Lagana London
Menu with Prices in the UK

Traditional warm, airy Greek hearth flatbread brushed with cold-pressed olive oil, sea salt, sesame seeds, and wild oregano.

Two soft-centred pillowy pittas blistered over the charcoal grill and finished with oregano olive oil.

Blistered lagana flatbread topped with spiced beef and lamb meatballs, slow-cooked tomato sauce, cooling yogurt, and grated parmesan.

Pizza-pitta hybrid crowned with juicy roasted king prawns, rich tomato sauce, garlic oil, and fresh parsley.

Hearth-baked flatbread melted with Greek Graviera and mozzarella, pickled green chillies, and oregano.

Silky, lemon-punched pink cod roe emulsion finished with olive oil and crispy shallots.

Thick strained Greek yogurt folded with grated crisp cucumber ribbons, garlic, lemon, and vibrant green dill oil.

Whipped aged Greek feta blended with charred red Florina peppers, red chilli, and extra virgin olive oil.

Delicate whipped anthotiro cheese drizzled with raw Greek honeycomb, thyme oil, and sea salt flakes.

Sharing platter featuring Tzatziki, Tarama, and Spicy Feta dips served alongside hot hearth-baked Lagana flatbread.

Individual side pot of whipped cumin-spiced Greek yogurt or house-infused Aegean chilli herb oil.

Feather-light crispy battered courgette ribbons served with smoky whipped red pepper emulsion.

Golden fried Greek savoury dough puffs stuffed with molten Graviera cheese, dusted with sesame and thyme honey.

Hand-sliced bluefin tuna dressed in citrus olive oil, pickled shallots, caper leaves, and seaweed wakame.

Fresh wild sea bass cured in citrus and bathed in chilled Greek fisherman's saffron-tomato kakavia broth.

Delicate yellowtail slices paired with sweet blood orange segments, heirloom tomato water, and basil oil.

Ripe multi-coloured tomatoes, crisp cucumber, red onion, capers, Kalamata olives, and a thick slab of barrel-aged feta.

Multi-coloured seasonal tomatoes tossed with barley rusks, caper berries, oregano, and aged balsamic olive oil.

Blanched agretti (monk's beard) dressed in lemon olive oil over mild, creamy Greek tsalafouti cheese.

Char-blistered green padron peppers tossed in flaky Maldon sea salt and charred lemon.

Sweet corn ribs charred over coals and brushed with smoky Greek chilli butter and crumbled feta.

Juicy marinated chicken thighs seared over charcoal and plated with lemon-oil, oregano, and whipped yogurt.

Traditional Cypriot-style spiced minced lamb skewers grilled over open flames, served with cumin yogurt and pickled red onion.

Prime English lamb cutlets marinated in rosemary, garlic, and lemon, served with oregano-tomato relish.

Thick cuts of dry-aged beef rump cap grilled medium-rare over charcoal with salsa verde and crispy shallots.

Flaky Atlantic cod fillet oven-baked in rich tomato, garlic, red onion, and white wine herb sauce.

Whole Mediterranean sea bass butterflied over charcoal with caper berries, fennel, and lemon olive oil.

Curated table feast including Lagana flatbread, 2 dips, Greek salad, Soutzoukakia flatbread, chicken thighs, lamb skewers, and dessert.

Golden hand-cut fries tossed with dried wild Greek oregano, sea salt, and grated aged kefalotyri cheese.

Marinated plump Greek Kalamata olives with citrus peel, rosemary, and pickled mild green peppers.

Crispy crushed baby potatoes roasted in Greek olive oil, lemon juice, and wild mountain oregano.

Deeply caramelised burnt Basque cheesecake with a silky molten centre and warm salted caramel glaze.

Light and refreshing house-churned coconut milk soft serve topped with toasted pistachio crumble and olive oil.

Crisp butter pastry filled with zesty, velvety lemon curd and served with crème fraîche.

Crisp layers of honeyed filo pastry stacked with pistachio praline cream and spiced orange blossom syrup.

Lagana's signature colour-coded cocktail blending gin, Greek bergamot liqueur, fresh lemon, and aromatic bitters.

A nod to Pachamama heritage: chilled Peruvian pisco, tangy pomegranate juice, lime, and silky aquafaba foam.

Non-alcoholic bitter botanical aperitivo shaken with ripe apricot nectar, verjus, and crisp soda water.

Freshly squeezed lemons lightly sweetened with wild blossom honey and topped with sparkling spring water and mint.

Freshly pressed Mediterranean Valencia orange and pink grapefruit juice served over clear block ice.

Iconic Greek artisanal sparkling soda crafted with fresh pink grapefruit peel and natural spring water.

Table bottle of chilled still or sparkling mineral water served with fresh lemon slices.

Mild lemon-marinated chicken thigh skewer served with crispy potato fries and cucumber sticks.

Mini hearth-baked lagana bread topped with mild tomato sauce and melted mozzarella cheese.