How much thought went into your restaurant’s design? What about it feels distinctively Greek?
“Every detail was carefully curated to blend the raw, urban energy of Athens with the timeless warmth of a traditional tavern. We used natural materials like marble and wood to create a space that feels authentically Greek without leaning on clichés.” – Thomas, Ergon
“Maza is a love letter to Athens. We spent a full year working closely with Archer Humphreys on the design, considering every detail and how it would shape the guest experience. We took inspiration from the great restaurants I went to as a child in the 1980s and reinterpreted them for today. We wanted to fit in Mayfair, but feel comfortable and cosy at the same time. There are wicker ceilings inspired by traditional Greek baskets, Mediterranean printed fabrics that echo Greek homes, clay pottery lamps, and ceramic tiles across the floors and walls. We’ve also hung handwritten family recipes from my grandmother throughout the space. There’s even a vinyl listening bar playing 70s and 80s Greek records. All together, it transports you – you really do feel like you’ve stepped into Athens.” – Christina, Maza
“The entire venue draws inspiration from the thatched roofs of Mykonian beach bars. When we first walked into the space and saw how vast it was, we knew it was an opportunity to create something unique, a place where people could switch off and feel transported to Greece. We used wood and terracotta accents, covered the roof with clear material and canes to let natural light filter through, and made sure the tables were spaced far enough apart for guests to truly relax and decompress. We deliberately moved away from the usual loud blue-and-white palette, statues and taverna-style interiors, and instead created something more refined and mature, inspired by the Mykonos I come from. Pyro’s logo takes cues from the mosaics of nearby Delos and the lion statues found at the Temple of Apollo.” – Yannis, Pyro
How would you describe the style of food?
“The food at Fenix is rooted in Greek tradition, shaped by the flavours of our childhood and reimagined through a contemporary lens. Our menu takes a modern approach to classic Aegean ingredients, drawing inspiration from our time living and working in northern Greece and the Cyclades, while subtly incorporating Japanese techniques. Designed for sharing, our dishes celebrate seasonal, locally sourced produce.” – Zisis Giannouras, head chef at Fenix
“Our food is an honest celebration of the Greek table, drawing out the soul of timeless recipes through high-quality ingredients and simple, traditional techniques, reimagined with a contemporary, urban edge. There’s also a leaning towards fish dishes. The restaurant captures the soulful atmosphere of downtown Athens and the vibrant energy of Ermou Street, bringing to life the bold, nostalgic flavours found in the city’s hidden culinary corners, the kind of spots that Athenians have loved for generations.” – Panagiotis Xanthis, culinary director of Ergon
“Authentic Greek, balancing nostalgia and what Greeks are eating right now. When we opened Mazi, we were the first modern Greek restaurant in the UK. We had a mission to prove that Greek food can be refined and creative, and deserve a spot in the limelight. What the Spanish had been doing with their cuisine, we wanted to do too. Fourteen years later, I believe that we have nothing more to prove. This is true Greek food as it is. Not trying too hard. Just great produce and good cooking, and a lot of soul.” – Christina, Maza
“The concept is deeply influenced by my childhood experiences in Greece, as well as shaped by a career spent in fine dining. The menu is designed around sharing, reflecting the heart of Greek culture and the way food brings people together. We place great importance on seasonality and on using whole animals, ensuring a thoughtful and sustainable approach to cooking. Everything is sourced from the UK, with the exception of our cheeses, vinegars, olive oil and wines, which come directly from Greece.” – Yannis, Pyro
