The Apollo Way

Welcome to Apollo. Our story begins in 1981 with Antonis Constantinou and a small dining room where Cypriot hospitality met London curiosity. Today, at The Brunswick Centre in Bloomsbury, his son Nicos and theteam carry that legacy forward. The open kitchen, the charcoal grill, the meze that arrive in a gentle rhythm, and the warm greeting at the door all belong to the same promise. You taste the island’s roots, and you see amodern London dining room. This is where tradition and modernity meet.

 

The heart of our kitchen

Our cooking starts with the recipes that raised us. Lamb souvla turning slowly over the rotisserie. Chicken seasoned with lemon, oregano and salt, kissed by charcoal. Kleftiko that falls from the bone. These are recipespassed from one generation to the next, maintained with care and cooked with patience.

Modernity enters through precision and presentation. We source seasonal produce and treat it with restraint. The grill gives a consistent char, the seasoning is measured, and the plating is clean. You see your mealprepared in our open kitchen, so technique is part of the experience. The goal is simple. Keep the soul of the dish, refine the edges, and serve it with clarity.

How tradition and innovation work together

You will recognise the favourites, then notice the details that make them feel new.

Meze, structured for flow. Our hot and cold small plates move from bright to rich so flavours build without crowding the palate. You might start with tarama and olives, move to charred halloumi with warm pita,then to keftedes or calamari with a crisp edge. The sequence respects tradition and uses pacing as a modern touch.

Rotisserie and grill, finished with lightness. Lamb souvla arrives juicy and deeply seasoned, but garnishes stay fresh and restrained. Lemon, herbs and a quick pan jus keep the finish clean. It is comfort, presentedwith finesse.

Seasonal seafood, minimal intervention. Octopus is tender and lightly charred, with olive oil and citrus to lift it. Market fish sees a short grill and a measured dressing. This is the Mediterranean logic of less is more.

Classics with quiet adjustments. Our Greek salad remains faithful. When guests request changes, the team adapts without losing balance. The same care applies to vegetarian meze, where the focus is produce,texture and heat, not heavy sauces.

What counts as modern Cypriot dishes today

Modern Cypriot dishes honour origin while embracing technique and seasonal thought. Think of it as precision in service of comfort. At Apollo, that might look like:

• Charcoal-grilled chicken with a citrus herb glaze that accentuates the smoke without hiding the bird.
• Octopus with a short charcoal finish, a cool bean salad and a lemon dressing, so you get warmth and brightness together.
• Vegetarian meze arranged as a progression of textures, from creamy dips to crisp fritters to charred vegetables, served in portions meant for sharing but with a clear plate-by-plate identity.
• Slow-cooked lamb shank with a lighter, aromatic jus and a side of greens to balance richness.
• Desserts that stay loyal to the island, such as rose ice cream or orange cake, paired with coffee that frames the sweetness rather than overwhelming it.

These are not reinventions for their own sake. They are careful evolutions that preserve the flavours our guests expect while matching the pace and palate of London dining.

How Apollo is different

Many kitchens can cook a good chop or a crisp calamari. What sets Apollo apart is the sum of small disciplines. You see your meal cooked before your eyes. The rotisserie and charcoal grill shape the core of the menu, notjust a single line on it. Portions are generous and consistent. The room is spacious and spotless, yet warm. The team is present, professional and attentive, and the welcome is personal. Regular guests know our names,and we remember theirs.

Heritage is lived, not displayed. Our recipes come from family, and our standards come from years of service in London. We keep the dining room elegant and accessible, and we make time for celebrations. A birthdaycandle, a thoughtful pairing, a quiet check that the pacing suits your table. Those gestures matter.

Examples of old meeting new on your plate

• Lamb souvla with a crisp salad and lemon dressing. A classic rotisserie favourite with a clean, modern finish.
• Seafood meze that balances hot and cold. Grilled prawns next to a cool salad, with dips that reset the palate.
• Halloumi and pita with a char that adds texture and aroma, served with a light drizzle of olive oil to let the cheese stand forward.
• Kleftiko presented off the bone with a light jus and greens, bringing comfort and balance together.

Each plate respects memory, then offers a small surprise. It might be the sequence, the garnish, or the way richness is countered with brightness.

For your midday appetite

If you love a focused experience, our lunchtime set menu runs Monday to Saturday from noon to 3 pm. It is designed to give you a taste of the classics in a measured time frame. You can explore our set lunch menu andsee how we bring the same care to a shorter service.

Where to find us

You will find us at The Brunswick Centre in Bloomsbury, near Russell Square. The location is central, the space is open and accessible, and the kitchen is in view. If you are exploring cypriot restaurants london and want aroom that blends polish with warmth, our doors are open.

Your questions, answered

How do we blend traditional and modern Cypriot recipes? We start with family recipes and respect for technique, then add precise seasoning, controlled grilling and clean presentation. The result keeps the heart ofthe dish while refining weight and balance.

What are modern Cypriot dishes? They are dishes that hold to Cypriot flavour foundations and employ contemporary pacing and plating. Expect charcoal-grilled meats and seafood with light garnishes, meze thatbuilds in a considered sequence, and desserts that remain faithful but feel fresh.

What makes Apollo different from other restaurants? The difference is in the open kitchen, the charcoal grill at the centre of the menu, the consistency of generous portions, and the personal service led by a familylegacy. We keep the experience elegant, accessible and warm.

An invitation to taste the evolution

At Apollo, tradition is our anchor and modernity is our compass. If you are ready to explore how old and new can sit together at one table, we would love to cook for you. Join us for lunch or dinner and discover whyguests call our dining experience both authentic and refined. For a focused midday visit, explore our set lunch menus london and plan your next stop in Bloomsbury.

Summary: Apollo carries a family legacy into a modern London dining room. You see the craft in an open kitchen, taste it in charcoal-grilled favourites, and feel it in thoughtful service. The menu respects memory andinvites discovery, one plate at a time.