




Elea
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About
Tucked along the elegant Noordeinde in The Hague, restaurant Elea reimagines Greek culinary heritage through a contemporary lens. Chef Takis Panagakis draws on Hellenic traditions and ingredients, shaping them into dishes that feel both familiar and genuinely surprising. At the front of house, gastvrouw Bibi Kuyp ensures every guest is welcomed with warmth and care.
The accolades reflect the kitchen's ambition: Elea holds a Michelin Selection, scores 14/20 with Gault&Millau, and earns four radishes from We're Smart — a strong signal of the thoughtful, vegetable-forward approach woven into the menu. A place in the 2026 Lekker Top 500 and a Google rating of 4.8 from 459 reviews round out an impressive portfolio of recognition.
The restaurant opens Thursday through Monday, with weekend lunch service on Saturday and Sunday. An outdoor terrace and dedicated vegetarian options make Elea a destination for a broad range of diners looking for a memorable evening — or afternoon — on one of The Hague's most storied streets.
Book your table at Elea and experience modern Greek cuisine at its finest in The Hague.
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Frequently asked questions
What type of cuisine does Elea serve?
Elea serves a modern cuisine rooted in Greek culinary traditions, with chef Takis Panagakis bringing a creative and contemporary approach to Hellenic ingredients and techniques.
How expensive is Elea?
Elea is classified as an expensive restaurant, reflecting the quality of the kitchen and its multiple culinary recognitions.
Can I make a reservation at Elea?
Yes, Elea is reservable. Given its popularity and limited opening days, booking ahead is strongly recommended.
What are Elea's opening hours?
Elea is open Monday, Thursday, and Friday from 6:30 to 9:30 PM. On Saturday and Sunday there is both a lunch service (12:30–2:30 PM) and dinner (6:30–9:30 PM). The restaurant is closed on Tuesday and Wednesday.
Does Elea cater to vegetarians?
Yes, Elea offers vegetarian options. The restaurant's four We're Smart radishes further highlight the kitchen's strong commitment to vegetables and plant-based produce.