Chef News is sponsored by the the Kitchen Porters Club
Bringing his Grecian heritage to South Kensington, Chef Asimakis Chaniotis is delighted to announce the upcoming opening of Myrtos this May.
Having spent 13 years at one of London’s oldest and most refined Michelin-starred restaurants, Pied à Terre, Asimakis will apply his technical training to traditional Greek cooking. Born and bred in Athens, a melting pot of culture and cuisine, Asimakis will champion ingredients and recipes from across Greece. Named after Myrtos, the island of Kefalonia’s most famous beach, the restaurant will take inspiration from the destination’s outstanding and rugged natural beauty.
Combining the elegance of South Kensington, steeped in history and cultural importance, with the ancient Greek art of hospitality, Philoxenia, Myrtos will provide a neighbourhood dining room, welcoming guests as friends throughout the week. Located opposite culinary institutions such as Claude Bosi’s Michelin-starred Bibendum and Daphne’s, Myrtos is set to become another local gem. The 80-cover restaurant, bright and spacious in design, will reflect the organic charm of Greece with circular tables centred around an olive tree and moon-like lamps hanging from above. Artworks from Yorgos Papadopoulos and Christos Raptis, will adorn the walls further showcasing the rugged terrain of the country’s landscapes with a contemporary vision. A number of tables will line the outside of the restaurant, reminiscent of Athenian cafe culture, perfect for leisurely meals.
Known for their innovative, sustainable approach to mixology, and recognised as World’s 50 Best Bars (No.6), Line (Athens) will bring a list of stellar cocktails to Myrtos. Mediterranean Martini, offering saline notes of Kalamata Olives, Lemon and Thyme, will sit next to Spiced Pomegranate Mule, refreshing and floral in taste, and Bloody Mary, a savoury combination of Sun-dried Greek Tomatoes, Red Beetroot Molasses, Samphire and Vodka.
Committed to excellence, ingredients will be sourced from the best suppliers across Greece and the UK. Metsovone, a smoked cheese from the Alpine village of Metsovo in Northern Greece, will sit alongside Dorset Snails to complete Asimakis’ Snail Flatbread, a take on the traditional Cretan stew. 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, served in abundance, like 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 5-herb, Lettuce and Lemon Sauce (a bright and rich liaison of lemon and egg typical of Grecian cuisine). A range of skewers 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 vibrant Pistachio Cake. Made from Pistachios cultivated on the island of Aegina, the nuts are heralded for their unique aroma and sweetness. There will also be a dedicated cheese trolley, exclusively presenting Greek cheeses like Smoked Gais; Mizithra; and Krasotyri, served alongside Olive Stick Bread, Sour Cherry Spoon Sweet Preserves and Dried Figs.
Myrtos will bring an elevated take on traditional Greek cooking to the heart of London’s South Kensington. Leading the front of house team is General Manager Vasilis Kritselas, a highly experienced hospitality professional with an impressive 30 year career in both Greece and the UK. Chef Asimakis Chaniotis comments on the opening, “Myrtos is a deeply personal project inspired by my upbringing and childhood holidays in Kefalonia. 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.”
Chef News is sponsored by the the Kitchen Porters Club
