There is a reason that moussaka (NT$250) is considered Greece’s national dish, and if you’ve never had it, Opa is a good place to start. Imagine a piece of lasagna minus the pasta and plus a thick — and I mean thick — layer of rich bechamel sauce that blankets a strata of beef, pork, eggplant and zucchini. The kotopolo lemonato (NT$380) came recommended and was sharp-flavored for being roasted chicken. It’s joined on the plate with feta and potatoes showered with lemon.
The desserts at Opa Greek, which I’ve tried every time I’ve gone to the restaurant, are consistently excellent. The baklava (NT$180) gets my blessing as best dessert. Phyllo pastry, walnuts and lemon honey are layered under a mound of what is perhaps the magic touch — ice cream. Even after being presented with a flaming mango (NT$250), the baklava still won out. But it was close, because triple sec drizzled over mango served on fire with ice cream is essentially a melting pot of what I imagine heaven to taste like.