Forget the pink supermarket versions; this is a technical, ivory-colored emulsion of high-grade cod roe. It's served with bright dill oil and premium trout roe for a salty, briny pop. Reviewers call it the best version of taramosalata in London.
Tips from diners
Make sure to order the house bread to go with this — the taramosalata is remarkably smooth and worth every bite.
A luxurious centerpiece dish that showcases the restaurant's commitment to high-end seafood. The lobster is cooked gently to maintain its sweetness and served with Giouvetsi — a traditional Greek baked orzo that has absorbed all the intense lobster stock. Reviewers consistently describe it as a stunning and flavor-packed dish.
Tips from diners
The orzo is the secret highlight here — it has a depth of flavor that only comes from a very concentrated shellfish stock.
A refined take on the traditional orange cake. The shredded phyllo is soaked in orange syrup until moist and dense, paired with kaimaki ice cream which has a unique, resinous flavor from mastic. Reviewers call the ice cream pairing a 'palate-cleansing triumph'.
Tips from diners
The kaimaki ice cream is very traditional and has a unique stretchy texture — it's the perfect finish to the meal.
An adventurous and highly praised starter that demonstrates Chaniotis's creative range. Tender local snails are paired with the bold, smoky flavor of Greek Metsovone cheese on a crisp, wood-fired flatbread. It's a unique find that consistently gets called out in food blogs.
Tips from diners
The smoky cheese is the perfect foil for the earthy snails. It's a bold combination that really works.
A benchmark version of the Greek staple. It features layers of tender spiced lamb, perfectly cooked aubergine, and a silky, light bechamel. Reviewers note that it is executed with fine-dining precision while maintaining the heart of the original recipe.
Tips from diners
It's a very substantial main, so keep that in mind if you're ordering several smaller plates to share.
Led by chef Asimakis Chaniotis (formerly of Pied à Terre), Myrtos offers a sophisticated take on Greek gastronomy. The menu blends traditional flavors from Chaniotis's heritage with modern techniques and British produce, creating a refined dining experience that goes far beyond the standard taverna.
The restaurant has a refined but welcoming atmosphere, making it a great spot for a special occasion or an upscale date night.
The wine list features some incredible bottles from small Greek producers. Ask for a recommendation of a dry white from Santorini — they pair perfectly with the seafood.
It's a relatively small space, so reservations are highly recommended, especially for weekend dinner service.
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