Situated on the former site of Tempo, the 100-cover, two-story restaurant is the brainchild of Georgian owner Vato Machavariani, who wants to ‘lift the lid’ on his country’s food and wine. Marani will offer modern interpretations of ‘supra’ dishes, designed for sharing.
“Eating in Georgia is a completely different experience,” said Machavariani. “Supra has been and always will be about the wider social story that combines food, drink and dance.
“Georgians are so proud of their cultural heritage and it is something I want to share, hence my desire to open a Georgian restaurant in London. I want Marani to be a wonderful representation of Georgian flavours and home-cooked dishes as we enjoy them back home, and evoke distinct childhood memories of grandmother’s Khachapuri.”
On the menu
With a menu created by Georgian chef Tekuna Gachechiladze, Marani looks to revive authentic flavours with the supra served alongside slow-cooked stews served in cast iron pots; skewered meats prepared on the mangal grill and a wide variety of vegetarian dishes.
A ‘good-value’ two-course set lunch menu will be available, with Gachechiladze’s signature dishes including xinkali soup (spicy broth with dumplings); elarji balls (polenta with cheese served with a spicy almond baje dipping sauce); and seared foie gras with aubergine & walnuts.
With a name that literally translates to ‘wine cellar’, Marani will showcase a large selection of Georgian wines that have been made using the traditional ‘Qveri’ method - fermented and aged in a ceramic clay jar that is buried in the ground.
The upstairs of the restaurant will house the late-night Cha Cha bar that will attract guests post-dinner with a selection of infused ‘Chacha’ - Georgia’s national spirit, made with grape pomace and often flavoured with honey and kiwi; as well as a strong selection of brandy.
Meet the Georgians...
The interior of Marani restaurant has been designed by artist Tamara Kvesitadze who has hand-painted dramatic murals of Georgian life. Akin to a traditional Georgian home, the ground floor - open for all-day dining – will have a rustic feel, with poetic sepia family photographs adorning teal-coloured walls.
A semi-private dining room will seat eight people, while a full private dining area tucked behind a draping velvet curtain will cater for an additional 20 diners.
The restaurant will be run on a day-to-day basis by the Machavariani family, with Ilana Hundadze coming in as the restaurant manager.
Marani will open at 54 Curzon Street in Mayfair on 3 March.