Our Lunch Set Menu captures the spirit of Greek hospitality through three generous seasonal courses, inspired by the diverse flavours of Greece and Pyro’s fire-led...
Greek cooking, but not as you know it.
From chef Yiannis Mexis, Pyro is a modern, fire-led restaurant inspired by his memories of Greece and shaped by years leading Michelin-starred kitchens. The best of British produce meets exceptional ingredients from Greece.
Complemented by cocktails inspired by the land and the sea, and a wine list celebrating Greece’s finest producers alongside bottles from further afield.
In Greece, a baráki is more than just a “little bar” – it’s a term of endearment for the kind of place that feels familiar from the moment you arrive. There’s nothing small about the atmosphere at Baráki by Pyro, where every visit has the potential to linger a little longer.
A covered terrace eatery and courtyard bar created for easy dining, relaxed drinking and slow gatherings. Inspired by the mountain villages and coastal bars of Greece, it’s a place where the door is always open and there’s always time for one more.
Born in Mykonos, Yiannis Mexis grew up surrounded by the flavours, hospitality and rhythm of island life that continue to inspire his cooking. Raised in a family with deep roots in the island’s hotel industry, he spent his childhood immersed in the world of hospitality. His great-grandparents owned and operated the historic Hotel Delos, one of Mykonos’ first hotels. For Yiannis, cooking has always been inseparable from hospitality; a philosophy inherited from generations of welcoming guests to Mykonos.
His passion for food took him to London, where he trained in some of the city’s most celebrated Michelin-starred restaurants, including Elystan Street, The Ledbury and Pétrus, before becoming Head Chef at Michelin-starred HIDE.
Today, Pyro is the culmination of that journey. Drawing on the memories of his childhood and the discipline of Michelin-starred kitchens, Yiannis reimagines the flavours of Greece through exceptional seasonal ingredients, open-fire cooking and a spirit of exploration. His food is rooted in Greek tradition but shaped by world-class technique, creating a modern expression of the country he’s proud to call home.
“Routine kills creativity, which is why I cook with fire. It’s about feeling, you can’t control it completely – you have to understand it, respect it, and work with it. That’s how I cook.”
