OPSO

Opso Restaurant in Marylebone, Paddington Street, Paddington. Inspired by Greece made in London. Combining our favorite Greek products with local ingredients, bringing Greek conviviality to the British table. Offering breakfast or brunch, Greek coffee and lunch or dinner. Located in a fresh, modern and relaxing environment at Marylebone providing top quality food, specialized in Greek dishes

OPSO Restaurant, London

Reservations can be made by: Calling the restaurant on 020 7487 5088 or sending an e-mail to This email address is being protected from spambots.

Our reservations lines are open Monday to Friday: 11:00am – 5:00pm Saturday and Sunday: 10:00am – 5:00pm For parties of 8 or more please contact our reservations desk.

For parties of 8 or more we require a signed agreement of our terms and conditions.

http://www.opso.co.uk

REVIEW: Opso, Paddington Street, Marylebone - The Foodaholic

Opso is a new restaurant which opened up in Marylebone just over ayear ago now and its philosophy is to create delicious modern Greek tapas based around high quality ingredients, for which most are supplied directly from Greece.

Skordalya spread with toasted walnuts was in fact my favourite dish (apart from desserts of course) here at Opso.

Another favourite dish of our evening here at Opso was the snails & chips with bacon and vinegar.

Greek flavours and inspiration had been moulded together to create modern dishes full of flavour and our favourite turned out to be the semolina cream with fresh berries and filo pastry – it was quite literally a dream.

Opso is a very solid offering in Marylebone and offers something a little different compared to other restaurants in the city and while it may not be the best restaurant London has to offer, it’s certainly the best Greek restaurant in London right now, without a doubt.

Vegetarian London: Opso Restaurant Review | Londonist

In this series, we review restaurants from an entirely vegetarian angle.

While some restaurants will be specifically vegetarian, others will be mainstream.

Along the way, we’ll try to find out, as far as possible, whether chicken stock, cheese made from animal rennet, gelatine, fish sauce and so on are not lurking in the supposedly vegetarian dishes.

Fay Maschler reviews Opso | London Evening Standard

I had recently been to the new Greek restaurant Opso in Marylebone that describes its offering as Social Food.

Some of the dishes on the website do look madcap and ingenious, and of course Greek cooking must evolve, innovate and dare, but the menu at Opso seems to fall between stools — many of which are lined up at the entrance bar and around a central communal table.

But there grilled meat is a vibrant and fragrant element — at Opso there is no enlivening scent of the chargrill; fish stored on ice in stainless steel drawers, weighed, priced and cooked to order is a tradition worth importing; many of the hard cheeses are better than smoked Metsovone for frying and don’t require rhubarb jam alongside; and if the sunshine-made-flesh of Greek tomatoes can’t be found and capitalised upon, then a company such as Natoora (or, indeed, La Fromagerie around the corner) can supply something similar.

A wine list kicking off at £22 a bottle with few Greek wines — an area in which there has most definitely been delectable progress — and only one choice of white, red and rosé served by the glass is a missed opportunity.

Fay Maschler's latest restaurant reviews Fay Maschler's latest restaurant reviews 1/11 Percy Founders, W1 ★★ 2/11 Shikumen, E1 ★★★★ Fay Maschler says the lunchtime dim sum was in a way the most impressive dish at this rather stylish restaurant attached to the Dorsett Hotel Read Fay's review of Shikumen 3/11 The Culpeper Kitchen, E1 ★★★★ 4/11 Bo Drake, W1 ★★★ 5/11 Blixen, E1 ★★★ Blixen aims to satisfy all, says Fay Maschler, from the morning coffee drinker to the late-night bar settlers Read Fay's review of Blixen 6/11 Chai Wu at Harrods, SW1 ★★ 7/11 The Tommy Tucker, SW6 ★★★ 8/11 Portland, W1 ★★★ Fay Maschler can't wait to go back to Kitty Fisher's, the new wood-fired project from Young British Foodie Chef of the Year 2014 Tomos Parry and former Pitt Cue Co sous-chef Chris Leach Read Fay's review of Portland 9/11 Kitty Fisher's, W1 ★★★★ Fay Maschler can't wait to go back to Kitty Fisher's, the new wood-fired project from Young British Foodie Chef of the Year 2014 Tomos Parry and former Pitt Cue Co sous-chef Chris Leach Read Fay's review of Kitty Fisher's 10/11 Som Saa, E8 ★★★★ Andy Oliver has devised dishes inspired by northern and north-eastern Thailand that shock and awe, says Fay Maschler Read Fay's review of Som Saa 11/11 Lyle's, E1 Not a fan of set price tasting menus, Fay Maschler vows to next visit Lyle's, the new Shoreditch restaurant from James Lowe, at lunchtime so she can pick and choose and gambol through the wine list Read Fay's review of Lyle's

Opso, London W1, restaurant review - Telegraph

Koulouri bread with goat’s curd butter (£4) was interesting, smothered in sesame seeds, which T loves, shaped like a bagel.

I love home-made taramasalatas for the way they are fishier, paler, sourer, a bit more frightening than the shop-bought variant.

Cod tempura (£16) was my favourite thing, even though T pointed out, rightly, that it was not tempura, a word that suggests lightness and delicacy, but actually a thick old crunch of a batter, such as you might get in an old-fashioned chip shop.

Jericho locals can pop in to this deli for a takeaway box of dolmathes and feta-stuffed spiced red peppers, or bag a table (there are only a few) to enjoy the stifado, slow-cooked beef in red wine and tomatoes (£8.95) – served, if they’re lucky, by Manos himself This Victorian wool-merchant’s manor house is home to a smart, chandeliered restaurant that draws inspiration from the Greek islands for its menu.

Try the lamb kleftiko (sealed in a paper parcel before being roasted, £16.50), before the signature pastry filled with liqueur-soaked sultanas (£4.95) Greek Deli in the Cotswolds 12 Old Market Way, Moreton-in-Marsh, Gloucestershire (01608 654477) Turn up for a lunch of spanakopitta (filo-wrapped spinach and feta, £3.50) or gigantes plaki (oven-baked butter beans, £3.95), and you might well go home laden with beautiful olive oils, heather honey and traditional spoon sweets, so tempting are this deli’s shelves Follow Telegraph Food on Twitter and Facebook for more stories For more Stella magazine content, find us on Twitter and Facebook

Opso: Restaurant review | Jay Rayner | Life and style | The Guardian

And so to Opso, a newish modern Greek in Marylebone which proclaims the attentions of Michelin-starred chefs from Athens, and with an ambition to make you look anew at what Greek food can be.

The name is the ancient Greek word for “delicacy”; the restaurant wants you to understand that this food has a higher form than that knocked out by the myriad Greek-Cypriot tavernas across the country.

A braised beef cheek is a fine piece of ripe, slippery meat, all melting gelatine and soft fibre, but it’s overwhelmed by a lemon, egg and dill sauce which is so heavy on the citrus it refuses to let the beef have its say.

This is because they don’t serve Greek coffee, which is profoundly odd for a restaurant celebrating the repertoire of Greece.

Across the road from Opso is a branch of the Real Greek, the high-street chain of ersatz tavernas that grew out of chef Theodore Kyriakou’s restaurant of the same name before he sold it on.

Opso | Restaurants in Marylebone, London

It came flavoured with mahlab and mastic, traditional Greek spices made from cherry kernels and tree resin respectively, giving it a distinctive, almost bitter almond or cedar aroma.

Served with clotted cream and sour cherry jam, it was like an Attic afternoon tea.

The simpler dishes worked best, such as the dakos, a Cretan salad of barley rusks stirred in with olive oil, ripe tomatoes, capers and red onion.

Properly ripe ingredients are needed to make any sort of Greek salad sing, and this was a virtuoso.

Walnut cake was moistened with honey syrup and served in large crumbs with (more) clotted cream and cherry jam, and was far better than the sum of its parts.