GAIA Miami in South of Fifth is Already the Hardest Reservation to Get in Miami

Miami’s most anticipated new restaurant is officially open. GAIA Miami — the globally celebrated Greek-Mediterranean dining concept from Fundamental Hospitality, founded by Chef Izu Ani and Evgeny Kuzin — made its U.S. debut on April 28, 2026, at 801 South Pointe Drive in South of Fifth. It is the brand’s first presence in the United States, following its celebrated journey through Dubai, Monaco, London, Doha, and Marbella, and it has arrived in Miami Beach with exactly the kind of energy the city deserves.

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Ahead of the official opening, Kuzin and Chef Izu Ani hosted an exclusive first look — and the room said everything about where GAIA Miami is headed. Kevin Love, David Lee, and Caroline Wozniacki dined alongside Pat Riley and Jon Vilma. Jorge Perez, Jeff Zalaznick, Mario Carbone, Steve Stoute, Dave and Isabela Grutman, Larsa Pippen, Bethenny Frankel, and Myles Shear were among those in attendance. Miami Beach Mayor Steven Meiner was present for a ribbon-cutting ceremony marking the brand’s official arrival. Bethenny Frankel called GAIA “the best restaurant in Miami” — and given the crowd in the room that evening, it is hard to argue.

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The culinary program, helmed by Chef Izu Ani, is rooted in the spirit of Greek-Mediterranean dining — guided by seasonality, simplicity, and a shared sense of occasion around the table. Guests can expect raw selections including Bluefin Tuna Caviar and Sea Bream Carpaccio with lemon, mandarin, and truffle dressing. Starters include baked Barrel-Aged Feta wrapped in honey, nuts, and filo pastry, classic moussaka, and wood oven prawns with harissa, rosemary, and chili. From the sea, whole fish are prepared to order using traditional techniques — salt-crusted with citrus and herbs or harissa — while mains include Slow-cooked Baby Goat, Charcoal-grilled Rib Eye, and Lobster Linguini in cherry tomato sauce.

Photo Credit: Courtesy

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At the heart of the GAIA experience is the brand’s signature Ice Market — a defining ritual worldwide — featuring a daily selection of pristine fish and seafood displayed on ice, inviting guests to hand-select their meal and enjoy it prepared to their preference. It is, as Chef Izu Ani puts it, a philosophy of true luxury through simplicity: “allowing each element to speak for itself.”

The beverage program debuts in Miami with a new cocktail lineup including the Santorini Spritz with Grey Goose vodka, lychee, hibiscus, rose, citrus, and sparkling wine, and the Naousa with Johnnie Walker Black Label Scotch, apricot, vanilla, Lillet Blanc, Chartreuse, and sparkling wine — among others.

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The space itself is stunning. Spanning 9,160 square feet of interior and 731 square feet of terrace, the 200-seat restaurant was designed by Richard Saunders of First Within with a wraparound glazed façade that fills the room with natural light. Guests enter through a reception framed in bubble glass inspired by Mediterranean waves, which leads into a layered environment of a dining room, open show kitchens, and an expansive bar anchored by blue lava stone. The material palette — seafoam glass, sand-toned fabrics, teal accents, and Greek-sourced marble — creates a warm, transportive atmosphere that moves effortlessly from day to night.

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