Batumi: Ajarian Khachapuri & Khinkali Cooking Class with Wine

Summary

Batumi hands-on cooking class with cheese pies and dumplings

You’ll roll up your sleeves in Batumi for a hands-on cooking class making true Ajarian khachapuri and highlander-style khinkali alongside a local cook. Shape dough, share stories over homemade wine, and taste your creations fresh from the oven—a warm slice of Georgian hospitality you’ll remember long after you leave.

What’s the experience like?

The first thing I noticed was the smell—cheese melting somewhere behind us, mixing with the sharpness of fresh dough. We’d barely stepped into Chakandrila, this cozy little workshop tucked away in Batumi, before our host Mariam waved us over with flour-dusted hands. There’s something about Georgian kitchens—everyone’s talking at once, but it feels like music. I tried to say “gamarjoba” (hello) and got a big grin in return. It broke the ice faster than I expected.

Mariam showed us how to shape the Ajarian khachapuri—sort of a boat-shaped bread filled with gooey cheese and topped with an egg yolk. My first attempt looked more like a canoe after a storm, but she just laughed and nudged me to try again. The kitchen was warm, almost steamy, and outside you could hear rain tapping on the windows. There’s something comforting about kneading dough when it’s gray out. We moved on to khinkali—the famous Georgian dumplings. Pinching those little pleats is harder than it looks; my fingers kept slipping, but Mariam said even locals argue over the best technique.

I still remember the moment we finally sat down—hands sticky with flour, cheeks flushed from laughing too much. The khachapuri came out bubbling hot, cheese stretching as we tore off pieces and dipped them into that golden yolk. The homemade wine was sweet and rough around the edges (in a good way), poured into mismatched glasses while Mariam told stories about her family in Ajara. She explained how each village does things their own way—some add more salt, some swear by mountain herbs. I didn’t expect to feel so at home so quickly.

We lingered longer than planned—nobody wanted to leave while there was still food on the table and stories left to tell. Even now, I sometimes catch myself thinking about that rainy afternoon in Batumi—the taste of warm bread and cheese, the sound of laughter echoing off tiled walls, Mariam’s gentle teasing when my khinkali collapsed sideways (she said they had “character”). If you’re looking for a real Georgian cooking class in Batumi, this is where you’ll find it.

Step-by-step itinerary

Day 1 — Cook and taste Georgian dishes

• Meet at Chakandrila cooking workshop
• Learn to make Adjaruli khachapuri
• Prepare traditional khinkali dumplings
• Hear stories about Georgian culture
• Enjoy cooked meal with homemade wine

Top questions

Is this Batumi cooking class suitable for vegetarians?

Yes, vegetarian options are available for the khinkali if you ask in advance or during the class.

How many dishes do we make during the class?

You’ll make one Ajarian khachapuri per person plus 5-6 khinkali each.

Is wine included in this Batumi cooking class?

Yes, each guest receives a glass of homemade wine (or non-alcoholic drink if preferred).

Where does the cooking class take place?

The class is held at Chakandrila workshop in Batumi city center.

Is this experience wheelchair accessible?

Yes, all areas and surfaces are wheelchair accessible.

Can children join this Georgian cooking class?

Yes, infants and small children can attend; strollers are welcome too.

Do I need prior cooking experience?

No experience is needed—the host guides you through every step.

What’s included

Your day includes all ingredients for making traditional Ajarian khachapuri and several khinkali dumplings per guest, plus a glass of homemade wine or soft drink served at the table after cooking together in Batumi’s Chakandrila workshop.