Tbilisi smells like dinner. This hands-on cooking class has you making two Georgian classics, khinkali and Imeretian khachapuri, while you’re sipping Georgian homemade wine and learning from a real chef. I especially like how practical it feels, plus the food you make is the food you eat right after in a festive setting.

One thing to keep in mind: the event is not held in the kitchen, so if you’re picturing a big cooking-station studio, your setup will feel more like a restaurant-style class than a back-of-house workshop.

Key things that make this class worth your time

Hands-on for two dishes: Khinkali and Imeretian khachapuri, with step-by-step help.

You eat what you make: plus plenty of cheese and a tomato-cucumber salad with Kakheti aromatic oil.

Small-group energy: reviews mention small groups, including sessions as small as four, so you’re not stuck watching.

Chef-led storytelling: expect entertaining explanations tied to Tbilisi and the food.

Recipe take-home: many guests report getting links/recipes after class so you can repeat it at home.

First stop: St. Bunny and the vibe you’ll taste all night

This class meets at Restaurant St. Bunny, on the third floor of the Merani shopping center in Tbilisi. The directions are simple: enter from Rustaveli Avenue or Alexander Griboyedov Street, then head up to the restaurant level. It’s a good move to plan a little extra time here, since shopping-center wayfinding can be quick but not always obvious.

What I like about this meet-up spot is that it anchors the experience in a place that already feels like Georgia, not a “cooking class room” that could be anywhere. You’re also told to expect a Georgian courtyard atmosphere, which helps explain why the session doesn’t feel rushed. Instead of just making food and leaving, you settle in, snack a bit, and then cook.

Also, you’ll have a separate entrance for skipping the line, which matters in a city where queues can eat into your schedule.

What you cook: khinkali and Imeretian khachapuri, hands-on

You’ll spend your main time learning to make two dishes: khinkali and Imeretian khachapuri. The big value here is that it’s not a lecture with occasional stirring. Reviews repeatedly point out that the chef stays close, supervising and guiding your steps so your final results aren’t just “effortful.”

Khinkali are the classic dumplings you’ll assemble and fold with instruction from your chef. More than one guest notes that folding can feel tricky until the teacher shows the method and keeps an eye on your technique. If you like craft tasks—pinching, shaping, getting the form right—this part is oddly satisfying.

For khachapuri, you’ll make an Imeretian version. Even if you’ve eaten khachapuri before, this is the moment where it turns from food to technique. Reviews include comments about learning how to make khachapuri and also liking that instructions were clear enough to actually get the dish right, not just follow along.

One more practical tip: come hungry. Most guests describe the portions as filling, and the meal doesn’t end with the two dishes. Between cheeses, salad, and wine, you’ll likely leave with full stomach math.

The food course before cooking: cheeses, salad, and Kakheti aromatic oil

Before you go full-on dumpling mode, you’re greeted with Georgia in appetizer form. Expect an assortment of local Georgian cheeses and a fresh salad of ripe tomatoes and cucumbers dressed with Kakheti aromatic oil.

I like this structure because it keeps you grounded in the flavors while you learn. You’re tasting salty, tangy, and herby notes while your hands learn dough and shaping. It also helps if you’re not sure what to do with Georgian cuisine beyond the names on menus—this meal starts you building a flavor map.

Some guests describe the cheese platter as substantial, and it pairs well with the wine that arrives with the same laid-back pacing. If you’re the type who wants to understand food rather than rush to the main course, this appetizer intro earns its place.

The wine tasting: homemade Georgian wine with your first bites

You’ll also taste Georgian homemade wine as part of the package. The wine isn’t positioned as a big party add-on. Instead, it lands as a cultural pairing with what you’re learning—like a quiet punctuation mark after the first flavors.

Just be sensible. Even if you’re excited, you’re cooking too, and your hands will be busy with dough. A glass is enough to set the mood without turning the class into a juggling act.

Your chef and guide: step-by-step attention (names you might hear)

The instructor experience is one of the most repeated themes in the reviews. Guests mention chefs and guides by name, including Artëm/Artem, Nina/Nino, George, and Seva, plus staff members like Jana and a guide named Nika in some sessions.

You don’t need to fixate on names, but it’s useful context: this isn’t random instruction. It sounds like the team has a system—clear directions, patience when your folding looks a bit lopsided, and actual supervision so you don’t fall behind. One guest also liked that the class gave a recipe link afterward, which suggests the teaching doesn’t stop when the timer ends.

Language is Russian or English. If you want English, check your scheduled language before you commit, since the chef’s teaching style can change a bit depending on the group.

Timing and pacing: a 2.5-hour class that ends with your own dinner

The class lasts about 2.5 hours. That’s long enough to do real work—mixing, shaping, learning technique—and short enough that it doesn’t swallow your whole day.

Pacing is part of the value. Reviews mention that the food comes out tasting great and that the process can feel easy once the chef explains it clearly. Still, one review notes that some sessions might feel a bit more dinner-like than pure cooking time, so if you’re expecting every minute to be hands-on, you might want to mentally budget for both learning and eating.

After you cook, you enjoy what you made together, in a festive restaurant atmosphere. In other words, you’re not just collecting a plate; you’re collecting a memory of getting it right.

Where the class happens: not held in the kitchen

Here’s a detail that matters for expectations: the event is not held in the kitchen. Instead, you’re in the restaurant environment (Restaurant St. Bunny on the third floor), learning and cooking from the setup they use for classes.

That can be a plus. You’re in a social setting with tables, food, and wine, which makes it easier to talk with the group while you wait for steps. If you hate sterile workshop vibes, this arrangement likely suits you.

If you want a fully industrial cooking environment—big open counters, stainless steel, that kind of thing—this may feel more like a restaurant class than a kitchen tour. The upside is the focus stays on technique and eating.

Price and value: $28 that buys skills, food, and wine

At $28 per person, this class is priced like a budget-friendly food experience, not an expensive “food show.” The value comes from the combination:

• You cook two dishes instead of one
• You get a cheese platter and a tomato-cucumber salad with Kakheti aromatic oil
• You taste Georgian homemade wine
• You receive instruction, and many guests report getting recipes/link info afterward

The biggest thing you’re buying is time with a chef who corrects your technique. That’s hard to replicate on your own unless you’re already confident with Georgian cooking. Even if you only remember a few key steps, it’s a practical souvenir: you can re-create the meal at home and impress people without sourcing a new ingredient every time.

About extra food: additional wine or food à la carte isn’t included. Translation: you’re fully covered for the class portion, but you can still order more if you want.

Who this class fits best (and who might want something else)

This is a strong fit if you:

• Want a first-night or early-trip introduction to Georgian food
• Prefer hands-on learning over watching
• Like meeting people, since reviews mention connections forming across different groups
• Want a structured meal with real technique and not just a casual tasting

It may be less ideal if you:

• Want a long, deep “chef’s counter” training session with tons of theory
• Prefer a kitchen-backstage experience rather than a restaurant-based class
• Are looking for a quiet solo activity (small groups can mean conversation)

If you’re traveling solo, don’t assume you’ll be stuck alone. Multiple reviews mention meeting new people during the session, and at least one describes a private-feeling experience when the group size was very small.

Should you book the Tbilisi khinkali and khachapuri class at St. Bunny?

I’d book it if you want a practical, food-first Georgia experience that fits into a normal travel schedule. For the money, the class delivers real technique with a full meal structure: cheese, salad, wine, and then the two dishes you learn and eat. The chef-led supervision shows up again and again in reviews, and the results seem consistently delicious.

If you’re picky about setting expectations, remember two points: it’s not held in the kitchen, and depending on the session flow, some of your time may feel like dinner as much as cooking. Still, if you come with an appetite and a willingness to shape dough, this is one of the easiest “Georgia you can eat” experiences in Tbilisi.

FAQ

Where is the meeting point?

You meet at Restaurant St. Bunny, which is on the third floor of the Merani shopping center. You can enter from either Rustaveli Avenue or Alexander Griboyedov Street.

What dishes will I cook in the class?

You’ll get hands-on instruction to prepare khinkali and Imeretian khachapuri.

How long does the experience last?

The session lasts about 2.5 hours.

What’s included in the price?

Included items are cooking khinkali and Imeretian khachapuri, a plate of local Georgian cheeses, a tomato-and-cucumber salad with Kakheti aromatic oil, and Georgian homemade wine.

Is additional wine or food included?

No. Additional wine or food ordered à la carte is not included.

Is the class held in a kitchen?

No. The event is not held in the kitchen.

What languages are available for instruction?

The instructor language options are Russian and English.

Is the experience wheelchair accessible?

Yes, the activity is listed as wheelchair accessible.

Can I cancel for a refund?

You can cancel up to 24 hours in advance for a full refund.

Is there a pay-later option?

Yes. You can reserve now and pay later, meaning you don’t pay nothing today.