Dakadaka restaurant Mayfair, review

Dakadaka is a Georgian restaurant tucked away on Heddon Street, just off Regent Street. Known for its stellar collection of restaurants and bars, the street also holds musical history as the location of the cover shoot for David Bowie’s 1972 album The Rise and Fall of Ziggy Stardust. It is close enough to Oxford Circus, Piccadilly Circus and Mayfair to be effortlessly accessible an easy visit after shopping or before the theatre.

DakaDaka Restaurant, Heddon Street, Mayfair. Image courtesy of DakaDaka

Georgian cuisine was largely unknown to me, which made for many enjoyable conversations with Elisabeth, who guided us through the menu with impressive knowledge and enthusiasm. I had expected the food to lean towards the hearty flavours of Eastern Europe, but instead found dishes bursting with fresh herbs, bright pomegranate seeds and, much to my delight, plenty of chilli. Not in the blow-your-head-off Thai-food sense but used with restraint to add warmth and depth. And if that wasn’t enough to win me over, Georgia also boasts an 8,000-year-old winemaking tradition.

The wine list has been honed by acclaimed sommelier Honey Spencer whose previous work includes Noma Mexico, The Palomar and Evelyn’s Table and it shows. Dakadaka’s 100-bottle Georgian wine list won Best Short List at the Star Wine List of the Year UK 2026 awards, showcasing natural, small-producer wines made from indigenous grape varieties such as Saperavi and Rkatsiteli, many fermented in traditional underground clay qvevri. Wine lovers will be exceptionally well looked after here. Even the cocktails embrace Georgian influences, with tarragon adding a herbal lift to the Paloma and pomegranate bringing a vibrant twist to the Negroni. Cocktails creatively embrace Georgian influences, using tarragon in the Paloma and Pomegranate in the Negroni making it an instant hit.

DakaDaka Restaurant, Heddon Street, Mayfair. Image courtesy of DakaDaka

I imagine the interiors would make a home sick Georgian very happy. Cleverly designed by Katya Samsonadze of Communal Design Studio the restaurant has a storied, lived in feel about it with carved wood, black-painted brick walls and sturdy chairs upholstered in fabric echoing traditional Caucasian tapestry, while a wooden beaded curtain leading to the restrooms adds a nostalgic touch. The open kitchen is centred around a glowing charcoal oven and open grill creating a visual focus point for those dining on the ground floor or if you want to get really close - the counter seating. There’s also a small terrace for al fresco dining.

Having opened in January 2026 Dakadaka has clearly found their footing and we recently enjoyed an excellent lunch here on one of London’s heatwave days. Even with the doors thrown open onto the terrace, we are happy to report the dining area stayed relatively cool.

DakaDaka Restaurant, Heddon Street, Mayfair. Image courtesy of DakaDaka

We began with Pkhali, a dish no Georgian feast would be complete without. Silky aubergine blended with walnuts and garlic was wrapped in thin slices of aubergine and topped with dill and pomegranate seeds. Earthy, elegant and suitable for vegetarians, we were also told it aids digestion, an unexpected bonus.

Next a series of starters followed, each one good enough to tempt me back for a light lunchhere. Soko – was wonderfully light and crispy Oyster Mushrooms with a flavour packed Tarragon aioli for dipping. Kindzmari brought thick slices of raw Yellowfin Tuna resting in an aromatic herb and vinegar dressing, beautifully fresh, with coriander, sea herbs and wild fennel. The herby juice left on the plate had us asking for spoons to polish off the remains.

Lobio, a kidney bean hummus was a pop of light purple on the table, incredibly smooth topped with crunchy pumpkin seeds and finished with ajika chilli crisp give it the perfect spicy kick. The sort of dish one could happily order a with a glass of wine while sitting at the counter or on the terrace. The starters are generously portioned and easily shared between two.

Khinkali. DakaDaka Restaurant, Heddon Street, Mayfair. Image credit MTotoe/ FLO London.

One mustn’t miss out on ordering the Khinkali. A dish resembling Chinese xiao long bao soup dumplings but bigger! Traditionally Georgia’s iconic dumplings are filled with meat and a rich broth, but Dakadaka’s seasonal version showcased Scottish girolles, shiitake and hedgehog mushrooms with the option of adding Wiltshire Black Winter truffle. Hidden inside was an intensely savoury broth layered with depth and gentle spice. Following tradition, we picked each dumpling up by its thick knot, turned it upside down, bit carefully into the dough and drank the rich juices before enjoying the filling.

So far the meal had already impressed us, and I was mentally compiling a list of friends I wanted to bring here, when the standout dish arrived. Ever since, it’s been the plate I’ve mentioned most when recommending Dakadaka.

A whole grilled seabass arrived perfectly butterflied and deboned. One half was topped with a fred ajika made from hot peppers, garlic and Georgian spices, while the other featured a a more herbaceous and sharp green ajika..Large enough to share, it felt like enjoying two distinct dishes in one.

Alongside we ordered a salad combining grapes with mizuna, mibuna, red kale, sorrel, St Tola goat’s cheese and honeycomb. It avoided the overly sharp dressings that can dominate a salad, instead the sweetness of the grapes and honeycomb balanced the peppery leaves perfectly.

Grilled seabass with a salad combining grapes with mizuna, mibuna, red kale, sorrel, St Tola goat’s cheese and honeycomb. DakaDaka Restaurant. Image credit MTotoe/ FLO London

Vegetarians are not forgotten with a bean stew on the menu scented with coriander, garlic, walnut oil served with Lavash. We didn’t delve into the meatier dishes, but we are in no doubt one is in safe hands here having observed the open fire treatment of pork chops, rib eye and lamb chops.  

If you really need to cool off the soft serve red wine ice cream is a celebration of Georgia’s winemaking heritage. The Saperavi Nakini is unusual and probably not for everyone as it has a slight vinegar flavour to it and seemed pricey at £12. Dakadaka’s version of a honey cake was a lovely way to finish off the meal. Unforgettably named the Chacha cake with a yoghurt cream and topped with a grape granita kissing it with summer vibes.

We enjoyed our meal here so much that it has sparked a desire to explore Georgian cuisine further. A holiday to Georgia, working my way through the dumpling houses of Tbilisi, now feels entirely possible. Dakadaka tells the story of a country whose food and wine traditions deserve far greater recognition and is a perfect ambassador to draw Londoners in to explore their cuisine and to visit the country itself. Best time to visit Georgia is September to October – yes indeed, I’m already doing my research.

DakaDaka Restaurant, Heddon Street, Mayfair, @lateef.photography. Image courtesy of DakaDaka

Small plates £9.5-£18.50

Large sharing plates £28.50 - £85

Desserts £12

Set Lunch: Two Courses £26, 3 courses £30

Location: 10 Heddon Street, London W1B 4BX Opening Hours: Mon-Tues 17.30-23.00, Wed – Sat 12.00-23.30  Website:daka-daka.comInstagram:@dakadaka.london

Review by Natascha Milsom