Pyro by Yiannis Mexis to open in London in May

A new Greek restaurant, Pyro, from chef Yiannis Mexis will open in London’s Borough on 1 May. 

A celebration of cooking over fire, Pyro will feature Greek flavours and seasonal produce, reimagined in a menu of dishes designed to be shared. 

A space that also features a large bar and outdoor terrace, Pyro will encapsulate the “laid back buzzy joy” of a Greek Taverna.

Mexis has previously worked at some of London’s most acclaimed restaurants, mastering his craft along the way. Beginning his journey at Elystan Street, he then worked at The Ledbury and Petrus. It was during his latest role as head chef at HIDE that he discovered the kind of chef he wanted to be. 

Now, inspired by his childhood culinary experiences growing up in and travelling around Greece, he is drawing from skills developed in Michelin starred kitchens to apply new modern ideas to Greek food. 

Pyro, taken from “pyr”,  the Greek word for setting things a-blaze, will feature a huge open fire and kitchen at the heart of the restaurant. 

Grazing plates will include spanakopita with herbs and barrel aged feta, mussel saganaki with toasted bread and vine leaf and souvlaki skewers cooked over the embers, served with prunes, radicchio and sour apple. These are paired with flatbreads baked on the hearth, such as potato pita and onion seed flatbread, and served alongside moreish dips like tarama and carob rusks and spiced feta with marinated sweet peppers.

Larger dishes include Dorset lamb accompanied by lamb fat flatbreads, whole charred aubergine and the flame-kissed whole lobster with mussels and tomato orzo. From the fire, there is barbecued octopus, charred hispi cabbage with pine nuts and graviera cheese, and whole Cornish turbot.

Pyro’s bar, an open air garden, will be open late into the evening and serve cocktails curated by Ana Reznik. Her signature cocktail menu at Pyro uses seasonal Greek ingredients that capture the “essence” of Mediterranean cuisine, such as saffron, floral jasmine, olive oil, and aniseed from ouzo, as well as bergamot, mastic, seaweed, and mahlep.