MEDITERRANEAN ODYSSEY

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MEDITERRANEAN ODYSSEY
MEDITERRANEAN ODYSSEY

Photos by Alexandra Saland

MEDITERRANEAN ODYSSEY
MEDITERRANEAN ODYSSEY

Photos by Alexandra Saland

MEDITERRANEAN ODYSSEY
MEDITERRANEAN ODYSSEY

Photos by Alexandra Saland

MEDITERRANEAN ODYSSEY
MEDITERRANEAN ODYSSEY

Photos by Alexandra Saland

MEDITERRANEAN ODYSSEY
MEDITERRANEAN ODYSSEY

Photos by Alexandra Saland

Taking our taste buds on an excursion of the archipelago, Oreya restaurant which is located at the Capri hotel is a culinary temple of nonpareil Mediterranean cuisine. Bestowed as Southampton’s premier destination, OTI speaks to Chef and owner Greg Grossman about refining the dining experience with a twist on Aegean influences.

The ideology behind the maestro’s vision was to create the ultimate destination in Hamptons backyard for the savvy connoisseur. “We wanted to depart from the simplicity of Italian and French influences, and incorporate interesting elements and ingredients from Greece and other Eastern Mediterranean locations, offering European appeal to a sophisticated palate”, shares Grossman.

Inspired by the Flora of Capri and Riviera, the Sands of the Cote D’azur Beach and the Blue Hues of the Aegean, designer Chris Kofitsas of New World Design Builders, enhanced the space by bringing in pops of color in lilac and seafoam, and light woods with copper and brass accents against white, reminiscent of the beauty of the locations afar. As if the restaurant were rocks that occupy the space within the sea, an outdoor bar, pool and pool deck promenades the exterior into the interior. Fig, lime and olive trees surround the seating with the sweet aroma of Rosemary and Lavender.

Greg adds, “We are here to provide a much needed destination for a community that’s level of exclusivity is on par with that of the most affluent destinations worldwide. There has been no project that has risen to the occasion and properly invested in a venue to be open year round -to provide the same level of service, food, and beverage whether it be on a Saturday night in July, or a Thursday in November.”

Dedicated to the importance of working with locally produced farms, Greg utilizes fruits and vegetables to complement the menu. “We get a good amount of produce, including our signature Crudité with Baby Vegetables, grown for us at The Chefs Garden in Huron, Ohio. I have been working with them for many years, and Farmer Lee Jones grows the best product in the U.S., which is shipped overnight to the top restaurants in the country. The food and cocktail programs are aligned, utilizing many of the same components and flavors, from nuts to herbs and aromatics. Lavender, Rosemary, Pomegranate are all prevalent in our dishes. We care about the sustainability and freshness of the food”, says Grossman. The pairing of food and cocktails are aligned with the components and flavors of the coast. A wine list has approachable options by the glass and bottle, including an extensive Champagne and Rosé selection.

Sublime food – Sublime experiences

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