Vori Brings Alfresco Greek Charm to Holland Park

Nestled along an affluent, tree-line street in London’s Holland Park, Vori presents such an offer. The restaurant has one of the best locations in the area, so much so it’s become one of London’s coveted dining choices. Neat little tables are conveniently dotted just outside the restaurant – perfect for lazy Friday afternoon dining, and an opportunity to escape the city’s bustle.

Vori has also become something of a favourite with the locals, with a passionate team of chefs who embrace authentic cooking techniques, with many of the ingredients cooked over charcoal. In addition, they only used freshest seasonal ingredients – sourced locally – as well as some speciality items from the sun-drenched Greek islands.

So, what did we order?

Meze dips and freshly grilled bread

The perfect ‘nibbly’ starter is always a plethora of dips and warm bread, accompanied by a good glass of wine and lively conversation. It’s also the perfect way to pique the appetite for the dishes to come.

These dips work in delicious harmony, offering something different depending on your tastes; after all, there’s always one dip we prefer and covet above another…I’m sure you’re the same.

Fava – This dip is a buttery smooth mix of Santorini fava split peas with salty capers, as well as aromatic grassy notes of dill. It has a mild, creamy taste and would also be a great accompaniment to the fish courses.

Taramas – The satisfying saltiness of white cod’s roe with cucumber is one of the best accompaniments to warm, fluffy pita. This version hits the mark on every note.

Melitzanosalata – OK, so this is the favourite, and the one I greedily scooped up with each tear of the pita. This classic dip is a combination of roasted smoked aubergine, red pepper and and an earthy sprinkle of marjoram. That smokiness can only be achieved when cooked over charcoals, so that is a rare treat.

Tzatziki – The hero dip of all time! Who could say no to bowl of creamy Greek yoghurt, fresh cucumber, with a good hit of garlic? It has a beautifully fresh and creamy taste and excellent with the pita. I would also request a little extra for the further dishes to come – especially the prawn dish.

Tirokafteri – If you’re a fan of Feta, this bold, flavoursome and salty dip will be your accompaniment of choice. It’s a supremely tasty mix of feta, chilli, roast pepper and Metaxa-confit fig which add a touch of sweetness

Kroketes (with Feta)

Just out of the fryer Kroketes – while the feta is still warm and oozy – is a mouthful of salty, crispy heaven. There’s the satisfising crunch of the golden breadcrumb coating with the soft potato and cheese filling, which is simply melt in the mouth, and with the generous accompaniment of red onion jam brings a sweet note to the savoury feta filling. If Feta isn’t your thing, you can also choose from Pastourma or Musaka Kroketes.

Lahanika

The promise of charred aubergine was an irresistible prospect, especially as it’s the one vegetable I truly enjoy. This dish highlights the beauty of seasonal eating, which combines fresh courgette, Romano peppers and a feta onion jam.

It’s the perfect example of how freshly prepared vegetables, lightly charred, and with a good drizzle of olive oil (minimal fuss) is the best way to enjoy a plate of vegetables. The addition of the feta onion jam gives a tempting creaminess and sweetness to the dish, although the vegetables taste so flavourful they would be just as good without the savoury jam.

The only criticism is that there wasn’t more on the plate. It’s the kind of dish that makes eating vegetables a true pleasure – one of the very rare times I’m wanting more of my veggies.

Garides Saganaki

A row of plump pink prawns fresh off the grill is a summertime staple, and Garindes Saganiali is one of those hero dishes, that simply had to be ordered. Succulent, juicy prawns, complemented by a rich tomato, chilli and feta sauce – it’s a simple dish, yet overdelivers with each element bringing forth the tastes of summer. Have some pita at the ready for mopping up any remaining sauce.

Baked Feneos butter beans, tomato with grated cheese or pasturma

Is there anything more comforting than a dish of baked beans and cheese? This certainly is not the baked beans of the ‘Heinz’ variety but the classic Greek dish which highlights the creamy butter bean in a luscious tomato sauce, which is equal parts satisfying and delightful warming. It’s even perfect on a hot day. It’s also sure to full you up if you’re feeling particularly hungry.

Pan-fried Mastello cheese with walnuts, honey and chilli

If you haven’t yet tasted the delights of Mastello cheese, this semi-soft cheese can be most closely aligned with Halloumi – with that satisfying chewy texture and a piquant salty kick. It is best pan-fried (as in this dish) to ensure it has those bronzed crispy edges which further brings out the buttery, rich flavour. The drizzle of sweet honey, fiery chilli and crunchy walnuts elevates this beautifully simple dish.