Three-Course Dinner for Two or Four with Wine at Oda House Manhattan (Up to 70% Off)
Harita
Enjoy traditional Caucasian dishes crafted by a Michelin-recognized chef and explore vegan, vegetarian, keto-friendly options
⸻ ♦ Authentic Georgian cuisine in Manhattan ♦ ⸻
Three-course dinner includes:
- One appetizer per person
- One entree per person
- One dessert shared between two people
- One glass of wine per person
⸻ ♦ Sample Menu ♦ ⸻
Discover Georgian Cuisine
Oda House prepares authentic Georgian food following traditional recipes. They use only the best farmer's products to ensure the highest quality dining experience. The family restaurant boasts an ambient atmosphere where patrons can enjoy a calm evening with their close ones.
- No booking required
- Valid on any day the restaurant is open. See the opening hours here
Meet the Chef
Born and raised in Georgia, Maia Acquaviva moved to the USA in 2007 to continue her career as a plastic surgeon. Far away from her home country, she nurtured a passion for cooking traditional Georgian specialties. Eventually, she traded her scalpel for a chef’s knife. Now, many years later, Maia proudly stands as a Michelin-recognized culinary artist, celebrated by The New York Times and others.
Enjoy traditional Caucasian dishes crafted by a Michelin-recognized chef and explore vegan, vegetarian, keto-friendly options
⸻ ♦ Authentic Georgian cuisine in Manhattan ♦ ⸻
Three-course dinner includes:
- One appetizer per person
- One entree per person
- One dessert shared between two people
- One glass of wine per person
⸻ ♦ Sample Menu ♦ ⸻
Discover Georgian Cuisine
Oda House prepares authentic Georgian food following traditional recipes. They use only the best farmer's products to ensure the highest quality dining experience. The family restaurant boasts an ambient atmosphere where patrons can enjoy a calm evening with their close ones.
- No booking required
- Valid on any day the restaurant is open. See the opening hours here
Meet the Chef
Born and raised in Georgia, Maia Acquaviva moved to the USA in 2007 to continue her career as a plastic surgeon. Far away from her home country, she nurtured a passion for cooking traditional Georgian specialties. Eventually, she traded her scalpel for a chef’s knife. Now, many years later, Maia proudly stands as a Michelin-recognized culinary artist, celebrated by The New York Times and others.