Kima, Bringing Greek-Style Sustainable Seafood to Marylebone

Kima, Bringing Greek-Style Sustainable Seafood to Marylebone

...By Enitan Thompson for TDPel Media.

London-based restaurant duo Andreas Labridis and Nikos Roussos, behind the popular Marylebone eatery OPSO and Soho’s INO Gastrobar, are set to launch a new seafood venture called Kima.


Taking inspiration from the Greek seas, the restaurant will focus on sustainable, minimal-waste cooking, centred around the freshest seafood and day-boat fish.

Located close to OPSO on Paddington Street, Kima will feature a 30-cover space and a large fish counter displaying the catch of the day, including whole turbot and groupers, langoustines and scallops.

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Diners will be invited to choose their seafood, which will then be cooked to a “personally tailored menu” by Roussos, the executive chef, and his team.

The restaurant’s menu will be committed to zero waste, using all parts of the fish, with bones and spines being turned into broths, and lesser-used parts such as the head and throat, for example, will be grilled simply, as they are in traditional Greek kitchens.

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The menu will also feature ceviche, tartares, tzatziki, taramas, grilled meatballs, Athenian salad and charred fish collars.

Meats will be aged in-house, and Kima’s wine selection will predominantly be Greek, with a brunch menu on weekends that includes strapatsada (scrambled eggs with feta) and lobster rolls.


According to Roussos, Kima will present a new perspective on fin-to-gill eating, bringing a new seafood-focused restaurant to London.

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The restaurant will open on June 5th, and further details can be found on the official website.

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