The couple behind Mazi and Suzi Tros have taken their Greek cooking from Notting Hill to Mayfair, with a menu, a cocktail list and even the crockery set in the Athens they remember.
Christina Mouratoglou and Adrien Carré have spent fourteen years cooking Greek food in Notting Hill. Maza, their third London restaurant, opened at 21-23 Bruton Place in Mayfair in March 2026. The reference is the Athens of the 1980s that the restaurant says its founders grew up in, a city of long tables, generous hosts and lunches that ran on into the night. That decade shapes the cooking, the cocktail list and even the crockery.
From Hillgate Street to Bruton Place
The couple opened Mazi on Hillgate Street in 2012, with the stated aim of showing how refined Greek food can be. The name means “together” in Greek, and the dishes, drawn from the Aegean islands to Northern Greece and the Peloponnese, are for sharing. Suzi Tros followed a few doors along at number 18, turning to the cooking of Northern Greece and the eateries of Thessaloniki. Mazi has since travelled to the St. Regis on Saadiyat Island in Abu Dhabi and, from May to October, to the Mazagan Beach and Golf Resort in Morocco.
The restaurant’s own photographs show a frontage painted deep blue, with the name on a small lightbox sign above the door. The founders frame the place around filoxenia, the Greek idea of hospitality, and their stated ambition is that every guest feels looked after and slightly reluctant to leave.
Disco fries and tableside feta
The food menu is written to be shared by the whole table, and the kitchen offers to choose a selection for anyone who would rather not. Maza frames much of it as the cooking of an Athenian childhood: grilled vine-leaf dolmades, spanakopita from the oven, courgette cakes with a cucumber and mint dip, and a dish listed simply as grandmama’s meatballs. Spicy feta with green Greek chillies is prepared at the table, and the flatbread comes dressed in early-harvest oil from the Mani.
The decade turns up in the details: one plate is “80’s disco fries” with shredded veal kokkinisto. The larger dishes include sea urchin tagliolini when it is available, grilled langoustines by the half kilo, lobster rice with a bisque made from its head, and lamb tomahawks off the grill. The catch of the day can be grilled with ladolemono, stewed bianco with lemon potatoes or cooked as a spicy bourdeto.
Assyrtiko, tsipouro and a Grasshopper
The wine list stays in Greece. Assyrtiko comes from the Peloponnese and from Gaia’s Thalassitis on Santorini, Sauvignon Blanc from Lazaridis in Drama, and Chardonnay from Gerovassiliou at Epanomi. The dessert wines run to a sun-dried Liatiko from Crete. Ouzo and tsipouro have a page of their own.
The cocktail list has a section given over to the 1980s: Long Island Iced Tea, Sex on the Beach, Cosmopolitan, Tequila Sunrise, Grasshopper and Piña Colada. It sits beside martinis built on Greek ingredients, one made with a Santorini cherry tomato consommé and another with mastiha, cucumber and lemon in the manner of tzatziki.
Plates nobody is meant to break
Lunch runs from noon to 4pm, and dinner until midnight from Monday to Saturday, with last orders at 10.15pm. The restaurant’s published photographs show round tables under white cloths, curved timber armchairs, café curtains at the windows and plates printed in blue with a request: please don’t smash the plates. It is a joke about a taverna custom.
Private dining is offered for occasions from small dinners to larger group celebrations, birthdays and corporate events among them, with sharing menus, selected wines and music chosen for the evening. Maza publishes no capacity for private hire.