Olea, Chow Kit

The Row’s latest restaurant brings a wave of marvellous Mediterranean flavours to KL, evoking the rustic charm of a Greek taverna.

The kitchen’s technique is terrific, doing delicious justice to crispy-fried feta with figs and za’atar; Melitzanosalala, the classic Greek eggplant dip; and orzo, richly flavourful in prawn bisque, topped with tiger prawns, calamari and creme fraiche.

From land to sea, Olea’s delights are distinctive - luscious lamb chops, perfectly done, cushioned with skordalia, the Greek garlic purée; slow-roasted chicken with white wine gravy and grapes; and char-grilled octopus tentacles with romesco.

The restaurant is currently in its soft-launch stage - only one dessert is available for now, but it’s delectable, pistachio gelato showered smoothly with extra virgin olive oil, crunched up with pistachio crumbs.