Christina Mouratoglou and Adrien Carré opened their first restaurant, Mazi, in 2012, strengthening their Notting Hill footprint seven years later with sister site Suzi Tros. Now, with Maza, they are making their first move beyond the neighbourhood, expanding into Mayfair.
The 90-cover restaurant draws inspiration from the conviviality of 1980s Athens, pairing retro design - including a vinyl listening bar - with a menu shaped by Mouratoglou’s vision of classic Athenian cuisine, shaped by family recipes and the team’s travels to Greece.
Translating to ‘everyday bread’ in ancient Greek, Maza promises communal dining, generous sharing plates, and what the team claims will be the world’s largest exclusively Greek wine list, with 150 selections, alongside classic culinary rituals such as tsipouro with mezze to start the meal.
The pair’s ambitions aren’t limited to food and drink; they have big plans for Maza, including entering the US as they look to build a truly global Greek brand.
Tell us about Maza
Christina Mouratoglou: Maza is all about escapism and having fun with good food and good wine. We wanted to transfer people to a different era in hospitality. It comes a lot from my childhood memories - all these great tavernas and restaurants where the food was incredible, the hospitality was warm and the place was loud and buzzing.
What does the 1980s Athenian taverna era mean to you personally?
Adrien Carré: The eighties were about fun and optimism, a genuinely happy time. Christina and I both grew up then, and those memories really shaped us. The music was upbeat, the colours were vibrant, and there was a real sense of energy after the tougher mood of the seventies. That’s the feeling we wanted to capture with the restaurant - something joyful and uplifting. That’s what people in London need right now.
Until now, Christina and I have focused on building locally, but we’re now thinking bigger - towards global expansion
Adrien Carré
What is the meaning behind the name ‘Maza’?
AC: Maza is the name of a barley bread that was served as the everyday staple in ancient Greece. It was considered the bread of the people, while the wealthy ate bread made from wheat. For me, bread is the most humble and essential food - it’s our ‘bread and butter’, the foundation of the table.
Tell us about the menu and the format of the dishes
CM: It’s a much bigger menu than we have at Mazi and everything is designed to be shared. There’s a beautiful open kitchen with a grill at the centre, so there’ll be a strong focus on fire cooking. We’ll have spits as well, which means plenty of meats cooked over the flame - something we’re really proud of and that you don’t often see done properly. Seafood is another key element. We’re collaborating closely with fishermen, so whatever they catch the night before, they’ll text us - and that becomes our catch of the day. Guests will be able to choose how they’d like their fish prepared - raw or grilled, for example. It’s about giving people options while keeping the ingredients at the forefront.
What are the signature dishes?
CM: The bone marrow pasta will definitely be one of the standout dishes. Another highlight will be the pork belly gyros. It’s traditionally Greek street food, but we’re giving it our own twist. Inspired by the way Chinese restaurants serve crispy aromatic duck, we’ll be doing shredded pork belly with warm pitas and all the garnishes on the side, so guests can build their own wraps at the table. It’s playful and interactive, and it’s going to be a lot of fun.
We wanted to transfer people to a different era in hospitality
Christina Mouratoglou
You’re claiming to have the world’s largest exclusively Greek wine list. Why was that important?
AC: Since Christina and I opened Mazi 14 years ago, the whole point was to showcase Greece. In fact, in our restaurants now everything is Greek except the water and me. For our Mayfair project, I wanted to take that to the next level. Greek wines have improved so much - new producers, new techniques, and incredible quality every year. Coming from France, I grew up surrounded by wine, so bringing that level of care and expertise to Greek wines is really important to me. We’ve been working hard with people in England to import the best Greek wines we can find. It’s not about having thousands of bottles like in a French wine cellar - it’s about having the very best wines that truly showcase the country. I’m proud to say that, without a doubt, we played a big part in making Greek wine recognised in the UK. Early on, we’d introduce Greek wines to head sommeliers of all the big groups in London, and soon after, Greek wines started appearing on their lists. That’s how it all began.
Tell us more about the tsipouro ritual at Maza
CM: Tsipouro is a 100% grape spirit, similar to grappa but more subtle. In Greece, going out for tsipouro is a ritual, typically enjoyed with seafood and meze. The idea is that you take a small sip, then eat, then sip again. It’s strong but clean - it doesn’t leave you with a headache or a heavy hangover. So, we’re introducing just under a dozen tsipouros at the front of the wine list. I see it as something you can begin the meal with before moving on to wine, or even as a replacement for wine altogether. It’s more of an evening drink - if you have it at lunch, you might not get much work done afterwards! Though in Greece, that’s often the point. We’d love to bring back the idea of the leisurely, late lunch. People need to slow down and enjoy themselves again.
How does Maza differ from your other restaurants?
AC: It’s a much bigger project this time. When we started Mazi, modern Greek restaurants were new in London, and rare anywhere outside Greece. We had almost no money, so everything was done organically. We painted the walls and built the tables ourselves; it was very hands-on and personal. This new project is on another level and we’re investing in the best of everything. There is not a single thing in the restaurant that has been bought off the shelf. Everything has been handmade bespoke for us, even the chairs, the tables and the tiles. We didn’t purchase standard tiles; they were specially produced for us, which is partly why we’ve had some delays. It’s been expensive, but it makes us happy. One fun detail we’ve added - inspired by the 1980s, when bold design was everywhere - is on the way from the restaurant down to the WCs, there’s a mirrored corridor so that when you walk through, you see yourself reflected everywhere - it’s 100% mirror. It’s a definite step forward - even two or three steps beyond our previous projects.
I’m proud to say that, without a doubt, we played a big part in making Greek wine recognised in the UK
Adrien Carré
What inspired you to move beyond Notting Hill and open Maza in Mayfair?
AC: Opening in Mayfair felt like a natural progression. I’ve wanted to have a place there since I was 17, and we’d been looking for years. Covid slowed things down, but we kept in touch with agents and waited for the right opportunity. When we found this site, it was an instant yes. It’s just off the centre of Mayfair, on a smaller street that’s both intimate and slightly buzzy at the same time. It’s a small site, but it just felt like us. We viewed it and made an offer almost immediately. More strategically, Mayfair is a stepping stone. Until now, Christina and I have focused on building locally, but we’re now thinking bigger - towards global expansion.
What are your plans for global expansion?
CM: The plan now is to develop a truly global brand. While we’ve explored some international opportunities with Mazi, our main focus is on expanding Maza.
AC: The next step will likely be the US, and ultimately, we want to establish Maza as the leading Greek international brand that people recognise worldwide.