A Taste of Kefalonia in South Kensington: Myrtos
There’s a curious alchemy at work when memory, place, and passion collide on a plate. And few chefs bring that intersection to life quite like Asimakis Chaniotis, whose new restaurant, Myrtos, opened this May in South Kensington. Named for the famed beach on the Greek island of Kefalonia, Myrtos isn’t just another addition to London’s luxury dining scene—it’s a deeply personal homecoming.
For those familiar with Chaniotis’ meteoric rise—from Athens-born wunderkind to the UK’s youngest Michelin-starred chef at Pied à Terre—this solo venture marks an evolution. Gone are the whisper-quiet tasting menus of old-school fine dining. In their place: warmth, generosity, and the vibrant flavours of a Greek kitchen filtered through impeccable technique and a love for hospitality rooted in philoxenia, the ancient art of welcoming guests as family.
Located opposite Michelin favourite Bibendum and a stone’s throw from Daphne’s, Myrtos is in good company—but it’s not chasing trends. Instead, it carves its own lane with a sunlit, 80-cover dining room wrapped around a living olive tree, moon-like lighting, and contemporary works from Greek artists Yorgos Papadopoulos and Christos Raptis. Outside, café tables channel the slow rhythm of an Athenian square, ideal for long lunches with a spritz in hand.
And speaking of spritzes, the drinks programme is helmed by the award-winning team behind Athens’ Line—No.6 on the World’s 50 Best Bars list. Expect thoughtful, Greek-accented cocktails like the Mediterranean Martini with Kalamata olive, lemon and thyme; or the Bloody Mary reimagined with sun-dried tomato, red beet molasses and samphire. These are drinks that don’t just complement the food—they belong to it.
Myrtos doesn’t bother with ceremony. Instead, it embraces intimacy. The menu leans into the mezze style of small, flavour-packed plates that invite communal eating. Start with warm, pillowy pita and olive-studded focaccia, paired with bowls of fava made from Santorini split peas, and taramosalata elevated with trout roe and dill oil. A dish of cured bonito and house-baked sourdough nods to the chef’s finesse without ever feeling overwrought.
The Snail Flatbread is a standout. Drawing on a traditional Cretan stew, it arrives layered with Dorset snails, smoked Metsovone cheese and earthy undertones that linger. It’s not a dish designed to shock—it’s made to comfort.
Larger dishes shine with equal confidence. The Lobster Giouvetsi is a rich and aromatic take on the classic orzo dish, threaded through with mussels, tomato, lemon and basil. A plate of pan-fried pink bream with a five-herb, lettuce and lemon sauce feels like diving headfirst into the Ionian Sea—fresh, bright, and unmistakably Greek.
Skewers of lamb belly and pickled turnip, grilled squid with Greek herb chimichurri, and even a vegetarian-friendly cabbage and tzatziki option are all testament to Chaniotis’ flair for layering flavour without fuss. His dishes feel lived-in, as though they’ve been cooked a thousand times before, and now perfected.
Dessert at Myrtos is no afterthought. A pistachio cake made with the famed nuts of Aegina carries their signature sweetness and perfume. A yoghurt parfait arrives cold and elegant, scattered with caramelised almonds. And the Greek cheese trolley—yes, trolley—is worth lingering for. From smoky Gais to creamy Mizithra and the wine-soaked Krasotyri, each cheese tells a story, served with sour cherry preserves, dried figs and olive stick bread.
It’s these finishing touches that elevate Myrtos beyond the expected. Every dish hums with intent, but none of it feels performative. Chaniotis isn’t interested in gimmicks. He wants you to remember how this food makes you feel.
In a city obsessed with novelty, Myrtos is a rare and welcome thing: a new restaurant that already feels like home. And in South Kensington—a neighbourhood of old money and stiff collars—Chaniotis has created something more generous, more relaxed, and infinitely more memorable.
For those looking for a new dining destination that balances authenticity, refinement, and the joy of shared experience, Myrtos is the name to remember.