Monaco has no shortage of restaurants borrowing from the Mediterranean, but Zēphyr approaches Greece with a different accent. Born in London and now settled on the Côte d’Azur, the restaurant takes the flavours, rituals and conviviality of a Greek table and gives them a sharper urban edge — one that feels equally comfortable over a long lunch or several drinks after dark.
Named after the Greek god of the west wind, Zēphyr brings an Aegean touch to Mareterra. The restaurant’s modern interiors fit naturally into Monaco’s newest waterfront district, with clean lines, warm materials and understated luxury. Large windows, soft tones and contemporary details keep the space connected to the sea and the architecture outside, creating a setting that feels polished without being formal.
What arrives at the table is generous, highly flavoured and made for passing around. The meal begins with the essentials. Handmade pita comes warm and soft, while sourdough arrives with olive oil and oregano. Then come the spreads: smoked aubergine with roasted sesame and coriander, tarama lifted with makrut lime, cooling tzatziki with cucumber and mint, and fava finished with caramelised and pickled shallots. The spicy feta, mixed with roasted yellow pepper, manouri, walnuts and chilli, brings a more pronounced kick.
There is plenty here for those who prefer their seafood raw. Sea bass carpaccio is paired with bottarga and lemon oil; yellowtail arrives with dashi, jalapeño and yuzu olive oil; and bluefin tuna is given a mandarin ponzu dressing and smoked salt. It is a subtle indication that Zēphyr is not trying to recreate a traditional Greek taverna. The kitchen takes familiar ingredients and gives them a contemporary vocabulary.
Vegetables have their own place on the menu, from grilled peppers, courgettes and baby aubergines to baked butter beans with feta and Kalamata olives. But one dish has become particularly difficult to overlook: the crispy potato, layered and fried until golden, then finished with Metsovone custard and truffle. It is the sort of side dish that quietly becomes the table's favourite.
From the sea, the whole grilled sea bass comes with amarillo butter, while black cod is served with spanakorizo, Greek yoghurt and herbs. Wild prawns are seasoned with gyros spices and XO oil. For something more substantial, there are charred lamb chops, spiced soutzoukakia with cumin yoghurt and tomato harissa, and Black Angus ribeye with porcini jus. A 300g Wagyu 9+ offers the most extravagant option.
The desserts keep the Greek thread intact without becoming predictable. Loukoumades, the country's small fried doughnuts, are served with Greek coffee dulce de leche. An olive-oil cheesecake brings a savoury note to a familiar format, while orange pie with kumquat keeps things brighter. There is also a hazelnut semifreddo and a yoghurt crémeux with white chocolate and strawberry.
Drinks are where Zēphyr's personality becomes even more pronounced. Signature cocktails include the Negroily, combining gin, mastiha, vermouth, bitters and olive oil, while the Smoky Tommy's mixes smoked pineapple tequila with citrus, triple sec and agave. The bar also brings in the Naked&Famous concept for late-night drinking, with a menu centred around agave spirits, mezcal and tequila. The names are playful; the cocktails are anything but timid.
That combination explains Zēphyr's appeal. It is Greek at heart, but London-trained in attitude, with Monaco providing the backdrop. By the time the plates have been cleared and the last cocktail arrives, Zēphyr feels less like a restaurant imported from elsewhere and more like a natural addition to Monaco's dining scene — a little Aegean sunshine, served with a London sense of mischief.
Address: 24 Quai du Petit Portier, 98000 Monaco
Phone: +377 99 92 66 36