Culinary artistry, inspired by historic Greco-Roman feasts. The Mediterranean’s finest ingredients are given centre-stage, and dishes are finished at table to theatrical acclaim. Breath-taking interiors by Martin Brudnizki Design Studio, where classical myths are retold through a modern palette of the most refined materials, and comforts to sink into. Dramatic artworks by Damien Hirst soar over the dining area, whilst the eye falls on piece after piece of original, antique sculpture.
Connu comme étant l'un des meilleurs restaurants de fruits de mer de Méditerranée au monde, le Milos a été fondé par le chef et restaurateur très applaudi par la critique Costas Spiliadis. Le Milos est célèbre pour servir les plus frais et les plus purs des poissons arrivant quotidiennement de la Méditerranée et également pour s'approvisionner d'ingrédients d'une grande qualité. Le Milos vous accueille chaleureusement et son service est toujours impeccable. Il propose un voyage culinaire inégalé, à Montréal, à New York, à Athènes, à Las Vegas, à Miami et, depuis l'été 2015, à Londres.
Welcome to Attica where the food meets tradition! Our authentic greek dishes are prepared lovingly in house, and our fresh produce is selected and sourced by the owner personally.We look forward to seeing you soon!
Bottarga offers a mediterranean experience primarily inspired by the shores of the Aegean islands. Set against a backdropof classic interior with anoption of al fresco dinning facing the famed Kings Road.
Meraki Restaurant & Bar, offers modern Greek, Mediterranean cuisine, an extensive wine list and expertly crafted cocktails. Close to Oxford Circus & Goodge Street stations, housed in Fitzrovia, an area steep in history, now buzzing with bohemia as a popular dining destination. Meraki features contemporary interior, the atmosphere is relaxed yet stylish. The menu offers a wide variety of dishes, made with fresh, seasonal ingredients. Signature dishes include the ‘Seafood Giouvetsi’; Succulent, tender lobster meat, prawns and squid are delicately cooked, nestled into a bed of orzo pasta and beautifully enhanced with a rich tomato sauce, infused with lemon zest. Peter Waney opened Meraki in 2017, after seeing a gap in the London market for premium Greek cuisine. Culinary Director Sanjay Dwivedi joined the family early 2022 to help expand Meraki globally, working with the talented chefs, to elevate the menu, for a fresh, mouth-watering gastronomical experience.
OPSO [gr. ΟΨΟ] est un mot grec ancien désignant une bouchée savoureuse de nourriture, un met délicat. Notre nom reflète notre concept. Inspirés par les saveurs grecques traditionnelles et contemporaines, nous élaborons des tapas grecques modernes à base de produits de grande qualité, dont la plupart proviennent directement de Grèce. Nous mettons l'accent sur un système de restauration convivial, avec des plats à partager et à savourer en famille ou entre amis, dans une ambiance animée et décontractée.
The first stage of evolution began with a complete renovation of the building. Of the major structural changes, the most significant included repositioning of the staircase leading to the basement. The result is a dining experience that can includes a unique ‘Mykonos’ style bar in the basement for cocktails, mezedakia and even live music events. The rest of the restaurant interior has been carefully designed to create a balanced ambience be-fitting of dishes that are served and for the diners who want to combine perfectly prepared Greek-Cypriot food with a touch of class.With attention to every detail, the chef and kitchen team has managed to perfect the preparation of food; from supply chain to the way it sits, and the plate it sits on. The emphasis is on quality of produce at good prices; the result is a wonderfully simple and affordable fusion of old and new Greek-Cypriot mezedakia / tapas style dishes in the heart of the west end.
West London melts away as chargrilled meat and fish are drizzled and dressed with modern-mezze flavours amidst a plethora of interpretive feasting dishes.Layered dining promotes a flowing service that gives flavours room to breathe.
