With hospitality reminiscent of sitting at a family’s dinner table, Mourayo (Greek for fisherman’s safe harbor) is a fantastic choice when you are looking for an evening relaxing with friends over good food and wine.  From the outside, Mourayo looks like another storefront eatery on Connecticut Avenue.  If you glance up, however, you will notice the fishing boat hoisted outside above the restaurant’s main window. This little detail provides a glimpse of things to come once you step inside to begin your Grecian getaway. 

Crispy hot pita bread

The best way to start a meal at Mourayo is to begin with the Symposium Edesmata.  This dish is a sampler plate of seven traditional dips and spreads, including a fava dip, hummus, and tyrokafteri.  The highlight of this appetizer plate, though, is the tzatziki.  The creamy yogurt and cucumber stands up well against the lightly-oiled and seasoned crispy pita with which the dips are accompanied.  The Symposium Edesmata can easily be shared between three to four people and the dish is well-priced at $9.95. 

Symposium Edesmata

We also ordered the Garides Saganaki appetizer, which is sautéed shrimp in a tomato feta sauce.  Though this sounds like a basic dish, the rich feta combined with a fresh tomato sauce and served with large plump shrimp was a delicious and savory way to start the meal.

Very few restaurants prepare fresh fish as well as traditional Greek restaurants, and Mourayo is no exception.  Their fish dishes are, for the most part, grilled with just a touch of olive oil, allowing for the freshness of the fish to shine rather than relying on heavy butter or cream sauces.  I chose a whole branzino, which for an additional $2, is baked in a sea-salt dome. 

A whole branzino is baked in a sea-salt dome

Tableside, the waiter skillfully removed the salt, filleted the entire fish and presented to me a plateful of branzino that tasted so tender, it felt like the fish literally melted in my mouth. 

A waiter fillets the whole branzino

The filleted fish was dressed lightly with garlic-infused olive oil, which provided just a hint of extra flavor.  The fish was paired with grilled asparagus, again dressed only with a drizzle of olive oil. 

The filleted branzino is served with fresh asparagus

The meal was so light and healthy, I felt no guilt ordering dessert, especially after I read the description for the Eros, consisting of yogurt, thyme honey and strawberries in a phyllo bowl.  The traditional Greek yogurt in the dessert was thick and slightly sour, and perfectly absorbed the sweetness from the honey.  This was a perfect way to end a perfect meal.

From the hospitable Greek waiters to the freshest of fish, I was completely transported during my meal to a little taverna in Greece.  The restaurant boasts that food is a reflection of the Greeks’ zest for life, which was proven true by the quality of my meal.  The staff is attentive without being oppressive and overbearing, allowing for a relaxing leisurely meal.  Not surprising, Mourayo was ranked number 34 by Washingtonian Magazine on their “100 Best Restaurants” list for 2008.  The lively atmosphere and the fresh food have made Mourayo a perfect dining destination.

1732 Connecticut Ave, NW
Washington, D.C. 20009
Call for reservations: 202-667-2100