GAIA Miami, the highly awaited Greek-Mediterranean restaurant from Fundamental Hospitality, officially opened its doors on April 28, 2026, at 801 South Pointe Drive in South of Fifth. This marks the brand’s first venture into the United States after successful runs in cities like Dubai, Monaco, London, Doha, and Marbella. As it arrives on Miami Beach, it brings a vibrant atmosphere befitting the city’s character.
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Prior to its opening, Chef Izu Ani and partner Evgeny Kuzin hosted an exclusive preview event that showcased the dining experience at GAIA Miami. Notable attendees included athletes Kevin Love and David Lee, along with celebrities like Caroline Wozniacki and Bethenny Frankel, who praised the restaurant as “the best in Miami.” Miami Beach’s Mayor Steven Meiner officiated a ribbon-cutting ceremony to celebrate the occasion.
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The restaurant’s culinary offerings, crafted by Chef Izu Ani, emphasize the essence of Greek-Mediterranean cuisine, rooted in simple, seasonal ingredients. Guests can savor a variety of raw options like Bluefin Tuna Caviar and Sea Bream Carpaccio with a citrus and truffle dressing. For starters, choices range from baked Barrel-Aged Feta drizzled with honey and nuts to classic moussaka and wood-oven prawns spiced with harissa and rosemary. Main courses highlight traditional cooking methods with whole fish prepared to order, alongside dishes such as Slow-cooked Baby Goat and Lobster Linguini in cherry tomato sauce.
Photo Credit: Courtesy
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Central to the GAIA experience is the signature Ice Market, an integral part of its dining ritual. This daily showcase features an array of pristine seafood displayed on ice, inviting diners to select their preferred ingredients prepared to their liking. Chef Izu Ani describes this as a philosophy of pure luxury achieved through simplicity, allowing the quality of each ingredient to shine.
The drink menu introduces an array of cocktails, including the Santorini Spritz, which mixes Grey Goose vodka with lychee, hibiscus, rose, citrus, and sparkling wine, as well as the Naousa, combining Johnnie Walker Black Label Scotch with apricot, vanilla, and Lillet Blanc.
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Spanning 9,160 square feet inside and an additional 731 on the terrace, GAIA Miami accommodates 200 guests. Designed by Richard Saunders of First Within, the restaurant features a stunning wraparound glass facade that floods the interior with natural light. Guests are welcomed through a reception area designed to evoke Mediterranean waves, leading to a multi-layered dining environment complete with open kitchens and an expansive bar made from blue lava stone. The material palette, which includes seafoam glass and Greek-sourced marble, creates a warm, inviting space that transitions effortlessly from day to night.
