The restaurant, which sits on what was the site of Tempo, at 54 Curzon Street, aims to champion a "lighter, contemporary style" of Georgian food through a menu created by Georgian chef Tekuna Gachechiladze.
It will revive authentic flavours, inspired by Georgia's location on the Silk Road, with Indian spices, ingredients from Persia and cooking styles from the Middle East, alongside French and Mediterranean influences, while also offering modern interpretations of traditional “supra” dishes.
The dishes, many of which are designed for sharing, will include classics such as Khinkali dumplings, Khachapuri cheese bread and spiced broths, alongside slow-cooked stews served in cast iron pots, skewered meats prepared on the mangal grill and vegetarian dishes.
The name Marani literally translates to wine cellar, and the restaurant aims to showcase a wine heritage dating back 8,000 years, as well as serving Chacha, Georgia’s national spirit, made with grape pomace and often flavoured with honey and kiwi.
The interior of the 100-cover restaurant, which also has a 20-cover private dining room, has been designed alongside Georgian artist Tamara Kvesitadze who has hand-painted murals of Georgian life and sketches of feasting scenes (pictured).
Source (abridged)
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