Image shows the Ionian coastline, symbolising Myrtos by Asimakis', a new Greek restaurant in South Kensington, commitment to Greek tradition.

Myrtos x Santo Winery Wine Tasting

10th June 2026 18.00-22.00

Join us at Myrtos by Asimakis on Wednesday, 10th June, for an intimate evening celebrating the wines and volcanic terroir of Santorini with Santo Wines, one of Greece’s most historic and respected wine producers.

From 6pm to 10pm, a representative from the winery will be at our restaurant to guide guests through the wines, thoughtfully paired alongside our a la carte menu – an invitation to slow down, savour and share.

Founded in 1911, Santo Wines represents more than 1,200 growers across Santorini and plays a vital role in preserving the island’s extraordinary winemaking traditions. From sun-drenched Assyrtiko to elegant Nykteri and the iconic sweetness of Vinsanto, each wine captures the essence of Santorini’s dramatic landscape shaped by volcanic soils, sea winds and generations of craftsmanship.

Myrtos by Asimakis x Chef Gikas Xenakis

Thursday 14th May.
Two sittings available:
6:00 – 8:00pm
8:00 – 10:00pm

This May, join us as we mark one year of Myrtos. For one evening, Chef Asimakis welcomes close friend and esteemed chef Gikas Xenakis of Aleria restaurant, Athens, for a collaborative menu that brings together two culinary perspectives shaped by Greece.

Together, they will present a six-course menu, created especially for the occasion, with each chef sharing their own expressions of Greek cuisine.

The evening unfolds across two sittings, at 6pm and 8pm. Alongside the menu, expect live Greek music and cocktails crafted by our friends from Line Athens, bringing the spirit of the city to London.

Gikas Xenakis was born and raised in Thebes, where his childhood in the Greek countryside and his mother’s cooking shaped his philosophy of using fresh, high-quality Greek ingredients with respect for sustainability. Since 2012, he has been Head Chef at Aleria restaurant in Athens, expressing a modern Greek haute cuisine style and earning awards including “Chef of the Year” in 2020 by Gault & Millau. He also works as a gastronomic consultant, promotes Greek cuisine internationally, and teaches at Le Monde.

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