Breadcrumbs ![Trend Report: Elevated Greek Restaurants Are On The Rise In London](https://media.sheerluxe.com/GWMAiOc2nOa88_rRrRFNCCKlA4U=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-site-assets-240426-thumb-hero-trend-report-greek-restaurants-in-london.jpg?itok=b4Lh_CXw) Images: Maza; OMA London; Pyro; Zephyr [Restaurants & Bars](/culture/restaurants-bars) / 24 April 2026 # Trend Report: Elevated Greek Restaurants Are On The Rise In London Brilliant chefs, better ingredients and a renewed interest in Athens and the islands beyond have ignited London’s Greek dining scene. Amid a flurry of Mayfair and Marylebone openings (with more on the way), we caught up with some of the go-ahead restaurateurs who are redefining Greek cuisine in the capital. ByHeather Steele / [ Save To My Favourites ](/user/login?destination=/markdownify/node/52207) Images: Maza; OMA London; Pyro; Zephyr [ ![](https://media.sheerluxe.com/q8ot_23HMcU3BI4fGgYE9H-GPuc=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Ffenix-olive-oil-dirty-martini.jpg?itok=7lVH7vqw) ](https://www.permanentlyunique.com/concept/fenix/) Fenix Over the last handful of summers, it’s been impossible to ignore the allure of the Greek islands. They’ve been splashed all over Instagram and Athens itself – once a stopover on the way to the islands – is having a moment of its own. We love Greece’s capital so much, one of our first [SheerLuxe City Guides](https://sheerluxe.com/culture/travel/city-breaks/what-to-do-in-athens) was dedicated to its ancient ruins, creative spirit and atmospheric tavernas. Back at home, old-school (in the best way) Andy’s Taverna in Camden will always be a favourite, but some of the newest restaurant openings in London are now leaning Greek, and from [Clio](https://www.cliorestaurant.co.uk/) in Marylebone to [Fenix](https://fenixrestaurants.com/mayfair/) in Mayfair, they are upping the stakes on the design front. London’s love affair with Greek food can be traced back to 2024, when Manteca’s David Carter switched from Italian to Greek with the opening of [ Oma](https://www.oma.london/) and [Agora](https://www.agora.london/) in Borough Market. SheerLuxe named Greek isle-inspired Oma ‘Best Newcomer’ in its London Restaurant & Bar Awards that year and there are often still queues for Agora’s pastries and flatbreads. Portobello’s [Zephyr](https://www.zephyr.london/) and Kings Road’s [Bottarga](https://bottarga.london/) (from the same team as much-hyped Nina and Lagana) are also super-popular modern interpretations of Greek restaurants, where flatbreads, feta and dips reign supreme and Insta-friendly interiors and mini cocktails all conjure the relaxed, late-night atmosphere of an evening out in Athens. These details help make these newcomers such a fun and considered option. As the weather warms, Mykonos-inspired [Pyro](https://pyrorestaurant.co.uk/) (which opened last year) will reopen its Baraki Bar terrace, hosting DJs and live music throughout the warmer months. From the moment you step inside, surrounded by cane roofing and terracotta flooring, it feels authentically Greek. [Maza](https://mazamayfair.com/) in Mayfair feels even more personalised. From the husband-and-wife duo behind Notting Hill hotspots Mazi and Suzi Tros, this new central London spot is a love letter to Athens – the tables are long, handwritten recipes passed down from Christina’s family hang on the walls, and the menu offers everything from tarama to handmade pasta with sea urchin. Perhaps the biggest news at the centre of this trend is Ergon opening [Ermou Taverna](https://www.ergonfoods.com/tavernaermou-london) in London. The beloved Athens restaurant launched a site in Marylebone last month, bringing a true slice of the Greek capital to London. And there’s more to come. Next month, Nick Molyviatis (Singburi, Kiln, Oma and Agora) and Barry Karacostas will open a Greek-Cypriot taverna, [Zylia](https://zyliataverna.com/), in Covent Garden. With Nick drawing on his upbringing in Athens and Barry his Cypriot heritage, Zylia's menu will be a blend of their respective experiences and a celebration of where the two cultures overlap. At its core will be a traditional charcoal grill, turning out dishes such as grilled pork parcels with oregano and lemon; traditional pork and chicken souvlaki; grilled aubergine with spiced tomato sauce; and lamb kleftiko – slow-roasted lamb with wine, garlic and bay leaves. If that menu won’t have you craving a Greek getaway, we don’t know what will. [ ![](https://media.sheerluxe.com/-wOAwYCMm6EkwrbHuunf-KD2DZQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fmaza-interiorspyro-restaurant.jpg?itok=eC4SExSg) ](https://mazamayfair.com/) Maza; Pyro ### *To find out more about what’s going on, we spoke to five key London restaurateurs and chefs about why Greek cuisine is such a rich source of inspiration right now.* #### Yannis, you opened the doors to Pyro last summer. Why do you think more Greek restaurants have made their home in the capital over the last year or two? “Greek food is naturally fresh and balanced, which aligns with the way many people want to eat today. However, I also believe this shift is driven by the incredible work Greek producers have done in promoting their products and wines internationally. As a result, people are beginning to take Greek gastronomy more seriously, recognising it not just as something tied to summer holidays, but as a cuisine that stands alongside Italian, Spanish and French.” *– Yannis Mexis,* [*Pyro*](https://pyrorestaurant.co.uk/) #### Thomas, Ergon is an Athens icon. Why did you choose London for your next launch? “London has always had a special relationship with Ergon. Our early presence here helped introduce Greek food in a more contemporary way, and the response from Londoners has always been incredibly warm. The city is demanding, but also very rewarding if you bring something genuine, and that's been our approach from day one. It continues to guide how we grow here. The address has changed, but the soul of the restaurant remains the same. We've brought the same easy-going atmosphere, warm Greek hospitality, and obsession with honest, high-quality ingredients that define our original home in Athens.” *– Thomas Douzis, CEO of* [*Ergon*](https://www.ergonfoods.com/ergon-deli-maddox-london) [ ![](https://media.sheerluxe.com/3vsIyvFy54GcOeHGrPVdFH6o3rs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Ffenix-orzo.jpg?itok=lBwZlJjS) ](https://www.permanentlyunique.com/concept/fenix/) Fenix #### Adam, you’ve launched a second Fenix in Mayfair. How is your newer spot different from the original in Manchester? “The Fenix experience blends immersive interiors with an innovative approach to classical Greek cooking. Every element has been carefully curated to transport guests to the Greek isles, from the music to the fabrics and even down to the scents you experience throughout the space. Mayfair is an evolution of the original with a more refined setting to complement the listed architecture of the building and prestige of the surrounding area.” *– Adam Jones, founder of* [*Permanently Unique Group*](https://www.permanentlyunique.com/concept/fenix/) #### And how about you, Christina? Mazi and Suzi Trois are Notting Hill staples, but Maza has opened in Mayfair… “We’ve been running our Greek restaurants for over 14 years. Maza is our first project outside Notting Hill, and it felt like the right moment to do something new. Where Mazi was about redefining Greek food and putting it on the London map, Maza is more about nostalgia. It draws on the 1980s Athenian taverna scene – it’s generous, a little chaotic in the best way, with long lunches that turn into late nights. It reflects the energy of Athens today and what’s happening in the Greek capital now.” *– Christina Mouratoglou, co-founder of* [*Maza*](https://mazamayfair.com/) [ ![](https://media.sheerluxe.com/yKJeZGqDL-J8TDjIosEGKKfpHNk=/1920x0/smart/filters:no_upscale()/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fomaoma.jpg?itok=7_n9e_eS) ](https://www.oma.london/) OMA London #### How much thought went into your restaurant's design? What about it feels distinctively Greek? “Every detail was carefully curated to blend the raw, urban energy of Athens with the timeless warmth of a traditional tavern. We used natural materials like marble and wood to create a space that feels authentically Greek without leaning on clichés.” *– Thomas, Ergon* “Maza is a love letter to Athens. We spent a full year working closely with Archer Humphreys on the design, considering every detail and how it would shape the guest experience. We took inspiration from the great restaurants I went to as a child in the 1980s and reinterpreted them for today. We wanted to fit in Mayfair, but feel comfortable and cosy at the same time. There are wicker ceilings inspired by traditional Greek baskets, Mediterranean printed fabrics that echo Greek homes, clay pottery lamps, and ceramic tiles across the floors and walls. We’ve also hung handwritten family recipes from my grandmother throughout the space. There’s even a vinyl listening bar playing 70s and 80s Greek records. All together, it transports you – you really do feel like you’ve stepped into Athens.” *– Christina, Maza* “The entire venue draws inspiration from the thatched roofs of Mykonian beach bars. When we first walked into the space and saw how vast it was, we knew it was an opportunity to create something unique, a place where people could switch off and feel transported to Greece. We used wood and terracotta accents, covered the roof with clear material and canes to let natural light filter through, and made sure the tables were spaced far enough apart for guests to truly relax and decompress. We deliberately moved away from the usual loud blue-and-white palette, statues and taverna-style interiors, and instead created something more refined and mature, inspired by the Mykonos I come from. Pyro’s logo takes cues from the mosaics of nearby Delos and the lion statues found at the Temple of Apollo.” *– Yannis, Pyro* #### How would you describe the style of food? “The food at Fenix is rooted in Greek tradition, shaped by the flavours of our childhood and reimagined through a contemporary lens. Our menu takes a modern approach to classic Aegean ingredients, drawing inspiration from our time living and working in northern Greece and the Cyclades, while subtly incorporating Japanese techniques. Designed for sharing, our dishes celebrate seasonal, locally sourced produce.” *– Zisis Giannouras, head chef at Fenix* “Our food is an honest celebration of the Greek table, drawing out the soul of timeless recipes through high-quality ingredients and simple, traditional techniques, reimagined with a contemporary, urban edge. There's also a leaning towards fish dishes. The restaurant captures the soulful atmosphere of downtown Athens and the vibrant energy of Ermou Street, bringing to life the bold, nostalgic flavours found in the city's hidden culinary corners, the kind of spots that Athenians have loved for generations.” *– Panagiotis Xanthis, culinary director of Ergon* “Authentic Greek, balancing nostalgia and what Greeks are eating right now. When we opened Mazi, we were the first modern Greek restaurant in the UK. We had a mission to prove that Greek food can be refined and creative, and deserve a spot in the limelight. What the Spanish had been doing with their cuisine, we wanted to do too. Fourteen years later, I believe that we have nothing more to prove. This is true Greek food as it is. Not trying too hard. Just great produce and good cooking, and a lot of soul.” *– Christina, Maza* “The concept is deeply influenced by my childhood experiences in Greece, as well as shaped by a career spent in fine dining. The menu is designed around sharing, reflecting the heart of Greek culture and the way food brings people together. We place great importance on seasonality and on using whole animals, ensuring a thoughtful and sustainable approach to cooking. Everything is sourced from the UK, with the exception of our cheeses, vinegars, olive oil and wines, which come directly from Greece.” *– Yannis, Pyro* [ ![](https://media.sheerluxe.com/v2jAEJIzlVkyQF2kIuYEenu5TB8=/1920x0/smart/filters:no_upscale()/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Ffenix-mayfair-full-bleed.jpg?itok=OGkC06gi) ](https://www.permanentlyunique.com/concept/fenix/) Fenix #### Talk us through some of your menu highlights… “Our signature dish is the paccheri. It features slow-braised short rib, cooked overnight in soy and molasses until rich and tender, paired with silky, buttery pasta. It is finished with a light espuma of metsovone, a smoky Greek cheese, and a touch of truffle oil. The result is a deeply layered, umami-rich dish, where bold and comforting flavours come together effortlessly, making it our bestselling favourite.” *– Zisis, Fenix* “It is very hard to choose but I will say the 80s Disco Fries (hand-cut fries with shredded veal kokkinisto and grated graviera), a very popular 80s dish that is having a moment again. There’s also the spicy feta (which we make table side and bring the chillies specifically from Greece), the sea urchin pasta for the taste of summer, and the pork belly gyros. The meat melts in your mouth – and it’s very playful as you can create your own wraps at the table.” *– Christina, Maza* “The orzo pasta with crab meat is a signature dish that brings together the traditional Greek giouvetsi with fresh seafood. It's been a firm favourite at Taverna Ermou in Athens since day one. Our spanakopita dip is a fresh, modern take on the classic Greek spinach pie. Then the charred octopus on fava dip is a dish that evokes the scent of the Aegean Sea and the spirit of the Cyclades islands.” *– Panagiotis, Ergon* “Our signature dishes are undoubtedly the spanakopita pastel de nata and the Iberico pluma souvlaki. Both take inspiration from classic Greek staples, reimagined and elevated into something refined, distinctive and truly memorable.” *– Yannis, Pyro* #### Finally, what parts of your upbringing have made it onto the menu? “I come from a small town in northern Greece, where sharing food and drinks is at the heart of every meal and every moment of entertainment. That spirit has stayed with me wherever I go. For me, dining is about gathering around a table with friends and family, sharing small plates full of bold, intense flavours, and enjoying everything together. I firmly believe that if you can capture and pass on that feeling of generosity and connection, that sense of sharing everything with the people you dine with, then you create something truly special.” *– Zisis, Fenix* “Every single dish on the menu has a story for me. From choosing fish with my father at the market to never-ending family feasts and my grandmother’s cooking – everything I missed in London and liked to eat when I was back home, I wanted to bring to this menu. Maza is very personal and it truly reflects my memories of restaurants and food. Some dishes have been inspired by my favourite tavernas and some by my family’s cooking. I put my whole heart into creating this menu.” *– Christina, Maza* [ ![](https://media.sheerluxe.com/fr3TQ-C5Ed2uK3l0AjthcAZyi-k=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Ftaverna-ermou.jpg?itok=lvxSdB36) ](https://www.ergonfoods.com/tavernaermou-london) Taverna Ermou ## *more from* ### Culture [View All Culture](/culture) ![The Luxe List: April](https://media.sheerluxe.com/TlYOKn11EbwwdIRc7s5J_Nn6cCs=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-site-assets-010426-thumb-luxe-list-2.jpg?itok=gnFgnXch) [Culture](/culture) / 01 April 2026 [## The Luxe List: April ](/culture/the-luxe-list-april) ![11 Great Recommendations Straight From The SL Community](https://media.sheerluxe.com/9uFrd6GTX4e1QCQ5eXgoVZ4QDuQ=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F03%2Fsl-site-assets-260326-thumbhero-community-hot-list.jpg?itok=t7JAdQLb) 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