One of the founders of Singburi 2.0, chef Nick Molyviatis (formerly head chef at Kiln), has teamed up with hospitality veteran Barry Karacostas to create Zylia, a Greek-Cypriot taverna opening on Friday May 22.
A part of the new Arcade food hall in Covent Garden, the 50-seater restaurant will sit adjacent to the main food hall with its own dedicated entrance on Bedford Street.
The project will blend influences from the founders’ respective backgrounds, with Athens-born Molyviatis and Cyprus-born Karacostas bringing to life a menu that mixes the traditions of Greek and Cypriot home-style cooking all at once.
The menu will mimic classic tavernas, beginning with pitta and mezze such as roasted aubergine melitzanosalata dip; tyrokafteri made with feta, green chilli and yoghurt; spanakopita; and prawn saganaki in spicy tomato sauce.
A charcoal grill, meanwhile, will turn out small plates such as pork and chicken souvlaki, and grilled aubergine with anari cheese, alongside larger plates including whole fish, slow-roasted lamb kleftiko, and chops served with olive oil chips.
There will also be wholesome, traditional desserts including karidopita walnut cake and a custard pie called galaktompoureko.
In a statement, Molyviatis described Zylia as “a very personal project”, adding that the aim is to “bring together our Greek and Cypriot cultures, celebrating the similarities that connect us but also the differences that make us unique”. He hopes the restaurant will capture the energy of the tavernas” he grew up with, while reflecting Karacostas’s Cypriot roots.
Drinks will focus on an all-Greek wine list, alongside Greek and Cypriot beers and a short cocktail menu inspired by regional flavours.
Zylia will open on Friday May 22 at 6 Bedford Street, Covent Garden, WC2E 9HZ
