Hungry Donkey's Vori Greek restaurant headed for Holland Park

Named after a beach on the Greek island of Andros, Vori will offer a range of traditional Greek dishes, with emphasis on charcoal oven cooking dovetailed by both hot and cold small plates.

The wine list, meanwhile, will be an all-Greek affair, with options made using indigenous grapes. Vori will also offer a range of unpasteurised beer from award-winning Greek microbreweries.

A few of Vori’s launch dishes have already been revealed – here’s a few that caught our eye:

“This feta and spinach pie is quintessential northern Greece, which is, incidentally, where you’ll find the island of Andros. The ‘homemade’ descriptor evokes images of a traditional Greek family gathering, with flaky filo centrepieces a beloved staple, and we wouldn’t be at all surprised if the Vori chefs will be dancing to the tune of an age-old recipe.

“Traditional Greek restaurants live or die by their abilities with the classics (especially if you position your menu as ‘rustic’), so expect this to be a flagship offering.”

“It will be nice to see kakavia, traditionally a fisherman’s stew made from the smallest fish from a day’s catch with olive oil, onions and saffron, enjoy a new lease of life at Vori in January.

“Although your guess is as good as ours regarding the recipe. Kakavia has come a long way since, evolving to include a range of seafood options in modern times, from monkfish to goliath grouper!”

"The dessert section of the launch Vori menu features what sounds like a proper myzithropita (Greek cheesecake).

"It's made with galomizithra, namely fresh Mizithra Cretan cheese, which is traditionally made from a blend of raw sheep's and goat's milk and boasts a soft, creamy texture and delicately sweet flavours.

"Built with candied walnuts and wild thyme honey - the Cretan Cheesecake sounds like a proper summer holiday on a plate!"