Pyro Restaurant London Review: A Greek Feast Redefining Live-Fire Dining in the Capital

April 19, 2026

There’s something immediately magnetic about Pyro restaurant in London. Tucked away in Borough, this is not your typical Greek taverna. It’s louder, smokier, and far more theatrical. Opened by chef Yiannis Mexis, formerly of HIDE and Pied à Terre, Pyro is a deeply personal project, one that channels his Greek heritage through the lens of London’s modern dining scene. The concept is simple, but powerful: cooking over fire, just as it’s been done for centuries across Greece’s islands and villages.

From the moment you walk in, the space feels alive. The open kitchen is the heart of the restaurant. Flames flicker constantly. Smoke curls into the air. You can hear the crackle of wood and the rhythm of chefs moving in sync. It’s rustic, but polished. Industrial touches meet warm lighting and natural textures, creating a setting that feels contemporary and grounded. There’s no unnecessary formality here. The energy is relaxed, but confident. Tables are close enough to feel social, yet intimate enough for a long, indulgent dinner.

What stands out most is the atmosphere. Pyro feels like a celebration. Not in a loud, showy way, but in a deeply sensory one. You smell the fire before you taste it. You see the ingredients transform before your eyes. It’s immersive without trying too hard, and that’s what makes it work.

Pyro Restaurant London Menu

The menu at Pyro is built around live-fire cooking, and every dish carries that signature smoky depth. It’s made for sharing, which makes the experience feel generous and communal.

You might begin with flatbread fresh off the fire, served warm with rich dips like taramasalata or whipped feta. Then come the small plates: grilled octopus, tender and charred at the edges, or saganaki cheese that arrives bubbling and golden.

The mains lean into bold, honest flavours. The lamb chops are a standout. Perfectly pink inside, with a crisp, smoky crust. The whole grilled fish, often changing daily, is simple, letting the fire do the work. Even vegetables shine here. Dishes like charred aubergine with tahini or fire-roasted peppers feel just as considered as the meat.

Sides are not to be overlooked. Expect crispy potatoes with herbs and fresh Greek salads that cut through the richness with brightness and acidity.

The wine list focuses heavily on Greek producers, which adds another layer to the experience. It’s a thoughtful touch that reinforces the restaurant’s identity without feeling forced.

Pyro is not about reinvention. It’s about refinement. Taking something ancient — cooking with fire — and executing it with precision and care. In a city full of concepts, Pyro feels real.