Georgian cuisine is built on simple ingredients, strong traditions, and techniques that have been passed down for generations. Our experiences are designed so guests don’t just taste the food, but understand how it is made and why it matters.

One of the highlights is a Khinkali masterclass — traditional Georgian dumplings filled with meat and broth. Guests learn how to prepare the filling, but most importantly how to fold the dough by hand, creating the signature shape. There is also a specific way to eat khinkali, which becomes part of the experience.

In a bread baking session, guests work with a traditional clay oven called tone, where Georgian bread is placed directly onto the hot inner walls. This technique has been used for centuries and gives the bread its unique texture and flavor.

Another experience introduces Churchkhela, a traditional sweet made by dipping strings of walnuts into thickened grape juice and drying them. It reflects Georgia’s long connection to wine and harvest traditions.

Wine experiences go deeper than a standard tasting. Guests visit private cellars to explore the Qvevri method — an ancient way of making wine in large clay vessels buried underground. This process, recognized by UNESCO, produces distinctive wines, including Georgia’s well-known amber wines.

We also offer hands-on sessions in cheese making, where guests prepare and stretch Sulguni, a traditional Georgian cheese, as well as more refined experiences such as spice workshops and wine pairings with local products.

Each experience is practical, engaging, and rooted in real local culture — offering a deeper connection to Georgia through its food and wine.