Myrtos coming to South Kensington

Bringing his Greek heritage to South Kensington, chef Asimakis Chaniotis is preparing to launch of his new restaurant, Myrtos, in May.

Chaniotis, who spent 13 years at one of London’s oldest Michelin-starred restaurants, Pied à Terre, will apply his technical training to traditional Greek cooking. Born and raised in Athens, his new concept will champion ingredients and recipes from across his native country.

The restaurant is named after Myrtos, the island of Kefalonia’s most famous beach.

Dining at Myrtos

Located opposite culinary institutions such as Claude Bosi’s Michelin-starred Bibendum and Daphne’s, the restaurant will provide a neighbourhood dining room that welcomes guests throughout the week. The 80-cover venue will feature circular tables centred around an olive tree, with moon-like lamps hanging from above. 

The menu will feature a selection of small plates, drawing on traditional mezze, such as taramosalata, finished with trout roe and dill oil; and generous servings of fava, a dip made from split peas, onions, olive oil and lemon. Cured bonito fish will sit alongside homemade bread, such as pita, olive-studded focaccia and sourdough.

Designed to be shared, typical of taverna-style dining, larger dishes will include lobster giouvetsi with orzo, tomatoes, mussels, lemon and basil; and pink bream, pan-fried and served with a five-herb, lettuce and lemon sauce. Skewers will include lamb belly and pickled turnip; savoy cabbage and tzatziki; and whole squid, lightly fried, served with a Greek herb chimichurri and squid ink.

Puddings will continue to showcase ingredients that are integral to the Mediterranean diet, such as yoghurt parfait with caramelised almonds alongside a pistachio cake. There will also be a dedicated cheese trolley, exclusively presenting Greek cheeses.

Line (Athens) will bring a list of cocktails to the restaurant. A Mediterranean Martini, offering saline notes of kalamata olives, lemon and thyme, will sit next to a Spiced Pomegranate Mule, refreshing and floral in taste, and a Bloody Mary, a savoury combination of sun-dried Greek tomatoes, red beetroot molasses, samphire and vodka.

Chaniotis says of his upcoming venture: "Opening my first restaurant is an amazing feeling, bringing to life the flavours I grew up with and the dishes that shaped my journey as a chef. South Kensington felt like the perfect location as it was my first home in London and a neighbourhood I have always loved. I hope Myrtos transports guests to Greece, evoking the nostalgia of being there without leaving London.”

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