Salonika Estiatorio

Saganaki

Pan-fried kefalograviera cheese flamed tableside and finished with lemon — crispy shell, yielding and salty interior

Grilled Octopus

Charred tentacles with good smokiness, drizzled with olive oil and lemon — tender without being chewy

Spanakopita

Flaky phyllo triangles packed with spinach and feta, properly buttered and baked to a golden crisp

Tzatziki

Thick, garlicky yogurt dip with shredded cucumber — the quality of the yogurt base stands out here

Horiatiki (Greek Salad)

Chunky village-style salad with ripe tomatoes, cucumber, kalamata olives, and a thick slab of feta — no lettuce filler

Lamb Chops (Paidakia)

Grilled rack chops seasoned with oregano and lemon, arriving with proper grill marks and a blush of pink inside

Moussaka

Layered eggplant and spiced ground lamb topped with a thick béchamel — rich and filling, best shared as part of a spread

Souvlaki

Skewered and grilled pork or chicken with charred edges, served with pita and the standard condiment trio

Calamari

Lightly battered and fried squid rings — serviceable but not the kitchen's strongest showing compared to the grilled proteins

Baklava

Honey-drenched layered pastry with walnuts and cinnamon — sweet finish, though portion size can vary