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Fire
Every main course passes through live olive-wood flames. The char, the smoke, the caramelised edge — it cannot be replicated any other way.
Our Story
Our Story
The Beginning
Ember & Olive opened its doors in 2018 with a single conviction — that the most honest cooking happens over an open fire.
Founder and head chef Yiannis Papadakis grew up watching his grandmother cook over an outdoor hearth in the hills above Athens. That memory — the sound of fat hitting coal, the smell of wild oregano, the way a whole fish tasted when it met fire — never left him.
After fifteen years working in kitchens across Greece, Italy, and California, he returned to that memory and built a restaurant around it. The result is Ember & Olive: a place where technique serves flavour, not the other way around.
Today we seat 74 guests across two rooms, source from eleven local farms, and change the menu every six weeks. The olive-wood fire in the open kitchen never goes out.
The Chef
Chef and founder. Fifteen years in Michelin-starred kitchens across three countries, and one obsession: honest, fire-driven Mediterranean cooking.
"The best dish is the simplest one. The best ingredient is the seasonal one. The best cooking is the honest one."
Our Philosophy
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Every main course passes through live olive-wood flames. The char, the smoke, the caramelised edge — it cannot be replicated any other way.
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Our menu is never static. We source from the same local farms weekly, letting produce at its peak dictate what we cook — not the other way around.
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A table at Ember & Olive is a place to slow down. We design dishes for sharing, portions for generosity, and rooms for conversation.
Join Us
Whether it's a weeknight dinner or a long celebration, we'll make it memorable.