Kinkally is a Georgian restaurant in Fitzrovia centred around authentic Georgian dumplings - called khinkali - as well as small plates inspired by the traditional flavours of Georgia and the surrounding area. The concept was devised by first time restaurateur Diana Militski - Militski has been inspired by trips to Georgia and wanted to bring the unique cuisine of the country to London, where she feels it is sorely underrepresented. The restaurant has been created alongside chef David Chelidze of Moscow restaurant Hedonist, and bartender Andrew Pruts.
The huge restaurant spans over 200 square feet, and takes up a site on Charlotte Street alongside some of London's biggest restaurant names. The interiors take inspiration from the traditions and culture of the Caucasus region - the ground floor is bright, yet cosy, with minimalist décor, and leans towards organic materials like wood and stone. The lower ground, meanwhile, features a more sleek, futuristic design, combining low lighting and cosy seating.
Although Georgia is the main focal point of this restaurant, the kitchen aims to push the boundaries of flavours and takes inspiration from across Eurasia. Not only does the restaurant go against traditional flavour it also doesn't stick to formalities: Georgian etiquette typically expects diners to use their hands to eat the dumplings, at Kink(all)y you can opt for chopsticks, or even a knife and fork.
The khinkali come with a variety of fillings and accompaniments, including Wagyu beef, butternut squash and black truffle; Madagascan prawn with matzoon sauce and tarragon; and pheasant in a wild mushroom broth. However, the menu isn’t limited to the range of Georgian dumplings, the menu also features aubergine carpaccio with tahini sauce and smoked beetroot, goat’s cheese and persimmon, as well as many other dishes.
Downstairs from the restaurant is the subterranean sister bar called Kinky, led by Pruts, who serves classic cocktails with a unique spin. Here you can expect an Old Fashioned with honey, chocolate chips and ceps, or a Margarita with tequila cacao, beurre noisette hazelnut and citrus.