Myrtos by Asimakis

Asimakis Chaniotis spent thirteen years at Pied à Terre in Fitzrovia, seven of them holding its MICHELIN star as executive chef. Myrtos, which opened on Brompton Road in May 2025, is his first restaurant of his own: modern Greek cooking, a fresh fish counter in the middle of the floor, and produce drawn from both Greece and Britain.

The room was designed by Vernon Viljoen with Block1:Design and is built around a mature olive tree standing in a stone pot under globe pendants. Glass panels by Christos Raptis and Yorgos Papadopoulos run the length of one wall in the blues and ochres of water and shoreline. Tables are travertine, the floor herringbone parquet, the ceiling a sculpted white wave. Tall windows give onto a terrace of blue-and-white weave banquettes, heated through the colder months. Eighty covers, spaced generously enough that a table hears itself.

The restaurant takes exclusive hire of the whole floor, and seats private groups within it for dinners, corporate evenings and weddings. Collaboration dinners with visiting Greek chefs and winemaker evenings run through the year, so a menu written for the occasion is ordinary practice here rather than a favour.