Our story
The old taverna,
rewritten.
ELAIA began with a single olive grove in Messinia and a family recipe book with burnt corners. We took the taverna we grew up in — the paper tablecloths, the grilled octopus, the carafe of wine — and rebuilt it around live fire and the best produce the islands send us each morning.
Everything is cooked over olive and citrus wood. The oil is our own, pressed each November. The menu changes with the boats, not the seasons.
Yiannis & Eleni Mavros
Founders · Chef & Sommelier
