Taste the Mediterranean
Fresh catches, sun-ripened flavors, and recipes passed down through generations
Fresh catches, sun-ripened flavors, and recipes passed down through generations
Look, we could tell you about our award-winning cuisine and Michelin-trained chefs, but what really matters is how you'll feel when that first bite hits your palate. Our head chef, Andreas, grew up in a fishing village on the Aegean coast - he's been around fresh seafood longer than most of us have been alive.
Every morning before sunrise, he's down at the docks picking out the day's catch himself. Yeah, he's a bit obsessive about it, but that's exactly why people fly in just for dinner. The menu changes based on what the ocean gives us - no frozen stuff, no shortcuts. Just real food that tastes like the Mediterranean should.
Breakfast: 7am - 11am
Lunch: 12pm - 3pm
Dinner: 6pm - 11pm
Reservations
(604) 555-0192
Not gonna lie, our kitchen crew is what makes this place special
Executive Chef & Culinary Director
Andreas trained under some heavy hitters in Athens and Nice, but he'll tell you his grandma taught him more than any fancy culinary school. He's got this thing about olive oil - seriously, don't get him started unless you've got time. His octopus dish? People write home about it.
Pastry Chef & Dessert Artisan
Isabella came to us from a little bakery in Sicily, and honestly, we're still not sure how we convinced her to stay. Her baklava has this perfect crunch that's almost impossible to achieve - she'll spend hours getting the phyllo just right. Perfectionist doesn't even cover it.
Fair warning - this changes pretty regularly based on what's actually fresh
Thick-as-can-be yogurt, local honey that'll spoil you for anything else, walnuts, and whatever fruit looked good at the market. Simple but it hits different.
Eggs poached in this crazy-good tomato sauce with peppers and spices. Comes with bread that's still warm from the oven. Bring your appetite.
BC's finest salmon, cream cheese whipped with dill, capers, red onion, everything bagel. Yeah, we're in Vancouver - we know our salmon.
Three eggs, feta, tomatoes, olives, spinach. We're not reinventing breakfast here, just doing it really well.
This is the one everybody talks about. Tender octopus with chickpea puree, preserved lemon, and olive oil that Andreas literally imports from his uncle's grove. Try it.
Salt-crusted and roasted whole. We'll debone it tableside if you want. Served with roasted vegetables and potatoes that've been swimming in herbs.
Marinated overnight in stuff we can't tell you about (Andreas' secret), then grilled over charcoal. Comes with tzatziki that's got enough garlic to keep vampires away for weeks.
Layers of eggplant, spiced lamb, and bechamel that'll make you want to lick the plate. His mom's recipe - he finally got her to share it after years of begging.
Forty layers of phyllo - yes, she counts. Pistachios, walnuts, honey syrup. It's sticky, it's messy, it's absolutely worth it.
Moist doesn't even describe it. Made with Greek olive oil and enough lemon to wake up your taste buds. Whipped mascarpone on the side.
Custard pie wrapped in crispy phyllo. This one's tricky to get right - good thing Isabella's been making it since she was knee-high.
Changes all the time. Right now it's fig, blood orange, and basil. Refreshing as hell after a big meal.
Our sommelier, Marcus, has been collecting bottles for longer than most of us have been drinking them. He's got this uncanny ability to pair wines you've never heard of with your meal - and it always works.
We're talking 300+ bottles from small Mediterranean vineyards, Greek varietals that'll surprise you, and some BC wines that hold their own against anything from Europe. Marcus loves doing tableside recommendations - just tell him what you're eating and he'll hook you up.
Dinner slots fill up quick, especially on weekends. Give us a ring or fill this out.
Got a special occasion coming up? We've got a private dining room that seats up to 20. Perfect for birthdays, anniversaries, or just showing off to your friends. Andreas can even create a custom menu if you're into that.