New Spanish-Greek restaurant coming to Queen's Park

Opening on 19 February, PYRÃ is a new restaurant inspired by the flavours of Spain and Greece. It is led by head chef Mattia Caddeo, who has over 20 years of professional experience in hospitality.

Caddeo has honed his skills in Italy, Japan and Moscow, as well as The Arts Club Mayfair and Alyn Williams at the Westbury in the UK.

Located in Queen's Park, PYRÃ replaces the modern European restaurant Lula and is the vision of Andrew Dax, who was also the founder of Chameleon, a pop-up Tel Avivian restaurant stationed at One Marylebone.

Dining at PYRÃ

Guests can expect a menu that celebrates the rustic simplicity of the Mediterranean. Standout dishes such as shoulder of Pyrenean lamb, grilled octopus skewers, Iberico charcuterie, veal chop on the bone with a rosemary crust, paella arancini, pil pil prawns, stuffed peppers, Basque beef short rib and deconstructed lamb or chicken gyros.

House specials will include a whole leg of lamb (needs to be ordered 24 hrs in advance), whole sea bass baked in a salt crust and 1kg Galician rib eye on the bone. Desserts will feature a Ferrero Rocher baklava and a Basque cheesecake for two to share.

An extensive wine list hand-selected by the team and featuring predominantly Greek and Spanish varieties will be available, along with a range of classic cocktails.

The space upstairs, known as 'The Loft', will launch as a vinyl, wine and cocktail bar on 28 February. The Loft will also host private events and DJ nights.

Once a month on a Saturday morning from 10am to 12pm, PYRÁ will host pastry club sessions where people can enjoy coffee, matcha, juices, breakfast and music from live DJs. 

“PYRÃ is about bringing people together over the flavours of Spain and Greece, two of the most soulful cuisines in the world," says Dax. "We’re creating a space where guests can unwind, share incredible food, listen to great music and make new memories.”

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