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26/10/2026
HALF TERM AT OPSO
Make family dining a little easier this half term with our Kids Eat Free offer.
Enjoy a meal together at OPSO, with one child eating free for every paying adult.
Available from today until 31st October.
Join us this half term and enjoy great food with the whole family. Swipe for menu >>
23/10/2026
We’re delighted to announce that OPSO has been awarded the AA Notable W**e List Award 2026/2027!
Our w**e list is a reflection of our philosophy at OPSO: thoughtful curation, diversity and a passion for discovery.
Bringing together an extensive variety of w**es, from celebrated international classics to distinctive and characterful bottles, our selection is designed to complement our cuisine and offer something for every palate.
At its heart is a special place for Greek w**e…celebrating the richness of Greece’s vineyards, its indigenous grape varieties and the unique expressions of its terroir, alongside w**es from around the world.
We’re incredibly proud to have our w**e selection recognised and grateful to our team for the knowledge, care and passion that go into every detail of the OPSO experience.
Here’s to many more discoveries, one glass at a time
14/10/2026
Long lunches in Marylebone…
Dakos salad with barreled feta, Wild mushroom Bucatini and Braised beef short rib with Mavrodafni sauce as part of our set lunch menu.
Weekday lunch. 2 courses for £35.
06/10/2026
Chicken fricassee, hispi cabbage, watercress.
A spatchcocked chicken, cooked over coals until the skin blisters and the meat stays juicy and smoky. It’s served in a silky avgolemono fricassee, bright with lemon and egg, with tender hispi cabbage folded through. Peppery watercress and a scatter of dill fronds finish it, adding a fresh lift to something rich and comforting.
A Greek classic, reimagined. Now on the menu at Opso.
24/09/2026
The Opso negroni. unmistakably a Negroni - just with a little more depth, complexity and character.
The 6 month barrel age results in a smoother, rounder drink with softer bitterness, deeper citrus notes and subtle layers of oak, vanilla and spice from the barrel.
Barrel-aged, classic, ours.
And if you love it? Take the experience home, with our bottled Negronis available to at the bar.
11/09/2026
The OPSO Moussaka. Stacked, reworked, refined.
Same soul, sharper edges.
“
09/09/2026
Octopus stifado, black-eyed beans, sherry vinegar shallots. An Opso favourite for a reason.
29/08/2026
Baked in house daily our sourdough Focaccia.
Spiked with Greek Olive oil and rosemary we serve it alongside cod roe and cultured butter harking back to memories of pappoús and yaya scooping up tarama with freshly baked bread.
27/08/2026
Okra but not as you know it...
Cooked on charcoal dressed with smoked tomato, sherry, basil.
23/08/2026
There’s something inherently Greek about cripsy fried squid.
This dish transports you to the shores of the Mediterranean right from the heart of Marylebone.
Squid tempura, cajun, garlic aioli.
20/08/2026
We don’t like to say we have a favourite seat in the house - each area has its own experience, its own mood…
Where’s yours?
The main dining room for the full Opso feel - noise, plates moving, nothing rushed, the heart of the restaurant.
The window seats for watching Marylebone go by while you eat.
The bar seats for something spontaneous - a couple of glasses, no real plan, the night finding its own shape.
The terrace for dining alfresco, enjoy plates and w**e out in the open air true taverna style.
And the larder, tucked among everything we cook with, for the ones who want to feel closer to the kitchen than the dining room.
11/07/2026
An old favourite returns to the menu…
Giouvarlakia has long been a staple of Greek family tables - comforting lamb dumplings gently poached and served in a velvety avgolemono sauce, and finished with trout roe.
A recipe passed down through generations, with refined edge.
07/07/2026
A flatbread has always had its place on the table at OPSO.
It changes with the seasons, shaped by the ingredients we’re most excited to cook with. This latest iteration layers black truffle, Greek olives and aged Graviera beneath a generous finish of stracciatella.
Rich, indulgent and best enjoyed at the centre of the table, just as it was intended.
Address
10 Paddington Street
London
W1U 5QL
To get to Paddington Street in London, you can take the London Underground and get off at Baker Street Station or Regent's Park Station. Alternatively, you can take a bus to Marylebone Road or Baker Street. If you prefer to drive, there are several parking options available nearby including Q-Park Marylebone and NCP Car Park London Portman Square. From there, you can walk to Paddington Street.
Opening Hours
| Monday |
12pm - 11:30pm |
| Tuesday |
12pm - 11:30pm |
| Wednesday |
12pm - 11:30pm |
| Thursday |
12pm - 11:30pm |
| Friday |
12pm - 11:30pm |
| Saturday |
10am - 11:30pm |
| Sunday |
10am - 11pm |
Alerts
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What people say
Greek restaurants are known for their delectable and healthy cuisine, and OPSO in Paddington Street, London is no exception. The name "OPSO" itself means a delicacy in ancient Greek, and the restaurant lives up to its name by offering an exciting culinary adventure that explores innovative dishes and menus.
At OPSO, the senior team members gather weekly to shape the future of their menu by pushing boundaries and creating delectable masterpieces that will captivate your senses. Their Yellowtail kingfish ceviche with Greek salad aromas is a must-try for those looking for a healthy yet delicious option.
The restaurant also offers a harmonious blend of flavors with their refreshing cocktails and Greek wines that perfectly complement their modern Greek cuisine. Whether you're savoring their delectable meze dishes or indulging in their mouthwatering main courses, the impeccable pairings will take your dining experience to new heights.
Overall, OPSO is a great choice for anyone looking to indulge in authentic Greek cuisine with a modern twist. Book your table now via their website and embark on a culinary journey like no other.
