Contemporary Greek flavours and elegant settings were the talk of the day as Apple Sharma experienced the delicious offerings of Lyra restaurant.

Carving a little niche for itself inside the Vida Beach Resort Marassi Al Bahrain, Lyra’s glowing sign welcomed me as I entered the place and the very first thing I noticed was its harp-shaped moniker, a befitting touch.

The word Lyra has its roots in Greek mythology, inspired by Orpheus’ legendary lyre. The musical tone of the name flows effortlessly into the interior, from the soft curves of the décor to the Greek-Mediterranean flavours that sing on the palate.

First impressions are everything and Lyra impresses even before the first drink arrives. The focal point is the striking, golden backlit bar in black, white and grey marble, matching the polished flooring. But what really grabs your attention is the oyster shell-inspired, gold iridescent sculptural element that climbs from behind the bar upwards into the ceiling resembling rippled molten metal, imparting a warm glow. Curved sofa seating separates this area from the rest of the dining space, which is equally elegant. Every element fits perfectly – the slatted white ceiling, round tables with curved leather chairs and soft table lights create a relaxed mood. Soft beige tones, brushed-gold fittings and polished earthenware-style plates with refined cutlery add to the warmth. A mural of two women playing a lyre stretches along the back wall, injecting subtle colour and energy into the otherwise calm setting.

As I was taking in the ambience, the lovely Marketing Manager, Abigail Englefield, arrived and escorted me outside to admire the gorgeous view. Lyra also offers al fresco dining on an open-air terrace overlooking Marassi beach, complete with an eye-catching faux tree centrepiece, an outdoor bar and terracotta-hued rattan furniture.

Back inside with my dining companions and feeling suitably relaxed, we were greeted by Head Chef Ilias Tasioulas and Restaurant Manager Andrii Volkov, who looked after us throughout our lunch, delivering both impeccable food and service.

We started with a welcome breadbasket and Kalamata olives (my absolute favourite) imported from Greece and, if these simple accompaniments were anything to go by, I knew we were in for a real treat. Complemented by homemade focaccia and pita bread, dipped in authentic Greek olive oil, I was in heaven and could’ve eaten this till the cows came home.

Our first selection of spreads included Lyra Taramas, a blend of smoked fish roe (black cod), potato and a hint of lemon. Creamy and balanced, it was topped with vibrant dill oil and a special citrusy chilli, enhancing the dish without overpowering it. The classic Tsatsiki (another personal favourite) combining silky Greek yoghurt, cucumber, garlic and dill oil, was just heavenly. Light, cool, garlicky and tangy, it was the perfect dip to spoon with the pita – we kept going back, almost wiping the bowl clean.

With our appetites whetted, we moved on to classic Greek Salad – a medley of tomato, cucumber, thinly sliced red onion, feta, Kalamata olives and oregano. Light, fresh and bursting with flavour, this simple salad was a perfect nod to the Mediterranean and a great example of how high-quality ingredients can elevate even the simplest of dishes.

Next came the Grilled Octopus – simply presented and cooked to perfection with just the right bite. Paired with soft Santorini fava beans, caramelised baby onions, aged vinegar and oregano, this dish struck a satisfying balance of sweetness, acidity and texture – a delightful appetiser for seafood lovers.

Thoroughly pleased with our starters, we moved to the main course. First up was Lyra Moussaka – layers of beef Bolognese, spicy tomato, potato and aubergine with rich truffle béchamel. Beautifully presented and well-portioned, the dish was comforting and flavourful. The subtle spice of the sauce and the earthiness of the truffles added another layer of complexity and the crispy phyllo pastry strips on top provided a beautiful textural contrast.

Next, and a big hit on the table, was the Artichoke Pappardelle with roasted artichokes and sun-dried tomato. The fresh pasta ribbons came smothered in a silky puréed artichoke sauce, brought together with cream and finished with lemon and dill. Lusciously rich sauce and perfectly al dente pasta was a divine combination and made this the star dish for me.

And finally, the Grilled Sea Bass arrived, looking simple but appetising and served with grilled courgettes, olives, confit tomato, lemon and basil. The flaky fish fell apart at the touch of a fork, while the sweet basil and tangy tomatoes brought everything together perfectly. The accompanying charred courgettes, roast potatoes and lemon-dressed asparagus made this herbaceous dish feel both hearty and refined.

All our dishes were paired with expertly mixed and exquisitely presented mocktails. Too many to list, our favourites included Pathos – citrusy and aromatic; Lyra Spritz – a bright mix of strawberry, grapes and fennel; and Aegean & Tonic – a signature Greek twist on the classic with botanical infusions.

Finishing off in true Greek style, we were treated to two desserts – Baklava Mille Feuille and Frozen Yoghurt. The former was an absolute showstopper: signature caramelised filo pastry shards, blossom ice cream and rose jam layered into a light, delicate creation that looked almost too pretty to eat. I’m not usually a fan of rose, but I left a total convert. The latter was a creamy Greek yoghurt ice cream served with honey and caramelised nuts – soft and crunchy – and gone in minutes! Proof, as they say, is in the pudding. The silence at the table while we ate, said it all.

Completely and utterly satiated, our meal came to an end but the conversation lingered long after, along with a promise to return for more of Lyra’s Greek-Mediterranean flavours, offered with a modern touch and served with a side of comfort and finesse. ✤

GO: CALL 1777 8822 FOR MORE INFORMATION OR TO MAKE A RESERVATION.