Grand Finale with “Myrtos by Asimakis” at Symposio at Ark

On June 26th, for its final week this year, Symposio at Ark adds a distinctive touch to Athens’ culinary scene, drawing the attention of discerning food lovers to the Riviera.

This year’s Symposio concludes with a restaurant that, while not based in Greece, proudly carries the blue-and-white flag high in one of the world’s most demanding gastronomic capitals. Myrtos by Asimakis—along with its patron chef, Asimakis Chaniotis—arrives straight from London to the Athenian Riviera (Thursday, June 26th), bringing with it a taste of its unique culinary vision.

A few years ago, at just 28, Asimakis Chaniotis became the youngest chef ever to lead a Michelin-starred kitchen in London, earning acclaim for his work at the iconic Pied à Terre.

Fast forward to today: the gifted culinary creator unveils the next chapter of his London journey with Myrtos. This new gastronomic destination also serves as a fresh beacon of Greek cuisine in the British capital. Recently opened in South Kensington, Chelsea, the restaurant is named after Kefalonia’s famed Myrtos beach—a direct tribute to the chef’s roots and cherished summer memories.

Myrtos is rooted in a concept Chaniotis calls “fine comfort,” where classic Greek dishes are reimagined with creativity and precision. Familiar flavors—like spicy cheese spreads, stifado, and spetzofai—are elevated to new levels of depth and refinement. This very philosophy will take center stage at Ark for the final dinner of this year’s Symposio.

Menu

• First Course: Greek prawn tartare with strawberries, basil, and spicy Cretan peppers

• Second Course: Cod with garlic skordalia, anise-infused olive oil, trout roe, and onion rings

• Third Course:

  • Option A: Black pork from Mount Olympus – crispy belly and sous-vide tenderloin, with parsnip, fresh peas, green apple, and fennel

  • Option B: Cuttlefish with wild greens, pork trimmings (tsigaridia), tomato, and pouratzino

• Fourth Course: Yogurt parfait with Kefalonian mandoles (caramelized almonds)

€70/person

Source: Athinorama