Two minutes with Yiannis Mexis, Chef Founder of Pyro
In what ways has your Michelin-starred experience shaped how you approach classic Greek dishes at Pyro?
My experience from all the restaurants I have worked in in the past has massively shaped the way we operate and how we do dish development at Pyro. All our dishes undergo a lot of development and thought before we decide on the final version, focusing mainly on the ingredients and "seasoning" them with a bit of Greece.
What dish on the menu is a must-try for anyone visiting Pyro for the first time?
That will definitely have to be the spanakopita pastel de nata or our souvlaki. Both being such recognisable Greek staples represent our focus on flavour and technique at Pyro. They will definitely surprise every diner.
What do you want guests to take away from the dining experience at Pyro?
I want people to feel our completely different approach on casual dining and be captivated by the sense of escapism due to the space and food we offer.
For more information please contact phoebe@toniccomms.co.uk