Georgian–Basque kitchen & wine house · Bilbao

Deda's

A sanctuary of stone and fire

The Origin of Ritual

In the Georgian language, the word ‘Deda’ signifies the beginning.

Deda-MitsaMother Earth

Deda-EnaMother Tongue

Deda-Bodzithe Mother Pillar that holds the house

We brought this philosophy to the Basque Country because we recognize here a reflection of our own values. Just as the Ama guides and protects the Basque home, Deda’s is built on the strength, wisdom, and quiet power of the matriarch.

Our philosophy is simple yet profound: tradition is not the worship of ashes, but the preservation of fire.

Tamta, Tamar and Maia — the founders of Deda's

Ancient Traditions · Modern Soul

Our Story

Three women, one origin

Led by three Georgian women, we reinterpret 8,000 years of history through a modern lens. UNESCO-recognized winemaking and bread-baking traditions are no longer museum exhibits — they are living, breathing experiences served on your plate.

Tamta Cholikidze Head Chef · Kitchen Wars Georgia

Tamar Gigolashvili Strategy & Vision

Maia Machaidze Georgian Wine Curator · 8000 Years of Heritage

Witness the union of two ancient Iberias.

From the Kitchen

Signature dishes

Shotini

Slow-cooked meat folded into warm shoti bread, with Basque accents.

Pkhali Board

Walnut, herb and pepper spreads with charcuterie and warm shoti.

Shoti & Cheese

Sulguni, Idiazábal and blue, with berries, honey and walnuts.

Ekala & Purée

Wild ekala shoots with a smooth, herbed walnut purée.

Mzhave

House pickles — crisp, sour and bright, the Georgian way.

Chef’s Selection

Ask your waiter — a seasonal plate from Tamta’s kitchen.

View the full menu

The Cellar

Georgia, the cradle of wine

More than 30 Georgian varieties — from the qvevri clay vessels of Kakheti to the amber wine in your glass. With every glass, we invite you to taste Georgia.

Explore the cellar

Bread & Tradition

From the oldest traditions, a modern essence

The tone is a vertical clay oven. The dough is pressed onto the inner wall by hand and comes away when it’s ready. No tray, no mould, no timer — just someone who knows when. It has been made this way for over a thousand years. The only modern thing is the table we serve it on.