Home · Restaurants · Morrow Qvevri · Oxford
Morrow Qvevri · Oxford
Pull up a chair.
You're in Oxford.
Cheese bread from the oven, herbs by the armful, walnuts and garlic, and amber wine poured from the clay.
Where we picture it.
Morrow Qvevri Oxford
In a cobbled yard off the covered market.
These are concept kitchens: the restaurants are not open and no table can be booked.
When to come.
| Monday | Closed |
|---|---|
| Tuesday | 5.30pm to 10.30pm |
| Wednesday | 5.30pm to 10.30pm |
| Thursday | 12pm to 10.30pm |
| Friday | 12pm to 11.30pm |
| Saturday | 12pm to 11.30pm |
| Sunday | 12pm to 9.30pm |
Come for the food.
Stay for the evening.
A qvevri is the egg shaped clay jar Georgian wine is made in, buried in the ground to ferment slowly, a way of making wine some 8,000 years old. Georgian cooking is the food of the supra, the long feast led by a tamada (toastmaster), with walnuts and garlic, armfuls of coriander, tarragon and dill, sour plum and pomegranate. Our room cooks for that kind of table: cheese breads from the oven, stews in clay pots, and dishes made to be passed along. The wine list is all qvevri wine, chosen by grape and region.
Allergies and intolerances. Our kitchens handle all 14 allergens, so we cannot promise any dish is free of them. Recipes and suppliers can change: please ask our team about allergies before you order, every time.
Adults need around 2,000 kcal a day. Calories are shown for each dish as served.