EVA restaurant is set to open at Mamsha Al Saadiyat.
The Lucky Group concept first opened its doors in Moscow in January 2020, founded by Ivan Kukarskikh and Bogdan Panchenko alongside Australian chef Glen Ballis and restaurateur Alexander Sysoev. Ballis named the venue after his daughter Eva, and built a menu that blends his Greek heritage with contemporary twists. Since then the brand has spread across Moscow, adding locations in Khamovniki, Mosfilm and Prime Park, while sous‑chef‑turned‑brand‑chef Bakhtiyar Shamsiev has kept the culinary vision fresh.
Greek flavours arrive on Saadiyat
Located on Saadiyat Island’s lively Mamsha promenade, EVA will sit beside award‑winning neighbours such as Antonia and NIRI Bar & Restaurant, adding another Mediterranean address to the beachfront strip. The venue promises a relaxed yet stylish setting, with open‑flame cooking and a wood‑burning oven that echo the original Moscow kitchens. Diners can expect a buzz of activity as the restaurant joins an already competitive dining neighbourhood, drawing both locals and visitors looking for a weekend treat.
The launch comes without a confirmed opening date, but anticipation is already building among food lovers eager to sample the brand’s signature Greek salad, grilled octopus, lamb and halloumi dishes. While the Abu Dhabi menu remains under wraps, the Moscow offerings give a clear hint of the flavours that will travel to Saadiyat.
What to expect on the menu
EVA’s current menus showcase a vibrant spread of mezze, dips and freshly baked breads such as pita and koulouri. Classic staples like tzatziki, hummus and zucchini croquettes sit alongside inventive plates like halloumi drizzled with honey and truffle, and baked aubergine topped with tomatoes and feta. Seafood lovers can look forward to soups, orzo with seafood, salmon with spinach and tzatziki, grilled halibut with asparagus and, of course, the ever‑popular grilled octopus.
Meat‑focused diners will find slow‑cooked lamb leg with tomatoes and potatoes, while pasta arrives with a Mediterranean spin – homemade noodles tossed with tomatoes, feta and a hint of chilli. Dessert options range from carrot pie with blueberry to Greek pie served with olive ice‑cream, and even a condensed‑milk mousse paired with raspberry. The blend of traditional and contemporary dishes aims to satisfy a wide palate, making EVA a versatile choice for a relaxed weekend meal.
For a sneak peek at the restaurant’s vibe, check out the Instagram reel shared by the team.
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