Greek Island Pop-Up Rho Is Coming To The Pilgrm
At The Pilgrm, we love giving exciting chefs the space to share their ideas. Following the success of chef Nargisse Benkabbou’s modern Moroccan concept LADEED, we’re very excited to welcome the second chef in our 2026 incubator programme: Marios Miliorellis.
Launching on 20th March, Marios introduces Rho - a refined and heartfelt celebration of the cuisine of his native Cyclades. Named after the tiny Greek island near the Turkish coast, Rho is inspired by Marios’ favourite food memories and the warm, sociable spirit of island tavernas. His cooking is a love letter to Greek food: rustic, generous flavours presented with the elegance and precision he developed working in Michelin-starred kitchens across Europe.
Greek dining is famously sociable; long tables, plenty of plates and no rush to leave, and Rho captures that spirit while giving it a fresh spin. Miliorellis reimagines classic flavours as bold, standalone plates. A highlight from the opening menu is Lamb Mastelo: slow-roasted spring lamb chop served with smoked mackerel mash, crispy vine leaf and rich lamb jus — a playful take on a classic island roast.
The cooking is ingredient-led and rooted in the simplicity that defines Greek food, showcasing seasonal Cycladic produce like local island cheeses and olives. Arriving just as London begins to warm up, the menu brings plenty of sunshine to the table: Tonos Lountza (tuna tartare), Metsovone Croquettes, classic Tzatziki and Kotopoulo Kontosouvli (marinated chicken skewers with herbs and spices served with spicy feta) to name a few. Have a look at the full menu here.
Miliorellis has more than a decade of experience in restaurants across Europe, including time at Noma in Copenhagen, where his approach to ingredients and creativity was shaped. In London he spent three years at Greek restaurant Opso in Marylebone before building a loyal following through sold-out pop-ups and supper clubs across the city.
Rho will be at The Pilgrm from 20 March until late August, Wednesday - Saturday evenings from 6-9.30pm.
