Pape Village Original Greek Restaurant

Lamb Chops

Paidakia-style chops, chargrilled with lemon and oregano — the acid-fat balance is the whole point and Greek joints live or die on this dish

Souvlaki

Marinated pork or chicken skewers with the char that only comes from a real open flame, served with pita and tzatziki

Saganaki

Flaming pan-seared cheese — the table-side presentation is half the point, the salty crust is the other half

Spanakopita

Spinach and feta in layered phyllo — the test is whether the pastry shatters or just bends; the version here earns its reputation

Horiatiki (Greek Salad)

Tomato, cucumber, kalamata olives, and a thick slab of feta dressed in olive oil — a reliable quality signal for the kitchen's sourcing

Tzatziki

House-made cucumber-yogurt dip with enough garlic to mean it — the right companion for grilled meats and warm pita

Calamari

Lightly breaded and fried squid rings — a standard opener that at neighbourhood Greek spots can trend rubbery if oil isn't hot enough; order it early

Moussaka

Layered eggplant, spiced ground meat, and béchamel — the Greek lasagne equivalent, best when the béchamel is thick and the meat isn't over-sweetened

Baklava

Honey-soaked layered phyllo with nuts — a fitting closer for a traditional Greek meal, though portion size and freshness vary by day