Must-Try Coastal Greek Dishes At Kaia: A Menu Breakdown

Located in Boston's South End, Kaia brings the soul of the Aegean to your plate with a menu that highlights the Greek techniques and contemporary dishes. Whether you're a devoted seafood lover or a first-timer, these must-try dishes offer an unforgettable journey through coastal Greece right here in Boston. 

Crudo

Daily Preparation*

Prepared daily using the finest available catch, this dish reflects the delicate touch of our chefs and the pristine quality of the sea. It's where minimalism meets mastery.

Crab Claw

Petimezi Aioli, Boukovo*

Sweet, tender crab claws are paired with a bold petimezi aioli, made from grape molasses, and finished with boukovo, a Greek chili flake that adds just the right amount of heat. 

Oyster

Charred Cucumber Toursi, Tapioca, Dill*

An unexpected yet elegant take on the raw bar classic, Kaia's oysters are topped with a tangy charred cucumber toursi (pickle), delicate tapioca pearls, and fresh dill. 

Tuna

Yellowfin Tuna Crudo, Heirloom Tomato, Berries, Blossoms

Slices of yellowfin tuna are dressed with heirloom tomatoes, seasonal berries, and edible blossoms, creating an artful contrast of sweet and savory flavors that mirrors the Greek coast in high summer.

Yellowtail

Dry Aged Hiramasa, Green Olive, Grains, Yogurt

Dry-aged for depth and texture, the Hiramasa yellowtail is expertly paired with briny green olives, nutty grains, and a cooling dollop of yogurt. It's a dish rooted in Greek tradition.

Bluefish

Brown Butter-Jimmy Nardello Pepper Sauce, Amaranth

A rich and satisfying dish that highlights the bold character of bluefish. Accented with a velvety brown butter sauce and sweet Jimmy Nardello peppers, this Preparation is balanced by the earthy crunch of toasted amaranth.

Whole Fish

Market Fresh, Grilled with Aegean Simplicity

Sourced daily and grilled to perfection, Kaia's whole fish offering is a standout centerpiece. Each catch is chosen for its freshness and flavor, then dressed with grilled orange blossom honey, ladolemono (a classic lemon-olive oil sauce), and a fragrant herb bouquet. It's a masterclass in showcasing the quality of ingredients.

Swordfish

20oz Dry-Aged Paidaki Chop, Pine Nut-Miso, Mushroom XO

Hearty, meaty, and unmistakably luxurious. This 20-oz swordfish chop is dry-aged for maximum flavor, then served with a pine nut-miso blend and a deep, umami-rich mushroom XO sauce. A showstopper for those seeking something bold and unexpected.

Make Reservations Today

At Kaia, every dish is a love letter to the sea. Whether you're indulging in delicate crudo or diving into the rich flavors of dry-aged swordfish, each plate honors the simplicity and elegance of Greek coastal cuisine. Your table awaits.