Elezar will open on 2 November 2026 in the crypt of St George’s Church, Hanover Square.
Misha Zelman’s new chophouse will celebrate Eastern European flavours and culinary traditions.
The menu will feature Zakuski, pierogi, whole fish and large cuts, alongside regional wines, vodkas and cocktails.
Elezar will open beneath St George’s Church.
Mayfair’s dining scene is heading underground. Restaurateur Misha Zelman is opening Elezar, an Eastern European chophouse in the crypt of St George’s Church, Hanover Square, on 2 November 2026. The Burger & Lobster co-founder’s latest venture will celebrate the culinary traditions of the region through a menu shaped by his heritage and that of his kitchen team.
The restaurant’s name is adapted from the Hebrew ‘eleazar’, meaning ‘God has helped’. Head Chef Erik Miotto will draw on his Ukrainian family roots and experience at Cycene and Akoko, while Consulting Chef David Bury’s Polish heritage will also inform the cooking. Pickling, fermenting, curing and preserving will feature throughout, alongside raw fish carving and whole-carcass butchery.
The meal begins with Zakuski, described as ‘bites to follow a drink’. Open sandwiches on rye bread will feature butter and a choice of herring, pork cheek, anchovy or caviar, accompanied by a shot of vodka or a house eau de vie. Caviar will also have its own dedicated section, with 125g priced at £180.
Starters will be divided into hot Miedzy and cold Malasol sections, with Elezar’s own pierogi and mackerel tartare among the dishes. For mains, the kitchen will give whole fish the same attention as substantial cuts of meat. The menu will include tuna ribeye on the bone, a Dingley Dell pork chop with smoked parsnip, and Denver and picanha cuts.
The butchery will also be visible from the dining room. Fridges displaying whole carcasses and dry-aged cuts will sit at its centre, while counter seating will allow guests to watch the preparation.
Eastern European influences will continue across the drinks list. Cocktails will include a Pickle Martini and a Fernet Spritz made with Czech Fernet, alongside a vodka-focused selection featuring spirits from Poland, Hungary, Serbia and Ukraine. Wine from Polish producer Kamil Barczentewicz and a Czech house beer will round out the regional offering.
Zelman said: “I want Elezar to become a restaurant guests are proud to return to and recommend, with my own heritage and my team’s at the very core of everything we do. With more than 30 years in steakhouses and beef, and long-standing relationships with the best farmers and suppliers, I want to bring everything I’ve learned into this project, because our guests are at the heart of everything we do, and buying whole carcasses and whole fish allows us to offer something very important to me: fair prices.“
Where: Zlezar, The Vestry, 2A Mill Street, Mayfair, London, W1S 1FX
When: Opening 2 November 2026
Contact: @elezar.restaurant