Best Business Lunch in South Kensington | Myrtos London
A business lunch doesn’t have to feel like an extension of the office. At Myrtos, there’s time to settle around the table, order a few dishes and talk over lunch without feeling hurried. It’s an approach rooted in philoxenia – the Greek tradition of welcoming people with warmth and generosity.
For meetings, client entertaining or catching up with colleagues, Myrtos offers a more relaxed approach to a business lunch in South Kensington. And with the weekday menu available from 12 to 5pm, there is flexibility for an early meeting, a traditional lunchtime booking or an afternoon that allows a little more time.
What Makes the Perfect Business Lunch?
The best business lunches rarely feel too much like business. The details still matter: a comfortable setting, attentive service and a menu that works just as well for a quick meeting as it does for a longer lunch. But the best ones also give you the chance to step away from the usual working-day routine.
Around the table, conversation tends to take on a different pace. There is time to talk properly, share good food and enjoy the occasion without the formality of a meeting room.
It’s an approach that sits naturally with Greek dining culture, where time spent around the table is as much about conversation and company as it is about the food itself.
Greek Hospitality at the Table
There is a Greek word that sits at the heart of the Myrtos experience: philoxenia. Often translated as hospitality, its meaning goes further, carrying the idea of welcoming others with generosity and warmth. At Myrtos, it shapes an approach to dining that feels attentive without being formal and relaxed without losing a sense of occasion.
For a business lunch, that distinction matters. Entertaining a client, meeting a colleague or catching up with someone from across the city does not need to mean a stiff dining room or a rushed meal. Instead, lunch can simply be a chance to settle around the table, talk properly and enjoy the time you have.
The Weekday Lunch Menu at Myrtos
The weekday lunch menu at Myrtos offers two courses for £25 or three for £29, available Monday to Friday from 12 to 5pm. It brings together familiar Greek dishes and contemporary interpretations. Begin with taramosalata with smoked cod roe, trout roe and dill oil; hortopita filled with Greek wild greens and feta; or dolmadakia with avgolemono and wild fennel.
Dips and small plates can be added to the table, bringing some of the conviviality of Greek dining to a working lunch – from tirokafteri with spicy feta and Greek yoghurt to melitzanosalata with aubergine, peppers, pomegranate and feta.
For the main course, there is Lamb Moussaka served the traditional, non-deconstructed way, alongside Grilled Octopus with flamed green beans and fermented savoy cabbage, and Greek Salad with carob rusks, feta mousse and wild oregano.
Those with time for something sweet can finish with Portokalopita, an orange syrup-soaked phyllo cake with kaimaki ice cream, or Loukoumades with thyme honey, crushed walnuts and Ceylon cinnamon.
Two courses work easily within the working day; three leave a little more time to settle in, continue the conversation and enjoy lunch at a slower pace.
A Business Lunch in South Kensington, at a Different Pace
London has a habit of making lunch feel like something to fit between everything else. Myrtos offers a different rhythm.
The restaurant’s approach is grounded in the Greek pleasure of slowing down, sharing food and giving conversation time to unfold. That does not mean every lunch needs to stretch into the afternoon. It simply means that while you are at the table, there is no need for it to feel hurried.
For meetings, client entertaining or a long-overdue catch-up with colleagues, it makes for a business lunch that feels considered without becoming formal. And when the diary allows, there is always time for one more coffee.
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A Glass of Greek Wine
For lunches that call for a glass of wine, there is plenty to choose from. The Myrtos wine list travels across Greece, with producers from the Peloponnese and Attica to Crete, Santorini and Macedonia. Indigenous varieties such as Assyrtiko, Moschofilero, Xinomavro and Agiorgitiko bring the character of these different regions to the table.
There is a strong sense of place behind the selection, with an emphasis on ethical sourcing and wineries committed to sustainable viticulture, traditional craftsmanship and careful winemaking. The result is a list that celebrates the breadth of Greek wine while staying close to the vineyards and people behind each bottle.
Many are also available by the glass, making it easy to try something alongside lunch – whether a crisp Assyrtiko, aromatic Moschofilero or silky Xinomavro as the conversation continues.
