Lagana

The Pachamama Group has cracked the formula for creating London’s most in-demand restaurants, and Lagana is no exception. Joining a star-studded portfolio that already includes Nina, Zephyr, and Bottarga, it brings the group’s trademark industrial-chic interiors to Shoreditch. Like the others, it’s deliberately rough around the edges, the opposite of London’s polished fine dining scene - and yet it works. On a Monday night, the place is packed - a feat most neighbours would envy.

What makes Lagana stand out is its childlike whimsy. Crayons are scattered across paper-covered tables, menus come cartoon-scribbled, and colourful, blocky artwork is taped to the mirror-lined walls. Even the bathroom signs feel like a riff on a Twister mat, with cocktails named just for their colour. It’s playful, unpretentious, and impossible not to get swept up in - no matter how questionable your artistic talents.

The menus here lean Greek, so what better place to start than with pittas? Still hot from the oven, they arrive charred and salty, drenched in oregano and oil. They’re best torn apart and dunked into a line-up of dips: a bright, creamy tzatziki that’s threaded with cucumber skins and smothered in dill oil, and a vibrant tarama - punched up with lemon to balance its briny hit.

Flatbreads, Lagana’s namesake, are also a must order. The soutzoukakia version is an instant classic. Richly spiced meatballs sit on a tomato-slicked base, finished with cooling yoghurt and a hefty dose of parmesan that’ll instantly make you regret offering to share. We continue the evening in a whirlwind of small plates. A colourful tomato salad, brings red, orange and green varieties tossed with capers, sun-dried rusks and plenty more oil, whilst perfectly tender chicken thighs lounge in a lemon oil. Everything is simple, unfussy, and done oh so well.

Dessert seals the deal - though we were already on board. A Basque cheesecake is blackened on top, indulgently creamy and practically collapsing under the weight of its salted caramel-infused gooeyness. A dollop of coffee-infused caramel acts as the perfect accompaniment, and we devour every bite.

It's perhaps not the spot for a first date - you'll be too busy scribbling on the tables and fighting over the last bite of flatbread – but come hungry and order all the dips.

The latest opening from the iconic Pachamama Group, Lagana is a refined Mediterranean restaurant found in the heart of Shoreditch. Named after the traditional Greek flatbread, Lagana reimagines casual dining with quiet confidence, and a touch of childlike whimsy, offering a menu rooted in regional tradition.

Lagana’s interior is minimalist yet warm, with exposed brick, soft lighting, and intimate seating that creates a relaxed and welcoming atmosphere. The open kitchen adds a sense of theatre to the dining experience, while the attentive service ensures guests feel well looked after. Take a seat at the kitchen counter, or head back through to the main dining room, where closely packed tables are topped with candles. The best part? Tables are covered with paper rather than traditional white cloths, with diners offered crayons on arrival. Let your artistic skills take over, as you sprawl across the table top.

Led by group executive chef Tzoulio Loulai, the kitchen celebrates simplicity with dishes that are familiar and made to be enjoyed. The menu centres around skewers, flatbreads, and small plates, all designed to be shared. Expect plenty of flatbreads and dips, such as tzatziki with dill oil and a vibrant tarama, served with pittas or lagana flatbreads straight from the oven.

Elsewhere, diners can expect crisp courgette tempura with a red pepper sauce and anthotiro cheese folded with thyme, truffle oil, and honeycomb. From the grill, expect dry-aged picanha, chicken thigh with yoghurt and lemon oil, or lamb belly with cumin yoghurt and tomato sauce. Raw and seafood dishes include sea bass ceviche in kakavia sauce and beef tartare with kokkinisto ketchup. Be sure to stick around from dessert, with indulgent options ranging from daily-changing soft serve to a burnt Basque caramel cheesecake.