The restaurant
- Cuisine
- Modern Greek sharing plates
- Chef
- Angelos Lantos, 17 years at two-Michelin-star Spondi in Athens
- Menu
- Pita from the wood-fired oven, dips, grilled meat and seafood to share
- Room
- Open-air courtyard in a 700 m² building by DA Bureau, with an open kitchen
- Booking tip
- Book ahead for OPA plate-breaking nights and the Sunday Flower Party
The 700-square-metre building, designed by the architecture practice DA Bureau, opened in 2026. The menu is made for sharing, with pita from the wood-fired oven, dips, and grilled meat and seafood from the open kitchen.
Reserve ahead for OPA Night, the weekly night of Greek plate-breaking, and for the Sunday Flower Party.