April 14, 2026 |
A rare find, tucked into Brompton Road in South Kensington, Myrtos delivered more than just a meal. Under the helm of Michelin starred chef Asimakis Chaniotis, the restaurant offered a transportive experience and food that felt both soulful and firmly rooted in Greek tradition, yet effortlessly modern.
We arrived on a Thursday evening and were greeted with beaming smiles, stepping into a packed restaurant where the gentle hum of couples and groups around us, putting their worlds to rights, filled the room. From the moment we were seated, the atmosphere struck a balance between relaxed, conversational and warmly inviting. It was the kind of place where time almost slowed down, plates were shared and every detail felt considered without ever feeling heavy-handed.
At the heart of Myrtos was its meze-style dining, a cornerstone of Greek culture that encourages guests to explore a variety of dishes together. It was an approach that immediately set the tone for the evening – communal, generous and full of discovery.
We began with a trio of starters that set the bar high. The Dorset Snail Pita brought a unique addition to an already exciting menu – earthy and rich, lifted by tomato, chilli and pickled red onion, with aged graviera adding a sharp, savoury depth. Alongside it, we paired warm pita and sourdough with a selection of traditional dips. The taramosalata delivered a smoky, luxurious quality with cod roe and trout roe, delicately balanced by dill oil. The hummus, meanwhile, was anything but ordinary: chickpeas blended with black sesame, tahini and smoked paprika created a deep, nutty flavour that lingered just long enough to keep us dipping.
Next came the raw dishes, each one impressing in its simplicity and freshness. The bluefin tuna, paired with Cretan rock samphire, tomatoes and capers, showcased the quality of the ingredients with quiet confidence. The pink bream and seabass crudo, dressed simply with orange, extra virgin olive oil and hand-picked Afrala salt, tasted like the sea at its purest – fresh, clean and vibrant.
Moving on to the small plates, Myrtos continued to impress. The lamb moussaka, served in its traditional, non-deconstructed form, was deeply comforting – rich layers of flavour done exactly as they should be. The grilled octopus, tender and smoky, was elevated by flamed green beans and fermented savoy cabbage, adding texture and a subtle tang. A modern Greek salad brought a refreshing contrast, with carob rusks, feta mousse and wild oregano reimagining a classic with finesse. The rotisserie chicken, sourced from Fosse Meadows and aged for 81 days, was succulent and full of flavour, served alongside long-grain rice finished with avgolemono for a bright, citrusy lift.
For mains, we shared two standouts. The Kefalonian organic sea bass, self-baked with extra virgin olive oil and lemon, was a highlight – incredibly fresh, having been shipped directly from the Ionian Sea. It was flavourful, utterly delicious and impressively sized. The whole lobster giouvetsi, with orzo, mussels and tomato, was an indulgent, hearty dish designed for sharing.
The service deserves special mention. We were looked after by Hondan, whose knowledge of each dish was exceptional. Every recommendation felt genuine, and every explanation added depth to the experience. It lifted the evening from a great meal to something far more memorable – a true reflection of Greek hospitality.
We celebrated Myrtos’ new cocktail menu alongside the food. The Orange Blossom Collins stood out immediately – a refreshing mix of mastiha spirit, orange blossom honey, lavender, citrus, white peach and jasmine soda that paired beautifully with the seafood. The Rosemary Paloma delivered something bolder, combining tequila blanco and espadín mezcal with rosemary, Greek honey and pink grapefruit soda – sweet, smoky and packing a punch. The Myrtos Negroni offered a refined twist on the classic, while the non-alcoholic Spiced Pomegranate Mule proved just as compelling – layered, complex and genuinely convincing without the alcohol.
We ended with loukoumades – golden Greek doughnuts drizzled in thyme honey and topped with crushed walnuts and Ceylon cinnamon. Light, indulgent and nostalgic, they transported me back to a small taverna on the island of Kefalonia.
Myrtos wasn’t just a restaurant, but an experience shaped by tradition, executed with care and delivered with warmth. Whether for a long, leisurely dinner or a lively evening with friends, it captured the essence of Greek dining in a way that felt both authentic and memorable.
Photography courtesy of Myrtos.
