This May, Celebrated Chef Kemal Demirasal is opening his second London restaurant in Kingly Street, Soho. The Counter Soho promises an immersive journey through the rich tapestry of Aegean cuisine from his childhood growing up in the sun-kissed city of Izmir on the Aegean coast.

At The Counter Soho, guests are invited to indulge in a celebration of seafood, fragrant herbs, citrus, and olive groves synonymous with the Aegean region. From the sizzling grills to the tantalizing mezze, each dish is a testament to Chef Kemal’s dedication to authenticity and innovation. Which include grilled octopus with mashed fava; Saffron and crab orzo; and larger sharing plates of Whole Sea bass and Slow roasted lamb shoulder. Delight in cold plates featuring whipped tarama and fish roe, and Muhammara with pistachio and honey, alongside hot specialties like cheese saganaki with pistachio and honey, and saffron and crab orzo.

You will also find some of the best-loved dishes from The Counter Notting Hill on the menu, such as the Chocolate babaganoush with dukkah; Levantine lamb tartare; Kibbeh; Vine leaf deconstructed dolma and Adana kebab. To complement the gastronomic journey, The Counter Soho offers a meticulously curated wine list featuring predominantly Greek, Turkish, and Levantine varietals, as well as selections from old-world European and new-world wine regions.

Venture beneath The Counter Soho to discover Under The Counter, a captivating new listening and cocktail bar that extends the Aegean journey. Inspired by ancient trading routes and cultural legacies, the cocktail menu offers inventive libations like the Silkroad and Yia Mas, alongside clarified and milk punch cocktails infused with exotic flavours. Immerse yourself in an eclectic mix of music genres, from jazz to R&B, as you sip on expertly crafted cocktails in an intimate and atmospheric setting boasting an impressive sound system.

Prepare to awaken your senses and satisfy your cravings for the extraordinary at The Counter Soho and Under The Counter. Here, tradition meets innovation, and every dish tells a story of the Aegean.

Written by Lorna Bryn

Photography by Ola O. Smit