This is not à cosy restaurant but the food is very Nice and tasty. We had à few starters With spinach and walnut and grilled pork, very nice

Place is very simple, but food is fantastic. Please specialty is khinkali - must try! Lobio is very well, good to support all this spicy food with Mukuzani - authentic Georgian wine

Food was below average. The service started off shaky, but only got worse when we saw a bunch of mice scurrying about. When we politely asked if we could have some form of compensation (as it's not unreasonable to expect a restaurant to be mice...free) the waiter was painfully unapologetic. We'd sadly finished our meal when we saw the mice, would not have carried on if seen earlier. Said he would ring his boss, but came back and said he didn't pick up, and the only thing he could offer was a glass of wine. Would have expected some form of discount or a total refund, since we would not have chosen to eat there had we been aware of the mice. He even seemed angry at us for having seen the mice and not being ok with them. We clarified we knew it wasn't his fault that there were mice, and we weren't blaming him, but that we were not ok with the standards of hygiene. Nevertheless he carried on arguing as if it was perfectly normal to expect to dine with mice. Felt that a glass of wine was unacceptable (we wouldn't have wanted to drink/eat any more since seeing them anyway) as he couldn't guarantee the food was cooked in a clean environment, and since the kitchen door isn't up any stairs etc, it's not implausible for a mouse to have found its way in. He said that the they regularly check cleanliness etc so the kitchen was clean, but obviously that is a lie or they have painfully low standards to be ok with a family of mice living on the premises.More

I experienced several times good Georgian food in the former USSR republics, and Mimino is certainly at the top level amongst all these restaurants. We had some excellent vegetable meze (we understand why the owner recommended it), a gorgeous khatchapuri adjaruli (you can't miss it)...and some unusual cheese khinkali, very delicate and cooked to perfection. The price is reasonable for being in Kensington, and the personnel is super-nice. We made a bit of a mess in splitting the bill at the end (we were seven) but the waiter was very patient with us, and we take the chance to thank him for his patience. Good choice of Georgian wine, we had some good Saperavi and Tsintsali. Highly recommended, if you're looking for some real Georgian taste.More

I stumbled across this restaurant while taking a stroll one evening. Enjoyed it thoroughly! The meal began with complementary brown bread, butter, and a shot of vodka. The borshch was tasty and surprisingly spicy. The khinkali (dumplings) were ample and flavorful. The beer (Lithuanian lager)...was too thin for my taste. The service was fast. Highly recommend!More

Traditional Georgian food with the most flavor-able tastes... The bread that you'd want to smell like a good perfume, and the wine that you'd want to drink like you're always thirsty....Would like to come back!

Having tried many different cuisines around the World we were tempted by the possibilities of Georgian food so found our way to a small establishment in a basement just off Kensington High Street on a hot Monday evening. After being greeted and seated we were...brought some rather nice bread and a rather large shot of vodka together with the menu. We elected for a starter plate comprising several Georgian meze salads and pastes of more than ample portion, the nicest of which was an aubergine concoction similar to baba ghanoush and rather tasty. The main-course menu offered a number of dishes, many of which contained cheese, however, we were attracted to the mouth-watering prospect of grilled lamb shashlik and ordered accordingly, only to informed that this was not available “this month”. Thoughts sprang to mind that this may be due to, perhaps, a national tradition of abstinence from skewered meats during August, or that the caravan train carrying the specific rare variety of Caucasian lamb for the shashlik may have been held-up by bandits in the Balkans and thus the Chef may be, even now, in contact with the producers trying to urgently procure some more. The waiter murmured that “dumplings or something like” might be a good alternative. “Dumplings or something like” covers a wide variety of possibilities, but we ordered in good faith and what arrived was similar in texture to the sort of steamed dim-sum served in Chinese restaurants. The dumpling parcels themselves, had they been filled with golden coins rather than minced lamb and been only slightly larger, would have rather resembled the sort of purse a cartoon Robin Hood, would have relieved a cartoon Friar Tuck of after accosting him whilst riding through a cartoon Sherwood Forest. They were presented neatly bunched together on a plate and were quite palatable, although we neglected to order a sauce to accompany them which was a mistake on our part. The meal was partnered by a nice Georgian white wine which, at £18 a bottle was very good value. Coffee and another large shot of vodka completed proceedings with a fair degree of satisfaction. Now a little of the surroundings. I have not seen anything similar since eating in a Bulgarian restaurant in Prague in 1985 and I wonder if it is a survivor of a style of restaurant décor centrally approved by Moscow sometime in the 1960s. The banquet seating around the walls had been reupholstered at some time with what I believe is probably leather, but the hides have been loosely attached to give a rumpled effect. In the centre of the room the chairs were of a rustic design last seen in said Bulgarian restaurant in Prague in 1985, and of the few small groups of other diners, most I suspect were expat Georgians. I have to say that my mind began to wander a little, and I found myself imagining Cold War assignations where thickly accented code phrases would be employed to determine an interlocutor’s credentials - Person One Question: “Have you tried the shashlik this month?” Person Two Response: “No! of course not, it’s August!” Person One “Ah, welcome my friend, I trust you were not followed?” - after which there would be an exchange of microfilms secreted in salt dispensers, or packages left in a dead-letter box in the cistern of the Gents – perhaps there might be the occasional assassination by cocktail umbrella. At one point I was sure that one of the other diners turned his head slowly towards me to reveal an exaggerated smile and the glint of a diamond studded tooth. Maybe not. Back to Earth, when all is said, everything was clean and tidy and I was able to get a quick look into the kitchen which appeared orderly. I was even able to briefly observe one of the cooks using a hand pasta machine to make what I assume was the next batch of Friar Tuck purses. No complaints, just a little anachronistic.More