The Upcoming
  • Culture
    • Art
    • Cinema & Tv
      • Movie reviews
      • Film festivals
      • Shows
    • Food & Drinks
      • News & Features
      • Restaurant & bar reviews
      • Interviews & Recipes
    • Literature
    • Music
      • Live music
    • Theatre
  • Fashion & Lifestyle
    • Accessories
    • Beauty
    • News & Features
    • Shopping & Trends
    • Tips & How-tos
    • Fashion weeks
  • What’s On
    • Art exhibitions
    • Theatre shows
  • Tickets
  • Join us
    • Editorial unit
    • Our writers
    • Join the team
    • Join the mailing list
    • Support us
    • Contact us
  • Interviews
  • Competitions
  • Special events
    • Film festivals
      • Berlin
      • Tribeca
      • Sundance London
      • Cannes
      • Locarno
      • Venice
      • London
      • Toronto
    • Fashion weeks
      • London Fashion Week
      • New York Fashion Week
      • Milan Fashion Week
      • Paris Fashion Week
      • Haute Couture
      • London Fashion Week Men’s
  • Facebook

  • Twitter

  • Instagram

  • YouTube

  • RSS

CultureFood & DrinksNews & features

Opso at home: Impressive Greek-inspired dishes perfect for sharing

Opso at home: Impressive Greek-inspired dishes perfect for sharing
9 February 2021
Alex Julie Woods
Avatar
Alex Julie Woods
9 February 2021

As we continue to bunker down in lockdown and restaurants remain closed, our appetite for new culinary experiences and deliciously prepared food certainly isn’t wavering. And luckily, there are a whole host of kitchens in the capital keeping us fed while also ensuring we’re able to make sitting down to dinner on a Saturday night feel special.

One of the places still firing up the oven is Opso – a Greek-inspired restaurant located in the heart of Marylebone. Serving up modern dishes made of seasonal high-quality ingredients, this is hearty Greek cuisine at its finest. We sampled a few of their most popular plates ahead of their highly anticipated Valentine’s menu, which is available to pre-order now.

Our box arrived full of fresh ingredients that either needed to be heated up in the oven or put in bowls or plates. Easy peasy. To start, we had two mezzes: hummus with hazelnut praline, chilli oil and pine nut crumble served with hand-stretched pittas; and spanakopita served with a yoghurt dip.

The hummus had it all. It was deliciously nutty, with a little heat from the oil and topped off with a satisfying bite from the pine nuts. The pittas were sprayed with a herb oil before going into the oven, which gave them a wonderful earthy flavour. 

The spanakopita was inspired by a grandma’s recipe from the region of Zagorohoria in Greece, which is famous for its pies. And this one certainly didn’t disappoint with its light buttery pastry and perfect marriage of spinach and feta.

Both the mains were from Opso’s “At Home” menu and just needed to be popped in the oven for a few minutes. The Lamb Kleftiko was made with lamb shoulder and served with baby potatoes, Florinis red peppers and feta cheese. The crispy, tender lamb melted in the mouth and relied on simple flavours and quality ingredients to make it a memorable dish.

We also had an indulgent moussaka that was oven-baked with gratine and layered with eggplant, beef ragù cooked in tomato sauce, and béchamel sauce. As moussakas go, this one was pretty fantastic and hit all the right notes.

Last but not least, it was onto the desserts. First the bougatsa, which is a traditional pastry with semolina custard, icing sugar and cinnamon; then a Guanaja chocolate cake with jivara choco chips and salted caramel sauce.

This was amazingly decadent without being too sickly and it disappeared in seconds.

 

Alex Julie Woods
Photos: Alex Julie Woods

Opso’s Valentine’s menu is now available to pre-order and features some special one-off dishes including a ribeye bouquet and roasted beetroot with caramelized walnuts.

Related Items

More in Food & Drinks

Celebrate Margarita Day at home with these simple yet sophisticated cocktails

The editorial unit
Read More

From high-altitude service to high-end delivery: Daniel Hulme’s One Fine Dine packs gourmet flavours into a fun and fuss-free experience

Rosamund Kelby
Read More

Go global this pancake day with ten recipes from around the world

Rosamund Kelby
Read More

Last-minute Valentine’s Day gifts for an intimate at-home bar experience

The editorial unit
Read More

The best Valentine’s Day meal deliveries for a romantic night in

The editorial unit
Read More

Delicious Chinese New Year deliveries to welcome in the year of the Ox

The editorial unit
Read More

The best food and drink for an indulgent Valentine’s Day

The editorial unit
Read More

Spotlight: Vanessa Vaz on being a young restaurateur of colour striving for diversity and community spirit

Lilly Subbotin
Read More

Green stars, two female chefs at the top and a controversially quick award: This is 2021 UK Michelin Guide during the pandemic

Filippo L'Astorina, the Editor
Read More
Scroll for more
Tap
  • Popular

  • Latest

  • TOP PICKS

  • Smith & Burrows – Only Smith & Burrows Is Good Enough
    ★★★★★
    Album review
  • Creation Stories
    ★★★★★
    Film festivals
  • Detroit Stories – Alice Cooper
    ★★★★★
    Album review
  • Gatsby at Cadogan Hall: An interview with Jodie Steele and Ross William Wild
    Theatre
  • Wrong Turn
    ★★★★★
    Movie review
  • My Wonderful Wanda
    ★★★★★
    Film festivals
  • Foster Boy
    ★★★★★
    Movie review
  • Your Honor
    ★★★★★
    other
  • Maximo Park – Nature Always Wins
    ★★★★★
    Live music
  • The most important inventions of the 21st century
    Tech & Sport
  • My Favourite War
    ★★★★★
    Film festivals
  • Typical at Soho Theatre
    ★★★★★
    Theatre
  • Detroit Stories – Alice Cooper
    ★★★★★
    Album review
  • Minari
    ★★★★★
    Film festivals
  • West End Musical Drive In Online
    ★★★★★
    Theatre
The Upcoming
Pages
  • Contact us
  • Join mailing list
  • Join us
  • Our London food map
  • Our writers
  • Support us
  • What, when, why

Copyright © 2011-2020 FL Media

PVT Chat | Movie review
May Contain Food: An interview with Luca Silvestrini of Protein Dance Company