London’s “Beautiful Meals” Are Truly Ahead of the Curve…

Dining at Myrtos by Asimakis felt like a perfect mix of creative flavors and elegant presentation—every dish looked as good as it tasted, and some combinations were totally unexpected (in the best way)! 🌟 Pita & Taramosalata The star here is the taramosalata (a classic Greek dip), made with smoked cod roe. It’s incredibly smooth and creamy, with a subtle briny seafood flavor—zero fishiness at all, which was a nice surprise. Topped with plump salmon roe (that pop in your mouth!) and a drizzle of dill oil, it adds a fresh, herby note that cuts through the richness of the dip. The pita bread is grilled to perfection: soft and fluffy on the inside, with just a slight chew that makes it perfect for scooping up the dip. Every bite of pita + taramosalata + salmon roe feels balanced—salty, briny, and fresh—this dip is 100% addictive 💯! 🌟 Bluefin Tuna Crudo This bluefin tuna crudo (raw tuna) has such a unique flavor profile. The tuna itself is ultra-fresh—tender, buttery, and melts on the tongue, with that pure, clean taste of high-quality sushi-grade fish. What makes it stand out is the topping: finely diced fresh tomatoes add a bright, juicy sweetness, while pickled capers bring a zesty, tangy kick. The sweet-tart combo from the tomatoes and capers contrasts beautifully with the rich tuna, making every bite feel light and vibrant. It’s a simple dish, but the flavors are so well-balanced that it’s hard to stop eating! 🌟 Whole Lobster Giouvetsi This was the showstopper of the meal—whole lobster giouvetsi, and here’s the twist: instead of traditional rice, the base is tiny, rice-shaped pasta (it looks like grains of rice but has the slight chew of pasta). The pasta is cooked in a rich lobster broth, so every tiny “grain” is infused with deep, savory seafood flavor—you can taste the lobster in every bite. The whole lobster is split open, with plump, firm meat that’s easy to pull out (no struggling with tough shells!). It’s super fresh—sweet and tender, with that classic lobster sweetness that pairs perfectly with the broth-soaked pasta. There are also a few mussels thrown in for extra brininess, and I basically scraped the plate clean—I couldn’t get enough of that flavorful pasta and lobster 🦞! 🌟 Cote de Boeuf We ordered this ribeye steak cooked to medium rare, and it was exactly how a good steak should be: the fat-to-meat ratio was spot-on (not too fatty, not too lean), with a strong, smoky charred flavor from the grill that added so much depth. The meat itself was tender—slice through it, and it’s pink and juicy in the center, with a slightly crispy outer crust. It’s served with a rich red wine sauce that’s not too heavy—just enough to enhance the steak’s flavor without overpowering it. If you’re a steak lover, this is a solid pick—hearty, flavorful, and satisfying. 🌟 Whole Butter Lettuce (Side) This was the only dish we didn’t love, and it’s probably just a personal taste thing 😅. It’s a simple side of whole butter lettuce leaves tossed in a creamy dairy-based sauce. For us, the sauce felt a bit heavy, and it didn’t do much to cut through the richness of the other dishes (we were hoping for something lighter and more refreshing). If you’re a fan of creamy lettuce salads, you might enjoy it—but it wasn’t our favorite. Drinks & Ambiance The drink menu is pretty extensive—we picked a couple of wines to pair with our meal, and what stood out wasn’t just the drinks themselves, but the glassware! The cups and glasses are really impressive—elegant and unique, which added a nice touch to the dining experience. 📍 Restaurant: Myrtos by Asimakis #london #uk