Tbilisi: Khinkali & Khachapuri Cooking Class with Wine

★★★★★★★★★★ 4.63 (254 reviews) 82% rated it 5 stars

Free cancellationTravelers' pick

1/18

Duration2h 30m

GroupUp to 12

LanguagesEN · RU

Mobile ticketAccepted

Learn Georgian recipes hands-on in Tbilisi with wine & stories

You’ll shape your own khinkali dumplings and bake cheesy Imeretian khachapuri in a welcoming Tbilisi setting, guided by locals who share stories as you cook. Enjoy Georgian wine, fresh tomato salad drizzled with kakhetian oil, and plates of farm cheese—all included. Expect laughter over imperfect folds and a real sense of connection at the table.

2h 30m

Step-by-step itinerary

Learn to cook Georgian dishes

Learn dough preparation for khachapuri
Prepare filling for khachapuri
Spread cheese and cook khachapuri
Sculpt khinkali with chef's guidance
Enjoy Georgian wine and salad
Taste farm cheeses
Listen to stories about Tbilisi and cooking

The Experience

The first thing that hit me was the smell — warm dough and something sharp, like cheese just starting to melt. We were in this bright room in Tbilisi, not a kitchen exactly (I was expecting stoves everywhere), but tables set up with flour dusted everywhere. Lia, our host, had this way of laughing at my lopsided khinkali folds without making me feel dumb. She said everyone’s first dumpling looks like “a little lost hat.” I liked that.

We started with khachapuri — the Imeretian kind, round and packed with salty cheese. The dough felt soft but springy under my fingers, and I tried to copy Lia’s folding trick but mine kept leaking cheese. She shrugged and said it’s all about practice (and maybe a little patience). Someone poured us glasses of local wine—red, slightly earthy—and passed around a salad made from tomatoes that actually tasted like tomatoes. There was farm cheese too; tangy and crumbly. The whole table got quiet for a second when we bit in.

I didn’t expect to laugh so much trying to say “khinkali” right (Li giggled every time). She told us stories about Tbilisi between steps—something about how every family has their own secret for the filling. I still think about the way my hands smelled afterwards: peppery meat, flour, a hint of oil from the salad. By the end, our dumplings looked wonky but tasted right. We ate together, clinking glasses and swapping photos of our creations. It felt less like a class and more like being let in on something personal—maybe that’s why it stuck with me.

What’s included

Your day includes hands-on lessons making both khinkali dumplings and Imeretian khachapuri alongside locals in Tbilisi, plus a glass of Georgian wine, bottled water, a fresh tomato salad dressed with kakhetian oil, plates of farm cheeses—and plenty of shared laughter at the table before heading out into the city again.

Good to know

Wheelchair accessibleStroller friendlyInfant seats availablePets welcomePublic transport nearby

Operated by Discover local wine and food