Greek inspired INO restaurant to open in Soho

This May, Andreas Labridis, Nikos Roussos and Georgianna Hiliadaki, founders of Marylebone restaurant OPSO and the Athens based two Michelin-starred restaurant Funky Gourmet, will launch INO, in the heart of Soho.

Inspired by the chefs’ love of cooking over charcoal as well as from the dining culture of classic tavernas across Greece, INO will make extensive use of carefully sourced ingredients, supplied from prominent farms across the UK as well as directly from Greece. The opening menu will showcase this signature style of cooking across a collection of comforting small plates designed to share. Smaller plates include charcoaled prime short rib chops, house cured mackerel and lamb sweetbreads skewers. Also on offer are a variety of light day-boat fish dishes such as catch of the day carpaccio and sardines sashimi. Emulating the model of pioneering produce-led live fire restaurants across Europe and the UK, signature dishes cooked over premium charcoal include ‘Secreto’ Souvlaki with Iberico pork and Fish ‘cheeks’ with tomato and parsley salsa.


Derived from the ancient Greek word for wine, INO will showcase Greece’s most exciting producers via an entirely Greek wine list, curated by Andreas Labridis. These will all be available by the glass, encouraging diners to experiment and explore alongside dishes from the menu. The list will change frequently and focus on innovative producers currently creating a stir in the country’s wine scene. This will be accompanied by chilled draft beers from boutique breweries and a selection of barrel-aged cocktails.

Situated in a cosy single fronted site on Newburgh Street, the restaurant is set across two levels with a total of 25 covers. Upon entering, guests will be first greeted by the open kitchen, the centerpiece of which will be a custom-made grill and rotisserie. Guests wishing to witness the action will sit along the full-length bar of 13 seats, while at the rear there will be a more intimate space; a cosy area with tables for two and four, which can be easily shaped into the ideal space for gatherings and events for up to 12 guests. Additionally, an outdoor seated terrace will see guests spill out onto the pedestrianised street for a slice of al-fresco dining during the warmer months.


Interiors will be filled with natural materials and handmade furniture. The space unifies traditional and modern elements, featuring Mediterranean terrazzo marble, original brickwork, wooden tabletops, custom-made wine cages and cast-iron shelving, made by co-founder Nikos’ father, a Greek silverware artisan with vast experience on brass and iron crafting.


Nikos and Georgianna say “Cooking over charcoal is a method which is close to our hearts and one which has been inextricably linked to Greek cuisine throughout the centuries. We are excited to introduce an elevated counter dining menu, which uses exceptional produce, showcasing authentic flavours of Greece. INO will be a place for people to gather around hearty food and share dishes that reflect our travels and our heritage using ingredients that excite us”. Andreas adds “Greek wine is currently undergoing an exciting renaissance and I’m looking forward to introducing these new producers and their wines to London.


www.inogastrobar.com


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