Nine months after opening in Paris, the Georgian restaurant Oda is quickly becoming a popular culinary destination for both locals and tourists. Founder and chef Salome Ninua told BM.GE that her goal was to introduce authentic Georgian cuisine and hospitality to the French capital - a passion rooted in her childhood, where food was prepared with warmth and respect for guests.
Ninua moved to France in 2021 and gained professional experience at Chez Magda, where she learned the essentials of French gastronomy and service standards. This experience inspired her to create a space in Paris where visitors could not only taste Georgian dishes but also experience the stories, traditions, and culture behind them. She notes that building trust in Paris’s highly competitive restaurant scene required patience and consistency, especially when introducing Georgian food to guests unfamiliar with it.
Today, most visitors to Oda are French, alongside a steady flow of international guests. Popular dishes include Adjarian khachapuri, khinkali, and chakapuli, with diners particularly enjoying the interactive experience of learning how to mix the ingredients of Adjarian khachapuri. The restaurant also highlights Georgian wine, importing all wine and spices directly from Georgia to preserve authentic flavors. The team currently consists of six employees - all Georgian.
Despite being open for less than a year, Oda has already earned 5-star reviews and a loyal customer base. Ninua says the team is motivated by this early success and is considering future expansion. She believes Georgian gastronomy has a bright future in Europe and will become increasingly prominent on the global culinary map.
