The Greek grill restaurant that began in Manchester has taken Stratton House, opposite Green Park station, with a live-fire counter, a bar looking towards The Ritz and a curtained room for 38.
Fenix sits on the Piccadilly edge of Mayfair, where the street opens onto Green Park. The modern Greek restaurant from Permanently Unique Group opened at Stratton House, 80 Piccadilly, in 2026, directly across from Green Park station, with a bar the group says overlooks the park and The Ritz. It is the second Fenix. The group built it around a central charcoal grill with counter seating. The room is 4,500 square feet, and its designers completed it in February.
A firebird comes south from Manchester
Fenix began in Manchester, in the Goods Yard building, and its name refers to the phoenix of Greek mythology, which burns in its nest and rises again from the flames. The group, which also runs the Tattu and Louis restaurants, presents Mayfair as the next cycle of that story, a flagship of 160 covers.
The group pairs its food and cocktails with immersive sound and lighting, and in Mayfair it adds a resident DJ the group says is flown in from Mykonos, along with fire burners on the exterior for private events. It opens from noon to 1am every day.
Arches between night and day
The interior is by Studio WYZE, which gives the restaurant 148 covers and names Mykonos and the Aegean coast as its references. The plan moves through zones divided by sculptural plaster arches. At the front, a bar is set with cast feathers, a nod to the firebird. Beyond it, the Nest Bar takes smoky tones and potted greenery, and the dining room turns to soft pinks, with lighting designed to suggest daylight in the side room. The group frames the sequence as night giving way to day.
The open kitchen sits at the centre, and the designers treat the live-fire grill as the anchor of the whole floor. At the rear is a darker semi-private room.
Zisis Giannouras at the grill
The kitchen is led by Zisis Giannouras, whom the restaurant describes as a native of Mykonos. He has cooked at Kensho and Kiku, and the restaurant names Greek, Japanese, Peruvian and French cooking among his influences. The group says he moved to the UK to develop the Fenix menu, drawing on years spent working in Northern Greece and the Cyclades.
The menu is built on sharing plates and local produce. Fenix signatures sit beside dishes the group says are exclusive to London, among them Aegean beef with bone marrow, an Athenian tartare of sea bass with caviar and a saffron citrus dressing, langoustine orzo, and a Wagyu stifado with braised onions. A short-rib moussaka with Graviera cheese and caramelised aubergine is the group’s version of a house classic. Cocktails take their themes from the five classical elements, and the group plans a wine list focused on Greek and Cycladic vineyards to suit the charred dishes from the grill.
Athena’s Cove and the whole floor
Athena’s Cove, the semi-private room at the back, seats 12 to 38 and becomes private when its curtains are closed. The bar takes 30 to 60 standing for drinks and canapés, though it stays open to the rest of the restaurant. Taken whole, Fenix seats 150 for dinner or holds 250 for a canapé reception, and the furniture can be cleared for a standing event of 200 to 250.
The group offers branded projections on its screens, a DJ chosen to suit the occasion, a photographer and a cocktail created for the event. Three sharing menus, Athenian Taverna, Greek Nostos and Mykonian Aura, are written for larger tables.