Taking its name from an ancient Latin word associated with burning and kindling, Kaio places live-fire cooking at the centre of its identity, with charcoal grills, open flames and a traditional tabun oven shaping much of the menu.
The kitchen is led by head chef Sachin Mistry, whose previous experience includes roles at acclaimed restaurants such as The Grill by Tom Booton at The Dorchester, BiBi, Akoko and Michelin-starred The Cross at Kenilworth. Working alongside Berkeley Simmons Leisure and a group of Michelin-level chef partners, Mistry has developed a menu that combines international influences with bold flavours, smoke and spice.
Dishes showcase seasonal ingredients enhanced by open-fire cooking techniques. Starters include options such as torched yellowtail with sour cherry dressing and smoky glazed aubergine with dates, honey and walnut, while larger plates range from glazed Iberico pork with fennel and apple slaw to grilled lamb neck fillet paired with mint, tomato and molasses. Fresh flatbreads emerge from the tabun oven throughout service, while desserts continue the fire-inspired theme with creations such as burnt meringue and churros served with smoked maple syrup.
A prominent feature of the space is the circular 360-degree cocktail bar, which serves a list of signature drinks, wines, beers and premium spirits. House cocktails include the Kaio Tomatini, blending vodka, cherry tomatoes and white balsamic for a savoury twist.
Designed by Lamp Ldn Studio, the interiors are warm and theatrical, featuring terracotta tones, deep reds and natural materials inspired by fire and earth. Guests can dine with views into the open kitchen, gather around the chrome-clad bar, or head outside to the landscaped rotunda-style terrace for alfresco food and drinks. Combining striking design, inventive cocktails and live-fire cooking, Kaio offers a distinctive dining experience in west London.