For many, Greek cuisine needs little introduction – its flavours already familiar, whether discovered through travel or first encountered at the table. Yet beyond the comforts of Greek salad and warm pita lies a far richer story; one shaped by the land, sea and memory.
At Myrtos by Asimakis, these stories are retold with care. From our delicately layered Hortopita to the fragrant Dolmadakia with wild fennel, each dish honours Greece while gently reimagining it. With that in mind, here are five classic dishes to experience at our South Kensington restaurant. Slow down and savour a taste of Greece at your home away from home.
Lamb Moussaka
A comforting classic, moussaka is woven into the fabric of Greek home cooking. Layered with aubergine, potato, gently spiced minced meat and a silken béchamel, it is a dish shaped by time and memory. First created in the 1920s by Nikolaos Tselementes, it has since taken many forms. But at Myrtos London, we serve the dish as it was first made, with lamb at its heart and each layer assembled with a deep respect for the flavours of Greece.
Greek Salad
A Greek salad’s ingredients resemble those a countryman might have on hand when working in the field: feta, tomatoes, cucumber, onion and olives. At Myrtos by Asimakis, our Greek Salad is built layer by layer and served with a twist. Think carob rusks, a silky feta mousse and a final whisper of wild oregano. Familiar flavours, reimagined with a lighter touch.
Taramosalata
A classic Greek meze made from a blend of tarama – the salted and cured roe of cod, carp or grey mullet – olive oil and fresh lemon juice. While Taramosalata is most often enjoyed on Clean Monday, marking the beginning of Great Lent, ours is prepared fresh each day and finished with fragrant dill oil, bringing a gentle lift to this time-honoured dish. Take note, this meze is best enjoyed with warm pita or our house sourdough.
Tirokafteri
Also known as ktipiti or kopanisti, tirokafteri is a spread consisting of feta cheese, hot peppers and olive oil, commonly served as part of a meze platter or by itself with warm pita. While the traditional recipe remains our foundation, our version is finished with Greek yoghurt, lending a smoother texture that invites you to savour every last bite.
Dolmadakia
A traditional Greek appetiser consisting of vine leaves stuffed with a mix of rice and aromatic herbs, Dolmades are commonly served as part of meze, accompanied by tzatziki, Greek yoghurt or olive oil and lemon. At Myrtos London, this beloved Greek classic is reimagined with elegance: served with silky avgolemono, a Greek sauce consisting of egg and lemon, and finished with wild fennel.