This spring, OPSO Marylebone, will celebrate Easter the Cretan way, cooking lamb on the charcoals ‘antikristo’ style.

This is similar to the paschal feast that many Greeks celebrate to break their Lenten fast. Meaning ‘opposite’ or ‘across’, lamb is cooked ‘antikristo’ style around the fire, rather than above, leaving the lamb to baste slowly and it results in tender cuts full of smoky flavours. 

Leading up to Easter Sunday, Nikos and Andreas will revive this Cretan tradition. Throughout the week, guests can enjoy ‘Antikristo Lamb’, slowly cooked over charcoals with lemon oregano sauce, served with spicy hand-cut crispy fries, chicory greens, and ‘tirokafteri’ – a spicy cheese spread made with chilli and red peppers from Florina.

Alongside the Easter specials, the à la carte menu will feature spring dishes such as Monkfish ‘Osso buco’ with peas and beurre blanc, grilled Yellowfin tuna with sugar snaps and OPSO’s seasonal flatbread topped with spring asparagus. spicy cheese spread made with chilli and red peppers from Florina.

Red dyed eggs will also be on hand for diners to partake in the pastime of ‘tsougkrisma’. Known locally as ‘kokkina avga’, these eggs are cracked in a game akin to the traditional children’s game conkers, with the winner of the uncracked egg said to have a year of luck ahead.

‘Antikristo’ Easter special at OPSO: will be available from April 14th – 20th. Bookings can be made online here.