Fenix Mayfair Restaurant London Review: A Theatrical Mediterranean Escape

May 8, 2026

There’s a certain drama to the new Fenix Mayfair restaurant in London. Not the loud, overplayed kind. Something more controlled. More deliberate. Opened in 2025, Fenix is the latest concept from the team behind Tattu, a group known for immersive, design-led dining. Here, they pivot toward the Mediterranean, but with a darker, fire-led identity that feels entirely its own.

You enter through a subdued façade, and then the room reveals itself. It’s layered and atmospheric. Burnt oranges, deep woods, soft shadows. The lighting is low, but intentional. At the center, the open-fire kitchen commands attention. Flames flicker constantly. You hear the crackle before you fully register the space. It feels elemental.

The energy shifts as the evening unfolds. Early on, it’s intimate. Tables lean into conversation. Later, the room lifts. Music builds slightly. The bar comes alive. Fenix becomes more than a restaurant: it turns into a social space without losing its edge.

Service follows the same rhythm. Smooth. Observant. Confident without being rehearsed. Dishes arrive carrying that subtle scent of fire that defines the experience.

Fenix Mayfair Restaurant London Menu

The menu is built around sharing, but every dish feels individually considered. Fire is the common thread, but the flavours travel across the Mediterranean with modern touches.

You might begin with the Spicy Sea Bass Carpaccio, bright with mango and aji panca, or the more indulgent Tuna Truffle & Caviar Tartare, which leans rich without feeling heavy. The King Crab Truffle Salad is another standout. It is delicate, creamy, and layered with subtle luxury.

From the meze, the Halloumi Cheese Tempura surprises. Light, crisp, and lifted with yuzu hollandaise. The Caramelised Aubergine brings depth with tahini miso and sesame, while the Wagyu Anticucho adds a punch of spice and smoke.

Then come the fire-led mains. The Rib-Eye Steak is deeply satisfying, served with cauliflower cream and pickled cabbage that cuts through the richness. The Grilled Octopus is tender, with fava purée adding softness and balance. And if you’re sharing, the Robata Grilled Brill feels like the centrepiece: buttery, smoky, and quietly impressive.

On the pasta side, the Beef Paccheri stands out. Slow-cooked short rib, truffle, and smoked cheese create something indulgent yet structured. The Orzo with Langoustine & Feta offers a lighter contrast, with a clean, coastal profile.

Fenix doesn’t try to replicate the Mediterranean. It reinterprets it. With fire, with intention, and with a strong sense of identity. In Mayfair, that confidence goes a long way, and here, it absolutely pays off.