Kink(all)y, a minimalist “Georgian-inspired” restaurant, takes its name from Georgia’s coveted twisted dumplings, twisted dumplings, khinkali. Within just four months of opening, it has already earned a coveted spot in the Michelin Guide. The restaurant is the brainchild of investor Diana Militski and Georgia-born chef David Chelidze, who formerly showcased his culinary prowess in Moscow. Its aesthetic leans towards Japandi minimalism, offering a serene yet intimate dining experience.
Small Plates
Specializing in small plates inspired by ancient Georgian traditions, Kink(all)y evolves with the seasons. This time of the year, the menu has a balmy appeal, aptly named “Falling into Kinkally.“ We started with the smoky, rich baked aubergine, where the sharp tang of satsebeli was beautifully mellowed by vanilla matsoni. The Broccoli Pkhali was an unforgettable dish—an exquisite mélange of barberry, bergamot, and walnut. The menu is filled with exciting pairings, like red bean lobia and pickled kimchi tomatoes, and diners are recommended two to three small plates per person.
Mains
For the mains, we opted for the braised lamb, where Chef David adds an extraordinary twist—a pomegranate sauce that perfectly complements the tender lamb roulade. The dish is served with a buttery miso pumpkin and orange purée, topped with a bone marrow crumble for the perfect crunch. But here’s a little secret: the menu doesn’t mention the seductive splash of jonjoli sauce, a hidden gem of Georgia’s wild herb repertoire. At £24, this is the most expensive dish on the menu—but then again, Michelin never comes cheap.
A Georgian meal wouldn’t be finished without the indulgent, pillowy Megruli Khachapuri. Topped with autumn truffles, this dish is a must-try, though a friend mentioned that some places serve it with an egg in the middle.
Kinkally
The khinkali here are an artful homage to Georgian tradition. These dumplings, typically filled with beef, pork, or lamb, are served “on a pedestal,“ as stated on the restaurant’s website. We visited during the Lunar New Year (2025) and were surprised by the restaurant’s ability to look beyond Georgia, weaving in European, Asian, and Middle Eastern influences.
We purposely chose the limited-edition Red Mini-Khinkali with Duck Breast and Sichuan Adjika Sauce, which added the perfect spicy kick. On the day of our visit, the dish seemed to draw a South Asian crowd, adding to the lively atmosphere. The langoustines, wasabi, and matsoni khinkali were a visual masterpiece, with their stunning zebra-striped casing. Served with a creamy sauce, they held a surprise—a burst of spicy sauce with the first bite, making them the closest cousin to Chinese xiaolongbao. Let’s be honest—you’ll be caught licking the last inch of that sauce.
Kinky bar
If you thought the title was just a clickbait, let me introduce you to Bar Kinky, located in the basement of this stunning restaurant. The minimalist aesthetic continues, enhanced by orange and violet light installations. The inventive cocktails, crafted by the talented bar team, perfectly complement the seductive atmosphere. My personal favorite? The Bossy—a bold mix of margarita, El Rayo Plata tequila, orange, cacao, hazelnut, and beurre noisette, with a salted rim.
Upstairs, an impressive wine assortment awaits. While we took it easy on the wine (saving ourselves for a whisky-tasting session later), I did spot the Dakishvili Petnat, Kisi, a Georgian sparkling wine that pairs beautifully with khinkali. This wine is crafted by Gogi Dakishvili, one of Georgia’s most celebrated winemakers.
Lunar New Year 2025
As someone born in the Year of the Rooster, I find myself embracing the Year of the Snake with artistic, imaginative, and curious energy. This year marks the continuation of my journey into macros and minis, a path that has allowed me to shed negative energy— a perfect alignment with the Snake’s manifestation power.