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

Come hungry, leave ready to host. Nana’s Kitchen brings you into a real Georgian family setting, where you learn five dishes, drink homemade wine, and take part in a traditional Supra, Georgia’s famous feast. I like the hands-on format and the warm family welcome, especially the patient guidance from Nana and Nina.

I also like that the evening teaches more than recipes. You learn why Georgians treat food, wine, conversation, and toasts as one shared ritual. The main consideration is timing: the class runs in the evening on weekdays, and the $110 price is a serious outlay for a three-hour activity.

Key points to know before booking

• A family kitchen, not a demonstration stage: You prepare the food yourself with guidance from Nana and her family.
• Five Georgian dishes in about three hours: Expect recipes such as walnut-filled vegetables, spinach paste, eggplant, and a seasonal meat dish.
• Supra is part of the lesson: The final meal follows Georgian hosting customs, with homemade wine and a feast-like setting.
• Private and intimate: Only your own group takes part, giving you room to ask questions and work at your own pace.
• Useful take-home extras: You receive a recipe booklet, and some sessions may include spices or leftovers to take with you.
• A weekday evening in Tbilisi: The meeting point is 26 Guram Rcheulishvili Street, with the activity ending at the same address.

Why Nana’s Kitchen is more than a cooking class

Georgian food is easy to enjoy and harder to understand from a restaurant menu alone. A plate of eggplant with walnuts tells you something about local ingredients, but it does not explain why a Georgian meal can last for hours, why the table matters so much, or how a host turns dinner into a ceremony.

That is the point of Nana’s Kitchen. You are not simply shown how to make several dishes. You are introduced to the Supra, the Georgian feast built around food, wine, hospitality, conversation, and formal toasts.

The class begins with a glass of homemade Georgian wine from the family’s vineyards. That opening matters because it sets the tone before anyone starts chopping or cooking. You get a short introduction to the meaning of Supra, the origins of Georgian cuisine, and the outside influences that helped shape it.

Then you head into the kitchen, roll up your sleeves, and work through the recipes. The hosts demonstrate the steps, but you make the dishes yourself. That gives the class more value than a meal where you simply watch someone else cook.

At the end, everyone sits down to eat in the traditional style. The dinner is not an extra tacked onto the class. It is the payoff and the cultural lesson, showing how the food fits into a Georgian celebration.

Arriving at the family home on Guram Rcheulishvili Street

The meeting point is 26 Guram Rcheulishvili Street in Tbilisi. The activity begins and ends there, and the location is near public transportation. You should allow enough time to reach the address without rushing, since the class starts in the evening and the first glass of wine and introduction are part of the planned program.

The setting is one of the strongest parts of the experience. Descriptions of the class place it in a clean, stylish home and kitchen studio with a garden. You get a domestic setting rather than a commercial cooking school, which makes the evening feel closer to being welcomed into someone’s home for dinner.

That also means the atmosphere is personal. Nana and her family are involved in the welcome, teaching, and meal. Nina is also praised for her friendly and patient help. The family setting suits people who want conversation and cultural contact as much as food preparation.

The private format is useful here. Only your group participates, so you are not competing with a large class for counter space or attention. If you have a question about a spice, a cooking method, or the meaning of a Georgian custom, you have a better chance to ask it at the right moment.

The first glass of Georgian wine and the Supra lesson

The homemade wine is served at the beginning, from the family’s own vineyards. It is not just a welcome drink. It introduces you to the role wine plays in Georgian hospitality and gives you a natural way to meet the hosts before the practical work begins.

The short Supra introduction is one of the most valuable parts for first-time visitors to Georgia. Georgian dining is not simply a matter of putting many dishes on the table. The meal has a social structure, and the host’s generosity is central to it.

You learn how a Supra brings food, wine, stories, and toasts together. That context can change how you experience later meals in Georgia. Instead of seeing a long dinner as slow service, you may recognize it as time set aside for fellowship.

The class is also a good fit if you want cultural background without sitting through a formal lecture. The information comes while you are drinking wine and preparing to cook, so it remains connected to the food in front of you.

You should keep in mind that wine is part of the experience from the start. If you do not drink alcohol, the supplied details do not specify an alternative, so it is sensible to ask the provider before booking.

Cooking five dishes with Nana and Nina

The heart of the class is hands-on preparation. You follow demonstrations and then make the food yourself under the guidance of Nana and her family. The tone is patient rather than rushed, which is useful when Georgian recipes involve unfamiliar combinations of herbs, nuts, and spices.

The menu can include the following dishes:

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

The menu description identifies chakapuli as seasonal, with chakhokhbili offered instead in some cases. You may also encounter other menu choices depending on the class arrangement. One session included chicken soup, which was singled out as an exceptional dish, so it is worth asking what the final menu will be when you book.

The vegetable dishes show an important side of Georgian cooking. Walnuts are not just a snack or garnish. They become a creamy, savory base for fillings and pastes, often paired with herbs and spices. The spinach paste and walnut-filled vegetables give you recipes that are practical for recreating at home.

The eggplant dish is another useful lesson. Fried eggplant with walnuts has a familiar comfort-food quality, but the walnut mixture gives it a distinctly Georgian character. You can see how a few strong ingredients create a dish with plenty of flavor without requiring a long ingredient list.

Chakapuli offers a different lesson. Veal, tarragon, and the seasonal nature of the recipe introduce you to a more substantial Georgian dish. If chakapuli is not available, chakhokhbili provides another traditional main course, typically centered on chicken according to the menu options supplied for the class.

The recipes are presented as manageable enough to prepare again at home. That matters because the class is not only about eating Georgian food once. The goal is to give you a way to repeat the experience after returning home.

Eating the finished meal as a real Supra

After the cooking comes dinner. This is when the separate parts of the evening make sense together. You have worked with the ingredients, watched the dishes come together, and now sit down to eat them in the traditional style of a Georgian feast.

The food is served generously, and the setting is designed for conversation. You are likely to spend as much time talking with the family and your own group as you do concentrating on the plates. That social rhythm is central to the class.

The hosts are also a useful source of local advice. During the evening, they may talk about Georgian food, the country in general, and places to eat in Tbilisi. One useful feature of a private family class is that restaurant suggestions can be tailored to what you have enjoyed cooking and tasting.

The dinner also gives you a chance to judge the recipes in their finished form. Some cooking classes send you home with a stack of instructions but little time to enjoy the food. Here, the final meal is built into the three-hour schedule.

You should not book this expecting a quick lesson followed by a rushed snack. The Supra format is deliberately social. If you prefer a tightly timed class with little conversation, this may feel slower than you want. If you enjoy lingering over food and learning how a family celebrates, the pace is a major benefit.

The recipe booklet and useful take-home extras

At the end, you receive a booklet with recipes for the dishes prepared during the class. This is important because Georgian cooking often depends on remembered proportions, texture, and seasoning. A written guide gives you something concrete to use once the aromas and demonstrations are no longer fresh.

Some sessions also include starter spices and a take-out box of leftovers. These extras are not listed as guaranteed features for every booking, so treat them as possible additions rather than promises. Still, they show the practical spirit of the class: you may leave with both instructions and a little food for later.

The recipes are especially useful for hosting. The class is built around the idea that you can return home and create your own Georgian-style gathering. You could prepare the spinach paste, walnut vegetables, eggplant, and a main dish for friends, then borrow the spirit of the Supra by making the meal social rather than hurried.

That makes the recipe booklet more valuable than a souvenir with no clear use. It helps extend the experience beyond your evening in Tbilisi.

What the $110 price includes in real terms

At $110 per person, Nana’s Kitchen is not a budget meal. You are paying for roughly three hours of private instruction, a substantial dinner, homemade wine, cultural explanation, family hosting, and the recipe booklet.

The private format changes the value calculation. A large group class might offer a lower price, but it would not necessarily give you the same access to Nana and her family. Here, only your group participates, and the hosts can give direct help while you cook.

The meal is also more than the cost of the ingredients. You are paying for the setting and the chance to understand Supra from a family that practices the tradition. If you are already planning to eat Georgian food in restaurants, this class adds something those meals cannot easily provide.

I would consider the price worthwhile for couples, families, and small groups who want one memorable cultural evening in Tbilisi. It is less compelling if your main aim is simply to eat as much as possible at the lowest cost, or if you have little interest in cooking.

The strongest value comes from active participation. You make the dishes, ask questions, eat the results, and take the recipes home. If you only watch, the price would feel harder to justify, so be ready to work in the kitchen.

Who will enjoy this three-hour evening most

I would recommend Nana’s Kitchen to:

• Couples looking for a relaxed evening activity
• Families who want a shared cultural experience
• Food-focused visitors who want more than restaurant meals
• First-time visitors curious about Georgian hospitality
• Small private groups who prefer personal attention
• Home cooks who want recipes they can repeat

It also works well as a birthday gift. The cooking gives the evening a clear purpose, while the meal and wine make it feel celebratory.

You do not need to be an expert cook. The class is built around demonstrations and guidance, and Nana and Nina are described as patient and encouraging. The point is to learn by doing, not to produce restaurant-perfect food on the first attempt.

The main mismatch would be for someone who dislikes shared meals, alcohol-centered traditions, or a slower dinner. The Supra is social by design, and the class asks you to take part in that atmosphere.

Timing, access, and small practical details

The listed operating hours are Monday through Friday, from 7:00 PM to 11:00 PM. The experience itself lasts about three hours, so expect an evening commitment rather than a quick stop between sightseeing plans.

The activity is offered in English. Confirmation is provided at booking, and service animals are allowed. The location is near public transportation, but the supplied details do not specify a pickup service, so you should plan to reach 26 Guram Rcheulishvili Street independently.

The experience is non-refundable and cannot be changed after booking. That makes it important to choose your date carefully, especially if your Tbilisi schedule may shift.

The class is also listed as private, with only your group participating. That is a useful detail for anyone who wants a quieter meal, has young family members, or prefers not to cook beside strangers.

Should you book Nana’s Kitchen?

I would book this if you want Georgian food explained through family life, not just placed in front of you at a restaurant. The best parts are the personal teaching, the homemade wine, the practical recipes, and the Supra dinner that ties everything together.

The $110 cost is fair for a private, food-filled cultural evening, but it is not a casual impulse purchase. Book it when you value conversation, participation, and a home setting. Skip it if you want a cheap meal, a daytime activity, or a tightly structured class with no alcohol and little social time.

For most food-focused visitors spending several days in Tbilisi, this is a strong choice. You leave with new recipes, a better understanding of Georgian hospitality, and a dinner you helped create from start to finish.

FAQ

Where does Nana’s Kitchen take place?

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

How long does the cooking class last?

The experience lasts approximately three hours.

What time does the class operate?

The listed hours are 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 people take part?

This is a private activity, so only your own group participates. It is also designed as a small-group, hands-on experience.

What dishes will I learn to make?

The menu includes traditional spinach paste, red peppers with a walnut and spice mixture, fried eggplant with walnuts, and chakapuli or chakhokhbili. Chakapuli is seasonal, and the exact menu may vary.

Is wine included?

The class begins with a glass of homemade Georgian wine from the family’s vineyards. Wine is also part of the Supra-style dinner.

Do I receive the recipes afterward?

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

Can I cancel or change my booking?

The experience is non-refundable and cannot be changed for any reason. If you cancel or request an amendment, the amount paid will not be refunded.