Zylia London WC2: A Traditional Greek-Cypriot Dining Experience
Zylia London WC2, located in the vibrant Covent Garden district, offers a fresh take on classic Greek-Cypriot fare. This newly opened eatery, part of the Arcade food hall complex, brings a warm, home-style atmosphere to the bustling heart of London. The menu features timeless dishes like taramasalata, souvlaki, and kleftiko, while also introducing modern twists such as kaimaki ice-cream. Despite its contemporary design, Zylia retains the comforting charm of a family-run taverna, creating a space where tradition and innovation coexist harmoniously.
Design and Concept: Modern Meets Timeless
The interior of Zylia London WC2 is a blend of sleek modernity and nostalgic simplicity. Unlike the rustic, hidden gem tavernas of the past, this establishment presents a curated aesthetic that balances refinement with approachable warmth. Its decor, though understated, reflects a thoughtful design that invites diners into a space feeling both stylish and inviting. The restaurant’s independence within the Arcade complex allows it to maintain its own identity, standing out as a unique dining option in a sea of trendy eateries.
Behind the scenes, the partnership between chef Nick Molyviatis and hospitality professional Barry Karacostas shapes Zylia’s vision. Molyviatis, renowned for his work in Thai cuisine at Kiln and Singburi, brings a creative edge to the menu, while Karacostas, with his experience in managing food halls, ensures seamless service and a welcoming ambiance. Their collaboration highlights how contemporary chefs and restaurateurs are redefining the balance between heritage and contemporary trends in London’s dining scene.
Menu Highlights: Authentic Flavors with a Contemporary Twist
Zylia’s menu is a tribute to Greek-Cypriot culinary roots, offering a range of dishes that celebrate traditional flavors. The mezedakia, or small shared plates, are a highlight, with each item crafted to reflect the region’s rich gastronomic heritage. For example, a rendition of taramasalata—cod roe spread—pairs with cracked carob rusk, creating a light, citrusy experience that feels both familiar and refined. Similarly, melitzanosalata, a coal-roasted aubergine dip, is garnished with sweet peppers and a yoghurt and feta spread that adds a spicy contrast to the dish.
The grilled dishes at Zylia London WC2 are equally impressive. A “spanakopita stack” of delicate filo pastry, layered with leek, spinach, and feta, is a visual and textural treat. However, the dish could use a bit more acidity to enhance its depth. The wild prawn saganaki, served in a spiced tomato, yoghurt, and tahini sauce, is bold and satisfying, with its flavors leaving a lasting impression. The accompanying bread, thick and crusty, serves as the perfect vessel for capturing the last bits of the meal.
While the menu is rooted in tradition, it also shows a playful, modern sensibility. The dessert section, though minimal, features a standout item: a “bugger off pudding” made from kaimaki ice-cream infused with mastic from Chios and wild orchid root salep. This unique creation is paired with a thick sour cherry preserve, offering a tart counterbalance to its subtle bitterness. The name itself is a cheeky nod to the restaurant’s approach to contemporary dining, blending humor with authenticity in a way that feels genuine.
Zylia London WC2 distinguishes itself by avoiding the trend of deconstructing Greek-Cypriot cuisine. Instead of using avant-garde techniques like foams or plating artistry, it opts for simplicity and integrity in its dishes. The sheftalia, Cypriot pork sausages wrapped in caul fat and served with raw onion and sumac, is a prime example of this philosophy. Each plate feels like a labor of love, with ingredients sourced to reflect the region’s flavors and the chefs’ respect for their heritage.
