FENIX Mayfair brings a contemporary Greek-Mediterranean sensibility to Piccadilly, blending modern Aegean flavours with the polished ease of Mayfair dining. Created by the Permanently Unique Group - the group behind Tattu - the restaurant is led by Executive Chef Zisis Giannourous, whose cooking draws on his upbringing in Northern Greece and the Cyclades. His approach reframes traditional island dishes through a refined, modern lens, placing vibrant ingredients and Greek hospitality at the heart of the experience.
The menu celebrates sharing plates and exceptional produce, balancing signature FENIX creations with dishes exclusive to the London outpost. Diners can expect bold, expressive flavours, from Aegean beef with bone marrow and the richly seasoned Athenian tartare to beautifully crafted seafood such as langoustine orzo. Slow-cooked Wagyu stifado offers a luxurious interpretation of a classic, while FENIX’s elevated take on moussaka showcases the kitchen’s ability to transform tradition into something strikingly modern.
The drinks programme, curated by Head of Beverage Development Will Meredith, mirrors the restaurant’s energy and sense of place. Cocktails are inspired by the landscapes and mythology of the Greek isles, pairing contemporary techniques with the charcoal-fired flavours of the kitchen. The result is a drinks list that moves seamlessly from bright daytime refreshment to evening indulgence, capturing the carefree hedonism of the Aegean.
Designed by Studio WYZE, the interiors bring Greek island conviviality into a refined, contemporary Mayfair setting. Soft sculptural plaster arches and natural materials frame the space, while an open kitchen and bar form the vibrant heart of the restaurant, creating a sense of craftsmanship and connection. Guests move through spaces that subtly shift in tone – from moody bar textures to light-infused dining areas – reflecting the natural rhythms of day and night.