The Times
Jay Rayner enjoyed himself at a new Greek restaurant “on the Kensington Riviera, or the Brompton Road as it’s known”, from Asimakos Chaniotis, the Athens-born former executive chef at Pied a Terre in Fitzrovia.
Here he found “moussaka made the way your fantasy Greek grandmother would make it, while tutting about how you need feeding up because you’re so skinny… I doubt there’s a better moussaka to be had in London.” Other classics – stuffed vine leaves; lamb chops; salt-baked seabass – were “executed with serious class”, and accompanied by a wine list that included 37 bottles from Greece and just seven from other countries.
The only exception to this catalogue of authentically Greek cooking – but unfortunately one that stuck in Jay’s memory – was the restaurant’s signature dish, a ‘Greek salad’ that “weirdly seemed to miss the restaurant’s entire raison d’etre”: the cucumbers and tomatoes were chopped “obsessively small” and the feta was whipped into a mousse, so you “end up with something mushy and messy to be spoon-fed to a thoroughly dismayed toddler”. A meal at Mytos is perfect, Jay reckoned – so long as you “avoid the damn salad.”
Jay Rayner - 2025-08-10
Drinks
Extras
