Located adjacent to the new Arcade Covent Garden with its own dedicated street entrance, Zylia is inspired by Molyviatis’ upbringing in Athens and Karacostas’ Cypriot heritage and is described as ‘a celebration of both the shared traditions and distinct flavours of Greek and Cypriot cooking’.
Opening on 22 May, Zylia will have 50 covers split between high stools at the kitchen counter, dining room tables, and window seats set beneath Arcade’s red-brick arched windows.
It will serve a menu that has been created by Molyviatis, who has led the kitchens at London restaurants including Kiln, Oma, Agora and, most recently Singburi.
Dishes will include handmade pitta and a selection of hot and cold mezze to start, including melitzanosalata - roasted aubergine, with a mixture of herbs, roasted peppers and two types of vinegar; tyrokafteri - smashed feta with roasted green chilli and yoghurt; spanakopita - spinach, herbs and feta parcels in phyllo pastry; and grilled prawn saganaki with spiced tomato sauce.
At the heart of the menu will be a traditional charcoal grill, turning out dishes such as sheftalia, grilled pork parcels with oregano and lemon; traditional pork and chicken souvlaki; vazania - grilled aubergine with spiced tomato sauce and anari cheese. Larger plates, meanwhile, will include whole grilled fish; lamb kleftiko – slow-roasted lamb with wine, garlic and bay; and lamb chops served Greek style, with classic olive oil chips.
On the desserts menu will be karidopita, a traditional Greek walnut cake; galaktompoureko - baked semolina custard in filo pastry; and kaimaki ice cream with sour cherry preserve.
To drink, Zylia will offer an all-Greek wine list, as well as Greek and Cypriot beers, and a short cocktail list inspired by the flavours and aromas of the region
“Zylia is a very personal project for Barry and me,” says Molyviatis.
“Drawing on our individual backgrounds and family heritage, we’ve created a menu that brings together our Greek and Cypriot cultures, celebrating the many similarities that connect us but also the differences that make us unique.
“It’s about honouring the traditions we grew up with - the dishes, flavours and stories that have been passed down through our families - while also recognising what makes each culture unique.
“For me, it’s about capturing the energy of the tavernas I knew in Athens and working with Barry to reflect his Cypriot roots too. We want Zylia to feel warm, generous and full of life, a place where people feel looked after and can experience a genuine taste of both cultures.”
The restaurant will have a ‘homely, unfussy feel’ that blends rustic natural materials like wicker chairs and traditional Cypriot tiles with more contemporary touches such as stainless steel tables and counters, and green leather booths.