A clever and popular combination that has become a signature at Agora. The dough is charred in the wood oven, topped with spicy pork sausage and sweet spit-roast pineapple, then finished with a drizzle of hot honey. Reviewers consistently praise the balance of heat, salt, and sweetness.
Tips from diners
The pineapple isn't just an afterthought — it's properly caramelized on the spit and really makes the dish.
The center-piece of the rotisserie menu. High-quality Cornish lamb is slow-roasted over wood fire until the fat renders and the exterior has a smoky, herb-flecked crust. Reviewers highlight the tenderness of the meat and the genuine charcoal flavor.
Tips from diners
Order this with a side of the slow-cooked chickpeas to soak up the juices from the lamb.
Simple but perfectly executed. The chicken thighs are marinated to ensure they stay juicy during the slow grilling process, resulting in a tender skewer with a subtle smoky char. Reviewers call it one of the best value snacks in the market.
Tips from diners
These are priced individually, so they're a great way to try different skewers without committing to a full main.
A classic Greek dessert done with care. The cake is made from shredded phyllo pastry soaked in a bright orange syrup, giving it a moist, dense texture that is sweet but refreshing. It's the perfect way to finish a meal of rich rotisserie meats.
Tips from diners
It's quite sweet, so it's perfect for sharing if you've already had a few flatbreads.
A deconstructed take on the classic Greek spinach pie. It features a crisp, charred base topped with savory greens, salty graviera cheese, and remarkably thin, crispy potato shards. It's a technical but very satisfying vegetarian option.
Tips from diners
The crispy potato on top adds a great textural contrast that you don't get in a traditional spanakopita.
Agora, the casual sibling to OMA, is a walk-in-only temple to Greek street food. The space is centered around a massive wood-burning rotisserie and oven, serving up smoky skewers and inventive flatbreads that celebrate the stripped-back, skillful cooking of the Mediterranean.
They don't take reservations and the line can get long on weekends. Arrive before 12:30 PM or after 2:30 PM for the best chance of a quick seat.
Sit at the counter if you can — it's the best way to watch the chefs handle the rotisserie and the wood oven.
With an average food bill around £35 per person, it's excellent value for the quality of cooking in this part of London.
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