How PYRO Restaurant In London Is An Escape To Mykonos

Pyro was one of the most exciting restaurant openings in London last year, it’s also where Chef Yiannis Mexis blends ardent Greek flavors from his homeland of Mykonos along with a Michelin-starred background in fine-dining artistry.

Pyro, derives from the Greek word πῦρ (pyr) or “fire,” is beyond a sizzling open-fire kitchen heated with excitement in London’s bustling Southwark neighborhood. Led by owner and chef Yiannis Mexis – whose decorated background includes Head Chef at HIDE and Chef de Partie at The Ledbury – Pyro blazed into an already fiery borough with Myconian sparks and intoxicating Greek aromas, as one of the most thrilling new restaurant openings in 2025.

 

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Under boho-chic straw lamps woven by iconic rattan fibers recognized throughout the Cyclades, guests are breezily transported to the chef’s hometown of Mykonos where the glamorous Greek island is known for breathtaking windmills guarding whitewashed villages and a sexy nightlife vitalized by attractive crowds. Somehow, near Borough Market’s touristic chaos, Pyro’s enormous space is a getaway to the Aegean scene with natural textures that exude warmth and leisure. Not to mention, bold flavors.

A vibrant meal at Pyro begins with Sourdough Potato Pita cooked on the hearth, which instantly trails the mind to Matt Orlando’s signature fermented potato bread. Mexis’ nutty prelude, however, is a fragrant foreshadow to the premium culinary caliber soon to follow, while setting a fiery tone for the depth of ingredients cooked upon open fire. From Smoked Aubergine and Roasted Garlic to Souvlaki Skewer in which the sweetness of prunes, radicchio and sour apple are furthermore enhanced when cooked over embers.

Having led some of the best kitchens in London, Mexis emphasizes that Pyro is not a traditionally Greek restaurant, though Greek-inspired. In other words, sustainability is upheld through sourcing locally while reinterpreting his childhood memories via dishes like the robust Orkney Scallop. Legendary for its firm texture from the Scottish Islands, the meat is glazed with warm spices and smoked Avgloemono – the tangy and creamy Greek sauce beautifully transcends palates to the chef’s past.

The Charred Hispi Cabbage blanketed in velvety Black Truffle and Graviera Cheese is another similar example of utilizing UK-grown vegetables, emanating smoky notes from charred edges, playfully juxtaposing buttery yet quintessential Greek cheese oozing hints of nutty caramel. It’s almost as if the present and the past harmoniously coexist in a fire pit that fumes both Greek and British spheres.

Crowd favorite: Crispy Layered Potato and Skordalia, pairs brilliantly with Suckling Pig cooked over flaming myrtle, which arrives in an impressive platter displaying “Mykonian” style sausage, and crackling. A whole pig worked in a multitude of facets, setting the precedence of Mexis’ sustainable ethos as the luscious feast ends with Karykopita with carrots, walnuts and crème fraîche – an ambrosial Greek walnut cake often enjoyed during celebrations.

An apt coda to a young chef’s first solo restaurant project as Pyro has proven to be a tasty Mediterranean escape from its neighborhood frenzy. Chef Mexis sat down with us to illustrate his vision behind a place where pride and passion for his homeland deliciously burns.

How did the idea of Pyro start?

YM: When we decided to create Pyro, we started walking through the space, we saw the potential of it. It’s something for people in London to escape and travel to Greece. Sitting on the outdoor terrace or inside the restaurant, it doesn’t really feel like London. People come here to enjoy delicious food at the standard that isn’t really common in a casual dining restaurant while escaping the hecticness of London.

How is your menu Greek-inspired?

YM: Throughout the whole menu, the restaurant is all about escaping London. The menu itself isn’t going to be a Greek tavern, it’s not going to be traditionally Greek. It’s going to be Greek-inspired.

It’s like traveling through Greece, depending on the seasons, we may focus more on the mountains like during the colder months, you’ll be experiencing something more hearty, like in northern Greece or in the mainland. Then in spring and summer months, you’ll be going through the islands or the coastline of Greece, and experience different flavors.

What about seasonal ingredients?

YM: Coming from a fine-dining background, I’m not going to be using something that’s not in season just for the sake of it being traditionally Greek. The restaurant is very ingredient-led and seasonality-led. We use British ingredients but then, we inspire the dishes by flavors and techniques that I’ve seen in Greece when I was growing up there.

That’s what this menu is all about: memories and inspirations from traveling throughout Greece and experiencing it. It’s not going to be something copy and paste from a traditional dish.

What’s the intention behind Pyro?

YM: It’s just like with everything that I’ve always done, which is I try to do everything as good as it can possibly be. I thought there was a massive gap in the market for what Greek cuisine could actually be.

In general, Greek culture is all about hospitality and that’s what everybody knows. They don’t really know about the dynamic, the diversity of the ingredients and produce because the Greeks never cared to explore that. So we try to display how good Greek food can actually be, and how good casual dining can be.

Explain a little bit about your sustainability ethos?

YM: The reason why I did fine dining my whole life is because I wanted my creativity to be limitless. Basically, not being limited by skills that I don’t have. And that’s what happens to a lot of chefs.

So what we’re trying to do is, we always get whole animals. Every protein you see on the menu, like the Suckling Pig, we’re getting the whole pig. Any fish that comes in, it comes in whole. We prep the bones for the sauces, we use the fish that goes on the table. With vegetables, we don’t really bring things in from the other side of the world. Everything will be from farms around the UK or London. Highly seasonal, that’s our sustainability ethos.

How do you want people to feel when they come here?

YM: We’re right next to London Bridge, the busiest area in London. Or there are tons of restaurants in Borough Market, but it’s in the hecticness of London. The idea about here is that you walk in here, and suddenly you feel the weight come off. You slowly start to enjoy yourself more, and it doesn’t really feel like you’re in London right now. That’s what escapism is.