OPSO

OPSO OPSO [gr. ΟΨΟ] is an ancient Greek word for a delectable morsel of food, a delicacy. Inspired by
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Some dishes earn their place on the menu. Our sea bass tartare has been with us for a while now and this is its latest c...
13/06/2026

Some dishes earn their place on the menu. Our sea bass tartare has been with us for a while now and this is its latest chapter.

Cucumber, tomatillo, horta. Bright, clean, and Greek at heart.

Some meals are planned weeks in advance. Others happen because you find yourself in Marylebone on a Tuesday afternoon or...
08/06/2026

Some meals are planned weeks in advance. Others happen because you find yourself in Marylebone on a Tuesday afternoon or a Thursday evening and decide to stay a little longer.

Join us for either our lunch service, weekend brunch or dinners 7 days a week.

Dakos. One of Crete's most enduring dishes. The classic marriage of barley rusk, ripe tomato, barrel-aged feta, olives, ...
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.

Mini souvlaki, Greek yoghurt, smoked tomato.The souvlaki is one of the great Greek classics - something every Greek grow...
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.

Spatchcock half chicken charred where it needs to be, yielding where it counts, finished with asparagus and peas and del...
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. "

A closer look at the Miso mustard chicken.Spatchcock half chicken charred where it needs to be, yielding where it counts...
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.

Lunch is served...Our new lunch menu is now available - Two courses for £35, Monday to Friday, 12 to 3:30pm. Modern Gree...
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.

Recently on the grill...Cooking over open flame is not a technique at Opso - it is a tradition. Fire has been at the hea...
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.

Sea bass tartare, egg and lemon sauce, horta.Three elements that have existed in Greek cooking for centuries, brought to...
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.

OPSO by night...This is what the room looks like when it's doing exactly what it should.Candlelight, conversation, a ful...
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.

Address

10 Paddington Street
London
W1U5QL

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

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