Chef Yiannis Mexis launches with new autumn menu at Pyro
Chef Yiannis Mexis has launched a new autumn menu at Pyro, his debut restaurant located in London’s Borough district, aiming to bring the warmth and communal spirit of Greek dining to the capital. The seasonal offering centres on open-fire cooking and dishes designed for sharing, inspired by Mexis’s upbringing in Greece and his experience in Michelin-starred kitchens.
Pyro opened earlier this year at 53B Southwark Street and has quickly drawn attention for its bold, ingredient-led approach to modern Greek cuisine. The restaurant’s latest menu – introduced for the autumn season – continues this theme, focusing on fire-cooked dishes that blend traditional Greek flavours with locally sourced British ingredients.
To begin with, Mussel Saganaki and Souvlaki Skewers are some of the tasty options in the grazing section. Among the new additions, then, are Potato Pitas cooked on the hearth, paired with dips such as Smoked Aubergine and Roasted Garlic, and Spiced Feta with marinated sweet peppers. Other small plates include Overnight Beetroots with Anthotyro Cheese, Blackberries and everything bagel spice, and Orkney Scallops served with warm spices and smoked avgolemono, a lemon-egg sauce typical of Greek cooking.
The centrepiece of the autumn menu is a Yorkshire Suckling Pig, cooked over flaming myrtle wood and served with smoked Greek-style sausage, crackling, chickpea stew and burnt clementine chutney. The dish is inspired by Gournopla, a celebratory pork dish from the Messinia region in southwest Greece, traditionally served at large gatherings.
Among the other mains not to miss, there are the Norfolk Black Chicken with wild mushrooms and ancient grain risotto, John Dory cooked on the bone with hazelnuts and Jerusalem artichokes, and 50-day aged Angus Beef accompanied by smoked marrow and crushed herbs. Sides feature Pyro’s signature Crispy Layered Potato with skordalia, a traditional garlic dip.
The drinks menu, curated with an emphasis on wine, presents selections from both well-known European producers and independent Greek winemakers. Varietals such as Assyrtiko, Moschofilero and Xinomavro are available by the glass or bottle. Cocktails, created by Ana Reznik, incorporate seasonal Mediterranean ingredients including saffron, jasmine, mastic and olive. Highlights comprise Midas, prepared with cinnamon-infused Reposado tequila, Aperol, spicy apricot, and a dessert cocktail, the Aegina, a delicious vodka-based concoction, with kaffir-lemongrass cordial, nectar liquor, and a delicate pistachio Greek yoghurt foam.
Launching on 12th November, Pyro introduces its new weekly Pig Panigyri Feast, set to take place every Wednesday. Inspired by the centuries-old tradition of Gournopoula – the roasting of suckling pig over an open fire – each feast is a nod to the Greek way of celebrating food and community. At its centre, a whole suckling pig is cooked low and slow over flaming myrtle, then served nose to tail in Pyro’s signature fire-led style. Guests can gather on the restaurant’s covered terrace to enjoy the different cuts: handmade sausage crafted from the neck, rich stews from the trimmings, and shards of golden crackling that give way to tender, smoky meat.
The Autumn menu at Pyro is all about bringing people together around food: just like the long, languid meals Yiannis grew up with in Greece, at Pyro, guests are invited to linger, share generously and feast like family.
Food Desk
Photos: Eleonora Boscarelli
Pyro is open Tuesday to Saturday for lunch and dinner, the bar remains open until late most evenings. For further information and reservations, visit Pyro’s website here.
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