Luke Bennett discovered authentic Greek flavours and hospitality at OPA.

Visiting OPA, at The St. Regis Doha, isn’t just another high-end dining experience: it’s a complete immersion in Greek culture. From food to hospitality, entertainment to décor, guests will be joyfully whisked off to the Mediterranean to revel in the wonders of Greek life.

The journey starts with the cleverly designed pathway to the restaurant, where diners are met with the iconic image of tiled floors, walls draped in vibrant foliage and a scattering of symbolic statues. Turning the final corner, reveals a breathtaking, angelic mural adorning the ceiling that runs alongside the stylish, open bar – a truly remarkable feature depicting the antiquity of Greece.

The impressive décor was matched by the warm, friendly greetings from all staff members as we took our seats. The passionate General Manager, Anastasios, joined us to enthusiastically explain the concept of OPA: to welcome diners into their ‘home’, providing a holistic Greek experience.

As we rejoiced in the upbeat ambience, the cold appetisers arrived. Food isn’t just delivered to your table; it’s celebrated and served by skilled waiters. Apostolos, the cooking showman, exuded a true sense of pride for both Greek food and his craft. With a beaming smile, he prepared OPA hummus. Starting off as a normal bowl of hummus, he weaved in many ingredients to add the ‘OPA’ touch. Harissa paste and feta (sourced from Greece) added a pleasurable depth of flavour while sprinkles of pine nuts and dried lamb provided a wonderful textural element. We are big hummus fans (who isn’t?), yet we were pleasantly surprised by these unique and elevated twists.

A more traditional bowl of refreshing Tzatziki proved a perfect accompaniment to smother across warm, crispy segments of pita. Bringing vivid colour to the table was a Greek Salad – a fresh mix of vegetables permeated with olives, capers and smooth, generous chunks of feta, harmonised with an oregano vinaigrette.

The final cold starter was an elegant mound of Tuna Tartare. Diminutive cubes of blue fin tuna encompassed the palate-pleasing, intriguing flavour of black truffle, paired with a fresh ‘hit’ of yoghurt and a satisfying snap of small koulouri discs. All of which made for a mouthful of remarkable tastes and textures. Onto the hot appetisers and first up was a refined Homemade Pie – an elongated parcel of thin, flaky filo encasing a flavoursome filling of leeks and spinach. This tasty dish was enhanced further with a topping of delightfully smooth feta mash and fresh sprigs of dill. The final appetiser, Prawn Saganaki, demonstrated the skilful art of balancing flavours and mouth feel. The voluptuous prawns were expertly prepared, juicy and firm, and crispy crotons gifted a pleasurable crunch. However, the sumptuous sauce ‘stole the show’ with a sensational depth of flavour, combining the sweetness of tomatoes with a pleasant level of spice and a touch of creaminess from crumbled feta.

Still spooning the remains of the Saganaki sauce, stacks of empty plates were placed before us. They hadn’t run out of food; instead, it was time to rejoice in the tradition of plate smashing. Jubilant cries of ‘Opa’ reverberated around the restaurant as guests and waiters joyfully tossed their plates in the air. The music ramped up bringing further energy while the staff put on an enjoyable show of the customary Zorba dancing. The dancing isn’t just for the staff; diners are also encouraged to join in the celebrations. This isn’t just a tokenistic act, but evidence of OPA’s vision to provide every guest with the authentic Greek experience. Get involved – it was a lot of fun!

Having worked up more of an appetite, we returned to indulge in yet more delectable dishes. Firstly, Wagyu Souvlaki was a stylish arrangement of thinly sliced, succulent Australian beef sat on a bed of smooth cauliflower puree. Expertly grilled, the fibres of this exceptional meat were so tender they hardly needed chewing, and a delightful tang was offered by the scattering of capers.

Another example of the extraordinary preparation of meat was Kleftiko. After being slowly braised, the lamb shoulder is pulled and pressed into a terrine-like shape then lightly fried, resulting in a moist interior and a delicious, crispy exterior. The flavoursome lamb, creamy feta mash and pungent olive jus created a forkful of mouth-watering food. The final main course – OPA Mousaka – was a surprising take on the classic dish. A base of silky potato terrine, lightly wrapped in crumbly filo made for a flavourful case for the gooey filling. A rich blend of braised beef short-rib, spiced aubergine and kasseri cheese oozed from the centre and was elevated with a complex, burnt onion jus.

Why not end your evening with yet more smashing? The OPA Sundae is a dish that delivers in both amusement and taste! Take your spoons and blissfully demolish the filo shell to reveal an assortment of velvety ice creams and sweet, crunchy chunks of baklava. The cool, creamy sensation of the ice cream perfectly complements the flaky, crumbling textures of the pastry.

OPA’s attention to detail and desire to showcase Greek culture at its finest provides a truly unique offering in Doha’s every-growing gastronomic scene. The food is exceptional. The hospitality is dynamic and friendly and the memorable experience is a reminder that dining is more than just great food; it is a celebratory event to be enjoyed with family and friends. We certainly felt like part of the OPA family! ✤

GO: CALL 6006 5402 FOR MORE INFORMATION OR TO MAKE A RESERVATION.