Georgia – Dakadaka

A JOURNEY
THROUGH GEORGIA

A CROSSROAD OF EMPIRES

Georgia sits tucked between mountains and seas in Europe’s easternmost corner. It has been passed between different rulers and cultures for centuries, coveted for its resources and strategic placement at the crossroads of empires. As boundaries and control have shifted hands, the country has held fiercely onto its language, religion and identity – but markers of this varied influence can be found in subtle ways. And, more telling, is a cuisine shaped by the spices, ingredients and recipes that crisscrossed the country over the years – and stayed forever.

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FOOD AS A MEMORY

The varying regions of Georgia each carry their own set of traditions and stories passed down from one generation to the next; most often in the form of humble recipes that have nurtured these communities for centuries. From the Caucasus mountain ranges, to bustling city streets, to the alpine rivers, food speaks in edible memories that live on today.

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the cradle of wine

In the Kakheti region, laid along the Alazani Valley beneath the Caucasus Mountains, you’ll find producers deeply rooted in Georgia’s ancient qvevri tradition. Grapes, skins, and stems rest through winter in clay vessels buried in the earth, yielding amber wines with orchard notes and a layers of texture.

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Georgia is the cradle of wine, with 8,000 years of uninterrupted viticulture. Across its regions, wine has been made in these egg-shaped qvevri for millennia, a method so intrinsic to Georgian culture that it is recognised by UNESCO as a protected practice. We are proud to present a wine list of Georgian’s best loved and most exciting bottles, curated lovingly over more than 12 months of research, plus our very own DakaDaka house wine.

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berkeley square hospitality

Co-founders Mitz & Giorgi have wandered Georgia from end to end: from late nights in Tbilisi’s backstreets to early mornings in mountain villages where bread rises slowly by the fire. They’ve listened to winemakers, learned family recipes passed hand to hand, and tasted the country in moments as much as in meals. Friends for many years since meeting in hospitality, but what binds them is more than just a love of restaurants. It’s a shared conviction that food carries stories, and that Georgian cuisine, with its bold flavours and soulful traditions, deserves a voice in London.

In the side streets of Tbilisi, Georgia’s capital city, time slows. Balconies lean with age, their wooden carvings softened by sun and rain. A curtain stirs, a neighbour calls out, the scent of baking bread drifts through the air. But step onto the bustling streets and the rhythm quickens: cafes, high rises, restaurants and wine bars line busy streets humming with the pace of modern life. Georgia is a land of crossroads where empires once pressed against each other, leaving behind layers of story that inform its identity today. Forward looking but defined by a resilient past. Modern and ancient, all at once.

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