Gallio is an Eastern Mediterranean restaurant in London, rooted in cooking from scratch and generous plates designed for sharing.
Our story began with a focus on dough. In searching for something better, we explored the origins of flatbreads across the Eastern Mediterranean, from simple methods of cooking over fire to traditions built on grain, time and technique.
That journey shaped our kitchen today. We make our dough in house each day using ancient grains, then bake it to order as flatbreads, breadsticks and filled pittas. It is the foundation of our menu and the starting point for how we cook.
Across the menu, you will find Eastern Mediterranean dishes prepared from scratch, from slow cooked meats to vibrant mezze and bowls. Everything is designed for the table, bringing people together over food that is made properly and served generously.
We cater for a wide range of dietary needs, with vegan, halal, gluten free, dairy free and nut free options available.
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. We use ancient grains for their depth of flavour and natural digestibility, while keeping our process considered and low in impact.
Einkorn, emmer and spelt form the base of our signature dough, a recipe shaped by time and technique rather than shortcuts. Made in house each day, it is baked to order as flatbreads, filled pittas and breadsticks across our 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.
