NEWS

From fish baked in salt and Greek vine leaves to handmade phyllo filled with barrel-aged feta, multi-award-winning Ilios is bringing the culinary traditions of the Greek islands to Abu Dhabi through a menu rooted in heritage, seasonality and exceptional ingredients.

Located on Hudayriyat Island, Ilios draws on the generosity and simplicity of Greek dining, where fresh seafood, seasonal produce and dishes designed for sharing take centre stage. Traditional techniques including charcoal grilling, slow roasting, salt-crust baking and handmade preparation are used to enhance natural flavours, complemented by extra virgin olive oil, fresh herbs and citrus.

The culinary direction is led by Greek Chef George Kolettas, whose upbringing between Athens and his family village continues to shape the menu. Raised in a family where food was central to everyday life, Chef George developed an early appreciation for fishing, local produce, traditional recipes and the ritual of gathering around the table.

“At Ilios, we want the ingredients and traditions behind them to remain recognisable,” says Chef George. “The food is inspired by what I grew up eating in Greece, but presented in a way that feels relevant to Abu Dhabi. The philosophy is simple: respect the product, use the right technique and never overcomplicate the dish.”

Central to the experience is the Catch of the Day, presented in a market-style seafood display where guests can select their preferred fish. The kitchen then recommends the preparation best suited to the catch, from charcoal grilling to traditional salt-crust baking.

The menu is anchored by dishes that tell a distinct story of Greek heritage. The Kritharaki Thalassinon, a traditional orzo dish with Mediterranean seafood, recalls summers on the Greek islands, while the Salt-Crust Seabass Wrapped in Greek Vine Leaves is gently baked to preserve its moisture and delicate flavour before being finished with extra virgin olive oil, fresh lemon and herbs.

The Tarama “Ocean Eggs” reinterprets the classic Greek spread with caviar, trout roe and Greek bottarga, while the Tyropita sees barrel-aged feta wrapped in handmade phyllo pastry, baked until crisp and golden, then finished tableside with Greek honey and toasted sesame seeds.

A dedicated sushi counter adds a contemporary dimension to the experience, pairing Japanese precision with premium Mediterranean seafood.

While Greek cuisine remains at the heart of Ilios, the wider menu also reflects considered influences from Italy, Spain and the South of France. Ingredients are selected according to quality and seasonality, with a focus on wild-caught fish, premium seafood and produce sourced from Greek fishermen and organic farmers.

Chef George’s experience spans the Greek islands, France, Spain and the UAE. In 2022, he joined the opening team of L’Amo Bistro Del Mare in Dubai, which was awarded a Gault&Millau toque during his tenure alongside Executive Chef Lorenzo Buccarini.

At Ilios, that experience is channelled into food that feels refined without losing its roots. From its daily seafood display and traditional cooking techniques to dishes shaped by generations of family cooking, Ilios offers an expression of Greek cuisine that is not simply inspired by the Aegean, but firmly rooted in it.