Indulge in Mediterranean cuisine at GAIA Mayfair

While a sun-soaked escape to the Greek islands may not be on the cards this summer, you can still savour the flavours of the Mediterranean without leaving the city. Enter GAIA Mayfair. Step inside this luxury restaurant and it's as though you've been transported straight to Mykonos. Anchored by a vibrant daily fish market, a colourful salad bar and the warm glow of a wood-fired oven, GAIA captures the charm of the Greek islands. Crisp white table linens, softly lit amber lanterns, Grecian-inspired vases adorning the walls and elegant arched mirrors at every turn create an atmosphere that feels both refined yet relaxed.

Curated by Chefs Izu Ani and Orestis Kotefas, the GAIA menu features an abundance of indulgent offerings. We started with their warm olive bread that paired perfectly with the freshness of the Greek salad – a blend of mountain tomatoes, barrel aged feta and homemade pickled olives.

We were recommended the Sea Bream Carpaccio that arrived with three different dressings – lemon, mandarin and truffle. This was undoubtedly a standout dish. The fish was exceptionally fresh, elevated by the delicate crunch of the rock salt served on the spoon and complemented by the bright, citrus-infused dressing. The lightly smoked tuna carpaccio with black truffle dressing was one of my favourite parts of the meal. The rich, earthy truffle delivered a bold burst of flavour that paired well with the tuna's delicate saltiness.

The spinach and feta pie was soft, with a thick, flaky pastry that made it the perfect side dish. Equally impressive was the barrel-aged feta, baked with honey, crunchy nuts and delicate filo pastry. The warm, gooey cheese was elevated by subtle notes of paprika and aromatic spices, creating a balance of sweet and salty flavours.

For the main course, the lobster linguine is not to be missed. Tossed in a rich cherry tomato sauce, the pasta strikes the perfect balance between savoury and subtle sweetness. Equally delicious was the black rigatoni with truffle, which was among the best I've tasted thanks to its indulgently rich, creamy sauce.

No visit to GAIA is complete without trying its famous homemade frozen Greek yogurt, served with honey, caramelised walnuts and freshly made loukoumades. The dessert is refreshing, with the tanginess of the yogurt balancing its sweetness, while the warm, bite-sized loukoumades – light Greek doughnuts delicately infused with cinnamon – are perfect for dipping. I also enjoyed the peanut tart that featured peanut butter shortbread, salted caramel ganache and milk chocolate cremeux.

GAIA has also unveiled its first standalone cocktail bar, located on the restaurant's first floor, alongside a new drinks menu titled A Modern Vision on Traditional Craft. The space is sleek and sophisticated while remaining true to its Grecian-inspired aesthetic, featuring elegant arches, warm natural textures and plush blue velvet seating. I recommend choosing their popular THEO 20 – Patrón Silver Tequila, Basil, Bergamot, Theo Olive Oil, Skinos Mastiha – or a classic Gamma Negroni – Bacardi Ocho Rum, Spiced Caramel, Coffee-Infused Martini Rubino Vermouth, Cynar, Amaro Averna.

Book here.

Reviewed by: Maria Sarabi, Writer