Kaia
Greek restaurant · South End ·
Whole grilled fish, inventive cocktails, Aegean wine, fermentation program
Whole grilled fish, inventive cocktails, Aegean wine, fermentation program
"In Boston’s South End, this haute Greek restaurant—a 2025 Condé Nast Traveler Hot List winner—pushes the city beyond its old seafood-and-steak mold with a swanky, design-forward room and a daily catch flown in from the Aegean that makes the menu feel transportive." - Megan Spurrell, Arati Menon
"At Kaia in the South End — a 2025 Hot List winner — the whole grilled fish is the star: whether it's a local catch or something flown in from the Aegean, the simple treatment of orange blossom honey, extra-virgin olive oil, lemon and herbs lets the fish's inherent flavors take center stage." - Todd Plummer
"Stepping inside evokes a sunset Aegean beach cove—pale pinks, stone, and brick—and the buzzy, always-packed dining room pairs two-martini vibes with modern Greek cooking that melds ancient and avant-garde techniques; highlights include cod cheeks with smoked avgolemono, fermented sauces months in the making, and pickled, foraged produce atop fresh-caught fish, resulting in cuisine that aspires to Michelin-level excellence." - Todd Plummer, Shannon McMahon
"The restaurant group behind Krasi and Bar Vlaha, two of the toughest tables in town, seemingly can’t stop opening Greek restaurants. Not that we’re complaining. Kaia, the latest addition, is the sexy older sister that just breezed into town on a private jet from Santorini. The energy and the menu is very Greek isles, which means there’s lots of fish, lamb, and a host stand that doubles as a DJ booth. Set on the ground floor of one of the many new shiny towers in the South End, even the space evokes the islands, with a pillar that looks ripped from the Parthenon and soft tones of white and beige. The food is excellent and puts Greek ingredients front and center, in dishes like rich lamb carpaccio and a spicy feta dip made dank with stinky tofu." - tanya edwards, grace kelly
"Xenia Greek Hospitality, the chart-topping Greek restaurant team behind the impossible-to-get-into Back Bay spot Krasi and the award-winning Brookline restaurant Bar Vlaha, has done it again. This time, CEO Demetri Tsolakis, alongside culinary director Brendan Pelley and executive chef (and Menton alum) Felipe Goncalves, explore the Aegean coastline with a spectacular lineup of whole-grilled fish and inventive small plates like cod cheeks with seaweed trahana, kritamo, and a smoked avgolemono. As expected, there’s a well-sourced Greek wine list to complement dinner, plus a cocktail lineup with new twists on classic drinks that is fun to explore." - Erika Adams