South Kensington and London has no shortage of culinary heavyweights, but step inside Myrtos, and you’ll immediately understand why this new Greek fine dining restaurant is turning heads. The debut venture from Chef Asimakis Chaniotis, Myrtos is more than a restaurant; it’s a deeply personal expression of his own heritage, craftsmanship, and Philoxenia (the ancient Greek art of hospitality).
The Chef: A Return to Roots
Chef Asimakis Chaniotis is no stranger to accolades. After more than a decade at the revered Pied à Terre, where he earned the distinction of being one of the youngest chefs to hold a Michelin star in the UK, his focus turned towards the sun-drenched landscapes and flavour-rich memories of his native Greece.
Born and raised in Athens, Asimakis grew up surrounded by the flavours of the sea, the mountains, and his mother’s cooking. Myrtos is his first solo project, and it feels like a homecoming. Here, the technical mastery honed in London’s fine dining scene meets the soul of Greek village kitchens.
The Space: Effortless Elegance with a Greek Heart
Located opposite stalwarts like Bibendum and Daphne’s, Myrtos fits comfortably into its South Kensington surroundings, yet confidently stands apart. The interior is bright and expansive, evoking a seaside serenity without feeling thematic. Circular tables fan out from a central olive tree, a subtle homage to Greece’s enduring symbol of peace and hospitality. There is also an elegant terrace that makes a strong first impression. It is filled with happy diners in conversation, and they are definitely talking about the food.
Overhead, moon-like pendants add a touch of drama, while contemporary artwork by Yorgos Papadopoulos and Christos Raptis brings the rocky, sun-bleached terrain of Greece indoors. It’s immersive without being overwhelming, transportive but grounded in London.
The Food: Greece, Rewritten
At Myrtos, dishes are rooted in memory but plated with precision. The menu moves gracefully between small plates designed for sharing and larger dishes built for indulgence, all underpinned by impeccable sourcing from both the UK and Greece. The menu is focused, tempting and enticing. The whole menu is designed for sharing, so be sure to embrace that.
From the small plates, a highlight of the week / month / year / decade / lifetime had to be the Greek Salad. Wowzer. A very clever take that features the elements of the Greek salad that you know presented very uniquely. By finely chopping the ingredients of this Greek salad, the flavours just explode in an amazing manner. This Greek salad features carob rusks, feta mousse and wild oregano. That feta mousse was a revelation and this is easily the best Greek salad in London.
The Taramosalata, lifted by trout roe and dill oil—is familiar yet elevated. Or the Snail Flatbread, Asimakis’ daring ode to Cretan stew, where Metsovone cheese and Dorset snails meet in a smoky, rich embrace. A Lamb Moussaka is everything a moussaka should be with a gorgeous depth of flavour, including a delicate sauce and a crispy cheesy top.
Sharing mains are exactly that. His Lobster Giouvetsi takes the humble orzo and turns it into a celebration, tangled with mussels, tomato, lemon and basil. The Pink Bream, pan-fried and dressed in a sharp, herby Avgolemono-style sauce, is as light and refined as it is satisfying. Do not forget the lamb chops with smoked olive oil and oregano, designed to be enjoyed with your hands.
The homemade breads are a joy in themselves: fluffy pita, olive focaccia, and sourdough arrive warm and welcoming.
A Cheese Board Like No Other
Greek cheese lovers, rejoice. Myrtos doesn’t just include a cheese course, it celebrates it. A dedicated trolley rolls up, gleaming with rare and lesser-known cheeses like Smoked Gais, Mizithra, and Krasotyri, each served with sour cherry preserves, dried figs, and rustic olive bread. It’s an education in terroir and texture, delivered tableside with care and curiosity.
Cocktails & Wine at Myrtos London: A Toast to the Med
Drinks here are not an afterthought. Thanks to a collaboration with Line, Athens, ranked No. 6 on the World’s 50 Best Bars, Myrtos offers a cocktail list as inventive as the food. The Mediterranean Martini (with Kalamata olives and thyme) is a standout, while the Rosemary Paloma refreshes with floral zest. A Bloody Mary made with sun-dried tomatoes and beetroot molasses leans savoury and complex. Our favourite – The Myrtos Negroni, which had a delicious herbaceous tone thanks to the toasted fennel seeds and finished with some clarified goat butter for extra richness.
The wine list follows suit, with a focus on Greek varietals. Expect bold Assyrtikos, refined Xinomavros, and luscious sweet wines from Samos and Santorini. It’s created with discovery in mind. Myrtos’s wine list has been thoughtfully curated with a commitment to ethical sourcing, ensuring that every bottle reflects a deep respect for the environment, the vines, and the
terroir of Greece. The team collaborate with wineries in Greece and around the world that excel in sustainable viticulture, honouring traditional craftsmanship while embracing responsible innovation.
Overall
Myrtos isn’t just a Greek restaurant, but instead it’s a love letter to a culture, a memory, a home. Through dishes that speak of both technical refinement and emotional depth, Chef Asimakis Chaniotis has created something rare: a restaurant that feels personal yet polished, rooted in tradition yet forward-thinking.
Whether you’re basking under the moon-lit pendants inside or sipping an Aegean spritz al fresco, one thing’s clear: Myrtos is not just a place to eat, it’s a place to feel culture.
For more information, please visit: myrtoslondon.com
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Images courtesy of Myrtos London / Claude Okamoto and Lisa Tse.