OMA, a new Greek restaurant in London, has achieved the unprecedented feat of becoming the UK\u2019s first Michelin-starred Greek establishment in less than a year since opening giving food lovers in Britain a truly exceptional Greek dining experience.<\/h3>\n
Greek cuisine, with its vibrant blend of comforting and refreshing dishes, holds a special place in the hearts (and stomachs) of many. It evokes memories of sun-drenched Mediterranean holidays and offers a taste of authentic Hellenic flavours. Despite its popularity, the UK has never before boasted a Greek restaurant worthy of Michelin recognition \u2013 until now.<\/p>\n
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OMA\u2019s rapid rise to culinary stardom is a testament to the dedication and talent of Chef Jorge Paredes and Owner David Carter. A Michelin Guide Inspector praised the restaurant, noting its swift emergence as one of London\u2019s most desirable dining destinations. This prestigious award cements OMA\u2019s place in culinary history and marks a significant moment for Greek cuisine in the UK. The restaurant\u2019s success underscores the growing appreciation for diverse culinary experiences and the demand for high-quality, authentic flavors.<\/p>\n
\u201cThere\u2019s something about walking up stairs to a restaurant that heightens the anticipation, as you slowly become aware of the noise emanating from a room full of contented diners. The sign outside of OMA is quite enigmatic and discreet, so finding those stairs isn\u2019t that easy \u2013 but even that adds an extra layer of excitement, as you feel you\u2019re in on a little secret. The first thing we noticed on entry was the huge tuna head sticking out of the ice on the raw bar \u2013 a sight to whet the appetite if ever there was one. Our table overlooked an open kitchen, where the chefs went about their work in a confident and choreographed way. The flames from the grill lit up the space and the enticing aromas wafted over.<\/p>\n
\u201cThe cooking at OMA is delicious in a big, bold way that paints in broad brushstrokes of flavour without sacrificing depth or balance. Chef Jorge Paredes and his team are focussed on their flavours \u2013 and they are thrilling. His cooking is not strictly Greek in its makeup \u2013 happily incorporating influences from beyond with joyous results \u2013 but it is Greek in spirit, and utterly brilliant.\u201d writes Andrew Young, The MICHELIN Guide\u2019s Restaurant & Travel Editor for the UK and Republic of Ireland.<\/p>\n