From two Londoners born and raised in Athens and Cyprus, Efthymios Vasilakis (nicknamed Tim) and Neofytos Christodoulou (Neo), comes the new Greek restaurant, The Athensian in London's Belgravia.
The new eatery, which is within the Elizabeth Street development, joins Baker & Spice, the Dominique Ansel Bakery, Thomas Cubitt pub, and Peggy Porschen.
The pair launched The Athenian brand at the end of 2014 as a small street food venture offering freshly made souvlaki prepared in the healthiest, most authentic way possible.
On moving to the UK, the duo thought that Greek cuisine was being somewhat misrepresented. The pair said they were often disappointed by out-dated, unappetizing dishes, so have searched for lovingly-made, mouth-watering souvlaki.
Products are sourced from small, independent producers and farmers, as well as local businesses in the UK. The Athenian pittas are handmade in Athens and are from suppliers who can trace their origins back to 1950's and the original conception of the modern day Greek pita.
The halloumi served hails from Messinia in Southern Greece and actually has another name, Talagani. Compared to traditional Cypriot halloumi, Talagani has a deeper and creamier taste, with a delicate mint undertone and is handmade in small batches.
The feta is from the Peloponnese, where grazing for the sheep and goats that provide the milk for this cheese is rich and varied.
The Athenian's unique dips - tyrokafteri, tzatziki, souvlaki sauce and melitzanosalata - are all handmade in the kitchen.