Escape to the Aegean this Winter with chef Zisis Giannouras at Fenix

This festive season, you are invited to escape the winter chill of Manchester and immerse yourself in the warmth and magic of the Grecian Isles at Fenix.

Embrace the tradition of light as the venue is transformed, adorned in thousands of shimmering lights, bringing to life the traditional Greek celebration of light.

This lavishly styled oasis draws diners into its sanctuary, transforming the season into a celebration of flavour with its newly launched Winter menu. Here, the Mediterranean melds with global influences, and guests are invited to trade the cold for a sumptuous journey through Greek cuisine with surprising, delightful twists.

Chef Zisis Giannouras, who once studied history and archaeology in Thessaloniki, could have spent his life uncovering ancient relics. Instead, he chose to explore history through food, redefining the flavours of his Greek heritage. “I started in kitchens after realising academia wasn’t for me,” he shared, reflecting on his journey from the sunny Greek isles to Manchester. 

With experience from the elite kitchens of Mykonos, including the upscale Kenshō Ornos Hotel, Giannouras brought with him an ambition to craft “the island’s highest-quality Aegean food,” now reimagined with influences from Asia and South America.

We were curious about Fenix’s new winter menu, so we went to experience it firsthand. From the moment the fresh, golden pita bread arrives, you know this is going to be something special. The bread is perfectly warm and soft, the aroma inviting, promising a carb-lover’s paradise. Then, the dips: a palette of creamy, smoky, and savoury spreads that unfold across the table, each with a distinct character. 

Fasolada, the classic Greek bean stew, appears here as a luxurious, truffle-infused dip with smoked trout. Tzatziki, elevated with spearmint oil and cucumber tartare, offers a refreshing sharpness. 

The spicy feta with walnut, creamy and earthy, feels decadent yet warmly familiar, while the hummus with cumin, chives, and pomegranate has a delightful sweetness and herby undertone. Each dip is a vivid scene from the Mediterranean, reinvented and yet authentic.

Centred around a robata grill, Fenix’s kitchen delivers dishes infused with deep, smoky aromas. “The robata gives our food a wonderful charcoal flavour,” Zisis explained, clearly revering this technique.

Unlike ‘touristy’ Greek grills, the robata demands both skill and patience—a fitting tool for a chef devoted to crafting rich, bold flavours. 

Among his winter-inspired creations is a salad of Mykonian simplicity: whipped feta dusted with paprika, an homage to the exuberant flavours of the Aegean. Yet, as Zisis emphasised, “Mykonos food isn’t bound to tradition; it’s a fusion of flavours.”

This spirit carries through in dishes like the steak tartare—a tenderloin dressed in cumin-spiced tomato sauce with a crunchy topping of potato hay, each bite offering a complex interplay of savoury warmth and a gentle kick. 

The tuna tartare, meanwhile, with truffle, yuzu, and a crown of caviar, is a luxurious gem. The yuzu oil cuts through the rich tuna, adding a citrusy brightness that’s balanced by the oceanic depth of the caviar.

The main dishes provide warmth and indulgence for Manchester’s colder days. “The Broken Down Tart,” Giannouras said, “is all about cosy, comforting flavours.”

This reimagined lamb sandwich features braised shank with parsnip béchamel, truffle, and mushrooms, a dish as sumptuous as it is heartwarming. Each tender bite of lamb melts into the rich béchamel, with a hint of truffle that lingers—a warming Winter masterpiece.

Even Japanese gyoza find a place on this menu, remade with Greek flavours. Delicate chicken gyoza topped with feta espuma and a vibrant red pepper cream offer a harmonious blend of familiar tastes with a novel twist. In between these richer dishes, the beetroot and sesame salad refreshes with its vivid orange and sesame yoghurt dressing. 

As the wood-fired dishes arrive, the robata’s smoky magic elevates each flavour, adding a primal yet sophisticated quality. The lamb shank giouvetsi with orzo is a perfect winter companion—herbaceous and tender, with a broth that feels like a warm embrace. 

The robata hake, paired with charred broccoli and spicy lemon butter, is light yet robustly flavoured, the charred broccoli adding just a hint of bitterness to counter the delicate, smoky fish.

The seared scallop calamarata is pure indulgence. Caramelised scallops nestled in buttery, pecorino-draped pasta create a balance of salt and sweetness, a testament to Giannouras’ mastery of subtlety. 

The drinks menu mirrors the meal, mixing Greece’s flavours with experimental flair. The Immaculate Moonlight is a creamy, spiced wonder—a blend of Metaxa and white chocolate that’s indulgent enough for dessert yet enticing as an aperitif.

Meanwhile, the 8th Moon arrives theatrically in a swirl of dry ice, its notes of green strawberry and citrus providing a lively brightness with each sip.

Fenix’s winter menu is an immersive experience, transporting you from Manchester’s chilly streets to the Aegean, with detours through Japan and South America. “We wanted to bring Asian ingredients to Greek flavours,” Zisis explained.

“It’s all about making them feel natural, not forced.” And he succeeds brilliantly. 

After the savoury courses conclude, Fenix’s dessert offerings make a strong case for saving room. Each sweet course is crafted with the same meticulous attention to detail, blending indulgence with a surprising sense of lightness.

The Choc Ice arrives first, a layered delight combining milk chocolate mousse and almond nougatine for an ideal contrast of creamy and crispy textures. Each bite reveals new depths: the smoothness of the chocolate intertwines with the subtle crunch of nougatine, creating a luxurious experience reminiscent of a classic treat, yet elevated to fine-dining status.

But the real showstopper is The Macaron Forest, a vegan creation that proves Giannouras’ commitment to making everyone feel welcome and happy – and without compromising flavour. Crafted with chocolate and vanilla velvet cream, tsoureki ice cream, and a zesty yuzu lemon sorbet, it’s a delicate masterpiece of flavour. “We wanted to make a vegan dessert that everyone could enjoy, not just those who avoid dairy,” Giannouras explained. 

Each layer brings its own personality: the creamy tsoureki ice cream echoes the flavours of Greece’s traditional Easter bread, while the yuzu sorbet provides a refreshing zing that lingers like a sunlit memory. It’s a dessert that doesn’t feel the need to declare itself “vegan”—it’s simply excellent, rich with harmonious layers that make it unforgettable.

As we savour the last bites, it’s clear that Fenix’s dessert menu is as thoughtful as its main courses, providing the perfect sweet conclusion to an amazing night of feasting. 

Fenix’s winter menu is a love letter to Greece, written in a universal language of flavours and textures, making this a must-visit destination for an unforgettable culinary escape—no passport required.

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