Published on
Oct 15, 2026, 14:48 IST
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If your Grecian holiday didn’t happen this year, a dinner at OPA Kipos in Mumbai is very nearly the next best thing
To step into OPA Kipos is to be transported to a Santorini-like locale of dazzling blue shutters and accents against whitewashed walls.
Brought back after a hiatus by Aspect Hospitality (the team behind Joker, Radio Bar, Tuya’s by Copa, Akina Worli, House of Akina, The Coconut Boy, Brunch & Cake, Nom Nom, Silver Beach Cafe, and The Mahjong Club), this sprawling 6,500-square-foot space in Worli, Mumbai, is truly Instagram-worthy, though a spotty mobile network might keep you off your phone – but that will only ensure you give the food your full attention. Not a difficult task because, beyond the setting – from the bougainvillea-draped ceiling and friezes and artworks on the walls to the atmospherically-lit niches with Grecian busts – the food stands out.
As part of the dinner-and-a-show experience, the lights are lowered at 9 PM, and the deejay amps up the music. At 9.30 PM and later for the second sitting, the traditional Greek practice of plate throwing becomes part of the experience, though we didn’t stay for that.
What We Ate:
From the Mezze section of the menu, the OPA Hummus lived brilliantly up to the recommendation of our server Bilal. The charismatic floor chef Nicolas prepares it tableside – in what will be the first of many such experiences – customising it for spice and allergies and presenting what is probably quite unlike any hummus you’ve eaten: a smooth dip studded with roasted pine nuts and red pepper rings to go with a gently-spiced and buttery pita that was another revelation.
From the Hot Starters, we went again with Bilal’s recommendation of the Flaming Halloumi, also prepared tableside by Chef Nicolas – a spectacle that has the halloumi being flambéed with metaxa, a signature Greek brandy-based flavoured spirit, and draped in brown butter, grape molasses dressing, roasted grapes, and roasted walnuts. The result is the saltiness of the cheese contrasting deliciously with the sweetness of the grapes – a dish not to be missed.
The Garides Kataifi from the Small Bites section came next – two large prawns wrapped in kataifi dough (very like the Indian vermicelli), fried crisp, and served like mini tacos with avocado hummus and harissa aioli. If we had any complaint with this dish, it would be that it was gone too soon. In fact, it is worth noting that portions seem small across the menu; order accordingly.
From The Stone Oven, we opted for the Fig & Goat Cheese Peinirli – the Greek pizza, Chef Nicolas explained. This was a delightful fusion of sweet figs and creamy goat cheese, heaped onto a crisp boat-shaped base, the crustiness a striking foil to the filling.
Our Main was the Hortofagos Linguine, a very different pasta from the Italian. This Greek version, which Chef Nicolas claims preceded the other, had perfectly al dente linguine in a creamy tomato sauce with roasted peppers, grilled courgettes, and baby spinach – all suffused with the freshness of dill.
We ended with the Milopita, a Greek-style flaky apple pie with custard and ice cream, a wonderful finish to a culinary escape to Greece.
Location: OPA Kipos, Ascent Worli, Plot No 248B, Lower Parel, Mumbai
Price points: Rs 4,000 onwards for two
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