Finding Georgian Food in London
Katerina Galkina · EN · 07/10/2026
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Little Georgia ↗ publishes separate menus for its Islington and Hackney restaurants. Choose a specific branch and check its address, opening times, dishes and visit conditions. Information from an old review of one location should not be assumed to apply to the other.
The Islington menu ↗ lists Georgian dishes including khachapuri, khinkali and walnut-based starters. This provides a useful introduction to the cuisine, rather than a guarantee that every item will be available every day.
Build a sensible order
For a group, agree a shared order of a few starters, bread or pastry, and main dishes. Ask staff about portion sizes before adding more. Check how many khinkali come in an order, which fillings are available and whether preparation requires extra time.
Different khachapuri styles have different ingredients and presentation, so read the description. Vegan diners should check dairy and eggs separately. If someone has a nut allergy, discuss dishes and kitchen processes in advance: a vegetable filling does not automatically make a dish suitable.
Questions to ask when booking
Give guest numbers, your date, preferred time and special requirements. Larger groups should ask about sitting together, group menus and deposits. Obtain advance confirmation if you need step-free access or a high chair.
Do not rely on an old BYOB recommendation. Check whether bringing alcohol is currently allowed at that branch and whether corkage applies. The same applies to your own cake, decorations and the time allocated to your table.
Budget and branch choice
Add shared starters, bread or pastry, mains, drinks and service charge. Compare the same order rather than one headline dish price: it says little about the group's final bill.
Check the journey home and current opening hours. If a particular khinkali filling or seasonal dish is essential, confirm availability before travelling. Book through the official website and retain a confirmation showing the address to avoid arriving at the wrong branch or after kitchen service has ended.