Masterchef judge and top food critic Jay Rayner wowed by new Manchester Greek-Mediterranean restaurant FENIX

It opened in Spinningfields in November after a £7million investment.
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Arguably the country's top restaurant critic has hailed one of the newest additions to Manchester’s fine-dining scene. High-end Greek-Mediterranean eatery FENIX opened in Spinningfields at the end of November. 

Now less than two months since welcoming its first clientele, Masterchef judge Jay Rayner has paid the Goods Yard Building spot a visit. 

FENIX opened to much fanfare at the end of November FENIX opened to much fanfare at the end of November
FENIX opened to much fanfare at the end of November
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From the team behind nearby Tattu, it opened to much fanfare after a £7million investment from family-run restaurant group, Permanently Unique. The decor is far from understated but writing in The Observer, Rayner was delighted that it did not take away from the food which includes everything from a £16 moussaka to a £65 lobster spaghetti. 

“Usually, I hate such places at first sight, because it saves time. Too often when millions have been spent on the decor, the food becomes an afterthought,” he wrote. “The proof, however, is not just in the pudding, but in all the courses that come before. Because the food here, courtesy of Greek head chef Ippokratis Anagnostelis, is delightful.”

Some of the food on offer at FENIX Some of the food on offer at FENIX
Some of the food on offer at FENIX

He added: “Fenix is 10,000 Instagram reels just waiting to happen. It’s one huge stage set and you’re the star.” Rayner was also full of praise for the service and cocktails and said the crème brúlée was “worth fighting over”. 

FENIX is led by two chefs recruited from Greece bringing modern techniques together with traditional ingredients and flavours. Executive head chef Ippokratis Anagnostelis has built his reputation across a wealth of fine dining establishments in Athens and Mykonos, from Jackie ‘O, Scorpios and Kensho Mykonos to Kiku and Michelin Star destination, Hytrain. He, alongside long-time collaborator and head chef, Zisis Giannouras, have created a sharing-concept menu designed to take customers on a journey of Greek discovery.

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