An authentic experience awaited Apple Sharma, as she spent the weekend enjoying one of the best Greek brunches on the island at OPA Bahrain, Royal Saray Resort.

A Friday brunch is more often than not accompanied with overindulgence of food and drinks. It’s a Bahrain staple. So, when my partner and I headed to OPA for a Greek brunch, I was excited to try a Mediterranean indulgence for a change – and a set menu brunch was even more welcomed as I’m not a big fan of buffets.

OPA impresses straight away, starting from the entrance. A black and white tiled pathway decorated with lanterns and blue vases leads to a lift that takes you to the first floor. From there, the reception opens into a charming foliage-filled alcove featuring a two-person swing under the OPA signage – an ideal Instagram photo op – and a shelved wall of classic mini Greek bust statues.

We were greeted by OPA’s General Manager, Konstantinos Kokkinaris, who warmly welcomed us in true Greek fashion, making us feel instantly at home. Walking into the main restaurant feels like entering a Mediterranean courtyard. Pristine white tablecloths contrast with blue velvet seating, while pillars and walls feature Greek statue murals. Large blue flowerpots and slatted overhead trellises lined with bougainvillea create the impression of an airy pergola. The dining area also features a fully stocked, white-walled bar and a DJ booth framed by large clay vases. For those who prefer the outdoors, the OPA Garden terrace offers an al fresco bar and comfy bench seating around a central water feature.

Once settled, Konstantinos walked us through the menu, and I was glad to see plenty of veggie options for myself.

The food began arriving in waves, designed for sharing. My favourite thing about Greek cuisine is the starters, and OPA excels here. We began with warm, pillowy pita bread and a trio of dips that could have easily stood in for a small meal. The Hummus with Crispy Lamb starred creamy chickpeas with tahini, contrasting nicely with the crunch from pine nuts and fried lamb pieces. The Taramosalata was exceptionally creamy, topped with onions, chives and a drizzle of olive oil and lemon juice. The Tzatziki was my favourite though – thick yoghurt with cucumber and dill, cool and refreshing.

From the cold starters, the Greek Salad was non-negotiable: a generous block of feta perched on vine tomatoes, cucumbers, ramiro peppers, onion, capers and Kalamata olives, all dressed in an oregano vinaigrette. Simple, yet delicious – proving that fresh, quality produce needs very little help to shine. The OPA Salad was equally impressive but richer, featuring crisp romaine lettuce and a genius avocadodill dressing. Combined with the saltiness of feta cheese and the nuttiness from mixed seeds, it created a perfect balance that felt both comforting and light.

Then came the hot starters, which is where the fun really started. Heads turned as the Flaming Saganaki arrived, flambéed tableside by OPA’s show chef. The theatrics brought lively energy, but the dish delivered too – warm graviera cheese paired with fig jam, toasted walnuts and lemon, a lovely mix of sweet, sour and salty. My partner made quick work of the Lamb Kebabs, which came in pastry-wrapped rolls filled with minced lamb and served with spicy tomato sauce and garlic yoghurt. Meanwhile, I was perfectly happy hoarding the Ladenia! A first for me, it was a bit like a mini Greek pizza – thin in the centre, topped with marinated cherry tomatoes, feta mousse and hot honey, with a delicious crisp crust. My advice? Eat it straight away while it’s still piping hot and soft.

By the middle of the brunch, the atmosphere shifted as Greek dancing and traditional plate smashing took centre stage! Guests were encouraged to join in and, for a moment, it felt like a big family celebration – a scene straight out of My Big Fat Greek Wedding, full of lively warmth and loving chaos.

For the mains, my partner enjoyed the Tahini Salmon with its unique creamy finish, served with spinach tarhana (a fermented mixture of grains and yoghurt), artichoke, avgolemono (a type of lemon-egg sauce) and pickles – wonderfully indulgent but not heavy – ideal for brunch. The Grilled Baby Chicken that followed was seasoned to perfection and oh so tender, served with wild greens, green olives and a light jus. I opted for the Papoutsakia, a lovely authentic Mediterranean dish of roasted aubergine with caramelised onions and pine nuts, topped with fresh cream and a verdant dollop of herby green tomato relish. We also shared a side of Grilled Vegetables – charred onions, courgettes and cherry tomatoes – and Feta Fries, proper hand-cut chips topped with generous crumbled cheese.

We were lucky enough to try a brand-new addition, the Prawn Saganaki – one of five festive dishes available throughout December and soon joining the brunch menu. It arrived beautifully presented under a sesame-sprinkled bread dome lid. Lifting it revealed balls of finely chopped prawns mixed with vegetables in a tomato-based sauce. Soft and slightly tangy, it’s definitely a worthy addition.

Desserts at OPA are anything but an afterthought. The Sokolatopita was my favourite – a three-layered creation with hot chocolate fondant on top, crispy vermicelli in the middle and tahini ice cream at the bottom. The earthiness of the tahini against the sweet chocolate was divine, with the vermicelli adding crunch. The Armenonville offered something lighter: a vanilla semifreddo with a mousse-like consistency dressed with almond and chocolate sauce, almond flakes, raspberry coulis, tiny meringues and edible flowers. It looked beautiful and tasted even better. However, the real showstopper was the OPA Chocolate Baklava from the sharing menu. It arrived in a pastry basket overflowing with milk and dark chocolate, vanilla and pistachio ice creams, with cubes of nutty baklava hidden among the gooey gorgeousness. Topped with whipped cream and shards of dark chocolate tuile, it was a befitting finale to a meal built on generosity.

Friday Brunch at OPA is warm, welcoming and genuinely fun — the kind of afternoon that leaves you full, happy and already planning your next visit! ✤

GO: CALL 3355 5244 FOR MORE INFORMATION OR TO MAKE A RESERVATION.