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by | Posted on 12th March 2014

Georgian cuisine is coming to Mayfair this month with the launch of Marani. This family-run traditional Georgian restaurant on Curzon Street promises to celebrate Georgian culture and history and lift the lid on the country’s food.  Chef Tekuna Gachechiladze will revive authentic recipes and showcase a lighter, contemporary style of Georgian food.

So what’s on the menu? Starters include Khinkali Soup – spicy broth with traditional Georgian meat dumplings and mushrooms and Khachapuri – traditional Georgian cheese and egg bread and hot and cold meze such as Gebjalia Salad (homemade soft cheese with cherry tomatoes, baby greens and mint oil), Mixed Pkhali (poached baby spinach leaves, leeks, and artichokes and aubergines with walnuts and pomegranate seeds) and Mtskeri Makvalshi (quail marinated in sumac and white wine, served with wild berry sauce).

Mains feature Salmon with chestnuts (Sumac-crusted salmon on a bed of chestnut purée), Veal Cheeks in Saperavi (cooked in red wine), Kharcho with Couscous (veal in a spicy walnut curry, served with couscous), Lamb Chakapuli (boneless lamb cooked in white wine, with Georgian wild plums, tarragon and herbs) and Chkmeruli (corn-fed grilled baby chicken in a cream and garlic sauce). There’s also a grill section featuring marinated meat, charcoal grilled on skewers.

Round off your meal with desserts such as Matsoni (Georgian yogurt parfait served with walnut preserve) and Napoleon (mille-feuille style cake with light mascarpone cream). The word Marani means wine cellar and the restaurant promises the largest selection of Georgian wines this side of the Caucasus Mountains.

Georgian artist Tamara Kvesitadze has designed the interior of the restaurant with dramatic hand painted murals and sketches depicting feasting scenes inspired by the paintings of the acclaimed Georgian artist, Niko Pirosmani.

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