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Dimi's Greek House is the work of two brothers who came up inside London's Greek-restaurant trade and decided the city wanted a Greek dinner room with more reach than a souvlaki counter. Local reporting from the opening names them as Dimitris and Ilias Korakianitis. What they built on Richmond Street runs to the planned evening out rather than the quick bite: a first round of shared plates, something off the grill to follow, a table that books ahead and stays a while.
The menu moves between two registers and never apologizes for either. On the familiar side there is souvlaki on rice with Greek potatoes and tzatziki, a pita gyros stacked with chicken or with lamb and beef, spanakopita in its spinach-and-feta phyllo, and a lamb shank braised ten hours until it gives at the bone. Then the kitchen reaches further — beef carpaccio under kefalotyri and crispy kataifi, a tuna tartare cut with grape and avocado, salmon in a pistachio crust and lemon-cream sauce, a carbonara bound with pancetta and braised lamb and short rib. Whipped feta arrives with Attiki honey and Calabrian chili. Saganaki, the imported cheese flamed at the table, is the order that announces the meal has started. Even Dimi's Burger carries the house hand: tzatziki, feta, and smoked gouda stacked under caramelized onion.
The water gets real attention here, too. Octopus comes over roasted red pepper hummus; mussels steam in white wine, lemon, and chili; grilled and fried calamari both hold spots on the card; and a lobster-and-shrimp angel hair arrives in a spicy tomato sauce cut with lemon-butter and basil. It is more range than a souvlaki house needs, and it is what makes the early going work for a group — a table can build a generous first round from Pikilia, zucchini chips, spanakopita, and a couple of seafood plates before anyone has to commit to a main. Vegetarians are not an afterthought either, with whipped feta, Greek salad, zucchini chips, and the phyllo plates carrying their own weight.
That range is the tell. A kitchen content to be a neighbourhood taverna does not plate beef carpaccio and tuna tartare beside its gyros, and a kitchen chasing white-tablecloth dining does not keep Greek Fries and a ten-hour lamb shank on the same card. Dimi's wants both, and it has built the menu so a table can find its own level — the comfort of souvlaki and spanakopita for one diner, the polish of pistachio-crusted salmon or kataifi-wrapped carpaccio for the next. The dinner-only hours and the reservation line point the same way: this is a place you plan around, not one you wander into for lunch.
The family thread runs deeper than the name. According to local reporting from the opening, the Korakianitis brothers come from a London Greek-restaurant lineage — a family that ran Kosmos Eatery, and grandparents who operated Huron House before that. Dimi's opened in 2018 as their own turn at it, aimed at bringing a bit of big-city ambition to a downtown London address. The modern half of the menu reads as that inheritance updated rather than abandoned: the Greek fundamentals their family cooked, set down with a generation's worth of newer references.
What holds it together is a single point of view. The brothers did not split the difference between a taverna and a dinner house; they cooked their family's Greek food and let it grow up. Richmond Row supplies the downtown energy, and the lineage behind the name supplies the reason a familiar canon gets plated with this much care. A table that opens with shared plates and ends with the shank has worked through the whole argument — that a Greek dinner can be both familiar and worth dressing up for.
Dimi's connects familiar Greek dishes with a polished dinner setting, making it useful for dates, group dinners, and downtown plans that need more atmosphere than a quick casual meal.
Saganaki, Pikilia, Spanakopita, Greek Fries, and seafood starters give the first round enough variety to make the meal feel social before the larger mains arrive.
Local coverage ties the restaurant to brothers Dimitris and Ilias Korakianitis and to their family's London restaurant background, giving the concept a specific local identity.
This is Restaurantica’s own read — synthesized from publicly available sources across diner signal and editorial research, last updated June 2026. It’s our interpretation of the evidence, not a crowd average — and placement is never for sale.
Saganaki gives Dimi's a memorable opening move: imported cheese arrives flamed before the larger Greek plates. It is simple, vivid, and specific enough to define the first impression of the restaurant.
The draw is not only one plate; the meal reads as a full Greek night through flamed cheese, mezze, souvlaki, seafood, and family-rooted local history. That gives the room a clearer identity than a generic downtown dinner.
Dimi's suits a planned dinner where the group starts with shared plates, orders something flamed, and settles into mains. The evening hours and reservation link make it easy to plan as a social night out.
The date-night appeal comes from contrast: Saganaki or Pikilia to begin, polished Greek mains after, and enough downtown energy to make the room feel like an occasion without becoming stiff.
Groups can build a satisfying order from Pikilia, Greek Fries, Spanakopita, Fried Kalamari, and Souvlaki before moving into fuller mains. The menu naturally supports sharing without forcing one fixed format.
Restaurantica’s write-up above is synthesized from broad public signal — community reviews add the first-person layer. Share the nuances of your visit to Dimi's Greek House in London: the standout dishes, the room, the service.
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