Authentic Greek restaurant with fun music

OPA!... Finally, we had the chance to party at Aesop’s – a Greek restaurant in Saladaeng Alley that has been recommended by the Michelin Guide. It guarantees the freshness of ingredients and meticulous cooking.

Greek cuisine is rooted in the food of the Ottoman Empire mixed with that of the Balkan Peninsula countries. Because of this, it is very similar to Turkish food. Aesop’s offers authentic Greek flavors as if you flew straight to Greece. If you love Mediterranean food or want to try Greek cuisine while experiencing Greek culture, this is the place to visit. The lively atmosphere is perfect for hanging out.

****- Menu we tried -****

[Cold Mezes]

Cold Mezes or cold appetizers are mostly various dips. You can order them individually or, if you want to try several, order the Chef’s Mixed Dip set.

• Hummus

Chickpeas boiled until soft, mixed with tahini (sesame sauce) and coarsely mashed, seasoned with lemon, garlic, and olive oil, topped with whole chickpeas for a fun texture. Very enjoyable to eat.

• Melitzanosalata

A dip made from eggplant and bell peppers blended with garlic, parsley, and olive oil. It tastes fully of eggplant with a fragrant bell pepper aroma but not spicy.

• Taramasalata

This was our favorite dip of all. “Tarama” means fish roe, and the restaurant uses cod roe imported from Greece. It’s mixed with softened pita bread, boiled potatoes, garlic, and olive oil, seasoned with lemon, and blended until creamy and smooth. It has a rich, intense fish roe aroma balanced by the fresh sourness of fresh lemon. So delicious it brings tears to your eyes.

• Tzatziki

The base of this dip is Greek yogurt (strained yogurt), creamy but not heavy, with a slight tang. Mixed with cucumber, mint leaves, coriander, garlic, and lemon, it tastes refreshing and is great for balancing heavier dishes.

• Bread Basket

Freshly baked bread daily, with two types: warm pita bread and koulouri or sesame bagel. The pita bread is slightly dry but fun to chew, while the sesame bagel is even better—dense, chewy, fragrant with sesame, and crispy on the outside. Dip it in any dip and it’s pure bliss.

• Veggie Sticks

Fresh vegetables including carrots, cucumbers, radishes, and bell peppers cut into pieces for dipping. They taste very fresh.

[Hot Mezes]

• Falafel

A fried dish originating from the Middle East made from ground chickpeas shaped into round balls like meatballs. It’s very well seasoned so you forget there’s no meat. Served hot, crispy outside and soft inside, slightly salty with a fragrant spice aroma. Served with salad and pickles to balance the flavors. You can eat it plain or with pita bread.

• Chicken Souvlaki

Souvlaki, or grilled meat skewers, is a famous Greek dish similar in appearance and taste to Turkish shish kebab (shish means skewer in Turkish). Sometimes it’s called Greek shish kebab for simplicity. Greek souvlaki differs in spices and marinating methods, and the meat is scored into small pieces before skewering for easier eating. This chicken souvlaki was truly impressive—tender, juicy, and flavorful with a smoky grilled aroma and perfectly balanced spices. A squeeze of fresh lemon makes it perfect. You can eat it plain or with pita bread. It’s served with tzatziki for dipping, grilled vegetables, and salad for freshness. Absolutely delicious.

• Prawns Souvlaki

Large prawns grilled on skewers, served four per plate. Squeeze lemon and eat with grilled vegetables and golden yellow rice with a light ginger-like aroma (we guess it’s turmeric or saffron). Compared to the chicken dish, this one is milder in flavor and less distinctive. The chicken was much more enjoyable.

[Greek Cheese]

• Flaming Cheese Saganaki

Saganaki refers to a small round pan with two handles. Foods cooked in this pan are also called saganaki. The most famous Greek national dish is Flaming Cheese—cheese flambéed with liquor in the saganaki pan until flames burst out, a spectacular sight that everyone wants to film.

Here, the flaming cheese uses Kefalograviera cheese, a PDO (Protected Designation of Origin) from the regions of Western Macedonia, Epirus, and Aitoloakarnania. It’s a hard cheese made from goat and sheep milk, slightly salty and nutty, with a smooth dense texture. When grilled, the outside becomes crispy while the inside is soft, gooey, and chewy. Seasoned with honey, fresh lemon, and oregano, it creates a sweet and sour balance with the salty richness of the cheese, combined with the aroma of the flambé liquor. It’s so delicious you forget about calories.

[Chef’s Seafood]

• Grilled Whole Octopus Tentacle

A whole giant octopus tentacle served on a hot plate, fragrant with butter and a hint of salt, drizzled with olive oil, seasoned with lemon and fresh thyme leaves. The texture is semi-soft and chewy, very enjoyable.

[Dessert]

• Baklava with Greek Yogurt Ice Cream

The baklava here is truly outstanding. Thin, crispy filo pastry layered beautifully, with a crunchy exterior. The filling between the layers is made from mixed nuts (mostly pistachios), mixed with sweet honey and lightly flavored with cinnamon. Baked fresh and served warm, paired with smooth, creamy, sweet and tangy Greek yogurt ice cream drizzled with honey, making it even more delicious. This is one of the best baklavas in the country.