Ovio

Earthy truffle and wood-fired dough perfume the air at Ovio, where Chef Panos Ioannidis reinterprets Italian tradition through a contemporary lens. The menu centers on technical precision, notably in the Neapolitan pizza canotto, characterized by its airy, high-hydration cornicione and toppings like cherry tomato confit. A standout is the potato gnocchi, which achieves a pillowy texture against a velvety gorgonzola sauce, balanced by the sweetness of pears poached in Santorini Vinsanto and the crunch of walnut lace. Seafood is handled with equal finesse; the tonno tonnato features olive-wood-smoked tuna fillet paired with a sharp, citrus-lifted tonnata cream and briny caper berries. Each plate demonstrates a commitment to handmade pasta fresca and artisanal curing, such as the house-made coppa. The result is a sophisticated dialogue between Greek ingredients and Italian soul, delivered with a focus on clean, vibrant flavor profiles and an elegant, modern presentation that commands the palate.