DakaDaka

The charcoal oven burning in the open kitchen signals the intent here long before you see a menu. Located on Heddon Street, DakaDaka takes the traditions of Georgian cooking and sharpens them for a Mayfair crowd, swapping rustic taverna vibes for a space lined with Persian marble and carved wood. The ground floor is where the energy concentrates, specifically at the counter seats facing the pass. From here, you watch the kitchen team manage the fire, sending out plates that rely heavily on dough and smoke. The *khinkali* are a fixture on almost every order – heavy, hand-folded dumplings filled with a mix of Iberico pork, aged beef, and herbs. Eating them requires a bit of technique: you hold the knot, bite a small hole to drink the hot broth, and then finish the rest. The menu is built for sharing, shifting from *chvishtari* – a cornbread mixed with Westcombe cheese and green chilli – to heavier mains like *karcho*, a slow-cooked beef short rib stew spiced with khmeli suneli. The wine list is equally committed to the region, offering around 100 bottles that focus on Georgia’s deep history with natural and skin-contact production. Downstairs, the pace slows slightly in the cocktail bar, where drinks are often mixed with *chacha*, a traditional grape brandy that packs a serious punch.