Helia hosts buyouts, semi-private dinners, and off-site catering from the same kitchen that runs the restaurant. The same olive oil, the same fish, the same lamb on coals. The same long lunches the islands cook. Just for your table.
Each option includes a dedicated event coordinator, a tasting visit before the date, and a custom menu shaped around the table.
The full restaurant for the evening. House menus, bar takeover, your music or ours, and the kitchen run as a single coordinated table. Full Greek Easter spit-roasts, wedding receptions, milestone birthdays.
A separate dining area at the back of the restaurant, with its own door. Family dinners, business gatherings, rehearsal evenings. The main dining room continues to operate beside you.
A single long table at the front of the room, set with house menus and family-style platters. Friends, anniversaries, the kind of dinner where someone always orders the second bottle of xinomavro.
When the room is yours, not ours. Catering, drop-offs, and on-site cooking, anywhere a Greek table can be set.
Cold and hot mezze, salads, and large-format trays delivered ready to set on a table. Minimum twelve guests, ordered five days in advance.
Greek Easter and summer celebrations. We bring the lamb, the spit, the coals, and a member of the kitchen team. Outdoor venue required.
Plated three-course or family-style four-course service for thirty to two hundred guests. Built around the season and your venue's kitchen.
Our events team replies to every inquiry within two business days, with a tasting visit and a draft proposal. No automated forms. The first conversation is a phone call.
For weddings, please include your preferred date and approximate guest count in the first email. We hold a small number of weekend dates each season.