A bold new dining destination is about to set London alight. Opening this January at 10 Heddon Street, DakaDaka is the capital’s first modern Georgian restaurant and natural wine bar — a vibrant new addition to Mayfair’s buzzing food scene that’s already turning heads.
Reimagining one of the world’s oldest yet most underexplored cuisines, DakaDaka celebrates Georgia’s 8,000-year winemaking heritage and its ancient culinary traditions through the lens of open-fire cooking, seasonality and craftsmanship. Expect smoky flavours, soulful feasting, and natural wines that tell stories of the Caucasus — all in a beautifully designed space where Georgian spirit meets Mayfair sophistication.
The Food
At the heart of DakaDaka is Chef Patron Mitz Vora (former Ennismore and acclaimed restaurants such as The Palomar), working alongside Head Chef Adrian Hernandez Farina to create a menu that blends Georgian heritage with modern technique and British produce.
Everything begins — and ends — with fire. From the open charcoal grill to the glowing wood-fired hearth, the kitchen brings warmth and theatre to every dish.
Start your journey with Pkhali, a colourful spread of Georgian plant-based dips made from spinach, sorrel and smoked aubergine, or Shotis Puri, wood-fired bread served with cultured butter. The Charcoal-Grilled Quail with blackberry tkemali offers a glimpse of the country’s bold, balanced flavours.
Signature dishes include:
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🥟 Khinkali – Georgia’s beloved soup dumplings filled with lamb and sour plum or wild mushroom and black garlic butter.
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🧀 Adjarian Khachapuri – The famous boat-shaped bread oozing with Spenwood cheese and golden egg yolk.
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🦆 Duck Breast Mtsvadi – Skewered and grilled over flames with blackcurrant and tarragon.
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🥘 Short Rib Kharcho – A slow-cooked stew with smoked walnuts, rich and deeply comforting.
Desserts are playful and nostalgic: the Napoleon, Georgia’s take on the French mille-feuille with dulce de leche cream and Rkatsiteli caramel, and a red wine soft serve made from Saperavi grapes — a nod to the street food of Tbilisi.
The Drinks
Wine lovers, take note — Georgia is where winemaking began, and DakaDaka’s wine list honours that legacy with over 100 bottles curated by Wine Director Honey Spencer. Expect natural, low-intervention wines from celebrated producers like Pheasant’s Tears and Archil Guniava, alongside handpicked European bottles that pair beautifully with the fire-led menu.
For those in the mood for cocktails, Jack Porter (formerly of Gothic Bar) reimagines the Georgian spirit Chacha — a fiery grape brandy often dubbed the “Georgian Grappa” — in a line-up of innovative drinks inspired by herbs, spices and Georgian wines. Local Georgian beers round out the list, perfect for a more casual sip.
Designed by Katya Samsonadze of Communal Design Studio, DakaDaka spans two floors and seats 105 guests. The ground floor houses an open kitchen framed by a Persian marble bar and glowing embers from the hearth, while downstairs reveals a wine and cocktail bar, private dining room and event space complete with a vinyl collection and DJ station for late-night energy.
Every detail celebrates Georgian craft — from hand-dyed textiles and carved woodwork to limewashed walls and artwork by Niko Pirosmani, the legendary painter of traditional supras (feasts). The result is a space that feels timeless, tactile and deeply personal — a love letter to Georgian culture.
DakaDaka at a Glance
Opening: January 15th 2026
Location: 10 Heddon Street, Mayfair, London W1B
Instagram: Here
