Medusa Authentic Greek Cuisine

Saganaki

Slab of kefalograviera fried golden and flamed tableside — crisp, salty, and squeezed with lemon

Spanakopita

Flaky hand-rolled phyllo packed tightly with spinach and feta — buttery layers that shatter properly

Horiatiki (Greek Salad)

Thick-cut tomatoes, cucumber, and a full block of feta — dressed simply with olive oil, no lettuce filler

Tzatziki

Thick strained yogurt with real cucumber texture and a forward dill note — not the watery dip version

Lamb Souvlaki

Marinated lamb on skewers with a char from the grill and a clean herb finish — served with warm pita and tzatziki

Moussaka

Classic layered casserole of spiced ground lamb and eggplant under a thick béchamel crust — deeply savory and properly set

Grilled Whole Fish

Seasonal whole fish (branzino or sea bream) grilled over open flame and finished with lemon-olive oil ladolemono

Calamari

Lightly battered rings fried to order — tender inside with a thin, greaseless crust

Baklava

Dense phyllo and walnut layers soaked in honey syrup — sweet without being cloying, good with Greek coffee