Authentic Georgian Restaurant
ქართული რესტორანი
Reservations are highly encouraged. We have few spots for walk-in only
The restaurant is located in one of the suites at the Vancouver Marketplace building on the northeast corner of Evergreen Boulevard and Columbia Street.
Eat Together
The tables and counters at Dediko emphasize wood elements that are designed to evoke the warm atmosphere of urban restaurants in Georgia, which tend to feature a lot of balconies. The shelves bear lines of Georgian clay pots for serving hot food, as well as bottles of Georgian wine.
On the more modern side, the restaurant uses an order-at-the-counter system for lunch, which Nico Bakh describes as a nod to the grab-and-go restaurant scene.
The restaurant’s name and logo draw their inspiration from Kartlis Deda, a monument in Tbilisi that depicts a woman in traditional Georgian dress, holding a cup of wine in one hand and a sword in the other. The statue’s name translates to Mother of Georgia.
By Anthony Macuk, Columbian business reporter “New downtown Vancouver restaurants have appetite for authenticity”
The Kitchen
“We don’t like a fork and knife. We eat with our hands,” she explained. “We like to share. We all want to eat everything and I can’t eat it all by myself.”
The current menu at Dediko is short. Nico Bakh, Ella’s son and co-owner, designed it to be aesthetically pleasing but also easy to understand for customers new to Georgian food. Each heading has a pronunciation key and a brief description of the dish. The dumplings (khinkali) and bread boats (khachapuri) will be most recognizable to those who have noticed the Georgian trend in the United States.
By Rachel Pinsky for The Columbian. Food & Drink: Dediko’s fare is meant to be shared
ELLA BAKH
EXECUTIVE CHEF/OWNER
NICO BAKH
CO-OWNER / CREATIVE DIRECTOR
Photography in partnership with Russ Vasilchuk featured in “The Kitchen” “Eat Together” & “Instagram Moments”
A better Tip. Change, on all sides.
Dediko would like to be part of a change in the restaurant industry that focuses on equitability. Tipping creates inequity between the employees preparing the meals and the employees serving the meals. We would like to reward all employees who are all involved in the process of making the meal. Instead, we will be charging a 12% service fee. As some patrons may still want to leave an additional tip, we made this possible with a separate optional tip line. This new policy will allow the restaurant to provide competitive wages + benefits to our employees and help with employee retention. While change at times can be difficult, we believe that this will help us achieve a more equitable environment that benefits all employees.