Best Food Tours in Tbilisi: What to Book and What It Costs

These are the Tbilisi food tours that publish price, length and inclusions on their own sites, and they sell 3 kinds of day: an Old Town walking feast, a shorter market and bakery lunch, and a wine day trip to Kakheti. Prices are per person, from each operator's own page in September 2026.

• First day in town: A Chef's Tour's lunchtime walk, the shortest and cheapest shared walk, and a crash course in what to order for the rest of the week.
• A whole day to eat: Culinary Backstreets, where the drinks are already paid for.
• A couple or a family who'd rather not share a guide: Sakhva Travel's private tour, with hotel pick-up.
• Wine is the point: an Eat This! Tours day in Kakheti.
• September or October: a harvest day, picking grapes in Kakheti before a family supra. Back in town, Tbilisoba runs on 3 and 4 October 2026, the autumn date among the city's food festivals.
• Evening, not lunch: City Pub Crawl does 5 Sololaki bars on Fridays and Saturdays from 9 PM for 80 GEL, or 100 GEL with shots, and a do-it-yourself pub crawl costs only the drinks.

This is the long lunch that turns into an afternoon. Culinary Backstreets' Old Town and Beyond covers about 2.5 km from the Old Town into Sololaki over 7 hours, with 9 to 12 eating stops and almost a dozen specialities on the way.

It's 125 USD a person, Monday to Saturday from 10 AM, for groups of 2 to 7, and a limited selection of wine and spirits is in the price. Book it when you've got one full day for food and would rather hand over every decision.

A Chef's Tour's lunchtime walk is the one to book when you've got a morning, not a day. It's 59 USD for 3.5 to 4 hours, it meets at Avlabari Metro Station at 10:30 AM every day, and it takes 8 people at most through 15+ tastings.

The stops include an underground bakery with a tone oven, where shoti bread is baked on the oven's inside wall, plus a pkhali eatery, the Dezerter Bazaar, a former Apollo Theatre ticket office and Fabrika. The page lists lobiani, ostri, chicken kharcho, elarji, walnut-stuffed aubergine rolls, khinkali and baklava, with bottled water, and Khvanchkara wine alongside the cheese. There's no pork on the route, and walnuts turn up in 5 or 6 tastings, so flag a nut allergy when you book.

Sakhva Travel's Tbilisi Food Tour is private: your own group of up to 7, a guide, and a pick-up from your hotel at 11 AM. It starts at 165 GEL a person for 4 hours.

The route is 12+ dishes at 5 stops: the Dezerter Bazaar for spices, cheeses, churchkhela and tklapi (sheets of dried fruit purée), a bakery for 3 kinds of khachapuri, a traditional restaurant for khinkali, pkhali, and a natural wine tasting in an Old Town cellar bar. Between them you'll walk 3 to 4 km.

If the wine matters more than the walking, take the day trip. Eat This! Tours is based in Tbilisi and runs small-group days in Kakheti's wine country, built on family cellars and home-cooked food.

• Vines & Villages, Sighnaghi: 11 hours from 430 GEL for up to 8, with 3 wineries, 11+ tastings, a pairing lunch and a family dinner.
• Vines & Mountains, Telavi: 12 to 13 hours from 410 GEL for up to 8, with 3 artisan wineries, a qvevri maker and a khinkali class.
• 2 days in Kakheti: from 795 GEL.
• Harvest (rtveli) days, late August to early November: Real Family Rtveli runs 12 hours from 375 GEL for up to 15, with grape picking, wine-making, a supra and a cooking class.

The Telavi day stops at a qvevri maker, whose clay vessels are what amber wine ferments in. Pace yourself on the Sighnaghi day: 11+ tastings, a pairing lunch and a family dinner add up to a lot of wine in 11 hours.

Strip away the prices and the walking tours eat much the same city: bread from a clay oven, walnut pastes, cheese and dumplings. This is what the operators' own pages list, and which tour lists it.

Both lunchtime tours stop for khinkali, so learn how to eat khinkali before the first plate: by the knot, broth first, knot left on the plate. A knife and fork gives away your first week.

If you'd rather make khinkali than be walked to them, take a class. Half the cooking classes in Tbilisi on our list run in home kitchens, and each of those ends with you eating what you made.

One July reviewer at the top-ranked class counts khinkali, 2 kinds of khachapuri, mchadi and walnut-stuffed aubergine, plus wine and a taste of chacha. With children in tow, a class beats a tour: reviews of 3 classes on the list mention cooking with kids.

A wine tasting in an Old Town cellar is the short version of a Kakheti day, and the format varies more than the wine does. You'll find guided flights with cheese, sit-down tastings you plan with the host in advance, and a family cellar where dinner comes with the family's own wine, poured until you stop them.

Book a few days ahead, and 3 to 5 days out between May and October if you want Sakhva Travel. Refund terms differ more than the prices: A Chef's Tour refunds in full up to 24 hours before, while Culinary Backstreets refunds 90% at 7 days or more, 50% at 3 to 6 days and nothing inside 72 hours.

Culinary Backstreets says tips for the guide are warmly appreciated, and tipping in Georgia has an official yardstick: the national tourism board calls 10 to 15% of what you paid for a service an optimal tip. On the 125 USD walk, that's roughly 13 to 19 USD.