The story
Tucked away on the top floor of Kingly Court on Carnaby Street, Donia brings the vibrant, bold flavours of Filipino cooking to central London. The restaurant has quickly made its mark, earning a Michelin Bib Gourmand for 2026—a nod to its good quality, good value cooking that stands out in a city full of exceptional dining.
The space is a relaxed, modern lounge and dining room, open for both lunch and dinner. It’s the kind of place where you can settle in for a leisurely meal, whether you’re catching up with friends over cocktails at the bar or booking the private room for a celebration. Outdoor seating is available when the weather cooperates, and the restaurant also caters for private parties.
Donia’s menu is anchored in the Filipino culinary tradition, with a clear star: the Lamb Shoulder Caldareta Pie. This dish is so popular that it must be pre-ordered in advance through OpenTable, a fact the restaurant itself emphasises. It’s a reimagining of the classic Filipino caldereta, encased in a pie—a hearty, shareable centrepiece that has become the restaurant’s signature.
Beyond the pie, the menu changes with the seasons, but always centres on the deep, savoury, and tangy flavours that define Filipino cuisine. The kitchen works with ingredients like tamarind, coconut, and native vinegars, turning out dishes that are both comforting and surprising.
The Michelin Bib Gourmand for 2026 is a significant achievement for Donia. It places the restaurant among a select group of London spots that offer outstanding food at accessible prices. The award is a testament to the kitchen’s skill in elevating Filipino cuisine without losing its soul—proof that bold, regional cooking can win over even the most discerning inspectors.
Whether you’re new to Filipino food or a seasoned enthusiast, Donia offers a genuine, unpretentious experience in one of London’s liveliest neighbourhoods. Just remember to order that pie ahead.
Recognition
Ambience
Details
History
good quality, good value cooking
Filipino restaurants tend to be more more low-key and less prominent than, say, their Singaporean or Malaysian counterparts in the UK, but this ‘high-vis’ eatery from the people behind Mamasons ‘dirty ice cream’ and the Panadera Bakery in Kentish Town attempts to break the mould. Set on the top floor of Kingly Court, it’s a cosy, contemporary space with wooden beams, dark wood tables, colourful banquettes and craggy rock-shaped light fittings overhead. The laid-back ambience is helped along by young, chirpy staff. Expect a menu built around sharing plates, with flavours and textures criss-crossing China, South-East Asia, America and Spain – all commendably underpinned by British produce. Adobo, a popular Filipino seasoning, is given a twist to impart depth to golden-brown mushroom croquetas, which sit on a tiny mound of mushroom duxelles. Other openers range from smoky chicken heart skewers to superb prawn and pork siu mai topped off with crabmeat and served with a crustacean bisque lifted by a touch of lime. For something more substantial, try the caldereta pie, a terrific pithivier-like dish involving lamb shoulder enriched with a flavourful jus of chicken livers and tomato. As a sweet finale, we recommend the outsized choux bun filled with cold, creamy ube (purple yam) and coconut Chantilly. Overall, the food is on-trend without relinquishing its culinary roots, and the kitchen deserves plaudits for showing what can be achieved when creativity is applied to a less familiar cuisine. Cocktails (including low-alcohol options) are a reminder of sunny holidays near the equator; otherwise, two dozen wines offer value by the glass or bottle.
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