General

Myrtos: A Taste of Greece on Brompton Road

On Brompton Road, just along from the Michelin Building, Myrtos brings Greek cooking and hospitality to the heart of Brompton Cross. The restaurant takes its name from Myrtos Beach on Kefalonia, one of Greece’s most beautiful stretches of coastline, with its white pebbles and vivid blue waters. The island’s ingredients and culinary traditions have a strong influence on the food at Myrtos. Greek classics are given a contemporary interpretation, with an emphasis on seasonal produce, traditional flavours and a genuine respect for their origins.

Philoxenia at heart

Greek hospitality is an essential part of Myrtos. Known as philoxenia, it reflects the generosity and warmth with which guests are welcomed and looked after. This spirit runs throughout the restaurant, with friendly, attentive service, a relaxed atmosphere and a genuine pleasure in bringing people together over good food.

Led by Head Chef Theodore Tzanis, the kitchen takes inspiration from Greece’s islands, mainland and mountains, with a focus on quality ingredients and traditional flavours. Grilled fish is dressed with extra virgin olive oil and lemon, while Greek wild greens, feta and delicate phyllo come together in the hortopita. The Greek salad features carob rusks and a smooth feta mousse, and warm loukoumades are served with Greek thyme honey, walnuts and Ceylon cinnamon.The menu reflects a contemporary approach to Greek cooking, rooted in tradition and a respect for quality ingredients, earning Myrtos a place among the Michelin Guide’s recommended restaurants.

Greek wines make up the majority of the wine list, showcasing vineyards from across the country. The cocktail menu was developed in collaboration with Line in Athens, recognised among the world’s best bars.

London’s best moussaka?

If one dish has come to define Myrtos, it’s the lamb moussaka. Served the non-deconstructed, traditional way, it’s built from layers of aubergine, potato, gently spiced lamb and a silken béchamel, just as it was first made. No reinvention is needed: its comfort lies in being exactly what you hope it will be.

The critics agree. Writing in the Financial Times, Jay Rayner said: “I doubt there’s a better moussaka to be had in London.” Hot Dinners called it “pretty much perfection”, while 10 Magazine said its rich layers of flavour were “done exactly as they should be”. Diners on OpenTable regularly single it out as the dish to order.

An autumn of comfort

As the evenings draw in, the new autumn menu leans into warmth and generosity. New arrivals include Cod “Revithada” with chickpeas, burned leek stew and aniseed; Greek Bream over Oak with smoked ouzo, red chard and trout roe; and Grilled Poussin with an oregano glaze, Fingerling potatoes and roasted wing jus. Married Sardines with caramelised tomato and olive and caper paté, and BBQ Squid with fermented chilli and mandarin oil, join the small plates, while sharing mains such as whole lobster giouvetsi with orzo and mussels, and grilled lamb chops with coconut tzatziki, are made for the middle of the table.

Greek wine comes into its own at this time of year too. The team suggests pairing the moussaka with a Xinomavro from Thymiopoulos in Naoussa, whose savoury character and bright acidity cut through the richness, or the cod with a fresh Assyrtiko from Santorini. To finish, there’s a new Rice Pudding Crème Brûlée with tahini ice cream, sour cherry gel and green olive oil.

Something new every month

This autumn also marks the launch of Myrtos’s monthly specials: a small, changing menu of three dishes that gives the kitchen room to play with the season, and gives regulars a fresh reason to return. The specials are served only in the restaurant, so they’re a small discovery saved for those at the table. The first edition includes a pork skewer with black apple purée, fermented carrot and Mythos beer, and profiteroles filled with mastiha crémeux, the resin-scented flavour of Chios, under a cocoa and coffee craquelin.

Lunch, dinner and everything in between

Myrtos is open daily for lunch and dinner, with a weekday set lunch menu that makes it an easy choice for a business lunch or an unhurried catch-up between appointments in the neighbourhood. Come for the moussaka, stay for another glass, and leave with the feeling that you’ve spent a few hours somewhere a little further south.

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