Family-run institution for Cretan-influenced feasts.
A revived Melbourne dining icon from the ’90s.
Taverna was created in a hurry,but it’s instantly timeless,writes Dani Valent. And there’s a lot of Hellenic history here.
Home-style Hellenic cuisine in a 129-year-old terrace.
From a souvlaki bar on a rooftop to village-style cooking at Olympic Meats,the harbour city is embracing all things Greek.
The sourdough pita is baked to-order in a wood-fire oven and the meat is prepared over three days,before it’s cooked on a rotisserie.
There isn’t a more in-demand restaurant in Sydney right now,but does the food (and service) live up to the hype?
“Mixed grills,platters – that’s never the way Greeks have eaten.” A couple with 30 years experience are drawing people from all over with their homemade and ultra-fresh approach.
Taverna,which popped up in the old Epocha space in Carlton last year,goes permanent this week,reviving one of Melbourne’s legendary Greek dining sites.