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.
Pirate Life’s beer is made off site,so does its 200-seat venue stand on its own terms as a food and drink drawcard?
Why multiple generations are packing into this next-gen takeaway shop in Ramsgate.
Like father like son.