Within just a few streets of South Kensington, you can move effortlessly between world-renowned museums, cultural corners and glimpses of global heritage, where even subtle threads of Greek artistry reveal themselves. Whether visiting for the first time or rediscovering it at a slower pace, this is how to spend a day in South Kensington, finishing exactly where you should: at Myrtos London.

BEGIN AT THE V&A MUSEUM: ART AND DESIGN ON CROMWELL ROAD

If London had a personality, the V&A museum would be its most effortlessly stylish companion: cultured and quietly confident. Step inside and journey through the past, present and future of creativity. Explore thoughtfully curated trails and extraordinary collections spanning more than 5,000 years of art and design. From the iconic Cast Courts, with replicas such as Michelangelo’s David, to the intricate stories of European jewellery, every corner invites discovery, encouraging you to slow down and look a little closer.

DISCOVER THE SCIENCE MUSEUM ON EXHIBITION ROAD

For those drawn to discovery and innovation, the Science Museum lies just moments away. Home to award-winning exhibitions, iconic objects and stories of remarkable scientific achievement, it offers an inspiring glimpse into the ideas that have shaped our world. Free to enter, it is a natural addition to a day spent exploring South Kensington, offering a different yet equally engaging perspective on curiosity.

A MOMENT BETWEEN MUSEUMS: OLD BROMPTON ROAD AND THE THIN HOUSE

For a mid-museum pause, wander along Old Brompton Road and take in its rhythm: Georgian terraces, ornate Victorian red brick and elegant Edwardian mansion blocks lining the way. Just beyond, a short detour reveals one of London’s most curious architectural moments – the famously narrow “Thin House”, a playful reminder of the city’s layered character. It’s an understated stretch of the city, where every façade carries a sense of history and quiet intrigue.

THE NATURAL HISTORY MUSEUM: NATURE AND WONDER IN SOUTH KENSINGTON

Continuing your exploration, the Natural History Museum stands as one of England’s great archives of life on Earth. With vast zoology collections, striking wildlife photography and immersive outdoor gardens, it invites you to journey through nature’s past and present – an experience that is both educational and quietly awe-inspiring.

WHERE TO EAT IN SOUTH KENSINGTON: AN EVENING AT MYRTOS

As your exploration of South Kensington’s museums draws to a close, the experience continues at our South Kensington restaurant, Myrtos by Asimakis, where heritage is expressed through flavour and craft.

Here, the experience shifts from observation to immersion. Greek dishes are thoughtfully reimagined with a refined, contemporary touch, each one rooted in tradition while elevated through precision. Guided by the artistry of Chef Asimakis Chaniotis, the menu offers a deeper connection to Greek culture through taste.

Shaped by the landscapes of the Ionian islands, every dish reflects a connection to land and sea. From Bluefin Tuna paired with Cretan rock samphire, to traditional Lamb Moussaka and Whole Lobster Giouvetsi, each plate brings together the flavours of Greece with balance and intention.

Designed to be shared, the menu encourages a more connected way of dining – one that lingers beyond the plate. Rooted in philoxenia, the Greek art of hospitality, every guest is welcomed with warmth and generosity. It is a natural final chapter to a day in South Kensington, where exploration gives way to connection, and discovery settles into something more meaningful.

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Consider this your invitation to slow down, savour and share. On Wednesday, 29th April, Myrtos by Asimakis welcomes you for an intimate evening where Greek wine and cuisine come together in celebration of land, season and craft. From 6–10pm, we are joined by two esteemed wineries – Bosinakis and Acheon – whose wines will be thoughtfully paired with dishes from our à la carte menu.

Guided by the people behind the wines, this is an opportunity to experience Greece through its most expressive elements: its vineyards and spirit of togetherness.

BOSINAKIS WINERY: EXPLORING THE POWER OF MOSCHOFILERO

Bosinakis Winery began operating in 1992, but it was in 2009 that siblings Katerina and Sotiris Bosinakis began releasing wines under their own label, with a clear focus on exploring the full potential of Moschofilero. Based in the village of Steno, in the Mantinia plateau, the estate works vineyards planted at around 700 metres above sea level.

At this altitude, clay-rich soils and a cool climate suit Moschofilero particularly well, preserving aromatic precision and freshness while giving structure to the naturally light-bodied variety. The Bosinakis family have made a name for themselves by concentrating their knowledge and efforts solely on Moschofilero and specialising in small lots of outstanding single vineyard wines – from their benchmark PDO Mantineia, to a Pét-nat, and a wonderful, very light red wine from the pink-skinned Moschofilero.

ACHEON WINERY: AN ODE TO TRADITION AND TERROIR

Family remains at the heart of Acheon Winery, too. Run by two sisters – Sosanna and Katerina – Acheon’s focus is on the vinification of indigenous grape varieties, including Roditis, Sideritis, and Mavrodaphne. The vineyards are cultivated from the seaside at Aigio to the mountainous region of Aigialeia, where northerly exposures, high elevations and cool breezes from the Gulf of Corinth moderate summer heat and support extended ripening.

Following the traditional winemaking practices passed down through generations, which we now call minimal intervention, the sisters aim to produce quality wines from indigenous Greek varieties that naturally express the terroir and history of the region.

Join us for an evening where wine, food and conversation unfold at their own pace.

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At Myrtos by Asimakis, Easter speaks to something close to our heart: the generosity of the Greek table and the pleasure of gathering with those around us. In the spirit of togetherness, we invite guests to discover an elevated taste of Greece in the heart of London, where heritage, flavour and hospitality combine with warmth.

While Easter in the UK will be celebrated on Sunday 5 April, in Greece, Pascha will fall on Sunday 12 April this year, keeping with the Orthodox Church calendar. Though marked on different dates, Easter remains, in both places, a time of reflection and the joy of coming together with loved ones.

In Greece, Easter is one of the most meaningful moments of the year. It is deeply spiritual and shaped by generations of family tradition. From the quiet restraint of Lent to the warmth and abundance of the Easter feast, it is a celebration that brings faith, memory and hospitality together.

The journey begins with the 40 days of Lent, a period of fasting and reflection observed in preparation for Holy Week. During this time, many Greeks abstain from meat and other rich foods, embracing simplicity before the celebrations ahead. On Palm Sunday, worshippers are often given small woven palm crosses, and although Lent continues, the Church traditionally permits fish.

Most families honour the day with crispy salt cod, a tradition rooted in history and preservation, because fresh fish wasn’t always accessible, but the ritual of gathering around the table always was. Paired with skordalia, the delicious potato dip rich in garlic and olive oil, it’s a celebration of simplicity, resilience and the flavours that define Greek fasting cuisine.

The days that follow are marked by devotion and preparation. Holy Monday, Tuesday and Wednesday are observed with prayer and contemplation, while Holy Thursday commemorates the Last Supper. It is also the day when many homes begin preparing the flavours most closely associated with Greek Easter: Koulourakia, Lamprokouloura and Tsoureki – a selection of biscuits and breads, scented with orange. Eggs are dyed a deep red, symbolising the blood of Christ and becoming one of the most recognisable symbols of the season.

Holy Friday is the most solemn day of all. It is a day of mourning, remembrance and the strictest fasting, with many abstaining from animal products, olive oil and alcohol altogether.

Then, at last, comes the joy of Easter. The fast is traditionally broken with Magiritsa, a deeply comforting soup served in the early hours. On Easter Sunday, families and friends gather once again, usually around a table filled with dishes prepared for sharing. Lamb is traditionally roasted to mark the day, and red eggs are cracked in a playful ritual that represents the Anastasis Resurrection, with each tap echoing the breaking of the tomb, and a wish of good luck for the ‘winner’ who cracks the most eggs.

At its heart, Greek Easter is a celebration of connection – of slowing down, sharing generously and welcoming others with open arms. Gather with those you cherish this Easter weekend and experience Greece through a contemporary lens at our South Kensington restaurant.

Whether sharing our Grilled Lamb Chops with coconut tzatziki or our salt-baked Kefalonian Organic Sea Bass, every plate is designed to be savoured together, in true Myrtos style. And for those celebrating Pascha on the 12th, our restaurant remains open. In the spirit of philoxenia, you may even find a familiar ritual waiting for you – red eggs, waiting to be cracked.

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At Myrtos by Asimakis, olive oil is far more than an ingredient – it is the very soul of Greek cuisine. We serve the Loukakos Estate Extra Virgin Olive Oil, a single-varietal oil crafted from Koroneiki olives grown in the sun-drenched hills of Laconia in southern Greece. Deeply expressive and beautifully balanced, this exceptional oil reflects generations of care, tradition and respect for the land.

Golden-green in colour with a rich, buttery texture, our Koroneiki olive oil reveals fresh aromas of fruit, citrus, and wild grasses. Its flavour is vibrant and layered, with the classic gentle bitterness and elegant peppery finish that define truly great extra virgin olive oil.

Exceptionally high in polyphenols – certified at 870 mg/kg – the oil also offers remarkable antioxidant properties. Awarded for both its purity and complexity, Loukakos Estate olive oil embodies the same values we hold at our South Kensington restaurant: integrity and a deep connection to Greek heritage.

FROM ANCIENT TO MODERN GREECE: OLIVE OIL’S HISTORY

The history of olive oil stretches back over 6,000 years, rooted deeply in the landscapes and culture of the Mediterranean. Ancient civilisations in Greece and Crete were among the first to cultivate olive trees and produce oil, making it one of the earliest and most treasured ingredients in human history.

In ancient Greece, olive oil was used not only in cooking but also in medicine, beauty rituals, and religious ceremonies. Homer famously described it as “liquid gold,” while Hippocrates praised its healing properties.

Over time, olive oil became the foundation of Greek cuisine and the wider Mediterranean diet. Today, Greece continues this tradition, producing some of the world’s finest extra virgin olive oil. At Myrtos by Asimakis, this centuries-old tradition lives on in every dish, with a simple drizzle of extra virgin olive oil connecting the flavours of Greece to our table in South Kensington.

THE POWER OF POLYPHENOLS: EXTRA VIRGIN OLIVE OIL’S HEALTH BENEFITS

Extra virgin olive oil with high polyphenols, such as our own, is celebrated not only for its flavour but also for its remarkable health benefits. Polyphenols – natural plant compounds such as oleocanthal and hydroxytyrosol – act as powerful antioxidants that help protect the body from oxidative stress and inflammation. That’s why a spoonful of high-phenolic extra virgin olive oil each morning is a simple ritual, but one of nature’s great health powerhouses.

Diets rich in polyphenols have long been associated with improved heart health, better blood vessel function and reduced risk of chronic disease. They may also support brain health, help regulate blood sugar and contribute to a balanced gut microbiome. It is one of the reasons the Mediterranean diet, centred around olive oil, fresh produce and shared meals, is consistently linked with longevity and wellbeing.

HOW TO BEST ENJOY OLIVE OIL AT MYRTOS BY ASIMAKIS

At Myrtos, a bottle of our olive oil sits proudly on every table. Drizzle it generously over a Greek salad, mix it through our dips, or simply enjoy it with warm bread. It is the simplest and most authentic way to experience the true flavours of Greece.

At home, extra virgin olive oil is wonderfully versatile – perfect for roasting, baking, frying, or finishing dishes. Contrary to common belief, quality olive oil remains stable even at higher cooking temperatures. Just remember to look for “extra virgin” olive oil when shopping and embrace the gentle bitterness and peppery finish – these are signs of freshness and high polyphenol content.

For us, olive oil is indispensable. Through every dish at Myrtos, we celebrate the unmistakable flavour it brings – a taste that carries the spirit of Greece to the heart of London.

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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 menu offers its own reason to gather. Served with Coconut Tzatziki or Jus Gras, our Grilled Lamb Chops and Grilled Beef Sirloin are inspired by the Ionian landscapes that continue to shape Chef Asimakis Chaniotis’ cooking.

To finish, something sweet to share. From Milk Chocolate Mousse – our refined take on a beloved classic – to Loukoumades, golden Greek doughnuts drizzled with thyme honey, crushed walnuts and cinnamon, 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.

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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.

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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.

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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.

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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.