Zylia is a Greek-Cypriot taverna in Covent Garden from chef Nick Molyviatis and hospitality veteran Barry Karacostas, celebrating the shared traditions and distinct flavours of Greek and Cypriot cooking. Drawing on Molyviatis’s upbringing in Athens and Karacostas’s Cypriot heritage, the restaurant takes a personal, memory-led approach to food rooted in family recipes and regional techniques.
The menu has been created by Molyviatis, whose CV includes some of London’s most respected kitchens, while Karacostas brings depth and authenticity through his long-standing connection to Cypriot food culture. Together, they present a style of cooking that feels generous, familiar and confidently unfussy, with a focus on bold flavours and quality ingredients.
Meals typically begin with freshly made pitta and an array of hot and cold mezze. Expect classics such as melitzanosalata with roasted aubergine, herbs and vinegar; tyrokafteri, a spicy whipped feta with yoghurt; spanakopita parcels filled with spinach and feta; and prawn saganaki in spiced tomato sauce.
At the heart of the kitchen is a traditional charcoal grill, used for dishes including sheftalia pork parcels with oregano and lemon, pork and chicken souvlaki, and vazania – grilled aubergine with spiced tomato sauce and anari cheese. Larger plates lean into comfort and tradition, from whole grilled fish and lamb chops with olive oil chips, to slow-roasted lamb kleftiko cooked with wine, garlic and bay.
Desserts nod to both Greek and Cypriot classics, including walnut-rich karidopita, galaktoboureko with baked semolina custard in filo, and kaimaki ice cream served with sour cherry preserve.
The dining room mirrors the food philosophy: warm and unpretentious. Rustic materials such as wicker chairs and traditional tiles sit alongside modern stainless-steel surfaces and green leather booths. Drinks focus on an all-Greek wine list, complemented by Greek and Cypriot beers and a concise cocktail list inspired by regional flavours.