Korali Estiatorio

Grilled Octopus

Charred tentacles with a tender interior, finished with olive oil and a hit of red wine vinegar — the benchmark dish for any Greek table

Taramosalata

Creamy, blush-pink fish roe dip with a balanced brininess that avoids the cloyingly salty versions elsewhere

Saganaki

Slab of pan-fried kefalograviera cheese, brought to the table still bubbling and finished with lemon — crowd-pleasing tableside ritual

Spanakopita

Crisp phyllo triangles packed with spinach and feta — classic execution, properly buttered layers

Whole Grilled Fish

Market-fresh whole fish (branzino or sea bream typical) grilled over high heat and dressed simply with lemon and herbs — the reason to come

Lamb Chops

Thick-cut loin chops seasoned with oregano and grilled to order, arriving with a char that perfumes the room

Moussaka

Layered eggplant and spiced ground lamb topped with béchamel — hearty, traditional, satisfying without surprises

Greek Salad

Tomatoes, cucumber, olives, and a thick slab of feta — reliable but not transcendent, best as a table filler

Galaktoboureko

Custard-filled phyllo pastry soaked in light syrup — flaky, creamy, and a proper close to a Greek meal