New Mayfair restaurant DakaDaka brings contemporary Georgian cuisine and natural wines to London

A new restaurant and wine bar, DakaDaka, has opened its doors in Mayfair, offering a contemporary take on traditional Georgian cuisine and natural wines. The venue, which began service last June, aims to introduce London diners to the culinary heritage of Georgia, a country known for its 8,000-year-old winemaking tradition but still relatively underrepresented in the capital’s dining scene.

DakaDaka marks the London debut of Berkeley Square Hospitality, a venture led by Giorgi Mindiashvili and Mitz Vora. Both have previously collaborated at Ennismore, overseeing projects including The Hoxton hotels and various UK and European restaurants. The opening brings together a team with international experience: chef patron Mitz Vora, head chef Adrian Hernandez Farina, sommelier Honey Spencer, interior designer Katya Samsonadze and cocktail curator Jack Porter.

The menu centres on Georgian culinary traditions, with a focus on open-fire cooking and seasonal British produce. Dishes include Saziaro (snacks) like Soko (crispy oyster mushrooms with tarragon aioli) and Abkhazura (Iberico pork sausage with barberries and blue fenugreek). Small plates feature Badrijiani (grilled baby aubergine with sunflower seed tahini), Lobio (kidney bean hummus with ajika chilli crisp) and Khinkali – hand-folded soup dumplings. Khachapuri, the cheese-filled flatbread iconic to the country’s cuisine, is offered with various fillings, while larger plates include Shkmeruli (garlic roast chicken) and Shilaplavi (octopus rice with wild fennel and marigold). Desserts range from a regional take on mille-feuille called Napoleon to a Red Wine Soft Serve made with Saperavi grapes.

The wine programme, led by Spencer, features over 100 Georgian bottles sourced from regions such as Imereti, Kakheti and Kartli, as well as select European wines. Porter’s cocktail list incorporates chacha, a traditional grape brandy, in drinks like his Pomegranate Negroni and a Plum Margarita.

Spanning two floors, the restaurant seats 105 and has an open kitchen, marble bar, private dining room and an event space. Interiors by Samsonadze, of Communal Design Studio, use materials such as handmade clay, limestone and reclaimed wood, with artwork by Georgian painter Niko Pirosmani and folk artefacts contributing to the atmosphere.

DakaDaka is open Tuesday to Saturday, with lunch and dinner services. The restaurant’s founders hope to highlight the rich culinary and winemaking heritage of Mindiashvili’s home country within London’s diverse food landscape.

Food Desk

To book a table at DakaDaka, 10 Heddon Street, London W1B 4BX, visit the restaurant’s booking page here.

For further information about DakaDaka, visit the restaurant’s Instagram here.