Chef Giorgi Kobiashvili joins Daira as executive chef

Formerly of Noma Copenhagen and Café Stamba, Giorgi Kobiashvili takes the helm of our flagship restaurant — beginning a bold new chapter for modern Georgian cuisine on the Black Sea coast.

When Daira opened its doors overlooking the Batumi seafront, it set out to do something quietly radical: to treat Georgian cooking not as folklore, but as a living, evolving craft. Three years on, that ambition finds its clearest voice yet.

A kitchen rooted in Georgian terroir

Over the coming months the restaurant will lean harder into direct relationships with the growers, cheesemakers and winemakers of Adjara and Kakheti, building a menu that reads like a seasonal portrait of the country itself.

Georgian cuisine doesn’t need reinvention. It needs attention — to the season, to the producer, to the moment a dish is meant to be eaten.

What guests can expect

• A rotating tasting menu built entirely around Georgian producers, changing with the harvest.
• An à la carte selection that keeps Daira’s best-loved classics while opening space for new signatures.
• A dedicated qvevri wine pairing, drawn from small Kakhetian cellars working with amber and skin-contact wines.