Chef Asimakis Chaniotis pays homage to his heritage at the South Kensington restaurant.
Myrtos is one of the most beautiful beaches on the island of Kefalonia, Greece. Famous for its crystal-clear waters and sink-into-sand, it sets the scene for a spectacular summer holiday. Chef Asimakis Chaniotis has created a heartfelt homage to his home through the new restaurant, Myrtos. Located on Brompton Road in South Kensington, the menu reads like a love letter to the Ionian island.
Myrtos draws inspiration from Asimakis’s Greek heritage. He previously worked at the MICHELIN-starred restaurant, Pied à Terre. Now, he is very much behind and in front of Myrtos, and can be spotted in the restaurant greeting guests and introducing dishes. He explains: “Each dish is rooted in tradition and respectful of Greek heritage. A taste of Greece remains in every bite”.
Myrtos is a calm and classy spot, which boasts indoor and outdoor seating. The design brings the outdoors indoors, from the floor-to-ceiling windows to the tall tree between tables. While the space was a tad tight on the Sunday afternoon we visited, the crowd was a delightful mix of locals and tourists, and we could overhear people talking about their trip to the Greek Islands.
All of the staff and our Greek waitress, Daphne, were warm, welcoming and well-versed in the dishes. The menu spanned snacks and dips, raw dishes, small plates, sharing plates, sides and desserts. Spectacular for sharing, Myrtos was all about fresh ingredients, from the Carlingford Oysters to the fish of the day, which were proudly on display. The menu was bursting with healthy and hearty options, which wouldn’t look out of place at a Greek family’s dining room table. Note: there were no vegetarian mains, but there are vegetarian sides and small plates.
Starters ranged from the creative to the classic – Dorset Snail Pita or Santorini Fava with eels, anyone? We began with the freshly baked bread basket and moreish dips: the Tirokafteri, featuring spicy feta and Greek yoghurt, and the Taramosalata, made with cod roe, trout roe, and dill oil. The Marinated Sardines were a pretty plate, which soaked up the lemon and vinegar.
No trip to Myrtos is complete without ordering the Greek Salad. Reimagined with a topping of carob rusks, it paid tribute to the classic underneath. The Savoy Cabbage Skewer surprised us with a smoky finish and a creamy coconut tzatziki.
The main event took a theatrical turn. The Kefalonian Organic Sea Bass was baked in a golden pastry crust, wheeled out on a trolley and carved tableside. It was as fresh as if it had just been caught. Other crowd-pleasers included Côte de Boeuf, Lamb Chops, and a Whole Lobster Giouvetsi.
Desserts offered Greece’s greatest hits. The Loukoumades (fried doughnuts) were denser than expected, and one bounced off the plate as we tried to cut it open. The Portokalopita was a triumph, as the orange syrup-soaked phyllo cake paired with kaimaki ice cream was rich and refreshing.
The wine list completed our journey to Greece. Under the guidance of the fantastic female sommelier, Kat, we were persuaded to order an orange wine, which is growing in popularity across London menus. We sipped our way through the Rouvalis Lagorthi and were transported to the island life.
Myrtos: the food and drink were so divine, even Dionysus himself would raise a glass.
GO: Visit https://myrtoslondon.com for more information.