Our Story

Culinary Storytelling
At The Heart of Each Dish

A Vibrant Union

At Selva, culinary storytelling is at the heart of each dish. A vibrant union of prolific nightclub owner and restaurateur Antonis Karagounis’ Mediterranean heritage and Chef Giovanni Orellana's Latin American roots, this new hot restaurant's menu and atmosphere celebrates the joy of sharing, exploration, and cultural connection.

Chef Orellana draws deep inspiration from his upbringing on a small farm in El Salvador. After losing his mother at a young age, he stepped into the kitchen out of necessity—cooking for his younger siblings under the guidance of his grandmother. The experience not only taught him to cook but gave him purpose. His journey from those early days to becoming a chef is reflected in the heartfelt and layered dishes that make up Selva’s menu—a true homage to Latin America’s diverse culinary landscape.
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The menu invites guests to take a flavorful journey through the continent, beginning with curated cheese and charcuterie boards that balance local and imported elements. A bright and bold ceviche selection offers a taste of the coasts, while the wide array of small plates encourage sharing and discovering both traditional recipes and contemporary interpretations, with dishes like Ceviche del Pescado,Yucca Brava, Grilled Sardines, or Beef Empanadas with pepper and olives. Larger main courses deliver reimagined Latin American classics with modern flair like Arroz Chaufa, Pollo Loco, and thoughtful side dishes such as Cilantro Rice or Sweet Fried Plantains to round out the experience. Tropical cocktails are curated by industry bar veteran, Dennis Garcia- guests can sip on refreshing drinks like his Caribe Spritz, made with Coconut Rum, Coconut Mix, Prosecco and Lime Juice, or his Isla Roja, prepared with Tito's Vodka, fresh Watermelon, Lime juice, and garnished with Basil Leaf and Raspberry.

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Selva’s jungle-inspired interior, designed by Naii Vegas of Creative Buildr Studio, paired with an electric Latin nightlife energy, accentuates the thread between dinner and party. The atmosphere is both intimate and lively, with 53 seats inside and 15 on the outdoor patio—perfect for vibrant gatherings. Renderings found here. From the flavors on the plate to the rhythm in the room, Selva is more than a restaurant—it’s a celebration of Latin American culture, resilience, and creativity, all seen through a globally-inspired lens.

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TEAM

Meet The Team

Our Owner and Executive Chef bring a wealth of industry and culinary experience to our restaurant.

Antonis Karagounis

Owner

Antonis Karagounis is a seasoned entrepreneur and a cornerstone of Washington, D.C.'s vibrant nightlife and hospitality scene, with over 30 years of industry experience dating back to 1995. Throughout his prolific career, Antonis has played a pivotal role in establishing and shaping some of the city's most iconic venues, including Lima Restaurant & Lounge, Ultrabar, Echostage, Soundcheck, Taqueria Local, Barcode Restaurant, Bar and Lounge, and Josephine. He also is the owner/partner of Decades and Rewind diner, Zebbie’s Garden, Mayflower Club, and Latin-American focused Selva.

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Giovanni Orellana

Executive Chef, Culinary Director

Born and raised in El Salvador, Chef Giovanni Orellana came to Washington, DC at just 19 years old, seeking opportunity and a fresh start. After studying English at Carlos Rosario School, he discovered his passion for the culinary arts while working at a South American restaurant in Silver Spring called Ceviche. It was there—and later at DC’s iconic Lima Restaurant on K Street—that Gio realized the kitchen was his calling.
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A self-taught chef shaped by experience and instinct, Chef Orellana built his culinary foundation in some of the most recognized kitchens in the DC area. His resume includes the original Pesce seafood restaurant under Regine Palladin, Posto with Matteo Venini (of Stellina Pizzeria), and Barcode, as well as launching Greenhouse Bistro and Bulldog Pizza. Today, he brings his signature Latin dishes and ingredients to Selva. He is also the Culinary Director for Rewind and Mayflower in Dupont Circle.