Meraki in Fitzrovia reimagines the Sunday roast with Greek subtlety and British comfort. Slow-roasted lamb, garlic-scented chicken, or beef sirloin arrive carefully carved, paired with seasonal vegetables and airy Yorkshire puddings. Herb-led sauces add lift without overpowering. Greek wines and crafted cocktails support, not steal, the show. The room feels warm, the service assured, and live jazz softens the edges. It sets expectations quietly—then hints there is more behind the confident restraint.
A Modern Greek Twist on a British Classic
How does a Sunday roast become unmistakably Greek without losing its British soul? At Meraki, the answer lies in technique and tone rather than theatrics.
The kitchen reframes comfort through Mediterranean influences, applying Greek flavors with restraint to preserve tradition while shifting its character. Herbs, citrus, and olive oil guide the palate; balance replaces heaviness.
The experience begins with aroma and pacing. A bright, herb-laced lift greets the table, signaling freshness without overshadowing familiarity. Sauces lean toward clarity and depth, eschewing excessive richness.
Textures are thoughtfully contrasted: crisp edges, plush interiors, and clean finishes that invite another bite. Seasoning stays decisive yet measured, ensuring each element supports the whole.
The result feels modern, respectful, and distinctly Meraki—recognizably British, confidently Greek. At Meraki, the dedicated cocktail bar offers citrus fruits from Naxos and a selection of Greek wines, enhancing the dining experience with unique beverage pairings.
The Roast: Meats, Trimmings, and Seasonal Sides
That philosophy arrives on the plate with roasts that honor ritual while nudging the profile toward the Aegean. The meat selection leans prime: slow-roasted lamb shoulder with lemon-thyme baste, bronzed chicken with garlic skordalia, and beef sirloin resting under oregano salt. Each cut is carved to preserve juices, then paired with trimmings that respect British form while borrowing Greek brightness.
Seasonal vegetables anchor the spread—charred carrots with honey and cumin, blistered greens with olive oil, roasted potatoes kissed with lemon, and crisp-edged parsnips. Yorkshire puddings rise tall, receiving pan gravy lifted with rosemary.
- Lamb jus enriched with roasted bone and citrus.
- Beef gravy sharpened by caper and herb.
- Skordalia as a savory counterpoint.
- Herb-scented stuffing, toasted and aromatic.
Meraki’s modern and stylish décor, featuring bare brick walls and glass-fronted wine cases, enhances the dining experience, creating the perfect setting for enjoying a timeless Sunday roast.
Wines and Cocktails to Elevate Your Sunday
Glassware becomes a compass, steering the roast toward complementary highs rather than competing notes. At Meraki, wine pairings are calibrated to the menu’s cadence: a bright Assyrtiko slices through pork crackling, while a silky Xinomavro or refined Pinot Noir flatters beef with quiet tannins and red-fruit lift.
For lamb, a Mediterranean Grenache offers herb-kissed warmth; roasted chicken welcomes a textured white—perhaps a Viognier or Santorini blend.
Cocktail platters bring convivial ease without overwhelming the plate. A citrus-forward gin spritz resets the palate between bites of Yorkshire pudding; a rosemary-accented Negroni echoes pan drippings with bittersweet depth. Noncloying vermouth highballs maintain tempo.
Meraki’s commitment to quality and sustainability ensures that each cocktail and wine selection is crafted with care, emphasizing authenticity and flavor.
Desserts lean toward late-harvest Moschofilero or tawny port, keeping sweetness measured so the final sip lands clean and composed.
Atmosphere, Service, and Fitzrovia Charm
If the pairings set the tone, the room carries it. Meraki’s dining room leans warm and tactile—soft lamplight, textured woods, and a cozy ambiance that tempers Fitzrovia’s brisk energy.
Conversation hums under unobtrusive live jazz on select Sundays, lending tempo without overtaking the table. Service moves with unforced precision: courses glide in, plates clear quietly, and a watchful eye refreshes gravies and greens before they’re missed.
- Lighting: amber glow that flatters both roasts and mood.
- Sound: live jazz balanced for clarity, never crowding diners.
- Pace: measured courses that respect lingering conversation.
- Neighborhood feel: Fitzrovia’s creative pulse meeting Greek hospitality.
The effect is understated elegance—attentive yet relaxed, metropolitan yet intimate—anchoring the roast in a sense of place.
How to Book and What to Expect
How best to secure a table? The reservation process is straightforward: online booking opens several weeks ahead, with peak Sunday slots filling fastest between 12:30 and 3:30 p.m. Parties larger than six are advised to email the reservations team, noting dietary needs and seating preferences. A credit card hold may apply during busy dates; cancellation windows are clearly stated.
On arrival, guests can expect a concise welcome, coat check, and prompt seating. The dress code is smart casual—polished but relaxed—avoiding sportswear and beachwear.
Menus are presented immediately; roast options and sharing sides are explained, including carving times for larger joints. Typical dining time runs 90 minutes.
Service follows a paced course flow, with wine pairing suggestions, children’s portions on request, and transparent billing.
Conclusion
As Sunday draws to a close, Meraki’s roast lingers as more than a meal—it’s a ritual. In Britain, 84% of households enjoy a Sunday roast at least once a month, a statistic that underscores its cultural heartbeat. Meraki elevates that tradition with Greek nuance, pairing slow-roasted meats and Yorkshire puddings with island wines and polished service. Set in Fitzrovia’s warm glow, it becomes a weekly ceremony—comfort refined, hospitality reimagined, and a classic made quietly, memorably new.
