"Eat This The kitchen is led by Greek-born Exec Chef Tzoulio Loulai and it would be foolish not to start with the restaurant's namesake 'lagana' flatbread, fresh from the oven, alongside a couple of dips - our favourites were the tzatziki with cucumber skin and dill oil, and the tarama. Next up we had the Anthotiro soft cheese with fresh honeycomb and thyme oil and the excellent soutzoukakia flatbread topped with tomato sauce and meatballs."
"From there we of course had to get the Greek salad, and we then finished with two standout meat dishes - the super soft chicken thigh with yoghurt and lemon oil, and the lamb seftalia with pickles. These both absolutely are must orders. No room for dessert, but they have soft serve, lemon tart and a caramel cheesecake which we've heard good things about."
Lagana opens on the former Pachamama East site in Shoreditch, marking the closure of the last Pachamama location in London. The kitchen is led by Greek-born executive chef Tzoulio Loulai. The namesake lagana flatbread arrives fresh from the oven with dips including tzatziki with cucumber skin and dill oil and tarama. Starters include Anthotiro soft cheese with honeycomb and thyme oil and soutzoukakia flatbread topped with tomato sauce and meatballs. Raw bluefin tuna with pickles and wakame and yellowtail with orange and tomato dressing are available but not essential. Standout mains are super soft chicken thigh with yoghurt and lemon oil and lamb seftalia with pickles. Desserts include soft serve, lemon tart and caramel cheesecake. Drinks range from a non-alcoholic amarico, grape and apricot spritz to wines such as an Australian pet nat 'Sea Foam' and a light chilled Italian red. The dining room retains the Pachamama vibe with a more open layout, new furniture, upgraded lighting and a brushed steel mosaic bar.
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