Where the
sea finds
your table.

Thalassa — the ancient Greek word forthe sea — was founded by Eleni and Kostas Papadimitriou, who grew up on the island of Naxos where dining has always been an unhurried, communal act: fresh-caught fish on charcoal, wine poured freely, evenings stretched long into the dark. When they arrived in the Bay Area, they found every ingredient they loved and nowhere quite like home.

Opened in 2018 beneath a canopy of mature olive trees, Thalassa is their answer to that absence. The kitchen is built around a wood-fired grill and a deep conviction that the best Greek food needs no embellishment — just exceptional sourcing, proper technique, and time. Whole fish arrive weekly from Monterey Bay and the Pacific coast. Octopus hangs to dry in the sun before it ever touches flame. The wine list is entirely Greek, drawn from small-production island estates many of which you will not find anywhere else on the Peninsula.

This is not a restaurant about performance. It is a place to stay a while.