Step into a traditional Tbilisi home kitchen and learn Georgia’s most loved trio in one delicious session. Guided by a local chef, you won’t just watch — you’ll cook everything from scratch, then sit down and feast on what you made together.

What you’ll make (3-in-1)

1) Khinkali (Georgian dumplings)
Start with khinkali the right way: make the dough, prepare the filling, learn how to season it properly, and master the classic pleats so they hold their shape. You’ll cook them until they’re juicy inside and learn the key technique to keep the broth where it belongs.

2) Khachapuri (cheese bread)
Next, we move to khachapuri. You’ll shape the dough, build the cheese filling, and bake it until it’s golden and stretchy. Depending on the day, we focus on a traditional style (Imeruli/Megrelian or a seasonal variation) with real tips on texture, heat, and timing.

3) Churchkhela (walnuts in grape must)
Finish with the sweet icon: churchkhela. You’ll thread walnuts, prepare the grape must mixture (tatara/badagi style), dip properly for an even coat, and learn the drying and storage method so you can repeat it at home.

Eat what you cook

After cooking, you’ll sit down and enjoy the full meal you created — warm, fresh, and made by your own hands. You’ll also get practical “save it” tips (how to fix dough that’s too sticky, dumplings that don’t seal, or a bake that needs better heat control).