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31/05/2026
Dakos. One of Crete's most enduring dishes.
The classic marriage of barley rusk, ripe tomato, barrel-aged feta, olives, capers, and extra virgin olive oil.
Some things don't need reinventing. This is one of them.
29/05/2026
Mini souvlaki, Greek yoghurt, smoked tomato.
The souvlaki is one of the great Greek classics - something every Greek grows up eating, something that needs no introduction.
Ours takes that familiarity and refines it. A combination of lamb shoulder and beef short rib, worked together and cooked over the open flame, and served on an olive oil flatbread.
28/05/2026
Spatchcock half chicken charred where it needs to be, yielding where it counts, finished with asparagus and peas and delicious morish miso mustard sauce. "
Spatchcock half chicken charred where it needs to be, yielding where it counts, finished with asparagus and peas and delicious, morish miso mustard sauce. "
28/05/2026
A closer look at the Miso mustard chicken.
Spatchcock half chicken charred where it needs to be, yielding where it counts, finished with asparagus and peas and delicious morish miso musrtard sauce.
26/05/2026
Lunch is served...
Our new lunch menu is now available - Two courses for £35, Monday to Friday, 12 to 3:30pm.
Modern Greek cooking in the heart of Marylebone, without the need to save it for a special occasion.
Book via the link in bio.
24/05/2026
Recently on the grill...
Cooking over open flame is not a technique at Opso - it is a tradition.
Fire has been at the heart of Greek cooking for thousands of years, and everything that passes over our grill carries that same spirit.
📸 - Romaine, Tomahawk, Okra, T-bone.
10/05/2026
Sea bass tartare, egg and lemon sauce, horta.
Three elements that have existed in Greek cooking for centuries, brought together in a new way. Bright, considered, and packed with flavour.
Available on both our à la carte and new lunch menu.
08/05/2026
OPSO by night...
This is what the room looks like when it's doing exactly what it should.
Candlelight, conversation, a full house. There is a particular kind of energy that settles over Opso in the evening - unhurried but alive.
Come and find your table.
06/05/2026
When Chef Dimitris calls something a new favourite, you listen 👌
Red prawns bucatini with cockles - one of the dishes we’re most excited about this spring.
Watch him break it down, then come and try it for yourself.
01/05/2026
A long lunch in the spring sunshine, shared with friends of OPSO.
Earlier this week, we welcomed some familiar faces to the terrace to enjoy a selection of dishes from our spring menu - an afternoon of good food, conversation, and warm London weather at its best.
Thank you to everyone who joined us and made it such a lovely day. We look forward to doing it again soon.
Our new dishes for spring are now on the menu at OPSO. We’ll see you on the terrace.
27/04/2026
There’s something deeply satisfying about rice done this way.
Our new Spanakorizo paella takes inspiration from a Greek classic, built with bomba rice and finished in the oven until the edges turn crisp and golden.
Beneath that crust, the rice stays soft, fragrant, and full of spring flavours. Citrus, herbs and torn chunks of barrel aged feta balance the dish and bring brightness.
Now in the menu at OPSO.
04/04/2026
Chef Dimitris’ latest creation is a celebration of spring flavours:
Morel mushrooms meet Graviera, stracciatella and mozzarella on our chargrilled flatbread. Topped with dehydrated black olives sourced by .nikos.roussos from our friends at in Gytheio. A shaving of black truffle, and a hint of British wild garlic.
A dish you won’t be able to stop reaching for where every element is as delicious as it is considered.
02/04/2026
Greek Easter Special 🇬🇷 Sunday 12th April.
This Easter, we honour a culinary tradition from Crete, where lamb is prepared antikristo — slowly cooked ‘across the fire’. Carefully selected cuts are arranged around open flames and left to roast gently for hours, a method rooted in patience, simplicity, and the gathering of people around food.
Inspired by this ritual, our Greek Easter special features lamb shoulder dressed with lemon and oregano sauce , spring seskula greens, black garlic roasted pink fir potatoes, and chargrilled peppers with chilli chutney.
Bookings available now for 12th April via the link in our bio.
31/03/2026
Bank Holiday at OPSO means brunch.
This year, we’re extending our brunch menu to Good Friday and Easter Monday, 12–3:30pm, so you can make the most of the long weekend.
And for the first time, we will have a bottomless brunch option available Saturday and Sunday - a choice of bottomless sparkling, white, or red for £29 per person.
Gather. Sip. Brunch. Repeat.
Bookings available through the link in our bio.
24/03/2026
On Tuesday 31st March, we welcome Vourvoukelis Estate, a family-run winery from Avdira in Northern Greece, dedicated to reviving one of the country’s most historic wine regions.
Founded in 1999, the estate champions both indigenous and international varieties, shaped by the distinct microclimate of Thrace.
Winemaker Odysseas Vourvoukelis will be with us throughout the evening, sharing the stories behind each bottle.
A selection of his wines will be available by the glass and bottle, including Single Vineyard Assyrtiko, Malagousia, Sauvignon Blanc, Limnio and Mavroudi - pairing beautifully with our new spring dishes, from red prawn bucatini with cockles and warm morel and olive flatbread.
Join us for an evening of discovery, conversation, and quietly expressive wines.
10/03/2026
**Wine Tasting at Opso** On 17 March we welcome and the team from to OPSO for a rare evening with the makers themselves.
Guests will have the opportunity to explore the wines of Karanika’s biodynamic estate on the Amyndeon plateau, guided first-hand by those who produce them. From old-vine Xinomavro to their celebrated traditional-method sparkling wines, each wine will be introduced and discussed by the winemakers at your table.
The tasting will run alongside our regular menu and can be enjoyed in two ways: select a single wine and have the maker talk you through it, or opt for a flight of four 75ml pours and experience each wine with the same personal introduction.
An intimate opportunity to taste, ask questions, and discover the philosophy behind every bottle. Bookings can made via our website.
09/03/2026
This Mothering Sunday, something special from our pastry kitchen.
A crème caramel served with coffee cream, simple, delicate and quietly nostalgic.
For those planning to gather around the table on 15 March, we’ll be here.
26/02/2026
Slow-cooked for hours until the meat yields at the touch of a fork, our signature lamb shank is a study in patience.
Served over mushroom trahanas, earthy and deeply comforting.
Carved and crowned with fresh black truffles shaved at the table.
Grounded in tradition, and unmistakably a must when at OPSO.
17/02/2026
Pancake Day, the OPSO way. 🥞
Today, for one day only, our renowned brunch pancakes join us for lunch. The Very Berry and Coffee Pancakes will be available throughout our lunch service today to celebrate one of the best British traditions.
Speak to a member of staff for details.
13/02/2026
A recent visit from the londontrufflequeen, bearing the season’s first French and Italian truffles.
Freshly unearthed, deeply aromatic, and already finding their way into our dishes - a moment of luxury, delivered by hand from the best.
11/02/2026
Whole calamari cooked over coals served with a classic, rich beurre blanc, and finished with a herb panko and mizuna leaves.
Now on the menu at OPSO.
08/02/2026
Valentine’s Day is right around the corner. Celebrate at OPSO with our six course sharing menu created for the table - oysters, seasonal starters, generous mains and a sweet finish.
Make your reservations now on the link in our bio.
Thoughtful, elegant, and designed to be enjoyed together.
06/02/2026
A bowl designed for comfort. Greek chicken ramen with hylopites pasta, feta and a soft-boiled egg.
Warming, familiar, and quietly indulgent available on our Winter Set Menu.
06/02/2026
A bowl designed for comfort. Greek chicken ramen with hylopites pasta, feta and a soft-boiled egg.
Warming, familiar, and quietly indulgent available on our Winter Set Menu.
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.
