgian wine from the family vineyard. This gives the evening a relaxed start and sets the tone for the meal ahead.

Before the knives and mixing bowls come out, you hear about the origins of Georgian cuisine, the influences that shaped it, and the meaning of Supra. That short introduction is worth paying attention to. Without it, you might see the final dinner as a collection of unrelated dishes. With it, the cooking becomes part of a larger Georgian custom.

Georgian food often works through contrast: fresh herbs against rich walnuts, sweet vegetables against sharp spices, and warm breads or cooked dishes alongside cool salads and pastes. The introduction helps put those combinations into context.

The wine is also part of the lesson. You are not simply handed a drink with dinner. It connects the meal to the family’s own food traditions and to Georgia’s long-standing wine culture. The class includes homemade wine, but the supplied details do not specify how many servings are included, so you should not treat it as a full wine tasting.

Cooking five dishes with Nana and Nina

The central part of the evening is active. You roll up your sleeves and prepare the dishes under guidance and demonstrations from Nana, Nina, and the family team.

The sample menu includes:

• Traditional spinach paste
• Red peppers with a walnut and spice mixture
• Fried eggplant with walnuts
• Chakapuli, veal with tarragon, when seasonal
• Chakhokhbili as an alternative to Chakapuli

The menu information lists four named preparations plus a choice between Chakapuli and Chakhokhbili. The class description says you will make five dishes, so the exact selection can vary. One participant also had chicken soup, suggesting that the menu may be adjusted at times. If one particular dish matters to you, ask about the current menu before booking.

The spinach paste is a useful introduction to Georgian flavor. It shows how a simple vegetable base can become substantial with seasoning and careful preparation. The walnut dishes offer a clearer taste of a Georgian kitchen staple. Walnuts add body and richness without relying on cream, and the spice mixture gives the peppers and eggplant their character.

The meat dish brings a different set of skills. Chakapuli uses veal and tarragon, with the recipe changing according to the season. Chakhokhbili is the alternate choice. Since the class is taught in a home kitchen, you get the benefit of direct correction as you work, rather than trying to remember a demonstration from across a crowded room.

A major strength here is the chance to ask questions while cooking. The teaching is described as patient and detailed, with close guidance at each stage. That suits beginners, but it also helps confident cooks who want to understand why Georgian recipes use particular herbs, nuts, and spice combinations.

The experience is not designed as a fast, technical chef course. You are there to cook, talk, learn, and share dinner. The pace should feel social rather than rushed.

The final meal is part of the lesson

Once the dishes are ready, the class changes from workshop to Supra. You sit down to eat what you have made and experience the feast in a traditional manner.

This is where the class earns much of its value. Georgian cuisine is closely tied to generosity and gathering. Eating your own work at the family table gives you a better sense of how the food is meant to function. These dishes are not only individual plates. They are part of a spread designed for sharing.

You might also leave with more than the planned dinner. One person received leftover food in a takeaway box and some starter spices for recreating the recipes at home. Those extras are not listed as guaranteed inclusions, so consider them a possible bonus rather than something to expect.

The family atmosphere is a central part of the evening. The home setting, the shared meal, and the conversation can make the class feel closer to visiting relatives than attending a standard paid activity. That warmth is a benefit if you enjoy social contact and informal cultural exchange. It may be less appealing if you prefer a quiet, private meal with little conversation.

The class lasts about three hours, but the opening time is 7 PM and the stated hours run until 11 PM, Monday through Friday. Allow some flexibility in your evening rather than scheduling another timed activity immediately afterward.

What the food teaches you about Georgia

A restaurant meal lets you taste Georgian food. This class lets you understand some of the decisions behind it.

Walnuts appear in several dishes because they provide richness and texture. Eggplant and peppers become more substantial when paired with the walnut and spice mixture. Tarragon gives Chakapuli its distinct character, while the alternative Chakhokhbili offers another route into Georgian home cooking.

The recipes are also practical for home use. The class booklet contains the recipes for the dishes you make, and several of the preparations are described as easy to recreate. That is important when judging the $110 price. You are paying not only for dinner, but also for instruction, a private family setting, wine, cultural explanation, and written recipes.

The booklet cannot guarantee that your first attempt at Georgian cooking will match the family’s version. Georgian food depends on ingredient quality and personal taste. Still, having the written recipes makes the class more useful after your trip. You can prepare the dishes for friends and recreate a small Supra of your own.

If you are buying this as a birthday gift, it also works well as a shared activity. One birthday booking was especially successful because the recipient cooked under Nana’s close supervision and enjoyed the meal with the group.

Is $110 a fair price?

At $110 per person, Nana’s Kitchen is not a budget dinner. The value depends on what you want from the evening.

If you only want to eat Georgian food, you can spend less at a Tbilisi restaurant. If you want a polished professional cooking school with advanced technique, this may not be the right comparison either. This class is priced around the complete evening: family hospitality, hands-on preparation, homemade wine, five dishes, a Supra-style dinner, and recipes to take home.

I think the price is easier to justify for someone who values personal contact and cultural context. The class gives you access to a family setting that a restaurant cannot provide. You also get an activity that occupies roughly three hours, not just a meal that lasts an hour or two.

The private format adds value for couples, families, and small groups. Only your own group participates, so you do not have to share the class with a large public booking. At the same time, the exact group size is not stated, so do not assume the booking is limited to only two or three people.

For a solo visitor, the price may feel high, but the small-group format can make the evening more personal. For a family or group splitting the cost of a private booking, it may feel more reasonable.

Practical details before you book

The meeting point is 26 Guram Rcheulishvili Street, Tbilisi 0179. The activity ends back at the same location. It is near public transportation, but no pickup service is listed, so plan to make your own way there.

The class is offered in English. Confirmation is provided at booking, and mobile tickets are accepted. Service animals are allowed.

The regular schedule is Monday through Friday at 7 PM. The class takes about three hours, though the operating window extends to 11 PM. That timing makes it easy to fit into a sightseeing day, but it may not suit young children who need an early bedtime.

The activity is nonrefundable and cannot be changed after booking. If your plans are uncertain, wait before purchasing. This is particularly important because the class is commonly booked about 15 days ahead. The exact advance demand can change, but it is sensible to reserve early if you need a particular weekday.

Wear clothes that you can comfortably cook in. The supplied details do not specify an apron or clothing requirements, so it is best to avoid anything you would worry about around food preparation.

Who will enjoy Nana’s Kitchen most?

I would choose this class for you if you:

• Want to learn Georgian food by making it yourself
• Prefer a family home to a formal culinary studio
• Enjoy wine, conversation, and a shared meal
• Want cultural background along with recipes
• Are visiting Tbilisi as a couple, family, or private group
• Plan to cook Georgian food after returning home

It is also a strong choice for a birthday or other special occasion. The evening has enough structure to feel like a proper activity, but the home setting keeps it relaxed.

You may want to skip it if you dislike group conversation, cannot commit to a 7 PM weekday start, or are looking for a short demonstration rather than active cooking. It is also not the best pick if you need a flexible reservation, since cancellations and amendments are not refunded.

Should you book Nana’s Kitchen?

Book it if you want Georgian food explained through family cooking and Supra, not just served on a plate. The best parts are the hands-on work, Nana and Nina’s patient instruction, the homemade wine, and the final shared feast.

The price is higher than a normal restaurant meal, but the class gives you an evening of instruction, food, hospitality, and recipes. I would make the booking well before your Tbilisi visit, confirm the current menu if you have dietary or dish-specific needs, and leave the rest of the night open.

For an authentic home-style introduction to Georgian cooking, Nana’s Kitchen is a strong choice. Just make sure the fixed schedule and nonrefundable terms fit your plans.

FAQ

Where does Nana’s Kitchen take place?

The class takes place at 26 Guram Rcheulishvili Street in Tbilisi, Georgia. It ends back at the same meeting point.

How long does the cooking class last?

The activity lasts approximately three hours. It begins at 7 PM, Monday through Friday.

What dishes will I make?

The class teaches five Georgian dishes. The sample menu includes traditional spinach paste, red peppers with walnut and spices, fried eggplant with walnuts, and either seasonal Chakapuli with veal and tarragon or Chakhokhbili. The exact menu can vary.

Is the class taught in English?

Yes. The experience is offered in English.

Do I receive the recipes afterward?

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

Can I cancel or change my booking?

No. The experience is nonrefundable and cannot be changed for any reason. If you cancel or request an amendment, the amount paid will not be refunded.