
Oliv Pit is a Prime Casual Athenian Grill concept which takes the best of what the Mediterranean has to offer and puts a unique modern twist on the final product. The food, wine, and decor create an authentic atmosphere. Designed by the famous Athenian Chef Yannis Stanitsas, every item on the menu presents an opportunity to tell a story about its origins and journey to the customers’ table. Our proprietary food recipes have literally been passed down from generation to generation. The wine selections are distinct, with most not found in your local liquor store. Each bottle highlights a specific region of Greece or its famous Islands. Athenian interior designer Maria Mergoupi uses reclaimed wood, bright and friendly colors.
Address and Contact Information
Address: 6006 SW 18th St #6B, Boca Raton, FL 33433
Phone: (561) 409-2049
Website: https://olivpit.square.site/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
OLIV Pit | Athenian Grille: Mediterranean Restaurant
OLIV PIT – BOCA RATON
Oliv Pit Grille: www.olivpit.com
Reviews
I ordered the **lamb chops**, and they were simply exquisite — perfectly cooked, full of flavor, and beautifully presented. The atmosphere was warm and welcoming, and the **service was friendly and attentive**, making the meal even more enjoyable.
A truly memorable first visit, and I look forward to returning soon! Highly recommended for anyone who loves great food and a great dining experience.
The fries were crisp and satisfying, while the lemon potatoes were tasty, though I would have loved a bit more lemon and garlic to enhance the flavor. We were too full to try dessert, but our kind waiter surprised us with complimentary powdered sugar cookies that were absolutely delightful—a perfect sweet ending to a memorable meal.
Highly recommended
Rachel went with the spinach pie lunch special, which was upgraded with a beet salad and a side of tzatziki. The spiral-shaped spanakopita looked gorgeous—golden and crisp on the outside—but inside, it leaned more pastry than spinach, was undercooked and was underfilled. The beet salad was fresh and tangy with a little feta crumble, and the tzatziki had good herbal flavor. I mentioned to the owner on the way out that a traditional layered version might yield a better spinach-to-phyllo ratio and more consistent cooked result. She didn’t disagree.
Mom had the grilled chicken wrap with fries, which was fresh and well put together, though the heat and the day’s appointments had understandably dulled everyone’s appetite.
I ordered the keftedes (Greek meatball) wrap with a side of lemon potatoes, and it was the standout. The meatballs had great seasoning and texture, the tzatziki was properly garlicky, and the wrap was packed with fresh tomato, red onion, and herbs. The potatoes were soft, lemony, and generously dusted with oregano and parsley—classic, no notes.
Service was quick, portions satisfying, and the lunch specials are a solid value. Would definitely return—especially for those meatballs.