Meet Dinehall’s Concept Man
On June 9th, GEORGIA TODAY reported on the opening of the new fresh casual café restaurant Dinehall on Rustaveli Avenue. Nearly one month in, we decided to go back and find our more about it. GEORGIA TODAY spoke to Dinehalls’s concept author Taner Icten, for more information about the design, menu, and chefs.
Why did you decide to open Dinehall in Georgia?
Before dining, our three-year-old company covered two different sectors in Tbilisi- accommodation and residential -with Hotel Mercury Tbilisi and the Green Budapest Project. We love this country and I think Georgia has great potential in business. We wanted to work with Georgian people in the dining sector, so we decided that the first fresh casual café restaurant would be the ideal project for us. When childrens and babywear shop Mothercare left the location at Rustaveli 28, we realized the spot would be perfect for our restaurant!
Tell us about the design of Dinehall
Our concept is food, wine, art. This is a first locale in our city where you can enjoy food and paintings- art work which is changed on a monthly basis. It is unique, from the works of talented young artists to the wine cellar and bar. For those who want to taste Georgian wine, we have a special sommelier. We believe in the success of Dinehall. We can host corporate night events, banquets, birthday parties, and more. We have a delicious breakfast choice, a Take Away service, an interesting lunch and dinner menu, and we stay open until the last guest leaves.
We said “yes” to the “less is more concept,” integrating exclusively Georgian art in this project to show how much we like and respect the talented artists here!
Who are your target customers at Dinehall?
We have targeted the A, B, and C1 economic groups. You can come here with your family, and you might find yourself sitting alongside groups of friends in their mid-twenties or older. We are, in fact, open to all.
Our kitchen concept is global: for example, we have the “restaurant side” and, again, the “less is more” concept. Often, when you go to restaurant there are pages and pages in the menu and it’s difficult to choose, which explains why some customers prefer exclusive restaurants with a simplified choice. We update our menu regularly.
Our chefs have international experience in Denmark, USA, and other countries, all having finished top schools. Now our chefs are training the Georgian staff here and they have their own special recipes. We present very interesting desserts, birthday cakes, coffee, tea, and some customers even pop in to order Take Away.
Tell us about your future plans for Dinehall
This project is international for us and we are currently studying where to open more branches, maybe this year in Dubai, then Hong Kong, or London. We are oriented on big cities, with large populations, because there are no fresh casual cafes like Dinehall elsewhere in the world.
Mariana Gochashvili