Nick Molyviatis to launch Greek-Cypriot taverna

Nick Molyviatis, co-owner of Singburi 2.0 in Shoreditch, is set to open Zylia, a Greek-Cypriot taverna, as part of the new Arcade development in Covent Garden.

Launching next month, Zylia is a partnership betweeen Molyviatis and Barry Karacostas. As well as Singburi, Molyviatis is known for his time leading the kitchen at the likes of Kiln, Oma and Agora.

The new restaurant is inspired by by Molyviatis' upbringing in Athens and Karacostas' Cypriot heritage. Opening on 22 May, Zylia will be a standalone restaurant adjacent to Arcade, with its own dedicated street entrance.

"Zylia is a very personal project for Barry and I," 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 recogising what makes each culture unique."

What's on the menu?

Dishes feature fresh, handmade pitta and a selection of hot and cold mezze, 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 is 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. Elsewhere, larger plates 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.

To finish, there's karidopita, a traditional Greek walnut cake; Galaktompoureko, baked semolina custard in filo pastry; and kaimaki ice cream with sour cherry preserve. 

"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," adds Molyviatis. "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."

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