Myrtos

After 13 years at London’s longest-running Michelin-starred restaurant Pied a Terre, chef Asimakis Chaniotis has flown the nest to embark on his own personal venture, combining his years of classical culinary training with the nostalgic recipes and flavours of his Greek heritage.  

The chef is front and centre on our visit, moving between open counter and dining floor, welcoming guests as they arrive and, when he can steal a spare moment, serving his own creations with warmth and energy and at their tables. We can sense the excitement and pride in what he’s accomplished here, and rightly so. The restaurant itself is dazzling, inspired by the natural beauty of Kefalonia’s Myrtos beach. Apart from a swathe of electric blue artworks on the walls, the space is awash with luxurious cream tones and natural textures - a gorgeous depiction of sand and sea – from ashy woods to pristine marble, while circular tables centre around a cascading olive tree.

The food is excellent, too. Greek cooking is often synonymous with rusticity, but Asimakis’ classical background sees him reimagine even the humblest of dishes through a fine dining lens. Silky smooth taramasalata marries the unmistakeable salty kick of smoked cod’s roe with a gentle dill oil. Fluffy pitta breads are brushed with the familiar earthy warmth of good olive oil and fresh oregano. One of his signature dishes, a riff on Greek salad, sees a bulbous tomato that’s been skinned and stuffed, sliced open at the table and served on a bed of barrel aged feta mousse. This is a must-order, if you can stomach the £18 price tag.

You can max-out your experience with a sharing main if you like. We order lobster ‘giovetsi’, a glossy orzo number spiked with basil and lemon for £60, which is very nice but potentially not where the fun lies. Our advice? Go big on the dips, and save room for dessert. A slice of ‘portakolopita’ - an impossibly light orange syrup-soaked phyllo cake – is one of the best sweet things we’ve eaten this year.  

Myrtos is a restaurant for deep-pocketed locals, but you’re promised top-level hospitality, highly skilled cooking and a seat in one of of London's most beautiful dining rooms in return.  

Myrtos brings modern Greek fine dining to South Kensington, combining classical elegance with a deep respect for heritage. The restaurant is the vision of chef Asimakis Chaniotis, formerly executive chef at Pied à Terre, who draws on his upbringing and culinary training to create a menu that feels both personal and polished. At Myrtos, familiar Greek flavours are elevated through refined technique and plated with finesse, without ever losing their soul.

The dining room is sleek and serene, designed around an olive tree centrepiece that gives the space a quiet grandeur. Soft lighting, natural materials and artworks from Greek painters provide a subtle sense of place, setting the tone for an experience that is transportive without being overly themed. Service is warm but professional, and the atmosphere is calm and considered.

The menu is a celebration of Greek ingredients, many of which are sourced directly from producers in Greece. Dishes might include pink bream with lemon sauce, giouvetsi with lobster, or a delicate take on spanakopita made with wild greens and house-made pastry. A cheese trolley showcases rare and regional Greek cheeses, and desserts are handled with restraint and elegance, often built around honey, citrus or nuts.

The drinks offering is also thoughtfully constructed. A focused wine list features Greek labels alongside a handful of European choices, and the cocktail list is curated in collaboration with Line, one of Athens’ most respected bars. Expect twists on classics made with Greek botanicals and Mediterranean spirits.

Myrtos manages to feel both intimate and ambitious. It is the kind of place where tradition and modernity sit side by side, where the cooking speaks clearly and the setting never overwhelms. For those looking to experience Greek cuisine through a contemporary lens, Myrtos offers something quietly exceptional and well worth a visit.