Skara Greek Cuisine

Souvlaki

The house namesake dish — pork or chicken skewers grilled over charcoal with a simple marinade that lets the char speak

Lamb Chops

Thick-cut paidakia marinated in lemon and oregano, grilled to medium with pronounced crust and juicy interior

Horiatiki (Greek Salad)

Tomato, cucumber, Kalamata olives, and a thick slab of feta — no lettuce filler, dressed simply with olive oil

Spanakopita

Spinach and feta wrapped in hand-layered phyllo with genuine crunch rather than the thick doughy texture of lesser versions

Tzatziki

House-made with strained yogurt, dill, and enough garlic to be noticed — far thicker than the watered-down versions common elsewhere

Saganaki

Pan-fried kefalotyri cheese flambéed tableside, served with lemon — a crowd-pleaser executed with proper char on the crust

Grilled Whole Fish

Whole fish (typically branzino or sea bream) grilled simply with olive oil, lemon, and herbs — straightforward but technique-dependent

Loukoumades

Honey-drenched Greek doughnut holes dusted with cinnamon — the right finish after a heavy grill-focused meal