Time Out Says
It’s all themed around shades of bright blue and yellow, and with one massive wall filled with blue rustic doors, its all clearly inspired by the houses of picturesque Greek islands such as Santorini.
Every nook of the huge new space, including the large entrance hall, spacious dining room, outdoor terrace and slick bar area, looks superb.
Our server seems genuinely excited by the menu, and explains that each of the jars, salads, hot plates, signature dishes and desserts are designed to be shared by the table.
It’s not the largest selection in the world, but we don’t mind that as sometimes too much choice can be overwhelming.
In fact our selections illustrate that when it comes to Greek food, often it’s the simple things that work best.
We start with the Greek salad, and it’s so brilliantly colourful and tasty. Featuring fresh tomatoes, cucumber, peppers, barley, feta and an olive oil dressing it’s an unbeatable classic, and just as good as any of the versions we remember tasting on actual Greek islands.
Next are courgette cakes, served as four perfectly round balls. The fancy presentation seems a bit unnecessary for such a basic staple, but we love the side of cucumber and mint dip.
The fresh calamari is served piping hot and taste as if it’s just come out of the sea. It’s scattered with chilli, lemon and coriander, and the flavours work like a dream.
The starters are all perfect for grazing on and tonnes of fun, and so it’s a shame that we don’t really enjoy the signature dish of wild cod and foraged greens.
It’s all clearly made with high-quality ingredients, but the entire dish has a smokey flavour that masks the natural flavours of the white fish and mixed vegetables.
It’s not really to our taste. We like our Greek food casual and full of natural flavours, a formular that the first three plates delivered faultlessly.
We’ll be back soon for another lengthy grazing session.
WHAT IS IT...
A fancy new Greek restaurant
To reminisce about past Greek holidays over super hot plates and salads
By Time Out Abu Dhabi staff | 24 Oct 2019
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