Today’s topic of discussion is Oreya, a lively alfresco Mediterranean spot whose chef-owner is barely old enough to drink, which is impressive. It’s open now at the Capri hotel in Southampton.

Let’s go over some of the things that are true about Oreya now:

It’s a predominantly outdoor situation.
We’re talking trees and lattice and green grass and everything.

Many things from the sea are edible here.
Whole red mullet, poached lobster tail with lavender and tarragon, grilled carabinero shrimp with espelette dashi, lemon, uni and sea beans, etc.

And the non-seafood?
Oh, the usual: lamb sirloin, Wagyu burger with truffle. Things like that.

You’re damn right there’s a pool and you can have lunch and cocktails at its side.
Just remember the 30-minute rule. Or longer, depending on how many cocktails.

The slideshow includes a trombonist.
Because there’s live music.

Among the people responsible for the cocktails are...
Ones who’ve done such things for the NoMad, Cosme and Bathtub Gin. Real résumé builders.

They have “Après-Beach Hours.”
Which is just amusing.