Key Points
- Michelin Expansion: Michelin Guide inspectors have officially added two prominent Marylebone eateries—Clio and Aki—to the Michelin Guide Great Britain & Ireland list as part of their monthly rolling selection.
- Greek Culinary Heritage: Clio, situated on Chiltern Street, opened in April and offers classic and contemporary Greek dishes created by Executive Chef Glen Ballis and Head Chef Louis Korovias.
- Maltese Export in Historic Setting: Aki London, located at 1 Cavendish Square, was brought to the capital by Malta’s db Group following a £15 million restoration of a Grade II-listed former banking hall.
- Distinctive Features: Aki incorporates 80 in-house modular micro-farms to grow Japanese herbs and houses a subterranean late-night bar, Kiyori, in the former bank vault.
- Official Recognition: Both establishments achieved their Michelin listings within months of opening, drawing praise for their unique atmospheric designs and culinary precision.
North London (North London News) July 20, 2026 — In an ongoing commitment to uncovering elite culinary talent across the United Kingdom, Michelin Guide inspectors have officially expanded their selection with the inclusion of two high-profile Marylebone destinations, Clio and Aki.
The additions form part of the guide’s monthly live updates, which integrate standout establishments ahead of the annual Michelin Guide Ceremony for Great Britain & Ireland. The two newly added venues, both located in North London’s Marylebone district, reflect distinct international traditions, with Clio focusing on Mediterranean and Hellenic flavours while Aki introduces contemporary Japanese dining rooted in Maltese-Japanese heritage.
What makes Marylebone’s new addition Clio a standout Greek dining spot?
As reported by Ben Lynch of the Ham & High, Clio opened its doors on Chiltern Street in April, positioning itself as a chic destination celebrating classic and contemporary Greek cuisine.
Situated beneath luxury apartments, the restaurant features a vibrant interior designed with a faux-rustic aesthetic and subtle Hellenic design accents.
The culinary direction at Clio is driven by Executive Chef Glen Ballis alongside Head Chef Louis Korovias, whose career history includes senior positions at high-profile establishments including Locanda Locatelli and Pied à Terre.
According to official evaluation notes released by the Michelin Guide, inspectors noted that:
“Named after one of Zeus’s daughters, this chic Marylebone spot is a celebration of classic and contemporary Greek cuisine. Situated below luxury apartments, the buzzing interior has a faux-rustic look with plenty of tasteful Hellenic touches. The fresh flavours of the Mediterranean abound in dishes ranging from a deconstructed take on red prawn ‘saganaki’ to luscious suckling pig with a vibrant salsa. The concise and fairly priced wine list pushes Greek bottles to the fore, while the service team are as warm and friendly as they are attentive.”
How did Aki London earn its Michelin Guide listing within a year of opening?
As detailed by The Business Picture and WhosWho.mt, Aki London achieved its listing on the international restaurant guide less than twelve months after its inaugural UK launch. Occupying 1 Cavendish Square, the venue represents the primary international expansion for prominent Maltese enterprise db Group, owned by the Debono family.
The site underwent a multi-million-pound transformation prior to its launch. As reported by Tempus Magazine, CEO Robert Debono explained that:
“Over the past two years we’ve invested £15m to transform it into something that balances European elegance with Japanese artistry. It’s been a journey of respect: for the building’s history, for Japanese culture, and for the future of our brand.”
The physical transformation of the former banking hall was executed by interior designer Francis Sultana, taking stylistic cues from historical Japanese screens to complement the grand European architecture. In addition to its 80-seat main dining space and private dining facilities, the basement vault was repurposed into a late-night venue named Kiyori Bar.
In their assessment of Aki, Michelin inspectors highlighted the dramatic atmosphere and culinary breadth:
“The striking restoration of a Grade II-listed former bank provides the perfect backdrop for this modern Japanese restaurant, whose first branch opened in Malta. The high-ceilinged banking hall has been transformed into a chic brasserie-style space, with a statement cocktail bar and an open kitchen, where the chefs prepare sashimi, maki, nigiri and dishes such as caramelised black cod cooked on the robata grill. If you’re celebrating, a selection of Wagyu beef cuts will catch the eye. The midweek ‘Business Lunch’ menu offers the best value for money.”
The kitchen operation, overseen by Executive Chef Collin Hudson, incorporates an on-site agricultural system. According to company records published by Aki London, the venue utilizes 80 modular in-house micro-farms to grow Japanese herbs and ingredients directly on the premises without long-distance transport dependencies.
Addressing the formal recognition, a spokesperson for db Group stated to the press:
“Receiving this recognition before our first anniversary is a proud moment for everyone at Aki. It reflects our team’s commitment to delivering an exceptional dining experience, and we’re delighted to see that being recognised so emphatically by both critics and our guests.”
Background of the Development
The monthly addition of restaurants to the Michelin Guide represents a shift in how the culinary authority operates across Great Britain and Ireland. Historically, Michelin revealed its restaurant recommendations exclusively during a single annual ceremony.
In recent years, however, the organization adopted a live, continuous publishing model, releasing live additions on a monthly basis to provide consumers with immediate access to notable culinary venues.
Marylebone has increasingly emerged as a focal point for high-end international dining investments in London.
The introduction of Clio on Chiltern Street and Aki on Cavendish Square reflects broader trends in capital expenditure within central London’s hospitality sector.
Establishments are increasingly utilizing historic architecture, such as Grade II-listed banking halls, to create multi-sensory venues that blend high-concept interior design, contemporary gastronomy, and sustainable technology like vertical micro-farming.
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Predictions: How This Development Affects the Local Hospitality Audience and Consumers
For local diners and food enthusiasts in London, the early inclusion of Clio and Aki in the Michelin Guide provides validated options for high-tier Mediterranean and Japanese cuisine.
The formal recognition increases demand for reservations, particularly during peak weekend hours, making advance bookings necessary for consumers seeking to visit either establishment.
Furthermore, the selection of price tiers highlighted by Michelin—such as Aki’s targeted midweek business lunch—gives local workers structured access to premium dining options at lower entry points.
The inclusion of two neighborhood venues in the same guide update places Marylebone firmly in the international culinary spotlight, driving elevated foot traffic to Chiltern Street and Cavendish Square.
Surrounding businesses, including boutique retailers, high-end hospitality venues, and neighborhood bars, typically experience spillover economic benefits when Michelin-recognized establishments attract affluent local and international visitors.
However, this increased demand can also accelerate commercial rent pressures across Marylebone, raising the competitive threshold for independent and emerging restaurant operators seeking physical footprints in North London.
