The national dish of Georgia, prepared here with high-quality Iberico pork and aged beef. Each dumpling is filled with a spiced broth that is released when you take the first bite. Multiple reviews highlight the addition of tarragon as a fresh, modern touch that makes these stand out.
Tips from diners
Eat them with your hands! Hold the 'top knot' (which you don't eat), take a small bite to sip the soup, then finish the rest. Don't use a fork or you'll lose the broth.
A visual and culinary icon. The bread is baked to order until the crust is crispy and the cheese center is bubbling. A raw egg yolk and a pat of butter are added at the table for you to mix into the cheese. Reviewers call it the 'ultimate comfort food'.
Tips from diners
Tear pieces from the bread 'boat' and dip them into the molten cheese and egg mixture in the center. It's meant for sharing!
A refined take on a classic Georgian dessert. It features layers of flaky pastry and rich dulce de leche cream, finished with a unique caramel made from Rkatsiteli wine grapes. Reviewers praise the way the wine caramel adds a subtle acidity to the sweet dessert.
Tips from diners
The wine notes in the caramel are very unique. It's a great example of how the restaurant integrates Georgian wine culture into the food.
A deeply warming and complex stew. The beef is slow-cooked until it falls apart in a sauce thickened with walnuts and spiced with 'khmeli suneli'. It's served over 'ghomi', a traditional Georgian cornmeal that is mixed with plenty of cheese.
Tips from diners
This is a very rich dish — one order is perfect to share between two people along with a lighter salad or dip.
Showcasing the kitchen's open-fire technique. The lamb is marinated simply to let the quality of the meat shine and grilled until it has a smoky char. Served with a spicy Georgian 'ajika' pepper dip that provides a sharp, savory kick.
Tips from diners
The smokiness from the open fire is the key here. It pairs beautifully with the more robust Georgian red wines.
Located on Heddon Street, DakaDaka is London's first truly modern Georgian restaurant. It blends ancient traditions like open-fire 'mtsvadi' grilling and hand-folded 'khinkali' dumplings with seasonal British produce. The space also functions as a specialist natural wine bar, showcasing the 8,000-year-old viticultural history of Georgia.
The natural wine list is incredible — Georgia is the birthplace of wine. Ask for an 'Amber' (orange) wine; they are fermented in clay jars called qvevri and offer a unique flavor profile.
The atmosphere is high-energy and can be loud, especially on weekends. It's great for groups who want to share a lot of small plates.
Heddon Street is a pedestrianized oasis just off Regent Street. It's a great spot for a more relaxed meal away from the main road traffic.
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