MIRTALA, 59-61 Turnham Green Terrace, opened in July 2026 and is the creation of husband and wife Rishad and Benaisha Mehta. A personal tribute to Northern Mexico – a country they were first introduced to through Rishad’s grandmother, Aloo, whose best friend and Mexican soulmate was Mirtala – the inspiration behind the restaurant’s name and concept. The title of Mirtala was offered to the eldest daughter of each generation, signifying the matriarch, a tradition which continues even until today. The couple previously hosted the sold out ‘Taste of Mexico’ series in Turnham Green, and have participated in the Chiswick food market over the years.
Premium ingredients, simplicity, and authenticity are the approach Head Chef Rishad has used to create a succinct but high quality menu where everything is made from scratch using the best of British and Mexican ingredients. The restaurant produces almost 12 different salsas, sauces, and marinades varying in style and heat, and serving as the backbone of the restaurant. Mirtala’s signature taco fillings of British Wagyu beef rib, Trenchmore Wagyu Sirloin, Aurox Ribeye, or slow cooked Dingly Dell Pork, offer unrivalled provenance with plenty of authentic depth. The restaurant works with many of the best suppliers in the country including Trenchmore Farms, Dingley Dell Farms, Natoora, Fin & Flounder, Flying Fish Co, Warrendale Wagyu, Car Y Mor, Helado, Aurox and Blackwells. Car Y Mor is especially special to Rishad as they provide sustainable/renewable Welsh seafood, a project Rishad has supported for a number of years and is a minority shareholder of. He believes that sustainability and climate change should be on the radar of all chefs and restaurateurs, and is the founder of the ClimateStory project, profiling chefs and founders at the forefront of sustainability.
The menu has been designed to pick and share as you wish creating a relaxed and casual experience. A selection of starters is where Tostadas (crispy fried tortillas) have their chance to shine – choose from Devon Crab, Wagyu fillet of Beef, or Roasted Aubergine. A recent special was the Bluefin Tuna Aguachile, a Mexican style of ceviche made with roasted strawberries. The guacamole is made using real avocados, and a special ingredient of fresh tomatillos. Small Plates offer popular choices such as their now infamous Masa Fried Chicken, coated in masa harina and served with a (very) spicy habanero cream. The large and luscious tiger prawns are grilled in a marisco style while the XL Orkney scallops are grilled with moreish chipotle butter. Mirtala’s lamb chops are coated in a Jalisco style birria marinade, made with over 15 ingredients, and then grilled to order.
A unique aspect of the restaurant are the taco and barbacoa platters. A large format offering served on handmade Lavec storeware – with ultra premium wagyu beef, fresh hake, cod, wild mushrooms, or slow cooked pork, and served with flour tortillas, housemade salsas, Koffmann fries, and various accompaniments. A well priced ‘Feasting Menu’ is also available taking diners on a five course journey through Mirtala’s greatest hits so far. The feasting menu changes often but typically includes a choice of guacamole, sikil’pak (a roasted pumpkin seed hummus), masa fried chicken, 60 day dry aged pork chop, tiger prawns, ribeye tacos, hake tacos, and a delicious tequila and pineapple dessert. The ice creams are sourced from local Chiswick startup Helado, a Mexican couple producing some of the best ice cream in the city.
Drinks are not to be missed. The cocktail program was designed by co-owner Benaisha and are made with Mexican spirits which include alma finca, agave, mezcal, tequila, and many others. A key part of the Mirtala experience, they shake and stir a selection of signature heroes such as Mirtala Spritz and Nanche Martini. A succinct wine list offers a choice of well selected white, red and rose by the glass and beer is unashamedly Mexican courtesy of Modelo and Pacifico. Friday and Saturday nights resemble a busy Soho or Mayfair hotspot, with bottles of wine, champagne, and cocktails flowing.
A lateral and intimate space, MIRTALA can seat up to 40 people, with an additional 6 seats outside. Designed by Lisa Helmanis of Day Studio, the room is understated premium, with walnut dining chairs, border tables dressed in white linen and ambient lighting ensures everyone looks, and feels their best. White walls are dressed with colorful artwork, and photos of Aloo and Myrthala provide a visual narrative to the Mirtala story and namesake.
Mirtala has bought Chiswick a highly authentic, premium experience delivered with the love and care of an independent operator. Recently rated an 18/20 by culinary magazine Palate – Mirtala has one of the highest scores in the UK, tied with the likes of 3 Michelin starred, Ynshir Hall. As Chiswick local journalist and broadcaster Claudia Hearne reported ‘Mirtala is a confident new neighbourhood Mexican where quality reigns supreme’.