A cornerstone of traditional georgian culture
the georgian supra story
A ‘supra’ feast is not just a meal, but a celebration of life and love. And what it means to eat like a Georgian: slowly, soulfully, and always with two glasses in hand. One long table, arms wrapped around shoulders, plates of steaming khinkali passed around, wine poured with no end in sight. Toasts turn into songs, songs into dancing, and strangers into family.
a mosaic of
flavours
georgia meets london
From ancient beginnings, with modern interpretations. Dishes include famous staples such as Georgia’s steamed dumplings, Khinkali; Khachapuri cheese flatbreads; plant-focussed seasonal Pkhali dips and red kidney bean hummus; posh skewers; and our signature dessert Red Wine Ice Cream with Ponchiki donuts.
Our food is made for sharing, the traditional Georgian way; a mosaic of colours, flavours and smells.
as the earth intended
natural wines & georgian blends
We are proud to present a wine list of Georgia’s best loved and most exciting bottles, curated lovingly over more than 12 months of research, plus our very own DakaDaka house wine.
We have recently won a Gold Star for “Best Short List” at the Star Wine List Awards of which we are incredibly proud.
single ingredient cocktails
signature sips
Our bespoke cocktails draw inspiration from the ingredients, flavours and landscapes of Georgia — vineyards, orchards, forests and mountains. Each drink is a reimagined classic, anchored by Chacha (Georgia’s traditional grape brandy), amber wine, herbs and fruits. They are each led by a single ingredient, keeping them minimal, modern, and driven by flavour-clarity.
In the quiet hours before dawn, when the village of Nacharmagevi is still asleep, Donara lights her oven. She has been baking bread for more than thirty years, her hands moving with the certainty of long practice. Each day begins at 4a.m., the heat building as the dough takes shape. In a few hours, it will be enjoyed by a neighbour for their lunch alongside a simple salad or perhaps a comforting stew. But for now, it is just her solitary dance with flour, water and patience. Just as it has been for many years before her in this remote corner of the world.
