We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies from this website.
OK
what are cookies?
Pachamama Group takes Grecian inspired flavours to Notting Hil

Zephyr, the capital’s newest late night drinking den in the heart of West London at 100 Portobello Road, will open in June, taking guests on a culinary experience to taste the flavours of the Grecian Islands.

Zephyr is the latest restaurant from Pachamama Group and will be its first non-Peruvian focused restaurant to launch and the fourth site in a portfolio that includes Pachamama Bar + Kitchen, Chicama and Pachamama East.

Named after the Greek god of the West wind (a soft gentle breeze), the 3,186 sq ft restaurant offers a casual dining affair inspired by Grecian culture and a late-night bar downstairs.

Before and after dinner, diners can head downstairs to a secret bar serving up 10 signature cocktails. The intimate bar seats 32 with soft furnishing coupled with vibrant lighting creating a cosy and stylish atmosphere. The minimalistic style combined with a monochromatic colour palette and clean designs allow Zephyr to create a journey of discovery from floor to floor.

The main dining room features an exposed marble kitchen pass for diners to observe in real time as their food is being prepared

As we enter the warmer months, guests can enjoy a sun-kissed meal and al-fresco dining with tables placed at the front of the restaurant..

The kitchen will be led by Executive Chef John Skotidas, a Greek South American award-winning chef. John combines modern Greek cuisine with influences from South America and Asia. John has rapidly risen in the culinary world as former Executive Chef of Mazi restaurants and Suzi Tros in London and is the co-owner and culinary director of Egg Run.

Sharing dishes will be at the heart of a seasonal and sustainable menu with a touch of fresh raw dishes, vegetables, charcoal whole grilled fish, and meat.

Diners can expect to find fresh carpaccio of seabass with lemon-oil dashi and bottarga, otoro toast with cream and black caviar, whole smoked aubergine with citrus yogurt and dukkah, giant butter beans baked in tomato sauce with feta finished in a wood oven.

Fresh plates include salt-baked beetroots dressed in fresh herbs, pesto and home-made soft cheese, steamed mussels with dill and kaffir lime and a variety of whole charcoal grilled fish to share and carved on the table. To finish, opt for the soft extra virgin olive oil ice cream with honey.