The restaurant gods have finally smiled on Georgian food in London. DakaDaka opened on January 17th at 10 Heddon Street—the address that has cycled through Manteca, Fallow, and Sarap—under the direction of Giorgi Mindiashvili and Mitz Vora, two hospitality operators who cut their teeth at Ennismore before founding Berkeley Square Hospitality. What they've built here matters: a high-end Georgian restaurant that treats the country's 8,000-year-old wine culture not as folklore but as serious business.
The space itself is a statement. Georgian designer Katya Samsonadze has taken cues from traditional wood carving and museum artifacts, creating an interior that feels both lived-in and considered. The real theatre, though, belongs to the open fire—the engine that drives everything that comes out of the kitchen. Khinkali dumplings arrive filled with three-cheese and winter truffle; a native lamb kebab comes lacquered and smoky, shouldered with Roscoff onions and sumac; khachapuri cheese-filled flatbreads emerge blistered and golden. This is cooking that demands attention and rewards hunger.
But it's the wine list that will have oenophiles circling dates in their calendars. Honey Spencer has curated 100 Georgian bottles—a selection that takes the country's winemaking seriously and gives the restaurant a genuine point of difference. When was the last time you could order a proper Georgian natural wine at a Mayfair restaurant? DakaDaka is a restaurant that only knows one way to host: all-out feasting. The menu reads like an argument for Georgian generosity: Shila Plavi, a lobster rice bisque with octopus and wild fennel; pkhali walnut dip with ajika chilli crisp; dishes that layer flavour and texture without apology.
Georgian food is rich in history and soul, and there has long been space in London to showcase it with care and precision. That space exists now, at this address, with this team. The opening of DakaDaka is high on the list of things worth getting excited about in 2026.