From long lunches on sun-drenched terraces to days spent by the sea, our mothers have always been at the centre of everything we do. Not only within our own lives, but in nature too – connecting land and sea, memory and home.

Each year, Mother’s Day offers a moment to honour the maternal figures who shape us. Though celebrated on different dates across the world, it remains a time to show gratitude and respect to those closest to us. At Myrtos by Asimakis, we invite you to gather with your loved ones this Mother’s Day, sharing dishes inspired by the flavours, generosity and feeling of Greece.

Whether you bring your mother, grandmother or friends, our South Kensington restaurant awaits, welcoming you in the spirit of philoxenia – the Greek art of hospitality that turns guests into family.

THE HISTORY OF MOTHER’S DAY: AN ODE TO ANCIENT GREECE AND MOTHERING SUNDAY

While Mother’s Day in Britain falls in March, in Greece it is celebrated on the second Sunday of May. Today it may feel more modern and secular, yet its roots trace back to ancient festivals honouring Rhea, the mother of the gods.

In ancient Greek tradition, Rhea symbolised fertility, nature and the origin of life itself. Celebrated each spring, she represented the enduring power of motherhood – a sentiment that still resonates today. Though the festivals no longer take place, the spirit of honouring mothers remains deeply woven into Greek culture.

In the UK, Mother’s Day – or Mothering Sunday – dates back to the 16th century, when families returned to their ‘mother church’, the parish where they were christened. Over time, the tradition evolved into a rare opportunity for families to reunite, particularly for those working away from home.

Despite falling during Lent, the day was often marked with sweet treats – Simnel cake, ‘mothering buns’, even fig pie – small gestures of appreciation that spoke volumes.

PLANT, SEA, LAND: A SUNDAY MENU WORTH SHARING

While we may not have Simnel cakes to hand, our Sunday menu offers its own reason to gather. Served with Greek lemon roast potatoes, warm pita, savoy cabbage, Cretan thyme honey-glazed Chantenay carrots and rich gravy, our Lamb, Beef, Chicken, Mushroom and Sea Bream roasts are inspired by the Ionian landscapes that continue to shape Chef Asimakis Chaniotis’ cooking.

To finish, something sweet to share. From Sticky Toffee Pudding – our refined take on a beloved British classic – to Loukoumades, golden Greek doughnuts drizzled with chocolate sauce, hazelnuts and banana, each dessert brings a touch of nostalgia to the table.

And no celebration is complete without a toast. Perhaps the savoury depth of our Sun-Dried Tomato Bloody Mary, created in collaboration with Line, Athens, or a glass of our Myrtos House Rosé from Evia, crafted with respect for the vines and their terroir.

Join us this Mother’s Day at Myrtos London and raise a glass to the women who anchor us – in life, in memory and around the table.

RESERVE YOUR TABLE

At Myrtos by Asimakis, every dish and drink carries a piece of Greece: a moment of nostalgia from the mainland and a taste of the sun-drenched islands. Our bar is an extension of this philosophy. In collaboration with Line Athens – one of the world’s most celebrated cocktail bars – we bring a new chapter of Greek creativity to South Kensington.

Founded by Vasilis Kyritsis and Nikos Bakoulis – renowned for their work at The Clumsies – alongside Dimitris Dafopoulos, co-founder of Three Cents Artisanal Beverages, Line Athens has redefined the contemporary Greek cocktail scene. By transforming a former art gallery in the Kato Petralona district, they have created a space where fermentation, craft and imagination converge.

At Line Athens, nothing is overlooked, and everything is honoured. They produce their own fruit wines (‘Why Ins’), beers and sourdough breads on-site, ensuring that every part of the ingredients is utilised. But their innovative approach also extends to their cocktails, a standout example being their pomegranate ‘Why-in’ – a fruit wine that undergoes a unique fermentation process, resulting in complex flavours that elevate classic cocktails.

It’s this dedication to sustainability and creativity that has earned Line Athens international acclaim, including a ranking of No. 8 in The World’s 50 Best Bars 2025. Together, we have created an exclusive collection of cocktails inspired by Greek ingredients, tradition and craftsmanship. Each one reflects the same creativity and reverence that define our kitchen – a celebration of land, sea and heritage in liquid form.

Whether you’re sipping on the rich, savoury notes of our Sun-Dried Tomato Bloody Mary or the floral elegance of our Orange Blossom Collins, you’ll discover the essence of Greek tradition – and flavour – in every glass. Here’s a glimpse at our South Kensington restaurant’s cocktail collection:

– Mediterranean Martini: A sophisticated take on a classic, blending Mediterranean Gin with dry vermouth, Kalamata olives, lemon thyme, and a hint of miso vinegar for unexpected umami depth. It’s salty, herbaceous, and undeniably Greek.
– Myrtos Negroni: Our signature twist on the Negroni stays true to its bittersweet roots while incorporating toasted fennel seed and goat butter for a rich, silky finish. This is Greek indulgence in a glass.
– Limoncello Spritz: A celebration of citrus, our house-made Myrtos Limoncello meets elderflower, chamomile, fresh coriander, and the effervescence of Karanika Brut. Light, floral, and perfect for summer days.
– Rosemary Paloma: Tequila Blanco and smoky Espadin Mezcal dance with Greek honey, rosemary, citrus, and pink grapefruit soda for a refreshing, herbaceous take on the beloved Paloma.
– Sun-Dried Tomato Bloody Mary: A bold reinvention of the classic, featuring vodka infused with sun-dried tomato, red beetroot molasses, and balsamic vinegar. Savoury, tangy, and deeply satisfying.
– Midnight Old Fashioned: Cognac meets Amaro, Cocoa and Roasted Dates in this after-dark take on a classic.
– Orange Blossom Collins: Mastiha spirit, orange blossom honey, lavender, citrus, and white peach & jasmine soda create a floral, fragrant cocktail that captures a Greek garden in full bloom.
– Apple Whiskey Sour: Bourbon blended with red apple, thyme honey, limoncello citrus and oak for a smoky, autumnal expression.
– Aegean Sangria: Our house white wine blends with Mastiha liqueur, Metaxa 12, citrus, and bubbles for a Greek twist on a Spanish favourite. Refreshing, aromatic, and dangerously drinkable.
– Spiced Pomegranate Mule (Non-Alcoholic): A vibrant mix of non-alc gin, pomegranate, mandarin, citrus, and fiery ginger beer. A non-alcoholic option that doesn’t compromise on bold flavour.
– America-NO (Non-Alcoholic): Non-alc amaro, bitter red berries, and cherry soda combine for a refreshingly complex, booze-free take on the classic Americano.
– Low ABV: Bergamot & Tonic: White Bitter, Bergamot, Olive Leaf, Tonic Water. Clean, bright and effortlessly elegant.

RESERVE YOUR TABLE NOW

From sunlit lunches on the terrace to long evenings gathered around the family table, a Greek salad – horiatiki – has long been at the heart of cherished moments in Greek culture. While the version we know and love today is defined by tomatoes, cucumbers, onions, olives and feta, earlier interpretations were shaped by what was close to hand and finished with local cheeses.

The word horiatiki translates to “village-style,” a nod to the salad’s rural roots. Traditionally, it was a practical and nourishing dish for those spending long days working in the fields, made from locally-sourced ingredients and offering welcome refreshment beneath the hot sun.

Over time, horiatiki travelled far beyond the villages, becoming a symbol of Greek cuisine around the world. At Myrtos by Asimakis, our interpretation remains rooted in tradition, gently reimagined through a modern lens. Built layer by layer and served with intention, ours features carob rusks, a silky feta mousse and a hint of wild oregano. A familiar dish, thoughtfully refined – and one our Michelin-starred chef, Asimakis Chanotis, has shared so you can recreate it at home, wherever your table may be.

Ingredients

– Cherry tomatoes, halved 120g
– Red onions, brunoise 20g
– Green pepper, brunoise 20g
– Cucumber, brunoise 40g
– Kalamata Olives sliced 20g
– Carob rusk crumbs 40g
– Extra virgin olive oil 40g
– Wild Greek oregano 2g
– Flaked salt 1.5g
– Cabernet Sauvignon vinegar 10ml
– Feta mousse 80g
– Tomato gazpacho 80ml
– Liliput capers 20g

Preparation

Feta Mousse:

– Feta 800 g
– Full-fat milk 300 g
– Ground black pepper 1 g

Add feta, milk and black pepper to a Thermomix. Blend until it comes together, but still grainy. Place in a piping bag

Carob Rusk Crumb:

– Carob rusks 400 g
– Olives 100 g

Blend everything in a Thermomix, then spread and place on parchment and cook at 60 °C for 40 mins. Keep in an airtight container to stay dry.

Tomato Gazpacho:

– Cherry tomatoes 3000 g
– Cucumber peeled 900 g
– Red pepper 480 g
– Red onions 400 g
– Chilli without seeds 25 g
– Cabernet sauvignon vinegar 125 g
– Garlic 10 g
– Tomato juice 1000 g
– Sugar 70 g
– Salt 25 g
– Extra Virgin Olive Oil 300 g

Blend everything in a Thermomix until smooth. Pass through a fine sieve. Keep in bottles.

Method

To assemble the salad, add the cherry tomatoes, diced cucumber, finely chopped red onion, diced green pepper, sliced kalamata olives, lilliput capers, extra virgin olive oil, flaked salt, cabernet sauvignon vinegar and wild oregano to a large mixing bowl and mix well until everything is combined. Place the salad in a deep bowl and flatten it with the help of a spoon.

Then, with a piping bag, pipe the feta cheese at room temperature in a zig-zag motion, leaving a 2cm gap around the bowl. In the gap left around the bowl, place the carob rusk crumb. Place 100ml of the tomato gazpacho into a little jug to pour around the plate when serving.

RESERVE YOUR TABLE

When we think of Greek cuisine, desserts don’t always steal the spotlight. With icons like Greek salad and lamb moussaka leading the way, the sweet ending is often overlooked. But in Greece, dessert tells its own quiet story – one of patience and craft.

From syrup-soaked cakes to honeyed bites shared over coffee, Greek desserts are designed to be lingered over. Whether you’re wandering the streets of Athens or settling in for a relaxed evening at our South Kensington restaurant , these five Greek desserts are worth making time for.

1. Portokalopita

Best enjoyed slowly with a coffee in hand, Portokalopita is a traditional Greek cake made with layers of filo pastry rather than flour. Oranges, a staple in Greek cuisine, lend their sweetness to this dish, which should always be served the day after making, to allow the cake to become an impossibly soft – and rich – treat. At Myrtos by Asimakis, we serve our Portokalopita with Kaimaki Ice Cream, known for its herbal notes and gently elastic texture.

2. Loukoumades

Often described as Greek donuts, Loukoumades are small, deep-fried balls of dough – crisp on the outside, light on the inside. Originating from the Arabic word luqma, meaning morsel or bite-sized, Loukoumades can be found in a number of different countries, each with its own interpretation. At Myrtos London, they’re finished with thyme honey, crushed walnuts and Ceylon cinnamon for an added touch.

3. Feta Cheesecake

While most cheesecakes are prepared using cream cheese or mascarpone, a feta-based version is surprisingly light and fresh, reflecting the character of the much-loved cheese. Ours is served only on a Sunday with cherry spoon sweet, fruit preserved in a sugar syrup, traditionally offered as an accompaniment to coffee, ice cream or yoghurt. The sweetness works against the tang of the feta, making this cheesecake a balanced end to the meal.

4. Kataifi Chocolate Mousse

This dessert is defined by the contrast between crisp shredded kataifi pastry – made from fine strands of filo – and a light, creamy mousse, often enriched with nut-based flavours. Our take centres on pistachio, paired with ice cream infused with Metaxa, the Greek amber spirit, bringing smooth notes of brandy, Muscat wine and subtle Mediterranean botanicals.

5. Greek Cheese Trolley

While cheese might not technically be a dessert, we think it’s the perfect ending to any meal. Cheese has long held a revered place in Greek culture, so much so that in ancient times it was watched over by its own god, Aristaios, son of Apollo. But beyond feta, Greece’s cheesemaking heritage is vast. Our Greek cheese trolley showcases a rotating selection, from smoked gais to mizithra. Served with olive stick bread and our cherry spoon sweet, this is a Myrtos take on a classic.

RESERVE YOUR TABLE

My name is Asimakis Chaniotis, and food has been my greatest love since I was a boy. Growing up in Greece, the most important part of the day was when everyone gathered around the table to share my mother’s home-cooked meals. Every dish told a story, passed down through generations. That passion for flavour, for tradition, for food that brings people together, is what inspired my journey as a chef.

Much to the disappointment of my mother, at 21, I made the decision to move to London. By the age of 27, I earned my first Michelin star at Pied à Terre (my mum was happy about that). I spent 12 years there refining my craft, but I always knew the next step would be to open a place of my own, where I could bring my vision of Greek cuisine to life. And now, here I am, opening Myrtos London at 35.

Myrtos is more than a name for me; it’s a feeling. It’s the beach in Kefalonia where I spent every summer with my grandparents, the place that defined my early years. Voted one of the most beautiful beaches in Europe, Myrtos is pure nostalgia for me. That’s what I want this restaurant to be: somewhere that transports you, where flavours bring back memories and help you create new ones too.

Our goal is to blend tradition with creativity, to make you rethink what Greek food can be. The Snail Pita on our menu is one of my favourite examples of this. A dish that inspired my love for cooking, my mum’s Snail Stifado, is a traditional slow-cooked stew with pearl onions and tomatoes. It wasn’t something we ate every day; it was made for celebrations, for moments of pride, for times when love was shown through food. That’s the kind of emotional connection I want to bring to every dish at Myrtos. So Snail Stifado had to be on the menu; served on homemade pita bread, with pickled red onions and aged graviera cheese from Naxos Island.

We wanted the essence of Greece to be felt throughout the whole experience. Beyond the food, we’ve carefully curated a wine list featuring some of the best producers from across the Greek mainland and islands. Our cocktail menu was designed just for us by the world-renowned bar, Line, Athens. We’ve also worked with incredible artists, ceramicists and glassmakers from Greece to create a space that truly captures the spirit of the motherland.

Myrtos London isn’t just a restaurant, it’s my heart on a plate. And in true Greek style, I can’t wait to share it with you.