OPSO

OPSO OPSO [gr. ΟΨΟ] is an ancient Greek word for a delectable morsel of food, a delicacy. Inspired by
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Octopus stifado, black-eyed beans, sherry vinegar shallots. An Opso favourite for a reason.
09/09/2026

Octopus stifado, black-eyed beans, sherry vinegar shallots. An Opso favourite for a reason.

Baked in house daily our sourdough Focaccia. Spiked with Greek Olive oil and rosemary we serve it alongside cod roe and ...
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.

Okra but not as you know it...Cooked on charcoal dressed with smoked tomato, sherry, basil.
27/08/2026

Okra but not as you know it...
Cooked on charcoal dressed with smoked tomato, sherry, basil.

There’s something inherently Greek about cripsy fried squid. This dish transports you to the shores of the Mediterranean...
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.

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 your...
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 wine 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.

An old favourite returns to the menu…Giouvarlakia has long been a staple of Greek family tables - comforting lamb dumpli...
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.

A flatbread has always had its place on the table at OPSO.It changes with the seasons, shaped by the ingredients we’re m...
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.

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.

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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