DakaDaka Review | "Georgian Cooking Finds its Feet in Mayfair"

"DakaDaka sits on Heddon Street, a short but serious stretch of Mayfair real estate alongside Sabor, Fonda and Ambassadors Clubhouse. It's the debut London project from Berkeley Square Hospitality and is the vision of Giorgi Mindiashvili and Mitz Vora, who are behind some of our fave spots in Tbilisi. At DakaDaka, they're putting Georgian cooking front and centre with confidence."

"The 105 covers are split over two floors, with carved wood, handmade ceramics, earthy tones and tactile finishes making it feel like Georgia by way of Mayfair. With a glowing charcoal oven, chefs led by Adrian Hernandez Farina (formerly of Canal, Humo and Chiltern Firehouse) moving behind the Persian marble pass, deep conversations over the menus, and glasses being topped up, it's inviting and buzzy. Grab a seat at the counter to fully experience the theatre."

"Our meal opens with chvishtari, a cornbread laced with Westcombe cheese, maize and green chilli. Soft inside with a crisp exterior, it's comforting without being heavy-handed. Khinkali arrive next, plump hand-folded dumplings filled with a mix of Iberico pork, aged beef, tarragon and summer savoury. These are eaten by hand, no cutlery allowed. You bite, slurp the broth, then finish it off. They're deeply flavoursome and full marks if you manage them without dribbling."

DakaDaka occupies a compact Mayfair site on Heddon Street and is the London debut from Berkeley Square Hospitality by Giorgi Mindiashvili and Mitz Vora. The two-floor space seats 105 and features carved wood, handmade ceramics, earthy tones and tactile finishes that evoke Georgian character. A glowing charcoal oven and a Persian marble pass create theatrical open-fire cooking led by chef Adrian Hernandez Farina. The menu highlights Georgian dishes such as chvishtari cornbread, hand-folded khinkali dumplings, lamb kebab and kubdari stuffed flatbread, plus a rich karcho beef short rib stew. The dining experience is buzzy, communal and focused on flavour and texture.

Read at London On The Inside