Colossus Greek Taverna

Saganaki

Pan-fried kefalograviera cheese, flamed tableside and finished with lemon — properly crisp on the outside, molten within

Calamari

Lightly battered rings with a tender bite, served with tzatziki and a squeeze of lemon — a reliable taverna opener

Spanakopita

Flaky phyllo triangles packed with spinach and feta, baked until the pastry shatters on the fork

Lamb Chops

Grilled bone-in chops seasoned with oregano and lemon — the kitchen's most confident execution, with good char and pink centres

Souvlaki Plate

Skewers of marinated pork or chicken served over rice pilaf with Greek salad and warm pita — the defining taverna plate, done properly here

Moussaka

Layered eggplant and spiced ground meat under a thick béchamel — comfort-food Greek at its most traditional

Horiatiki (Greek Salad)

A generous slab of feta over ripe tomatoes, cucumber, olives, and peppers dressed in good olive oil — a reliable benchmark for quality

Baklava

Honey-drenched phyllo layers with chopped walnuts — sweet, flaky, and a proper finish to the meal