Crossing the threshold of Pyro Restaurant & Bar on Southwark Street, guests are immediately enveloped in a warm Mediterranean atmosphere. The interior designers have masterfully combined traditional Greek elements with a modern London twist. Characteristic of the decor are whitewashed walls reminiscent of Cycladic architecture, contrasted with intense blue accents - a color so emblematic of Greece. Wooden elements, ceramic accessories and carefully chosen lighting create a cozy space that remains elegant and sophisticated at the same time.

Pyro is housed in a historic building whose industrial character has been skillfully used as a backdrop for the Mediterranean aesthetic. High ceilings and large windows provide spaciousness and access to natural light during the day, while in the evening, atmospheric lighting creates an intimate atmosphere ideal for a romantic dinner or meeting with friends.

Of particular note is the bar - the heart of the restaurant. Made of marble and wood, it features an impressive collection of Greek spirits, including rare varieties of ouzo, metaxa and local wines. The bartenders, often from Greece, passionately talk about each liquor, its history and region of origin, adding an educational dimension to consumption.

At the entrance, guests can admire the traditional pita bread oven, where fresh bread is prepared in front of customers' eyes. This element of the open kitchen not only provides aromas wafting throughout the restaurant, but also provides a kind of culinary theater, engaging guests even before they order their dishes.

The walls are adorned with black-and-white photographs of Greek islands, fishermen at work and local residents - all taken by Greek photographers, adding authenticity and cultural depth. In between the photos you'll find traditional musical instruments such as the bouzouki and lyra, which are not just decoration - on select evenings Pyro features the sounds of live Greek music being played.

The tables, arranged with privacy in mind but still maintaining the social character of Greek taverns, are made of dark wood. On each is a small pot of herbs - basil, thyme or oregano - which not only provide a lively decorative element, but also allude to the key role of fresh herbs in Greek cuisine.

At the back of the restaurant is a small but charming garden, which in the warmer months turns into a truly Mediterranean oasis. Ivy and vines climbing the walls, pots of olive trees and lavender, and stone features create a space that could just as easily be on Santorini or Athens.

The sounds at Pyro also play an important role in building the atmosphere. Subtle Greek music - from traditional tunes to contemporary interpretations - accompanies meals, never dominating conversations, but effectively transporting guests to the Aegean. On weekend evenings, the restaurant sometimes hosts special musical events featuring Greek musicians living in London.

Smell is another sense that Pyro engages to create an authentic experience. The aroma of freshly baked bread, grilled meats with distinctive spices, olive oil and lemon all create a unique aromatic composition that is as important as the visual elements of the decor.

Pyro restaurant's menu is a true celebration of Greek cuisine in its purest, most authentic form. Chef Dimitris Karathanos, a native of the island of Crete, has created a menu that is a culinary journey through the diverse regions of Greece. Each dish tells a story - about local traditions, seasonal ingredients and family recipes passed down from generation to generation.

Pyro stands out from other London Greek restaurants because of its extraordinary commitment to authenticity. Most of the key ingredients are imported directly from Greece - from extra virgin olive oil from the olive groves of Kalamata, to feta cheese made from sheep's milk from the Epirus region, to thyme honey from Crete. This attention to the origin of products is the foundation of the restaurant's culinary philosophy.

Pyro's menu adventure traditionally begins with mezedes - small appetizers served for sharing, which perfectly reflects the social nature of Greek meals. There's the classic chickpea hummus, creamy tzatziki with yogurt and cucumber, spicy tirokafteri - a paste of feta cheese with chili peppers, or melitzanosalata - a dip of roasted eggplants with a hint of garlic and fresh parsley. Each of these appetizers is served with warm, fluffy pita baked on site.

Among the appetizers of particular note are dolmades - grape leaves stuffed with rice and herbs, spanakopita - crispy filo pastry filled with spinach and feta cheese, and keftedes - juicy lamb meatballs with mint and cumin. For seafood lovers, Pyro offers kalamarakia - tender disks of squid in a light coating with lemon, and garides saganaki - shrimp stewed in a tomato sauce with ouzo and feta cheese.

Main courses are a true display of culinary artistry. Moussaka - a layered casserole with eggplant, ground meat and creamy béchamel - is prepared according to the family recipe of the chef's grandmother. Souvlaki - skewers of marinated lamb, served with lemon rice and Greek salad - impresses with the intensity of flavor achieved through traditional marination. Pastitsio - a Greek version of lasagna with bucatini pasta, ground meat and béchamel sauce - is comfort food at its best.

Pyro is also famous for its grilled dishes, prepared on a traditional Greek grill called 'psistaria'. Paidakia - lamb chops marinated in olive oil, lemon and oregano, or brizola - juicy beef steak from Greek Katsika cows, raised on mountain pastures - are suggestions for true carnivores. All grilled dishes are served with ladolemono, a traditional olive oil and lemon sauce that enhances the natural flavor of the meat.

For vegetarians and vegans, Pyro has prepared an equally impressive offer. Gemista - peppers and tomatoes stuffed with rice, raisins and herbs, briam - a Greek version of ratatouille made from seasonal vegetables roasted in oil, or fasolada - a traditional white bean soup with vegetables - prove that plant-based Greek cuisine is just as rich and satisfying as that of meat.

Fish and seafood have a special place on Pyro's menu, reflecting the coastal character of Greek cuisine. Lavraki - sea bass baked whole with herbs and lemon, or htapodi sti schara - octopus tentacles grilled with capers and oil - transport guests straight to the Greek coast. Each week, the chef brings in fresh fish from Greek waters, offering specials of the day based on the best catches available.

Complementing each meal are traditional Greek salads. The classic horiatiki - with tomatoes, cucumber, peppers, red onions, Kalamata olives and a block of feta cheese drizzled with the finest olive oil - is the essence of Mediterranean freshness. The lesser-known but equally delicious politiki - beet salad with yogurt and walnuts - is a refreshing accompaniment to richer dishes.

Desserts at Pyro are another take on Greek culinary tradition. Baklava - layered filo pastry with nuts and honey syrup, galaktoboureko - pudding-like pastry in filo pastry soaked in orange syrup, or loukoumades - fluffy doughnuts bathed in honey and sprinkled with cinnamon - provide a sweet ending to a culinary journey. All desserts are prepared on site by a pastry chef specializing in Greek pastries.

Pyro Restaurant & Bar is a place where the philosophy of Greek feasting is realized in every aspect. In Greece, a meal is never just consumption - it is a social event, a celebration of life and an opportunity to build relationships. The restaurant effectively brings this tradition to London, offering an experience that goes far beyond just eating.

One of the most distinctive elements of Pyro's offerings are the themed evenings regularly organized by the restaurant. 'Greek Fridays' is an event where guests can experience a traditional Greek evening with live music, dancing and a special tasting menu. Musicians playing traditional instruments such as bouzuki and baglamas create an authentic atmosphere, while professional dancers encourage guests to learn the basic steps of zorba or syrtaka. These evenings are extremely popular with both the Greek diaspora in London and Brits seeking new cultural experiences.

Another unique element on offer is the culinary workshops led by Chef Dimitris. Held once a month on Sunday afternoons, they allow participants to explore the secrets of Greek cuisine. From learning how to make your own tzatziki and hummus, to preparing dolmades, to the secrets of the perfect mousaka, these workshops are not only educational, but also extremely fun. Each meeting ends with a shared meal, during which participants taste their prepared dishes accompanied by Greek wines.

Pyro places great importance on wines, which are an integral part of the Greek culinary experience. The restaurant's wine list is a true journey through Greece's wine regions - from mineral white wines from the island of Santorini, to fruity reds from Nemea, to sweet vinsanto from Crete. The restaurant's sommelier, Elena Papadopoulou, passionately talks about each wine, its terroir and history, also organizing regular tastings for lovers of the beverage. Of particular interest are evenings devoted to local Greek grape varieties, such as assyrtiko, xinomavro and agiorgitiko, which are still relatively unknown in the British market.

For those who prefer stronger drinks, Pyro offers an impressive collection of Greek alcohol. From various types of ouzo and tsipouro, to metaxa, to lesser-known local liquors such as masticha from the island of Chios or kitron from Naxos. The bar organizes tasting evenings where guests can learn about the history and production process of these traditional drinks, also learning how best to serve them and what to pair them with.

Pyro is also actively involved in promoting Greek culture beyond the culinary aspect. The restaurant regularly hosts poetry evenings dedicated to the work of Greek poets such as Kawafis and Elitis, small exhibitions of Greek artists living in London, and even screenings of films by Greek directors. These events attract a diverse audience and build a community of Greek culture lovers around the restaurant.

A particularly interesting initiative is 'Greek Stories' - periodic meetings where invited guests - from Greek historians to travelers to writers - share their experiences and knowledge about various aspects of Greece. Held over an informal dinner, these meetings create a space for fascinating discussions and exchange of experiences.

Pyro also makes sure to maintain ties with Greece by regularly bringing in guest chefs from different regions of the country. These chefs, often representing small, family-run taverns, bring with them local recipes and techniques, enriching the restaurant's menu with authentic regional specialties not available on a daily basis. Such culinary residencies usually last a week and are an excellent opportunity for Londoners to discover lesser-known aspects of Greek cuisine.

Also worth mentioning is the Greek produce store, which is located at the entrance to the restaurant. There, guests can purchase carefully selected products imported directly from small, family-owned producers - from olive oil, honey, preserves, dried herbs to ceramics and textiles. Each product is labeled with information about its origin and traditional use, adding an educational dimension to the shopping experience.

Pyro Restaurant is a place that effectively brings a piece of Greece to the heart of London. Through authentic cuisine, a carefully designed interior and a rich cultural program, it offers its guests a multidimensional experience that engages all the senses. It's not just a place to have a good meal - it's a space where you can immerse yourself in Greek culture, tradition and hospitality without leaving the British capital.