OMA

A flatbread that earns its own paragraph

The server at OMA will tell you the bread is worth ordering. Take that seriously. The Wildfarmed laffa arrives hot and pulls apart in clouds of steam; the açma verde, a green-flecked bun shaped like a bagel, has a chew that suggests something closer to a professional bakery operation than a side dish. Paired with labneh topped with salt cod XO, they set the register for what follows: Greek in foundation, broader Mediterranean in reference, and precise enough in execution to earn a Michelin star before the restaurant had completed its first year. OMA opened in April 2024 and received that star in the 2025 Michelin Guide, one of the faster trajectories in London's recent dining memory.

Borough Market's upper tier

London's Greek restaurant scene has historically occupied a narrow band between the neighbourhood taverna and the occasional upmarket outlier in Notting Hill or Fitzrovia. The arrival of OMA at Borough Market shifts that geography. The address — 3 Bedale Street, SE1 — places it directly above AGORA, its non-bookable, more casual sibling at street level. The two-tier structure is deliberate: AGORA absorbs the walk-in crowd from the market; OMA operates upstairs on reservations, with a covered terrace that overlooks the market's daily theatre below. That proximity to Borough's noise and movement is not incidental. The room absorbs some of the rawness of the street, which keeps the atmosphere from tipping into the self-conscious formality that affects some single-Michelin rooms.

Among London's broader Greek dining options, Mazi in Notting Hill and Krokodilos represent different points on the spectrum , Mazi with a more polished modern-Greek format, Krokodilos closer to traditional. OMA sits in neither camp: its kitchen references Greek technique and ingredient culture without treating Greece as a fixed culinary territory.

Island cooking and its discontents

The editorial angle on modern Greek cooking in London frequently defaults to geography: Cretan olive oil, Cycladic seafood, Ionian greens. That shorthand is useful but incomplete. Cycladic cuisine, shaped by the Aegean's fishing economy and sparse agricultural land, is built on simplicity , raw fish, legumes, hard cheese, flatbreads baked on griddles. Cretan cooking carries North African and Ottoman inflections accumulated across centuries of trade; the island's olive oil culture is among the most documented in Europe. Ionian cooking, influenced by centuries of Venetian occupation, carries more butter, more pasta, more of a European continental register than the eastern Aegean islands.

What OMA's kitchen does , under Jorge Paredes, formerly of Sabor , is treat these island vocabularies as a starting library rather than a syllabus. The squid-ink giouvetsi, a dish with roots in mainland and island Greek cooking alike, arrives as squid ragù with orzo pasta cooked in prawn-bisque stock. The spanakopita gratin, one of the kitchen's most discussed dishes, takes the standard spinach-and-cheese pie format and reconstructs it as a bowl of melted sheep's and goat's cheese with spinach, served with malawach, a flaky Yemeni flatbread. The borrowing is not arbitrary: malawach's laminated pastry structure functions similarly to the phyllo of a traditional spanakopita, but the reference widens the frame beyond Greece. Gilthead bream ceviche in green tomato and apple aguachile does something comparable , ceviche is Peruvian in form, but bream is firmly Mediterranean, and the result reads as a coherent dish rather than a fusion exercise.

Paredes's trajectory through Sabor, one of London's better-regarded Iberian kitchens, is relevant context here. The southern Mediterranean sweep that defines OMA's approach , Greece through the Levant and into North Africa , shares a culinary logic with the Iberian peninsula's own history of Arab, Berber, and Jewish cooking influences. The kitchen appears to understand both sides of that conversation.

The wine list as editorial argument

The 450-bin wine list received the Star Wine List of the Year UK Leading Newcomer award in 2025 and the Star Wine List #1 ranking in the same year. These are trade-facing distinctions, but they matter to the dining experience: a wine program of that depth, at a restaurant open less than a year, reflects deliberate investment rather than the placeholder lists that often accompany new openings.

The list skews toward coastal Greek labels , a logical pairing for a kitchen working with Aegean seafood and eastern Mediterranean preparations. Greek wine has expanded its international footprint significantly over the past decade, with Assyrtiko from Santorini now appearing regularly on lists that would have ignored it entirely fifteen years ago. OMA's focus on this category positions it alongside the small group of London restaurants (Mazi among them) that treat Greek wine as a serious programme rather than a token gesture. The caveat: there is little under £40 a bottle. The entry point is not casual, and diners building a meal around multiple dishes will find the per-head cost accumulates quickly.

What the room feels like

Live-fire kitchen is open-plan, which means the heat and activity of cooking are visible from the dining room. This is a format that has become more common in London's mid-to-upper tier over the past decade , at smoke-and-ember focused restaurants in particular , and it functions here as both theatrical device and flavour signal: much of what comes to the table carries char, crust, or the particular sweetness that high direct heat produces in protein and bread. The covered terrace above Borough Market is one of the room's more specific draws. The view down into the market operates differently at lunch, when the market is active, than at dinner, when the stalls have closed and the space below is quieter. The Google review average of 4.7 across 1,420 ratings suggests the experience lands consistently across both services.

Service is handled by a young team described as warm and accurate in pacing , the kitchen's rhythm is reported to be well-calibrated, with dishes arriving at a rate that suits the sharing format rather than overwhelming the table.

Planning your visit

OMA is open Monday through Friday for lunch (12 PM to 3 PM) and dinner (5:30 PM to 11 PM), Saturday from 12 PM to 11 PM, and Sunday from 12 PM to 10 PM. The Michelin star and the volume of press coverage since April 2024 mean booking is necessary , the restaurant has explicitly noted that reservations are a requirement, not a recommendation.

For a broader picture of where OMA sits in London's dining scene, see our full London restaurants guide. If you are planning around a longer stay, our London hotels guide, bars guide, and experiences guide cover the wider city. For those travelling beyond London, The Fat Duck in Bray, L'Enclume in Cartmel, Moor Hall in Aughton, Gidleigh Park in Chagford, Hand and Flowers in Marlow, and Le Manoir aux Quat' Saisons in Great Milton represent the UK's wider high-end dining circuit. For those interested in how Greek cooking performs in other European capitals, Mavrommatis in Paris and Akra in Athens provide useful reference points. Our London wineries guide is also available for those following the wine thread.

Frequently asked questions

What is the vibe at OMA?

OMA occupies a covered terrace and dining room above Borough Market in SE1, which gives it some of the energy of the market below without the informality of street-level eating. The live-fire kitchen is open to the room, service is handled by a young team reported to be attentive and well-paced, and the Google average of 4.7 from 1,420 reviews suggests a consistent experience. It received a Michelin star in 2024 at the £££ price point , more accessible than the city's £££££ tasting-menu tier, but not a casual drop-in. Booking is required.

What is the dish to order at OMA?

The spanakopita gratin , melted sheep's and goat's cheese with spinach, served with malawach flatbread , is the dish most consistently cited by reviewers and by Michelin assessors. The squid-ink giouvetsi (squid ragù and orzo in prawn-bisque stock) and the bread programme have also drawn specific attention in coverage of the restaurant. Jorge Paredes, who ran the kitchen at Sabor before joining OMA, shapes a menu that is Greek in reference but draws from a wider Mediterranean register.