OMA London – Restaurant Experience at Borough Market

OMA London has quickly become one of the most talked-about restaurants in the city. Located above Borough Market, it is a place that combines Greek tradition with Levantine flavors in a modern setting. The name OMA means “raw” in Greek, and the restaurant stays true to this idea by serving food that is fresh, honest, and expressive.

The restaurant opened in early 2024 and has already gained strong recognition. Critics describe it as one of the finest new restaurants in London. Within months of opening, it received a Michelin star, while its sister venue downstairs, Agora, was awarded a Bib Gourmand. This shows how the team behind OMA has managed to create something that appeals both to food lovers and to professional critics.

Location and Atmosphere

OMA is located at 2–4 Bedale Street, right by London Bridge and Borough Market. This spot is known for its lively food culture and attracts both locals and visitors. The restaurant sits on the first floor, overlooking the bustling market below. Guests enter through Agora, a more casual space on the ground floor, before climbing upstairs to OMA.

The atmosphere is stylish yet relaxed. Large windows look out over the market, while the interior mixes industrial design with softer touches. The space feels warm, but not too formal, making it a good choice for both special nights out and casual dinners. Many diners describe the setting as lively but comfortable, with friendly staff who add to the overall experience.

OMA London Menu

The menu at OMA focuses on Greek dishes with Levantine inspiration. It offers a balance of traditional recipes and modern interpretations. The chefs place great importance on high-quality ingredients, many of which are sourced from trusted suppliers and cooked with care.

Bread and Spreads

Bread is central to the OMA experience. Freshly baked laffa flatbreads are served soft and buttery, made from wild-farmed flour. Another favorite is açma verde, a soft bread roll flavored with herbs, inspired by Turkish baking. These breads are often paired with spreads such as hummus masabacha with whole chickpeas and green zhoug, or labneh with salt-cod XO, which combines sharp, rich flavors with smooth textures.

Small Plates and Crudo

Raw and lightly cooked dishes highlight the freshness of the ingredients. A popular choice is sea bass crudo, dressed with citrus and jalapeño. Chargrilled squid skewers seasoned with za’atar oil bring smoky depth. Another creative dish is ajvar with mizithra cheese and hazelnuts, which balances creaminess with crunch. These plates are designed for sharing, reflecting the communal nature of Greek dining.

Larger Plates

Heavier dishes include unique versions of Greek classics. The deconstructed spanakopita is a standout, with spinach and cheese served alongside malawach bread instead of traditional pastry. The wild red prawn giouvetsi is rich and comforting, with orzo cooked in prawn butter. Another dish, oxtail with orzo and bone marrow, is deeply flavorful and warming, showing the restaurant’s ability to elevate humble ingredients.

Desserts

Desserts are simple but creative. Olive-oil ice cream with fennel pollen is one of the best-known choices. It captures the essence of Greek ingredients in a refreshing way. While the sweet menu is short, it leaves a lasting impression.

Wine and Drinks

OMA also has an impressive wine list. More than 400 different wines are available, focusing on Greece but also featuring bottles from other European regions. The selection is curated to match the flavors of the food, from light seafood dishes to rich meat plates. This makes the drinks experience an important part of dining at OMA. Guests can explore rare labels or enjoy a simple glass, depending on preference.

Reviews and Recognition

OMA has received high praise from both food critics and everyday visitors. Grace Dent of The Guardian described it as difficult to resist, highlighting the inventive cooking. Giles Coren from The Times rated it almost perfectly and called it the best restaurant of the year. The Financial Times listed OMA among London’s top new restaurants of 2024.

These reviews are supported by the official awards. Earning a Michelin star so soon after opening is a rare achievement. Combined with the Bib Gourmand awarded to Agora, it shows the strength of the entire project. Diners regularly comment on the excellent value for money, given the quality of the food and service.

Owners and Chefs

OMA is the creation of restaurateur David Carter, who is also behind Smokestak and Manteca. His vision for OMA was to bring Greek cuisine to London in a way that felt both authentic and innovative. Carter worked with chef Jorge Paredes, formerly of Sabor, to develop the menu. Their collaboration lasted over a year and focused on testing and refining each dish until it reached perfection.

Together, Carter and Paredes have created a restaurant that stands out in a competitive dining scene. Their combined experience ensures that every detail, from ingredients to service, contributes to the overall quality.

OMA and Agora – Two Experiences

While OMA is the main restaurant, Agora downstairs offers a different style of dining. Agora is more casual and lively, serving grilled meats, fresh salads, and street-food-style dishes. It has been described as a canteen atmosphere, with a focus on speed and energy.

In contrast, OMA is quieter and more refined. It is designed for longer meals, with a chance to explore wines and share plates. Both spaces complement each other, giving guests the choice between two dining moods under one roof.

Final Thoughts

OMA London has redefined Greek dining in the city. Its menu blends traditional flavors with modern creativity, while its setting above Borough Market gives it a unique location. The recognition it has received from critics, diners, and Michelin shows its impact on London’s food scene.

Whether someone visits for the breads and spreads, the fresh seafood, or the inventive larger plates, OMA delivers a memorable experience. Combined with an excellent wine list and warm service, it stands out as one of the most exciting restaurants in London today.