Floga Estiatorio and Event Space

Saganaki

Tableside-flamed Greek cheese with a crisp caramelized crust and molten interior — the kitchen's namesake fire made literal

Spanakopita

Layered spinach and feta phyllo pie with a shatteringly crisp pastry shell and well-seasoned filling

Tzatziki

Thick, garlicky cucumber yogurt dip served with warm pita — a reliable benchmark for a Greek kitchen's fundamentals

Calamari

Lightly battered and fried squid rings with a squeeze of lemon — a crowd-pleasing starter done without fuss

Chicken Souvlaki

Marinated chicken skewers off the charcoal grill, served with rice, Greek salad, and pita — the reliable house workhorse

Lamb Souvlaki

Grilled lamb on skewers with a smoky char and herb marinade — richer and more assertive than the chicken

Moussaka

Layered eggplant and ground beef baked under a thick béchamel — comforting and dense, better suited to colder months

Greek Salad

Chunked tomato, cucumber, kalamata olives, and a thick slab of feta with oregano and olive oil — no lettuce filler

Baklava

Honey-drenched layers of phyllo and chopped nuts — sweet and rich, good for sharing after a heavy mezze spread