At AVA MediterrAegean, Riviera Dining Group blends Greek island energy with fine dining precision for a fully immersive escape.
In a city defined by constant reinvention, AVA MediterrAegean feels grounded and lasting. The latest concept from Riviera Dining Group (RDG) it builds on the group’s growing presence in Miami, following MILA, CASA NEOS, and CLAUDIE.
Positioned as a Greek escape in the heart of Miami, AVA brings a sense of connection and coastal sophistication to Coconut Grove. The neighborhood is rich in history and character, much like the Mediterranean. Beyond that, AVA offers a multi-sensory experience where refined dining meets vibrant energy. Inspired by the Greek words for life, water, island, and bird, the concept reflects freedom and beauty.
At its core is parea, the Greek tradition of gathering with friends and family to share food and conversation. This idea shapes the experience, from the shareable menu to the flow of the evening.
The culinary program is led by RDG Partner and Head of Culinary Michaël Michaelidis and Executive Chef Frédéric Aumeunier. Notably, his background includes leading kitchens such as Per Se, La Maison Pic, and Pineapple & Pearls. His cooking blends French technique with Mediterranean influence.
During a recent visit, the concept came to life on the table. We were seated toward the back, where the space felt pleasantly secluded. We asked our server to guide the evening and select signature dishes from each category.
To begin, before the first dishes arrived, we started with AVA’s signature cocktail, Gaia’s Veil, made with Botanist gin, Skinos mastiha, Midori, cantaloupe, coconut, lime, and a touch of olive oil, a fresh and unexpected blend.
The table quickly filled with mezze. The Greek spreads featured beetroot hummus, baba ganoush, and spicy pepper feta with crispy lavash. The crispy zucchini with tempura squash blossom and tzatziki was an instant table favorite.
Next was the Salata Horiatiki. A combination of aged feta, Campari tomato, Persian cucumber, red onion, Kalamata olives, and Greek mountain oregano. The result was simple and well-balanced.
Next, for mains, we had the opportunity to try both land and sea. The Mediterranean branzino was simply grilled and served with mojo verde, garlic toum, and lemon. The USDA Prime Angus hanger steak was richer, served with romesco and Aegean condiments. Sides of spiced carrot with romesco and toasted sunflower seeds, and crisp patatas with oregano and lemon, completed the meal.
Dessert ended the evening on a high note. The chocolate mousse soufflé with pistachio praline and malt ice cream was rich and indulgent. The melópita, a yogurt cheesecake with berries and raspberry coulis, felt lighter. All paired with an herbal mint tea, which brought the meal to a calm finish.
At AVA MediterrAegean, the experience is about more than the food. It is a place to linger, share, and enjoy the moment, reflecting the spirit of parea in a modern Miami setting.