New Greek-Cypriot Taverna Zylia To Open At Arcade

It’s coming from chef Nick Molyviatis and hospo operator Barry Karacostas

Hot on the heels of Maza and Taverna Ermou, not to mention all of the other recent Greek openings, another taverna is headed for London. Zylia, opening as a standalone restaurant as part of the new Arcade food hall coming to Covent Garden, is a Greek-Cypriot taverna from Athens-born chef Nick Molyviatis (ex-Kiln, Smoking Goat, Oma and co-owner of Singburi) and Cypriot hospo operator Barry Karacostas. The restaurant will be a reflection of the pair’s shared traditions and the distinct flavours of Greek and Cypriot cooking.

Alongside an all-Greek wine list and Greek and Cypriot beers, the menu is set to include dishes like:

melitzanosalata – roasted aubergine and pepper dip
tyrokafteri – smashed feta with roasted green chilli and yoghurt
spanakopita
grilled prawn saganaki with spiced tomato sauce
sheftalia – pork parcels with oregano and lemon
pork & chicken souvlaki
vazania – grilled aubergine with spiced tomato sauce and anari cheese
whole grilled fish
lamb kleftiko
lamb chops served Greek style, with olive oil chips
karidopita – traditional Greek walnut cake
galaktompoureko – baked semolina custard in filo pastry
kaimaki ice cream with sour cherry preserve

The Covent Garden branch of Arcade is opening inside an Victorian boot lacing factory, and the 50-cover Zylia will feature some of the building’s red-brick arched windows. Inside it’ll be a blend of traditional Greek-Cypriot interiors and modern touches, with wicker chairs, Cypriot tiles, and stainless steel tables.

Speaking about the opening, co-founder Nick said: “Zylia is a very personal project for Barry and I. 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.”