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Chef's Diary

Myrtos By Asimakis: A Story of Home

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.

See you soon, Asimakis x

Close-up of the Bluefin tuna, just one of the many Greek food dishes served by Myrtos by Asimakis, a South Kensington restaurant.Close-up of Asimakis Chaniotis, a Michelin-starred chef, climbing in Greece, symbolising his dedication to nature and Greek tradition.Close-up of the Prawn Saganaki, just one of the many Greek food dishes served by Myrtos by Asimakis, a South Kensington restaurant.Close-up of Asimakis Chaniotis holding a plant, symbolising his dedication to the finest ingredients that go into the dishes at Myrtos by Asimakis, a new Greek restaurant in London.Close-up of the Hummus and Taramosalata, just two of the many Greek food dishes that Myrtos by Asimakis, a South Kensington restaurant, serves.Close-up of a lamb dish, just one of the many Greek food dishes that Myrtos by Asimakis, a South Kensington restaurant, serves.Close-up of a classic Greek dish, just one of many Greek foods served by Myrtos by Asimakis, a South Kensington restaurant.Close-up of mushrooms used in the cooking of dishes for Myrtos by Asimakis, a Greek restaurant inspired and led by nature.Close-up of the Portokalopita dessert, served by Myrtos by Asimakis, a South Kensington restaurant.

““Each dish is rooted in tradition and respectful of Greek heritage. A taste of Greece remains in every bite.””

Chef Asimakis Chaniotis