Cooking is a Philosophy is OPA’s story in 220 pages. It’s a guide to Greek cooking, its ingredients and culture, with recipes for mezes, mains, and desserts.
DESTINATIONS
Main Menu
COLD STARTERS
PITA (g) (v)
grilled pita, olive oil and oregano
OLIVES
Greek marinated olives, orange, chili
TZATZIKI (d)(v)
Greek yogurt, cucumber, roasted garlic, olive oil
TIROKEFTERI (d)
chili, feta, red peppers
OPA HUMMUS (d) (n) (s)
tahini, olive oil, pine nuts
TRUFFLED GALOTYRI (d) (v) (n) (g)
stracciatella, grapes, pine nuts, black truffle
TOMATO CARPACCIO (d)(n)(v)
mixed heirloom tomatoes, Graviera cheese, tomato-chili dressing
BEEF TARTARE (d) (g)
beef tartar, capers, shallots, feta, crispy pita bread
TUNA TARTARE (d) (g)(f)(s)(sy)
tuna, black truffle, Greek yogurt, confit shallots, crispy Koulouri Extra truffle 5g - 40 Extra caviar 25g - 45
SEA BREAM CARPACCIO (f)
seabass, watermelon, avocado, Aleppo pepper, radish Extra caviar 25g - 45
CAVIAR KASNODAR
OSCIÈTRE 50g
OSCIÈTRE 250g
OSCIÈTRE 500g
HOT STARTERS
MARINATED GRILLED OCTOPUS [d/sf/sy]
grilled marinated octopus, potato emulsion, tomato dashi, chili, green olive
LAMB KEBAB [d/g/n]
lamb kefta, spicy tomato sauce, garlic yogurt, pistachios
CALAMARI KALMAKI [sf]
grilled calamari, lemon sauce, parsley Florina pepper jam
KATAIFI FETA [d/n/s/v]
fried feta puff pastry, honey, lemon zest, sesame
SALADS
OPA SALAD [d/g/n/sy/v]
romaine lettuce, fresh herbs, roasted pine seeds, pumpkin seeds, feta, avocado dressing
GREEK SALAD [d/m/v]
heirloom tomatoes, cucumber, red peppers, red onions, Kalamata olives, feta, capers, oregano vinaigrette
MAIN DISHES
MIXED GRILL [d/g/m/sy]
chicken Kontosouvli, Prime Angus beef, marinated lamb chops, pita stuffed with kefta, grilled vegetables, crispy potatoes
LAMB CHOPS [d/sy]
marinated lamb, cucumber, tzatziki
GRILLED BABY CHIKEN [d/g/sy]
marinated baby chicken, tzatziki, chicken jus
WHOLE ROASTED SEA BASS [d/f]
+/- 1kg roasted sea bass, grilled tomatoes, Kalamata olives, capers, parsley, lemon
KATAIFI WILD BREAM [d/f/g]
sea bass, artichokes, potatoes, fennel pollen, Assyrtiko cream sauce
CHICKEN KONTOSOUVLI [d/g]
chicken Kontosouvli skewer, potato chips, tzatziki, grilled peppers, hariss
GRILLED RIB STEAK [d]
grilled rib steak feta, confit shallots, veal jus
GRILLED TIGER PRAWNS [sf]
grilled tiger prawns, roasted red peppers,
KHUSSA [d/vg]
mini zucchini garnished with summer vegetables, tomato sauce, garlic yogurt, feta
OPA MOUSSAKA [d]
beef short ribs, confit potatoes, eggplant, Graviera cheese emulsion
EXTRAS
CRISPY GREEK-STYLE POTATOES, FETA [d]
crispy Greek-style potatoes, feta
POTATO CHIPS WITH FETA AND OREGANO [d]
potato chips with feta and oregano
GRILLED ZUCCHINI WITH MINT AND LEMON
grilled zucchini with mint and lemon
GRILLED VEGETABLES
grilled vegetable
OPA SALDE
OPA Salad
[D] Dairy [F] Fish [G] Gluten [M] Mustard [N] Nuts [S] Sesame [SF] Shellfish [SY] Soy [V] Vegetarian
Prix En Euros. Taxes Et Service Compris. | Prices In Euros. Vat And Service Included.
All Menus
OPA Book
OPA Book
Cooking is a Philosophy is OPA’s story in 220 pages. It’s a guide to Greek cooking, its ingredients and culture, with recipes for mezes, mains, and desserts.
It’s a reflection of our belief in togetherness, hospitality, and the traditional dining experiences that have made OPA a symbol of authentic Greek culture.
