This week's round-up: London culinary scene adds new Greek cuisine

A quartet of new restaurants are featured in this week's openings round-up.

This week's restaurant openings round-up features a number of exciting new dining spots.

From classic Italian cuisine in Slateford to a Greek kitchen in South Kensington, a refurbished Glasgow favorite, and a new flagship in Knightsbridge, there's something for every palate.

Gio’s, a new restaurant offering classic no-fuss Italian cuisine, has opened its doors in Slateford.

Award-winning chef Gio Pia, known for his expertise and twice winning 'UK’s Best Pasta Chef' runs the restaurant and offers traditional dishes such as pizzas, pasta, desserts, and Italian wines.

A spokesperson for the restaurant said: “What sets Gio’s apart is its commitment to freshness. All pasta is made on-site daily, and guests can even catch a glimpse of the process through the restaurant’s open kitchen, and from the street, through the kitchen’s large windows.

“With years of experience working in restaurants across Falkirk, Stirling and Alloa, Gio has built a strong reputation for his expertise in Italian cuisine.

“His expertise was further cemented when he won ‘UK’s Best Pasta Chef’ not once, but twice at the prestigious Pizza, Pasta and Italian Food Association (PAPA) Awards, in 2016 and 2021.

“During lockdown, he captured the hearts of Edinburgh food lovers with his popular homemade pasta kits, which quickly became a social media sensation.

“With his Italian heritage, culinary expertise and strong social media presence, Gio brings a unique charm and authenticity to his restaurant. Whether you’re a local looking for your new favourite dining spot or a visitor craving authentic Italian food, Gio’s is the perfect place to gather with friends and family, eat and enjoy!”

Myrtos, a new Greek kitchen created by an award winning chef, is also opening its doors in South Kensington this May.

Myrtos, named after the island of Kefalonia’s most famous beach, will offer dishes that remind Asimakis Chaniotis of his home country in Athens.

Before making the big move into opening his own restaurant, Asimakis worked at Michelin-starred restaurant Pied a Terre for 13 years.

He was promoted to executive chef in 2017 and announced his departure from the restaurant in March 2024.

Asimakis said: “Myrtos is a deeply personal project inspired by my upbringing and childhood holidays in Kefalonia.

“Opening my first restaurant is an amazing feeling, bringing to life the flavours I grew up with and the dishes that shaped my journey as a chef.

“South Kensington felt like the perfect location as it was my first home in London and a neighbourhood I have always loved.

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I hope Myrtos transports guests to Greece, evoking the nostalgia of being there without leaving London.”

The restaurant will offer taverna-style dining with a focus on small and large sharing plates such as homemade bread with taramosalata; lobster giouvetsi with orzo, tomatoes, mussels, lemon and basil; and pan-fried pink bream with five-herb, lettuce and lemon sauce.

Ox and Finch is set to reopen its doors to Glasgow this April following a major refurbishment.

Its new opening will reveal a fresh look and rejuvenated energy into the restaurant.

The team includes familiar faces like general manager Sophie Barnes and head chef Craig Nelson, who brings experience from top London kitchens.

Ox and Finch first opened in 2014 and has retained its Michelin Bib Gourmand ever since.

Head chef Aurélien Mourez said: “Ox and Finch has always been a very collaborative effort; chefs are encouraged to participate in creating dishes, working together to fine tune the outcome of a dish with a fresh approach.

“This practice has carried us through all of our new projects over the years. Craig is bringing with him some outstanding experience in industry-leading kitchens known for exceptional standards, but also a strong ability to foster teamwork in the kitchen, encouraging creativity and ensuring that every dish benefits from a shared vision and collective expertise.”

Tom Brown at the Capital, a new flagship restaurant in the heart of Knightsbridge, is set to open on April 10.

The intimate 28-cover restaurant will champion Tom’s signature style of clean, creative, and flavour-led dishes with a strong emphasis on seafood.

The menu will feature refined dinner tasting menus, starting at £125 for twelve courses, including dishes such as wild bass with buttermilk and vanilla, and Monkfish with roast chicken and wild garlic.

Tom said: "Returning to The Capital feels like coming home. This restaurant is all about pushing boundaries while staying true to what I love - daring flavours, incredible produce, and a real focus on sustainable seafood. Every dish is about showcasing the best ingredients while being mindful of how we use them, I’m so excited to welcome guests from 10 April.”

Solomon Khaddour, general manager, added: "We are absolutely thrilled to welcome Tom Brown back to The Capital. His passion for exceptional produce and innovative cooking, aligns with our vision for the future of the hotel. This opening is a key part of our wider refurbishment, and we’re excited to offer guests an unforgettable dining experience in the heart of Knightsbridge."

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