Greek Cuisine in London: A Journey Between Tradition and Modernity
Greek Cuisine: A Remarkable Rise in the Heart of London
Recently, Greek cuisine has been gaining increasing popularity in the British capital. However, only a few chefs have managed to prove their excellence amid this growing presence. Among the most notable is Chef Asimakis Chaniotis. He distinguished himself by maintaining a Michelin star for the Pied à Terre restaurant throughout seven years. During this time, he served as the executive chef.
“Myrtos”: A New Experience with a Personal Vision
Myrtos restaurant is Chaniotis’ first independent project in the United Kingdom. This restaurant represents an experience that combines the elegance of Athens, where he was raised, with the simplicity of Kefalonia. Kefalonia is the Greek island he later made his home. The restaurant’s name was inspired by one of Kefalonia’s most famous beaches, known for its breathtaking beauty. The beach frequently appears in travel photography.
Interior Design: Evoking the Atmosphere of the Greek Islands in the Heart of London
In an effort to embody the essence of Greek island life, South African architect and interior designer Vernon Filgwen collaborated with the Block1:Design team. Together, they created a space that blends the Greek dream with the elegance of South Kensington in London.
Visual Elements That Transport Visitors to the Mediterranean
The design relied on details carrying clear symbolism. Circular tables were gathered around an olive tree in the centre. These tables were illuminated by round lamps resembling moonlight. On the walls, paintings by contemporary Greek artists such as Christos Raptes and Yorgos Papadopoulos were hung. These paintings reflect landscapes that express the country’s cultural environment.
Between Privacy and Openness to the Street
Although the restaurant’s urban location on Brompton Street differs from sitting beside a harbour on the Ionian Sea, the presence of outdoor seating gives visitors the chance to enjoy a refreshing atmosphere. This is possible when the weather permits.
Ingredient Sources: A Blend of Local and Daily Quality
Chef Assimakis Chaniotis boasts a strong background as a Michelin-star recipient, which has allowed him to rely on the finest British and daily fresh ingredients. Among these ingredients, standout items include smoked Metsovone cheese, sourced from the mountainous village of Metsovo in northern Greece, representing a rich heritage in cheese-making.
Dishes Combining Tradition and Innovation
The restaurant showcases a unique variety in its dishes, such as flatbread served with Dorset snail, a nod to the traditional Cretan snail stew. Additionally, the “Giouvetsi” lobster dish with barley rice, tomatoes, mussels, lemon, and basil stands out, blending Mediterranean flavors with a touch of sophistication.
Beverage Menu: Touches of Athenian Creativity
Beyond food, the beverage menu reflects special attention to the guests’ experience. It was crafted by the “Line” bar team from Athens, internationally recognized as one of the world’s top 50 bars. This team is known for innovative mixes, including the “Pomegranate Mule,” spiced with pomegranate, which adds a new dimension to drinks in London.
