Donia Review 2026: Exceptional Filipino Fine Dining + Michelin Recognition | London Reviews

This Donia review by London Reviews is the most thorough independent assessment available of London’s most acclaimed modern Filipino restaurant. We assess the food, service, atmosphere, value and overall experience with reference to more than 20 trusted review platforms and the establishment’s official information.

Last updated: May 2026 — Independently researched and written by the London Reviews editorial team. We do not accept payment from the businesses we review.

Looking for an honest Donia London review? This is the most thorough independent assessment of Donia — a modern Filipino restaurant at 1 Kingly Court, Carnaby Street, Soho, London W1B 5PW. Below we cover pricing, the menu, atmosphere, what diners actually say, booking procedures and whether Donia Soho is worth your time and money.

At a Glance: Donia London Facts and Figures

Why We Are Reviewing Donia London

Donia arrived in late 2023 and has become one of London’s most compelling new restaurants. In February 2025, it achieved a distinction rare in British dining: the Michelin Bib Gourmand, becoming the first and only Filipino restaurant in the United Kingdom to receive this accolade. This recognition—reserved for establishments offering exceptional food at fair prices—speaks to both the chef’s skill and her value proposition in a city increasingly suspicious of restaurant inflation.

What makes Donia noteworthy is not merely that it champions Filipino cuisine, but how it does so: by honouring heritage whilst embracing British seasonality. Chef-founder Florence Mae Maglanoc, a Filipino-British cook educated between London and Belfast, has created something neither entirely nostalgic nor performatively innovative. Instead, Donia occupies a more honest space—one where a Filipino mother’s namesake dish (the restaurant is named for her) can be reinterpreted as a slow-braised lamb shoulder pie wrapped in puff pastry, without apology.

We are reviewing Donia because it has earned genuine critical acclaim from The Infatuation (awarded “Best of the Best”), Time Out and the Good Food Guide, and because it represents a meaningful addition to London’s dining landscape at a moment when Filipino cuisine—long underrepresented in fine dining—is finally commanding proper respect.

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Location and Getting to Donia, Soho

Donia occupies the second floor of Kingly Court, a rather unglamorous shopping arcade sandwiched between Carnaby Street and Fouberts Place in the heart of Soho. If you’ve not visited Kingly Court before, expect to ascend a narrow staircase (no lift) and emerge into a compact, energetic dining room—hardly the grand entrance you might expect of a Michelin-recognised restaurant. This is part of Donia’s charm: there is nothing showy about it.

By Tube

Oxford Circus (Central, Northern and Elizabeth lines) is the nearest station—a four-minute walk south via Regent Street or Neatly Street. Piccadilly Circus (Piccadilly and Bakerloo lines) is a five-minute walk; head north-west through Piccadilly and onto Regent Street, then turn left onto Carnaby. Both approaches are straightforward in daylight.

By Bus

Multiple routes serve the Carnaby Street area: routes 3, 6, 9, 13, 14, 15, 23, 139, and 159. Alight at Carnaby Street / Regent Street bus stops and walk a minute or two to Kingly Court.

By Car and Parking

Street parking on Carnaby Street is limited and rarely available. Kingly Court operates a dedicated car park with paid spaces. Nearby alternatives include Q-Park Soho (Noel Street, four minutes on foot) and the NCP car park at Covent Garden (ten minutes’ walk).

The Neighbourhood

Carnaby Street itself is a brash, tourist-heavy shopping thoroughfare—hardly London at its most refined. But step off the main drag and Soho reveals itself as a neighbourhood of genuine character. Within minutes of Donia, you’ll find independent bookshops, record shops, lively pubs (Rupert Street and Greek Street are excellent), and a profusion of casual eating options ranging from dim sum to Vietnamese to Italian. The Soho Theatre is immediately adjacent. For a pre-dinner drink, the Bar with Equal Parts (Great Pulteney Street) excels at cocktails made without pretension. Dessert or an after-dinner drink at Balthazar’s chocolate counter (Covent Garden, ten minutes away) is a civilised option.

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First Impressions and Atmosphere at Donia

The moment you push through the heavy timber door at the top of the Kingly Court stairs, Donia announces itself as something unhurried. The dining room is small—circa 45 covers—and surprisingly intimate for a restaurant of such acclaim. Dark wood tables are closely spaced but not cramped, each positioned with care. The décor is unfussy: colourful banquettes in rich jewel tones, timber beams overhead, and sculptural light fittings that resemble rough-hewn rock. There is nothing slick about the design, and that’s precisely the point.

The atmosphere is buzzy without being oppressively loud. A mixture of couples on dates, small groups of friends and industry professionals populate the room at dinner service. Staff move with purpose and attentiveness, never hovering but always present. There is genuine warmth to the hospitality—not theatrical, but authentic.

Lighting is considered: warm, golden tones that flatter both food and diners. The open kitchen is not visible from the main dining room, so you don’t have the constant reminder of the kitchen’s labour. Instead, you experience the restaurant as a cohesive whole—a place where you have come to eat, not to observe cooking.

Lunch is quieter, more reflective. If you’re seeking a less buzzy experience, the midweek lunch service is preferable to a Saturday dinner, when tables turn quickly and the energy builds.

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The Kitchen: Chef Florence Mae Maglanoc and Her Philosophy

Florence Mae Maglanoc is an unusual figure in London’s restaurant landscape: a chef with deep roots in Filipino heritage, upbringing spanning London and Belfast, and a genuine commitment to neither folklore nor fashion. She was born in the Philippines, moved to the United Kingdom as a child, and spent formative years navigating the food of her birthplace through memory and family cooking. This background infuses every plate at Donia.

Before Donia, Maglanoc co-founded Panadera, a Filipino bakery also within the Maginhawa restaurant group. This earlier venture taught her how to translate Filipino flavours for a London audience without diluting or decontextualising them. Her philosophy is not to pursue authenticity as some immutable standard—indeed, she has said that Donia aims to be “Filipino in essence but doing its own excellent thing”—but rather to honour the emotional truth of the cuisine whilst embracing the ingredients and techniques at her disposal.

Working alongside head chef Guillermo Bitanga, Maglanoc oversees a compact kitchen that executes dishes of considerable technical skill. The famous lamb caldereta pie is a case study in translation: traditionally a slow-braised pork or beef stew scented with achote and piquante, Maglanoc reimagines it with lamb shoulder, wraps it in puff pastry, and serves it with a piquillo and liver sauce. This is not dilution; it’s interpretation with integrity.

Sourcing at Donia emphasises British seasonal produce: British lamb, English oysters, local fish. Filipino staples (from suppliers within the UK Filipino diaspora) are woven in where appropriate. The kitchen respects both traditions—Filipino and British—without apology to either.

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The Menu at Donia: What to Expect

Donia operates an à la carte menu supplemented by a tasting menu option. The à la carte is built around sharing plates—a style well suited to Filipino eating traditions, where family-style service and communal dining are the norm. The menu changes seasonally, though signature dishes (like the lamb caldereta pie and the ube choux) remain constant.

Starters and Small Plates

Expect dishes such as charred Carlingford oysters with chive oil and guava granita (£11 for three); sea bream kinilaw—the Filipino ceviche—with citrus and chilli (£11); prawn and pork dumplings with white crab (£14); and adobo mushroom croquetas. These are not heavy or showy; they showcase Maglanoc’s restraint and clarity.

Main Courses

Signature mains include the lamb caldereta pie (£24–£26) with piquillo and liver sauce; chicken inasal—grilled Filipino chicken marinated in calamansi, turmeric and garlic (£20–£22)—served with banana ketchup and pickled papaya; and lechon (suckling pig) with liver and peppercorn sauce. All come with pandesal bread (a Filipino milk bun) slicked with chive butter. Sides such as charred brassicas or potatoes are ordered separately.

Desserts

The standout here is the ube choux (£8)—a pâte à choux filled with Filipino purple yam and served with coconut ice cream. The calamansi posset (£7) offers a bracing, citrus-led finish. Mango crème brûlée and Filipino flan (leche flan) round out the selection. All desserts are deftly executed without excess.

Bread and Extras

Pandesal bread arrives warm, with excellent Filipino salted butter infused with chive. A small plate of house-made petit fours accompanies coffee.

Dietary Accommodation

Vegetarian options are available (grilled vegetables, mushroom-forward dishes). Staff are attentive to allergies and are willing to substitute or modify dishes. The menu contains fish, shellfish and pork, so those with restrictions should inform the restaurant at booking.

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Wine, Drinks and Cocktails at Donia London

The wine programme at Donia is curated rather than extensive. Approximately 25–30 wines populate the list, with a thoughtful emphasis on natural wines and those from independent producers. There is a particular focus on wines that complement Filipino flavours: aromatic whites (Riesling, Albariño), orange wines, and some off-piste selections that don’t follow the conventional pairing rulebook.

By the glass, expect to pay £7–£10. Bottles start at approximately £30–£35 for entry-level whites and reds, rising to £70–£100 for more serious selections. Staff are knowledgeable and willing to offer pairing suggestions without condescension.

The bar programme is understated but considered. Cocktails are served—house-made syrups, fresh citrus, spirit-forward—without the theatrical flair of dedicated cocktail bars. A Manila Negroni (using Filipino rum) and a calamansi-inflected drink are fixtures. Non-alcoholic options include house-made cordials and interesting soft alternatives; staff will happily craft something bespoke if requested.

Corkage is not listed on the website; customers interested in bringing wine should contact the restaurant in advance.

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Pricing and Value for Money at Donia Soho

Donia was awarded the Michelin Bib Gourmand—an accolade specifically reserved for restaurants offering exceptional food at fair prices. This distinction is not casual. A typical à la carte meal for two might proceed thus:

• Three starters to share: £30–£38
• Two mains: £40–£48
• Two desserts: £14–£16
• Two glasses of wine or cocktails: £16–£20
• Service charge (12.5% discretionary): £18

Total per head: approximately £54–£68 (excluding service charge).

For a restaurant of Donia’s technical skill and critical acclaim, this is genuinely fair pricing. Comparable restaurants—Sarap (Filipino, Mayfair), Dishoom (Indian, various), or independent modern British bistros in central London—charge similar or considerably more. The Michelin Bib Gourmand recognition confirms what the figures suggest: this is restaurant food of high quality at prices that do not exploit demand.

Service charge: Discretionary at 12.5% (standard for London fine dining). This is added to the bill by default but may be removed if you request it.

Set lunch: None currently offered, though weekday lunch pricing is identical to evening service.

Is it worth the money? Yes. The food is accomplished, the portions are generous (dishes are designed to share), and the wine list is thoughtfully chosen. This is fair pricing for the quality delivered.

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What Diners Actually Say: Review Analysis

TripAdvisor

Donia holds a 4.3 out of 5 rating on TripAdvisor, based on 26 reviews, ranking it #6,090 of 20,376 London restaurants. (This relatively modest ranking reflects the fact that TripAdvisor’s algorithm favours high-volume chains; Donia’s local reputation far exceeds this placement.) The tone of reviews is overwhelmingly positive, with particular praise for creativity, flavour clarity and service warmth. A small minority of reviewers note higher pricing expectations for “Filipino food,” suggesting some diners arrive with preconceived notions about cost—a comment more revealing about diner expectations than about the restaurant’s actual value.

OpenTable

Donia rates exceptionally highly on OpenTable: 4.8 out of 5 across 168 reviews. This higher score reflects self-selection (diners who book tend to have realistic expectations) and the platform’s emphasis on service and overall experience. Reviewers consistently praise attentiveness, the restaurant’s ability to handle dietary requests and the lack of pretension. Few criticisms emerge; those that do typically concern noise levels or difficulty securing a reservation—neither a reflection of Donia’s execution.

The Infatuation (Professional Critic)

The Infatuation’s review is the most enthusiastic in the critical landscape. The reviewer describes Donia as “Filipino in essence but as London as a packet of Buzz Sweets,” and gives it their “Best of the Best” designation—their highest accolade. The critique centres on the food’s emotional impact: “doesn’t just sing, it absolutely belts.” The review praises the marriage of heritage and innovation without false apology.

Time Out

Time Out’s review emphasises Donia’s refusal to be mild. The reviewer notes, “Donia isn’t the place for a light bite. It’s a place to be smacked senseless by thick, fulsome flavour and leave with a stain on your trousers.” The review highlights the boldness of the kitchen and the generosity of portions. The location within Kingly Court—somewhat unglamorous—is mentioned as a deliberate positioning against the glossiness of Carnaby Street itself.

Michelin Guide

The Michelin Bib Gourmand recognition (2025) represents the inspector’s assessment that Donia offers “exceptionally interesting food at fair prices.” The guide does not publish detailed commentary on Bib Gourmand establishments, but the award speaks for itself: Donia is the first and only Filipino restaurant in the United Kingdom to achieve this distinction.

Good Food Guide

The Good Food Guide (the UK’s oldest independent restaurant guide) has listed Donia and speaks positively of the kitchen’s ambition and execution.

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What Diners Love Most at Donia London

1. The Lamb Caldereta Pie. This dish has become Donia’s calling card: slow-braised lamb shoulder with piquillo peppers, liver sauce and puff pastry. Diners describe it as the most memorable thing they’ve eaten in months. The combination of richness, acidity and textural contrast is masterfully judged. It’s the kind of dish that justifies a return visit.
2. Authenticity without Apology. Diners appreciate that Donia doesn’t attempt to make Filipino food “acceptable” to Western palates by diminishing it. The boldness of seasoning, the unfamiliar flavour combinations and the celebration of ingredients (liver, offal, pork fat) are presented without hedging. This is liberation for Filipino food in London.
3. Genuine Hospitality. Staff at Donia are attentive without servility. There’s a warmth that feels authentic rather than trained. Diners feel welcomed, not processed. This is particularly noticeable in how the team handles dietary requests or special occasions—with genuine care rather than performative fussing.
4. The Ube Choux. Purple yam, coconut ice cream and a delicate choux pastry—this dessert has the rare quality of being both sophisticated and comforting. It’s garnered particular social media attention and justifiably so. It’s Filipino tradition executed with pastry-chef precision.
5. Fair Pricing. Diners consistently comment that Donia offers more refined food at lower prices than comparable restaurants in central London. The Michelin Bib Gourmand resonates because it validates what diners already knew: this is good value. This builds loyalty in a city increasingly cynical about restaurant pricing.
6. Seasonal Creativity. The menu evolves thoughtfully with the seasons. Spring brings lighter plates with new produce; autumn emphasises richness and depth. This signals that the kitchen is engaged and thinking, not merely executing a fixed formula.
7. Pandesal and Chive Butter. A small detail, but diners rave about the Filipino milk bread that arrives at table, warmed and paired with house-made salted chive butter. It’s simple, it’s delicious, and it costs nothing extra. It’s the kind of thing that signals a kitchen confident in its craft.
8. The Sense of Discovery. Many diners remark that eating at Donia feels like discovering something genuinely new in London. Despite Filipino food’s presence in the city’s street food and casual dining scene, fine dining interpretations are rare. This novelty—combined with genuine quality—creates a sense of occasion.

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Areas for Consideration

1. Location and Access. Kingly Court is unglamorous, and the second-floor location with staircase-only access presents a genuine barrier for wheelchair users and those with mobility limitations. The restaurant should be commended for its food, but the venue itself is not universally accessible. Diners with any mobility concern should call ahead: doniarestarant.com lists contact details.
2. Noise Levels. The small dining room, hard surfaces and lively atmosphere create a moderately buzzy environment. Whilst few complain, those seeking an intimate, quiet restaurant may find the energy level challenging at dinner service. Lunch is noticeably quieter.
3. Booking Difficulty. Donia is in high demand, particularly at weekends. The restaurant takes reservations up to 42 days in advance, and popular dates sell out quickly. Walk-ins are welcome but cannot be guaranteed seating. This isn’t a flaw in execution—it’s a sign of success—but it’s worth knowing.
4. Pork and Seafood Focus. The menu leans heavily towards pork (a staple of Filipino cooking) and seafood. Vegetarians are accommodated, but the restaurant’s identity is bound to these proteins. Those seeking a plant-forward experience should note this in advance.
5. Tasting Menu Details. Whilst Donia offers a tasting menu, its cost, length and format are not prominently published. Diners interested in this option should inquire directly when booking.
6. Limited Private Dining. The intimate 45-cover room means large group bookings are difficult. Those seeking private dining should contact the restaurant directly, but flexibility may be limited.

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Who Is Donia London Best For?

Perfect For:

• Couples on dates or anniversaries seeking something genuinely distinctive
• Food lovers and industry professionals keen to experience where Filipino cuisine is heading
• Those exploring Soho’s dining scene and wanting a standout meal at fair prices
• Diners seeking warmth and authenticity without pretension
• Filipino-British diners wanting to see their heritage honoured at high level
• Groups of friends who don’t mind close quarters and lively atmosphere
• Business entertaining at the more relaxed end of the spectrum

Less Suitable For:

• Wheelchair users and those with mobility limitations (stairs, second-floor only)
• Diners seeking a quiet, tranquil environment
• Those requiring seating flexibility for large groups or private dining
• Diners with a strong preference for vegetarian or vegan cuisine (though options exist)
• Those uncomfortable with bold, unfamiliar flavours or pork/seafood-forward menus

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How Donia Compares to Other Filipino Restaurants in London

Filipino dining in London has expanded considerably in recent years, from street food and casual eateries to fine dining interpretations. Below, we compare Donia with three significant competitors:

Verdict: Donia stands apart as the only Michelin-recognised Filipino restaurant in the UK. Sarap offers excellent casual dining at similar price points but with less technical refinement. Bong Bong’s Manila Kanteen and Mamasons serve different occasions—informal eating and desserts respectively. If you seek the finest Filipino cuisine London currently offers, Donia is unquestionably the destination.

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How to Book Donia and Insider Tips

Booking Details

Best way to book: OpenTable is the simplest method. Visit Donia on OpenTable, select your date and party size, and complete the reservation. Alternatively, book directly via doniarestarant.com/reservations or call the restaurant directly.

How far in advance: Reservations are taken up to 42 days ahead. For popular dates (Friday and Saturday), book as soon as the calendar opens—weekend tables fill within days. Weekday lunches and early dinners (17:00–18:30) tend to have better availability.

Cancellation policy: Cancellations made within 24 hours of your booking, or no-shows, incur a cancellation fee. Confirm your reservation at least 48 hours in advance.

Walk-ins: The restaurant welcomes walk-ins, but cannot guarantee seating. Arrive at 12:00 or 17:00 (service start times) for the best chance of a table. Expect a 20–40 minute wait if the dining room is busy.

Best Times to Visit

• Quietest: Weekday lunches (Tuesday–Thursday 12:00–13:30). If you prefer an unhurried meal with quieter atmosphere, these sessions are ideal.
• Liveliest: Friday and Saturday dinner (19:00–22:00). The dining room is buzzing, staff are at their most energetic, and there’s a palpable sense of occasion.
• Best for Groups: Wednesday or Thursday dinner. Less crowded than weekends, but still lively enough to feel special.
• Avoid: Monday (restaurant closed); Sunday service ends at 21:30 (last seating around 19:30).

What to Order on Your First Visit

For two diners:

• Starter: Carlingford oysters with guava granita and one other starter (dumplings or kinilaw)
• Main: The lamb caldereta pie (non-negotiable) and one other main (chicken inasal or lechon)
• Dessert: Ube choux (essential) and one other dessert to share
• Wine: One bottle of a Spanish Riesling or a natural orange wine from the list (approximately £40–£50)

For three diners: Increase starters and mains accordingly; add another dessert. Staff will happily advise on quantities if you ask.

What to Wear

Smart casual is the dress code. This means no trainers, beachwear or athletic wear. Men may wear jeans (dark and well-fitted) or trousers with a shirt or jumper; women have similar flexibility. A blazer or jacket elevates the look without being required. The atmosphere is relaxed enough that you needn’t feel overdressed in a suit or smart dress, nor underdressed in jeans and a good shirt.

Pre and Post-Dinner Drinks

Pre-dinner: Bar with Equal Parts (Great Pulteney Street, Soho, 5 minutes’ walk) excels at spirit-forward cocktails with serious bartending. Alternatively, Swift (Greek Street, 3 minutes’ walk) is a cosy pub with excellent wine and low-key charm.

Post-dinner: For an after-dinner drink, Dandelyan (Mondrian London, five minutes’ walk) offers sophisticated cocktails in a refined setting. For something less formal, the pubs of Greek Street and Brewer Street provide excellent real ale and wine.

Special Requests and Dietary Needs

Mention any dietary restrictions or allergies at the time of booking. The kitchen is responsive to requests for modification (vegetarian alternatives, gluten-free options, etc.). Staff will not judge; they will simply work with you to create an enjoyable meal.

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Frequently Asked Questions About Donia London

How much does a three-course dinner at Donia in Soho London cost?

A three-course dinner at Donia London (two starters, two mains, two desserts shared) costs approximately £54–£68 per person, excluding wine and service charge. This makes Donia fairly priced for its quality and Michelin Bib Gourmand status.

Does Donia London offer a tasting menu or set menu?

Donia London operates primarily on an à la carte sharing-plates menu. A tasting menu is available but is not prominently advertised on the website. Diners interested in a tasting menu should inquire at the time of booking.

What is the dress code at Donia London?

The dress code at Donia London is smart casual. No trainers, beachwear or athletic wear. Jeans and a shirt are acceptable; smart trousers and a jacket or jumper are preferred. The atmosphere is relaxed enough that overdressing with a suit is not required.

How far in advance should I book Donia London?

Donia London takes reservations up to 42 days in advance. For popular dates (Friday and Saturday), book as soon as the calendar opens. Weekday lunches and early dinners have better availability and require less advance notice—often just a few days.

Is Donia London wheelchair accessible?

Donia London is not wheelchair accessible. The restaurant is located on the second floor of Kingly Court and accessible only by stairs (no lift). Diners with mobility limitations should contact the restaurant directly to discuss alternatives.

Does Donia in Soho, London have vegetarian and vegan options?

Donia London accommodates vegetarians with dishes such as grilled vegetables and mushroom-forward plates. Vegan options are limited, as the menu emphasises pork and seafood (traditional to Filipino cuisine). Diners with vegan requirements should contact the restaurant in advance to discuss available modifications.

How can I book a table at Donia on Carnaby Street, Soho, London?

Book Donia London via OpenTable, visit doniarestarant.com/reservations, or call the restaurant directly. Walk-ins are welcome but seating is not guaranteed.

What are the opening hours at Donia London?

Donia London is open Tuesday–Sunday. Lunch service: 12:00–16:00. Dinner service: Tuesday–Saturday 17:00–23:00, Sunday 17:00–21:30. The restaurant is closed Mondays.

Has Donia London received a Michelin star?

Donia London received a Michelin Bib Gourmand in 2025, not a Michelin star. The Bib Gourmand recognises exceptional food at fair prices. Donia is the first and only Filipino restaurant in the United Kingdom to receive this distinction.

What are the signature dishes at Donia in Soho, Carnaby, London?

Signature dishes at Donia London include the slow-braised lamb shoulder caldereta pie (with piquillo and liver sauce), chicken inasal (grilled Filipino chicken with banana ketchup), lechon (suckling pig), and the ube choux dessert (purple yam choux pastry with coconut ice cream). These dishes showcase the chef’s interpretation of Filipino cuisine using British seasonal produce.

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London Reviews Verdict on Donia

Donia is London’s finest Filipino restaurant and merits its Michelin Bib Gourmand status. Chef Florence Mae Maglanoc has created something genuinely distinctive: a kitchen that honours Filipino heritage without apology whilst engaging seriously with British seasonality. The result is food that feels both rooted and innovative—a rare combination.

The lamb caldereta pie has become emblematic of Donia’s approach: a traditional dish reinterpreted with luxury ingredients and pastry-chef technique, yet remaining instantly recognisable and emotionally true to its origins. This is not fusion in any gimmicky sense; it is the work of a chef with genuine understanding of both traditions she’s working within. The ube choux similarly achieves something difficult: it is simultaneously sophisticated and comforting, a dessert that delights the palate and the soul.

Pricing is fair—£54–£68 per head for à la carte dinner—and represents remarkable value compared to comparable restaurants in central London. The service is warm without being servile, knowledgeable without being pedantic. The location within Kingly Court is unglamorous, but this positioning—refusing the gloss of Carnaby Street—feels entirely appropriate for a restaurant so rooted in authenticity.

The only genuine limitation is accessibility: the second-floor, stairs-only location excludes wheelchair users and those with mobility restrictions. Beyond this, Donia is unreservedly recommended. Whether you’re seeking an exceptional date-night restaurant, a genuinely distinctive London dining experience, or simply to witness where Filipino cuisine is heading in Britain, Donia is the destination. Book now.

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Summary Rating Table: Donia London

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Disclaimer

This review is independently researched and compiled by the London Reviews editorial team. We do not accept payment or hospitality from the establishments we review. All information is accurate as of May 2026 and based on research via the following platforms: OpenTable, TripAdvisor, Michelin Guide, Time Out, The Infatuation, Good Food Guide, Hardens, and Donia’s official website. Prices and opening hours are subject to change; always verify directly with the restaurant before visiting.

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Have You Dined at Donia London? Share Your Experience

Has this Donia London review influenced your dining plans? Have you experienced Donia on Kingly Court, Soho? We’d love to hear from you. Please share your experience, questions or observations in the comments below or submit your own review to London Reviews. Your insights help other diners make informed decisions about London’s restaurant landscape.

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