Donia: Modern Filipino Excellence in the Heart of Carnaby

Perched on the top floor of Kingly Court, Donia brings contemporary Filipino cuisine to London's vibrant Carnaby district. This Michelin Bib Gourmand recipient showcases the rich culinary heritage of the Philippines through a modern lens, combining traditional flavours with seasonal British produce.

Signature Dishes

Donia's menu features several standout dishes that have earned critical acclaim. The lechon (suckling pig) is a masterclass in texture, with perfectly crisp crackling and tender meat, elevated by an extraordinary liver-peppercorn sauce that critics have described as "mind-bendingly good". The lamb shoulder caldereta pie reimagines a Filipino stew as an elegant pithivier, filled with tender meat and served with a rich tomato and chicken liver sauce.

Seafood lovers shouldn't miss the prawn and pork dumplings topped with white crab meat and served in a luxurious brown butter lime sauce. For dessert, the ube choux bun filled with purple yam ice cream has become an Instagram sensation and is widely considered one of London's most impressive sweet creations.

Atmosphere and Experience

The restaurant occupies a cosy, contemporary space with wooden beams, dark wood tables, and colourful banquettes. Despite its location in the bustling Kingly Court food complex, Donia offers a refined dining experience that stands apart from its surroundings.

Founded by Omar Shah and Florence Mae Maglanoc of the Maginhawa Group (also behind Mamasons and Panadera Bakery), Donia represents the group's first venture into more refined dining in central London. The restaurant's name comes from the Tagalog word used to respectfully address someone as 'madam'.

With its bold flavours, technical precision, and warm service, Donia has quickly established itself as one of London's most exciting culinary destinations, bringing Filipino cuisine into the spotlight it deserves.