Gallio is an Eastern Mediterranean restaurant in London, inspired by the food cultures of Turkey, Greece, the Levant and the wider region. With restaurants in Canary Wharf and on Charlotte Street in Fitzrovia, we bring people together over food made from scratch and generous plates designed for sharing.
Our story began with dough. We explored the origins of flatbreads across the Eastern Mediterranean, from early methods of baking over fire to traditions shaped by grain, time and technique.
That journey still guides our kitchen today. Our signature dough is made in-house using ancient grains, proved overnight and baked throughout the day into fluffy pita, sesame-crusted simit, Turkish pide, cheese manakish and warm flatbreads. It sits at the heart of our menu and the way we eat: tearing, dipping, scooping and sharing.
Around the bread, you’ll find colourful mezze, slow-cooked meats, grilled dishes and vibrant bowls, all prepared with care and served generously.
All our meat is halal, with plenty of vegetarian and vegan dishes available. We can also accommodate a range of dietary requirements, although our breads are prepared in a kitchen where gluten is handled extensively. Please speak to our team about any allergies or dietary needs before ordering.
The Mediterranean is often treated as a single style of cooking. In reality, it is a collection of distinct regions, each with its own ingredients, techniques and traditions. At Gallio, our focus is the Eastern Mediterranean. Our menu draws on the flavours and methods of this region, from flatbreads and grilled meats to mezze and slow cooked dishes, all prepared from scratch in our kitchen. For us, it is not about combining dishes under one roof. It is about cooking in a way that is rooted in place and made for the table. Generous plates, shared freely, bringing people together over food that is made properly.
Our kitchen is built around dough. Einkorn, emmer and spelt give our signature recipe its distinctive depth of flavour, while time and careful technique allow us to work without shortcuts.
Made in-house each day and proved overnight, the dough is shaped and baked throughout the day into fluffy pita, Turkish pide, cheese manakish, sesame-crusted simit and warm Eastern Mediterranean flatbreads. Served for tearing, dipping and sharing, our bread sits at the heart of the menu.
Gallio takes its name from Lucius Junius Gallio Annaeanus, the brother of Seneca the Younger. In his writing, Seneca reflects on the importance of time, presence and how we choose to spend it.
That idea shapes how we think about food and the table. At Gallio, meals are designed to be shared, unhurried and enjoyed together. It is about taking the time to sit down, pass plates and eat properly.
Our cooking is rooted in Eastern Mediterranean traditions, where food brings people together and the table is at the centre of daily life.
