AVA MediterrAegean sits inside the Peacock Garden in Coconut Grove, built as a neighborhood gathering spot rather than a conventional restaurant. The concept leans on the Greek idea of parea — friends lingering over a shared table — and the room is designed for exactly that, with long tables meant for groups and conversation.
The kitchen works from Mediterranean and Cycladic staples: olive oil, citrus, seasonal produce, and fresh seafood prepared with traditional technique. Mezze carries much of the menu — marinated Cyclades olives with house-pickled vegetables, a cucumber-avocado gazpacho, spanakopita, homemade beef meatballs, grilled halloumi saganaki, and grilled Mykonos octopus — alongside salads like grilled green asparagus and a spinach-and-feta salad built on phyllo and pecans.
A hummus, baba ganoush, and spicy pepper feta trio and a seabass carpaccio are among the dishes that draw from the raw bar and spread section, and a salt-baked branzino, flambéed tableside, is built to be shared between two. The outdoor patio is a central part of the space. Dinner runs nightly, with brunch service added on Saturdays and Sundays.
The kitchen works from Mediterranean and Cycladic staples: olive oil, citrus, seasonal produce, and fresh seafood prepared with traditional technique. Mezze carries much of the menu — marinated Cyclades olives with house-pickled vegetables, a cucumber-avocado gazpacho, spanakopita, homemade beef meatballs, grilled halloumi saganaki, and grilled Mykonos octopus — alongside salads like grilled green asparagus and a spinach-and-feta salad built on phyllo and pecans.
A hummus, baba ganoush, and spicy pepper feta trio and a seabass carpaccio are among the dishes that draw from the raw bar and spread section, and a salt-baked branzino, flambéed tableside, is built to be shared between two. The outdoor patio is a central part of the space. Dinner runs nightly, with brunch service added on Saturdays and Sundays.