For those seeking a dependable Sunday roast in central London, Meraki in Fitzrovia presents a measured blend of British comfort and Mediterranean finesse. The kitchen, led by Chef Athinagoras Kostakos, focuses on quality sourcing, crisp textures, and balanced flavors. The room feels warm without fuss. Service is attentive, and the wine list is thoughtfully assembled. Visitors weighing where to book next might pause here—there’s more to reflect on before the plates even arrive.
Why Meraki Stands Out for Sunday Roast
Although plenty of pubs promise tradition, Meraki distinguishes itself with meticulous sourcing, disciplined cooking, and consistent execution. The team prioritizes provenance, selecting local ingredients from trusted farms and fisheries, then applying methods that respect each component’s character.
Attention to timing, temperature, and seasoning underpins results that remain reliably balanced from one Sunday to the next.
Meraki’s standards extend beyond flavor. The restaurant aligns with sustainable practices, reducing waste through careful purchasing and precise prep.
Suppliers are chosen for transparency and stewardship, reinforcing a supply chain that supports quality and accountability.
Service mirrors the kitchen’s rigor: quiet efficiency, informed guidance, and measured pacing that keeps the experience calm.
In a crowded field, Meraki’s focus on process, ethics, and reliability shapes a Sunday roast guests can trust.
The Mediterranean-inspired dishes offered at Meraki provide a unique culinary experience, blending traditional flavors with innovative techniques to elevate the classic Sunday roast.
The Menu: Roasts, Sides, and Seasonal Highlights
The menu opens with signature roast selections, from aged beef to herb-brined chicken and slow-cooked pork. Each plate is built with seasonal sides and trimmings, such as crisp potatoes, market greens, and proper gravy. This structure lets guests match a preferred roast with produce at peak freshness. Enjoy a vibrant atmosphere at Meraki Restaurant, where dining and dancing experiences come together for an unforgettable evening.
Signature Roast Selections
From classic cuts to inventive specials, signature roast selections focus on well-sourced meats, smart seasoning, and proper resting. At Meraki Restaurant in London, the kitchen emphasizes provenance, favoring grass-fed beef, slow-roasted lamb, and herb-brined chicken, each finished to retain tenderness and a crisp exterior. Salt balance, aromatic rubs, and controlled temperatures support consistent results.
The lineup typically includes a carved beef option with a robust jus, a garlic-studded lamb shoulder, and a citrus-herb chicken, with occasional chef’s specials such as smoked pork collar. Portions are measured to encourage balanced plates without excess.
Requests for vegetarian options are accommodated through thoughtful centerpieces, not mere sides, while gluten free adjustments are available on gravies and accompaniments to maintain flavor integrity without compromising dietary needs.
Meraki Restaurant features an open kitchen led by celebrity chef Athinagoras Kostakos, ensuring a memorable dining experience with each visit.
Seasonal Sides and Trimmings
Beyond the signature roasts, attention turns to sides that anchor the plate with contrast and lift. At Meraki, seasonal produce guides every trimming, ensuring freshness and character.
Crisp roast potatoes crackle beside silky cauliflower cheese, while heritage carrots arrive glazed with thyme and honey for gentle sweetness. Yorkshire puddings rise tall, offering airy texture to catch pan juices. Bitter greens—often cavolo nero or sprouting broccoli—bring balance through char and lemon.
Vegetable-led plates rotate: beetroot with whipped feta, charred leeks with hazelnut pangrattato, or courgettes dressed in mint oil. Condiments remain deliberate—horseradish with heat, apple compote for pork, and a bright salsa verde to refresh.
Plating presentation favors clean lines and generous proportions, framing color, crunch, and sauce in harmonious, unfussy compositions.
Mediterranean Touches on British Classics
Amid Yorkshire puddings and roasted joints, Mediterranean accents add brightness and lift. At Meraki, British staples are reframed with olive oil gloss, citrus zest, and herb-forward dressings that cut through richness without stealing comfort. Lamb arrives with rosemary, garlic, and a whisper of oregano; beef is sharpened by preserved lemon and caper-gremolata; chicken gains depth from smoked paprika and thyme.
Roast vegetables are finished with tahini, pomegranate molasses, or anchovy-olive tapenade, creating clean contrasts.
These choices echo famous chef collaborations that spotlight cross-regional technique while keeping the roast’s core intact. The kitchen’s sustainable sourcing initiatives favor high-welfare meats, seasonal produce, and responsibly caught seafood for fish-based gravies.
Even gravies and jus lean brighter—vermouth reductions, fennel notes, and tomato umami—elevating balance over heaviness.
Atmosphere: Warm, Social, and Relaxed
The room carries an easy hum: low lighting, soft wood tones, and the steady clink of glassware set an inviting pace. Conversations gather in gentle pockets, never intrusive, encouraging a lingering Sunday ritual.
Staff move with unforced rhythm, attentive without hovering, anchoring a mood that feels unrushed.
Cozy decor—linen-dressed tables, textured banquettes, and understated greenery—frames the space with calm confidence. The design invites small groups and families to settle in, yet leaves enough privacy for quiet catch-ups.
Plates arrive with artistic presentation, but the style never outshines comfort; it simply heightens the sense of occasion.
Music sits low, letting the table lead. The effect is social yet composed, a warm backdrop where time stretches and the roast takes center stage.
Perfect Pairings: Wines, Cocktails, and Desserts
The next consideration is what to pour alongside the roast and how to finish with a sweet note. Roast-friendly wine picks—think structured reds for beef, aromatic whites for chicken or pork—set the tone.
Then, cocktails that complement desserts, such as a citrus spritz with crumble or a coffee-based sipper with chocolate, round out the meal.
Roast-Friendly Wine Picks
While the roast rests and gravy thickens, attention turns to wines that elevate rather than overpower. Practical wine pairing tips start with structure: match intensity, balance acidity, and echo savory notes.
For roast beef, medium-bodied reds—Rioja Reserva, Chianti Classico, or a Northern Rhône Syrah—offer bright acidity and herb-laced depth without heaviness.
Lamb favors earthy elegance: Bordeaux blends, Bandol, or a New World Cabernet with restrained oak.
Roast chicken welcomes Chardonnay with measured oak or a textured Albariño.
Pork shines beside Pinot Noir or off-dry Riesling to counter crackling richness.
Vegetables and Yorkshire pudding pair beautifully with flavorful blends: Grenache-led GSM, Corbières, or Austrian Blaufränkisch.
At Meraki London, staff guide selections by cut, seasoning, and sauces, ensuring polished, food-first harmony.
Cocktails to Complement Desserts
Attention shifts from tannins to tinctures as pudding arrives, with cocktails chosen to mirror sweetness, lift richness, and frame spice. At Meraki, dessert cocktails act as precise accents: bitterness reins in caramel, citrus cuts custard, and aromatics elevate warm spices. A deft balance of sugar, acid, and texture prevents palate fatigue while keeping the Sunday roast’s finale coherent. Seasonal garnishes keep these festive drinks nimble without overpowering classic puddings.
- Espresso Martini alongside sticky toffee, bitterness tempering treacle and butter.
- Amaretto Sour with almond tart, bright citrus lifting nutty depth.
- PX Sherry Old Fashioned for chocolate fondant, raisined sweetness meeting cocoa.
- Blood Orange Spritz against lemon posset, sparkle cleansing cream.
- Spiced Rum Alexander with gingerbread, nutmeg and vanilla framing heat.
Planning Your Visit: Location, Hours, and Reservations
Before settling on a Sunday roast spot, confirm key logistics: exact location and parking options, public transit access, current hours (including kitchen closing times), and whether the venue serves roasts all day or only during a set window.
For Meraki in London, diners should verify its Fitzrovia address, nearby car parks, and step-free access from Oxford Circus or Goodge Street stations.
Checking the Sunday schedule matters because roast service often aligns with cultural traditions and specific cooking techniques that require precise timing.
Booking ahead is recommended; prime midday slots fill quickly.
Parties larger than four may require deposits or set menus.
Note cancellation policies, last seating, and children’s high-chair availability.
Finally, confirm allergen handling and contactless payment options before arrival.
What Diners Are Saying About Meraki
Crowd consensus points to Meraki’s Sunday roast as polished and flavorful, with consistent praise for tender meats, crisp-edged potatoes, and well-seasoned vegetables. Diner reviews cite attentive pacing and a dining room that balances energy with comfort.
Customer experiences frequently mention robust gravies, thoughtfully portioned plates, and desserts that finish the meal without excess. Critics note reservations are advisable, with service described as efficient rather than theatrical.
Value is framed as fair for central London.
- Roast execution: succulent beef, moist chicken, and pork with brittle crackling
- Textural contrast: golden potatoes, vibrant greens, and airy Yorkshire puddings
- Service cadence: courses arrive promptly, refills handled without prompting
- Atmosphere: contemporary Mediterranean accents, warm lighting, controlled noise
- Consistency: repeat visits reflect steady seasoning, temperature, and plating
Conclusion
In sum, Meraki offers a polished yet comforting Sunday roast that blends Mediterranean finesse with British tradition. Picture a late Sunday: a family of four settles in after a West End matinee. They share slow-roasted lamb with lemon-thyme potatoes, charred hispi cabbage, and a bright Greek salad, while the sommelier pairs a silky Xinomavro. Service is unrushed, the room softly buzzing. They leave with leftovers, a booking set for next month, and a new ritual firmly—deliciously—established.
