Greek food has never been shy. It arrives in colour, in scent, in flame. It demands the table and everyone around it. In London, Greek cuisine is about to enjoy another Hot Girl Summer, and few have shaped that shift as significantly as Christina Mouratoglou and Adrien Carré, the couple behind Notting Hill favourites Mazi and Suzi Tros. Now they bring their most personal project yet to Mayfair.

On 12 March 2026, Maza opened just off Berkeley Square on Bruton Place, marking the pair’s first London venture beyond Notting Hill. Over the past decade Mouratoglou and Carré have reshaped London’s understanding of Greek cooking, nudging it away from postcard clichés towards something more layered, regional and expressive.

When Mazi first opened in Notting Hill, it reframed the conversation. Small plates travelled across mainland Greece and the islands, rooted in tradition but executed with creativity and refinement. Tarama was no longer a supporting act but a centrepiece. Opulent olive oil, plump pomegranate seeds and heady herbs brought brightness and perfume to the table. The flavours were bold and sunlit, unmistakably Mediterranean.

Suzi Tros followed with a louder, smokier spirit. Built around charcoal and fire, it carried a relaxed energy that made the cooking feel playful and generous. With Maza, the pair turn inward again. The restaurant feels more personal, drawing on memory, ritual and the deeper rhythms of the Greek table.

The 90-cover space, designed by Archer Humphreys Architects, balances contemporary elegance with warmth and texture. Seating flows from counter to table to bar, encouraging flow rather than ceremony. At its centre sits an open fire kitchen where lamb turns slowly on the spit and breads blister in a wood oven. The flames are not decorative. They are fundamental, a reminder that much of Greek cooking begins with elemental instincts.

Upstairs, the atmosphere shifts. A vinyl listening bar spins records from the 1970s and 1980s, creating a soundtrack that feels transportive rather than nostalgic. It conjures the hum of an Athenian evening where plates clatter, glasses refill and conversation stretches late into the evening.

The menu draws deeply from family recipes and the couple’s regular returns to Greece. Their signature tarama appears again, whipped to a silky richness and best scooped generously with warm bread. From the fire come spit roasted lamb shoulder carved to order and crisp pork belly gyros served with small pittas, tzatziki and sides for guests to assemble themselves. It is interactive in the most natural way, hands reaching across the table as conversation rises with the heat.

Seafood is handled with clarity and restraint. Fish is served grilled or bianco in the Corfiot style with lemon oil. There is bourdeto, a rich tomato-based fish stew layered with stock and vegetables, and grilled lobster paired with rice enriched by lobster bisque. Nothing feels ornamental. Flavour leads.

Desserts tread the line between comfort and craft. A pistachio baklava ice cream sandwich nods to tradition while feeling distinctly modern. KazanDibi, the caramelised milk pudding beloved across Greece and the eastern Mediterranean, arrives somewhere between crème brûlée and crème caramel, both familiar and quietly theatrical.

Carré’s drinks programme is equally considered. He has curated the world’s largest exclusively Greek wine list, with more than 150 bottles showcasing indigenous grape varieties and low intervention producers. In a subtle nod to its London setting, the restaurant pours Hildon natural mineral water sourced from nearby Hampshire. It is one of the few elements that does not trace its lineage back to Greece, yet it reflects the same attention to quality and provenance.

What Mouratoglou and Carré understand, perhaps better than most, is that Greek cuisine does not need reinvention. It needs context and space to breathe. For decades the depth of regional cooking, the diversity of indigenous grapes and the ritual of shared dining existed quietly in plain sight. Now London is paying attention.

At Maza, in the glow of firelight with vinyl humming upstairs and bread broken at the centre of the table, Greek food feels exactly as it should. Generous, confident and entirely at home.