#Feta saganaki

[coffeenewstom]

Samiotisches Kaffeetagebuch II: Kaffee mit Aussicht - Benetos

Das Ritual ist jeden Tag gleich. Die Schiffshörner der Fähren künden von der baldigen Ankunft. Nicht des Herrn, sondern der Touristen. Die Fähren speien ihre Fracht an Land. Kaum angekommen auf der Insel kapern die Tagesgäste alle verfügbaren Transportmittel – Bus, Taxi, Mietwagen – und machen sich sogleich auf den Weg auf den heiligen Berg. Wer nichts mehr abbekommt, der geht wohl oder über zu…

[everything-maxriemelt]

Quick lunch - prawn saganaki with linguine.

[gemsofgreece]

Only for cheese lovers!

Super random fun fact:

You probably know feta cheese. When it comes to Greece it's always feta this, feta that. The truth however is that there are many more types of Greek cheese and many are delicious! In fact, there are more than 60 different types of Greek cheese recorded.

Below is a list with some of the famous ones (and my faves). If you love cheese, check it out!

Feta

Okay, yeah, let's get the celebrity out of the way fast. Feta is a sheep and goat's milk brined white cheese. It accompanies perfectly salads (especially tomatoes and olives) and it makes a great filling for filo pies. It is often served dressed in oregano and olive oil. Feta has a slightly spicy and certainly distinctly salty flavour - if you buy or order feta abroad and it is not pretty salty with a hint of spice, then you have likely been played and given cheaper white plain cheese.

Anthótyros

This is a cheese already produced in antiquity. Anthotyros is a soft cheese made with milk and whey from sheep or goats, sometimes in combination. It has a mild but very distinct taste and it's low in fats, so it is commonly eaten by people on a diet. It's eaten with honey and nuts, on salads or on pasta.

Galotyri

Literally meaning "milk cheese", Galotyri is produced by fatty sheep milk, 4-5 months after the animal has given birth, which is usually in the summer. It is creamy and milky and has a very fresh, cool taste that makes it ideal for summer meals.

Graviera of Naxos

The best cheese in the universe, also known as my favourite cheese, Graviera of Naxos is a PDO hard yellow cheese made of cow milk (with some addition of sheep and goat milk). It has somewhere between a salty and an umami taste and it is enjoyed with wine. It also makes a fantastic filling for fylo pies. If you see in a pie shop a pie with "Graviera Naxou" in, it's a no brainer. Try it! I have yet to eat an underwhelming one!

(Graviera is also produced in Crete island and this version is very famous as well, but my personal preference is the one from Naxos island. )

Kalathaki of Limnos

Another protected one, Kalathaki Limnou is a white brined cheese dried in small baskets, from which it gets its name (kalathaki = small basket). It is similar to feta, but less sour.

Kasseri

Kasseri is a hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. Kasseri is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesvos island, or Xanthi, however similar types of cheese are produced in the Balkans, Romania and Turkey. It is ideal for sandwiches and toasts, it has a buttery and salty taste and it goes well with wines.

Katiki Domokú

Katiki Domokú is produced in Domokós, in the region of Phthiotis. It is a soft white cheese with low fat content. It is made from pasteurised milk that curdles without rennet and it is drained in bags made of cloth. It can be served in toast or dakos. It can be added in salad as an ingredient and it fills pies.

Kefalotyri

Already popular in Byzantine times, Kefalotyri is a very hard cheese that can range from yellowish to whitish and is made of sheep or goat's milk. Kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is in fact our first choice to be grated on top of dishes, an equivalent of parmesan for the Italians, but harder.

Fried Kefalotyri with shrimps

Kefalograviera

A PDO cheese as well, the off-white Kefalograviera is in between the worlds of graviera and kefalotyri. It is produced and consumed in similar ways. It is saltier than a typical graviera and a little softer than a typical kefalotyri. It accompanies white wines very well.

Kopanistí

Kopanisti is a salty, spicy cheese, with protected designation of origin (PDO) produced mostly in Mykonos island for more than 300 years. It owes its special peppery and spicy taste to rapid and extensive lipolysis and proteolysis caused by abundant microbial growth encouraged by repeated kneadings performed during the ripening process. This is why it is called kopanisti, which means "beaten". The most popular way of serving is in a dish called "mostra" which contains dry bread with kopanisti cheese, chopped tomatoes and olive oil.

Manuri

Manuri is an ancient Greek PDO semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk. It is produced primarily in Thessaly, Macedonia and Crete island. It has a sweet and mild taste and is used in appetizers, salads, desserts and savoury meals. It is considered a gourmet choice.

Green salad with fruits, cranberries and manuri

Metsovone

Produced in the mountainous town of Métsovo, Metsovone is a PDO semi-hard, smoked cheese made of cow's milk. It accompanies white wines and is used in salads and appetizers.

Myzithra and Xynomyzithra

Myzithra  is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is primarily produced on the island of Crete but is widespread throughout Greece. The cheese is soft, snow-white, creamy, and moist. Since no salt is added to mizithra it has an almost sweet and milky taste. It is eaten as dessert with honey or as an appetizer. It is used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size) and Sfakiani pita (pie from the Sfakiá region).

Myzithra that is salted and aged becomes dryer, denser, saltier and more sour (xyní). This version, xynomyzithra ('sour myzithra') is often grated. Xynomyzithra is considered the grating cheese par excellence of Greek cuisine, and is especially suited for sprinkling over hot pasta. (It is less common than Kefalotyri but more gourmet, in short.)

Xynótyro

Xynotyro is an unpasteurized whey cheese made from sheep's or goat's milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste. "Xynotyro" means "sour cheese" in Greek. Xynotyro can be consumed either as fresh cheese or after being ripened with the use of naturally dominating microflora during a 3-month maturing period. The Lactobacillus strains in Xynotyro have antibacterial effects that kill Salmonella pathogens, a finding that is of special interest for producers of health-giving cheeses according to researchers at the French Institut National de la Santé et de la Recherche Médicale.

San Michele

San Mihali in Greek, it is a traditional salty and spicy PDO cheese, that is one of the most expensive in the country. It is produced exclusively in Syros island. It is made of cow's milk.

Sfela

Sfela is a PDO semi-hard white brined cheese with a spicy, salty and a little sour taste. Its production is founded on old tradition and this cheese is permitted to be produced only in the south of the Peloponnese, in the regions of Messenia and Laconia - both the animals and the production facilities have to be there. Sfela is served with bread, Maniot lalangia (a type of local pasta), accompanies meals and is used as filling in pies.

Talagani

A cheese that took its name from the word for the shepherd's cape in the Messenian dialect, talagani is a white sheep-goat milk cheese which is especially delicious when grilled, as it does not melt and it becomes chewy. It is consumed as an appetizer or in salads and is great when accompanied with honey or marmelades.

BONUS: Hallumi

Hallumi is the famous PDO cheese of the Republic of Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Halloumi is popular throughout the Eastern Mediterranean.

Honourable mentions:

Armogalo

Arseniko of Naxos

Thermiotiko or Kythnios tyros

Kariki

Cretan cheese

Ladotyri of Mytilene

Mastello of Chios

Batzos

Formaella

Gidotyri of Crete

Smoked kaniaki

Meriareno of Kasos

Xygalo

Ayotyri

and many more!

[justforbooks]

The Greek way (Outrageously Delicious Saganaki).

Whenever you’re hungry there’s nothing better than eating a few small appetizers to get your stomach growling for more. I look at them as the warm-up before the big game. I think you get the point. But do you know who else is well-aware of this point? The Greeks. That’s right. The Greeks truly understand the importance of a tasty appetizer and I can confidently say that they have mastered the technique of opening up one’s hunger prior to a meal.

Saganaki is a traditional appetizer of pan-seared cheese with a name that literally translates to “little frying pan”. This, of course, refers to the pan in which it is cooked. The kind of cheese used when cooking saganaki ranges from kefalograviera, kasseri, kefalotiri, feta, or halloumi (a Cypriot cheese). The cheese is melted in the frying pan until it bubbles and is served hot with lemon juice and pepper and eaten with grilled bread.

Daily inspiration. Discover more photos at http://justforbooks.tumblr.com

[yesiknowimshort]

(an very very belated) kαλή aνάσταση!! now headcanons for the batfam joining the wonderfam for greek easter (which i was meant to post on easter but i forgot this was in my drafts 💀)…

(yes ik they’re pagan, so am i, but just look at it like i look at my own family’s greek easter: an excuse to eat food and be loud and proud)

so since themyscria is technically a greek town closer to turkey than greece… it reminded me a lot of cyprus (cough cough, totally not projecting my heritage). their food would probably be inspired by the surrounding middle east, not just greece.

i feel like damian would be having a field day with the food bc omfg we get to eat middle eastern food as well.

diana’s got heaps of fresh salads and meat seasoned with thyme and oregano for gyros, but she also has pickled veggies and tahini and meat seasoned with turmeric and cardamom for shawarmas (damian’s internally sobbing with joy).

do not even get me started on the falafels- damian’s in heaven.

dick seems the type to over indulge on olive bread and hummus and end up with a stomach ache because he can totally squeeze in another serving of olive bread-

and then he finds out there’s about a million desserts.

steph (similarly to dick) over indulges on the cheese. she’s sneaking extra feta off other peoples plates for her salad, she has a whole big slice of saganaki for herself, they’re pretty sure she’s eaten the entire block of halloumi.

she and dick share a look of exasperation, regret and longing when diana and the girls start bringing out dessert.

jason would go ham for loukoumades and pasteli.

steph would find a way to eat every flavour of loukoumi like she’s edmund pevensie.

tim’s having a little bit of everything from lunch and dessert so he gets the chance to eat a healthy amount while still trying everything *stares at dick and steph*.

duke followed in tim’s footsteps and slowed down after he witnessed dick and steph, and then acted like he was on the restraint high ground, when in reality he’s nearly as full as they are.

cass and bruce would be sitting at the end of the table, questioning how they can associate themselves with everyone.

alfred’s just glad not to have had to cook all this and enjoying the festivities.

jason wins tsougrisma every goddamn year, and every year there’s a riot because CLEARLY HES CHEATING-

i can tell you right now that diana would be like the only one to be able to stomach mayiritsa.

some of the others probably would’ve been fine. not sure what it is, up to try anything. but when they learned what it was? oh boy…

there were some politely upset stomachs.

bruce and alfred were the only ones of the batfam to voluntarily keep eating the soup.

ἰάσονας ἀνέστη everybody!

[miniatourarestaurantathens]

Greek saganaki. Shrimps with spicy tomato sauce and feta cheese.

[thelovebudllc]

Shrimp Saganaki - Skinnytaste

This post may contain affiliate links. Read my disclosure policy. Greek Shrimp Saganaki made with shrimp simmered with tomatoes, briny olives and creamy feta. A quick healthy dinner for busy weeknights! Shrimp Saganaki If you love shrimp and Feta cheese, you will love this Mediterranean shrimp recipe! Shrimp Saganaki is a great 30 minute meal with shrimp nestled in a vibrant tomato sauce, briny…

[coffeenewstom]

Kretisches Kaffeetagebuch: Taverna Ariston, Agia Galini - ein Blick in den Kochtopf der Götter

Agia Galini ist, wie schon beschrieben, überschaubar und das im wahrsten Sinne des Wortes. Es gibt eine Straße die den Ort relativ weit oben durchschneidet und sich dann schließlich zum Hafen durchschlängelt und es gibt eine Treppe von oben bis nach unten, die dann in der Agora-Straße, einer Art enger Fußgängerzone mit zahlreichen Tavernen rechts und links, einmündet. Nach Lektüre der…

[discolesbo]

i want SAGANAKI. i want HALLOUMI. i want FETA.

...wait i have feta at home!! 🎉

[meatthegreek1]

Meat The Greek Edinburgh is a family-run restaurant that brings the authentic taste of Greece to a warm and inviting atmosphere. With over 25 years of experience in Greece and Scotland, we have been crafting unforgettable dining experiences for our guests.

Our story began with a beloved Greek restaurant in Kos, which we ran for over 20 years, and continued with the launch of Simply Greek at our current Edinburgh location, where we’ve been delighting diners for the past 5 years. At Meat The Greek, we are committed to using only the freshest ingredients, from colourful salads to expertly marinated meats that deliver exceptional flavour in every bite.

Our passion for quality and service shines through in our impeccable reputation, backed by over 1,000 five-star reviews on TripAdvisor, Google, and other platforms.

Join us at our Leith Walk restaurant for a delicious meal, or place a pre-order for collection. Some of our popular Greek offerings include:

*Grilled Cheeses: Halloumi, Feta, Saganaki *Meat Varieties: Pork, Chicken, Lamb, Kebabs, Sausages, and Skewered Meats *Mixed Grill Platters *Wraps and Gyros *Greek Salads *Traditional Desserts

Discover the true taste of Greece by visiting us at 12 Crighton Place, Edinburgh, EH7 4NY, or explore our menu online at www.meatthegreekedinburgh.co.uk

Meat Lunch

[camerontrever]

A Culinary Tour of Greek Food in Dallas

If you're in search of exciting dining experiences, exploring Greek food in Dallas is a great place to start. This Mediterranean cuisine offers a delightful combination of savory, sweet, and tangy flavors, and its popularity continues to grow in the city’s culinary scene. With numerous restaurants and food spots that embrace traditional Greek cooking methods, Dallas has become a hub for Greek food enthusiasts.

Exploring Iconic Greek Dishes

The heart of Greek food lies in its simplicity and the use of high-quality ingredients. Traditional dishes like gyros, a popular street food made with seasoned meat wrapped in pita bread with tomatoes, onions, and tzatziki sauce, offer a delicious introduction to Greek cuisine.

Moussaka, another beloved dish, features layers of eggplant, minced meat, and béchamel sauce, baked to golden perfection. For a more casual option, you can enjoy souvlaki, which consists of skewers of grilled meat, often served with pita, fries, or a salad.

Fresh and Flavorful Appetizers

Appetizers play a significant role in Greek dining, and they’re perfect for sharing. Greek food Dallas typically includes a variety of traditional starters such as hummus, a creamy dip made from chickpeas and tahini, or tzatziki, a tangy yogurt dip flavored with garlic and cucumber.

You might also encounter dishes like saganaki, a fried cheese dish that is often flambéed for a dramatic presentation, or dolmades, which are grape leaves stuffed with seasoned rice. These appetizers allow diners to sample a variety of flavors before moving on to the main course.

Health-Conscious Mediterranean Dining

Greek cuisine is known for its focus on fresh, health-conscious ingredients. The use of olive oil, fresh herbs, and lean proteins makes it a fantastic option for those seeking healthy meals without sacrificing flavor. Whether you're choosing grilled seafood or a vegetarian dish, the balance of flavors and nutritional value makes Greek food an appealing choice for any diet.

For those looking to keep things light, the classic Greek salad offers a satisfying mix of fresh vegetables like cucumbers, tomatoes, and olives, topped with a generous portion of feta cheese. Drizzled with olive oil and sprinkled with oregano, this dish is a refreshing accompaniment to any meal.

Desserts to Savor

The end of a Greek meal often calls for a sweet treat, and Greek food in Dallas doesn’t disappoint. Baklava is one of the most famous Greek desserts, featuring layers of flaky phyllo pastry filled with a mixture of nuts and soaked in honey syrup. For those seeking a unique dessert, try galaktoboureko, a custard-filled pastry with a golden, crispy exterior.

The Rise of Greek Catering

Many Greek restaurants in Dallas offer catering services, making it easier than ever to bring the bold flavors of Greece to special events. Whether it's for a wedding, corporate event, or family gathering, Greek food offers a wide range of options that are sure to please a crowd. Catering menus typically feature a variety of classic dishes like grilled meats, fresh salads, and delectable desserts, allowing guests to enjoy a true Mediterranean feast.

Conclusion

Greek food in Dallas offers a flavorful and healthy dining experience that captures the essence of Mediterranean cuisine. From savory appetizers to sweet desserts, there’s something for every palate. With a focus on fresh ingredients and traditional cooking methods, Greek restaurants in the city provide an authentic taste of Greece right in the heart of Texas. Whether dining in or catering for an event, Greek food is sure to delight and satisfy any food lover.

[meatthegreekuk]

Meat The Greek

Meat The Greek Edinburgh is a family-run restaurant that brings the authentic taste of Greece to a warm and inviting atmosphere. With over 25 years of experience in Greece and Scotland, we have been crafting unforgettable dining experiences for our guests.

Our story began with a beloved Greek restaurant in Kos, which we ran for over 20 years, and continued with the launch of Simply Greek at our current Edinburgh location, where we’ve been delighting diners for the past 5 years. At Meat The Greek, we are committed to using only the freshest ingredients, from colourful salads to expertly marinated meats that deliver exceptional flavour in every bite.

Our passion for quality and service shines through in our impeccable reputation, backed by over 1,000 five-star reviews on TripAdvisor, Google, and other platforms.

Join us at our Leith Walk restaurant for a delicious meal, or place a pre-order for collection. Some of our popular Greek offerings include:

*Grilled Cheeses: Halloumi, Feta, Saganaki *Meat Varieties: Pork, Chicken, Lamb, Kebabs, Sausages, and Skewered Meats *Mixed Grill Platters *Wraps and Gyros *Greek Salads *Traditional Desserts

Discover the true taste of Greece by visiting us at 12 Crighton Place, Edinburgh, EH7 4NY, or explore our menu online at www.meatthegreekedinburgh.co.uk

Website: https://meatthegreekedinburgh.co.uk/

Address: 12 Crighton Place, Edinburgh, EH7 4NY

Phone Number: 01315532308

Business Hours: Tues to Sun: 02:30 pm - 09:45 pm

[greekfood9]

Best Traditional Greek Food

Traditional Greek cuisine is known for its rich flavors, fresh ingredients, and healthy Mediterranean diet. There are many restaurant brands which is known for greek food and have involved only in Greek Food Business. Here are some of the best traditional Greek foods you should try:

Moussaka A classic Greek dish made with layers of eggplant, ground meat (usually lamb or beef), and béchamel sauce. It's often compared to a lasagna, but with Greek flavors and ingredients.

Souvlaki Skewers of grilled meat, typically pork, chicken, or lamb, often served with pita bread, tomatoes, onions, and tzatziki sauce. It's a popular street food in Greece.

Gyro Similar to souvlaki, but the meat (usually pork, chicken, or lamb) is cooked on a vertical rotisserie. It's served in pita bread with tomatoes, onions, and tzatziki sauce.

Dolmades Grape leaves stuffed with a mixture of rice, pine nuts, and herbs. They can also include ground meat. Dolmades are often served as an appetizer.

Spanakopita A savory pie made with layers of phyllo dough filled with a mixture of spinach, feta cheese, onions, and herbs. It's a popular appetizer or snack.

Tzatziki A refreshing dip made from Greek yogurt, cucumbers, garlic, olive oil, and fresh herbs like dill or mint. It's often served with bread or as a condiment for meats.

Horiatiki (Greek Salad) A classic salad made with tomatoes, cucumbers, red onions, green bell peppers, Kalamata olives, and feta cheese, dressed with olive oil, oregano, and sometimes a splash of red wine vinegar.

Baklava A rich, sweet dessert made with layers of phyllo dough, filled with chopped nuts (usually walnuts or pistachios), and sweetened with honey or syrup.

Pastitsio A baked pasta dish that resembles a Greek lasagna. It includes layers of pasta, a ground meat sauce seasoned with cinnamon and cloves, and a creamy béchamel sauce.

Saganaki A dish of fried cheese, often made with a firm cheese like graviera, kefalotyri, or halloumi. It's typically served as an appetizer with a squeeze of lemon juice.

Kleftiko A traditional Greek lamb dish, slow-cooked with garlic, lemon, and herbs, often wrapped in parchment paper or foil to retain the juices and flavors.

Stifado A hearty stew made with beef or rabbit, onions, tomatoes, and red wine, flavored with cinnamon and other spices.

Fasolada A traditional bean soup made with white beans, tomatoes, carrots, celery, and olive oil. It's often considered the national dish of Greece.

Meze A variety of small dishes served as appetizers or snacks. These can include olives, feta cheese, grilled vegetables, sausages, seafood, and various dips like hummus and melitzanosalata (eggplant dip).

Loukoumades Small, deep-fried doughnuts soaked in honey syrup and sprinkled with cinnamon and nuts. They're a popular Greek dessert.

Koulouri A type of Greek bread ring coated with sesame seeds, often enjoyed as a snack or breakfast item. It has a crisp exterior and a soft interior.

[skaddy111]

Truly Greek: Authentic Flavors and Culinary Delights

At Truly Greek, we take pride in offering an authentic Greek dining experience that transports you straight to the sun-drenched shores of Greece. Our commitment to quality, tradition, and flavor is evident in every dish we serve. Whether you're a fan of classic Greek food, looking for the perfect Shawarma gyros, or seeking delicious Halal food, Truly Greek has something to satisfy every palate.

The Essence of Greek Food

Greek food is renowned for its rich flavors, fresh ingredients, and healthy preparation methods. At Truly Greek, we adhere to these principles to bring you the best of Mediterranean cuisine. From savory souvlaki to creamy tzatziki, our menu is a celebration of traditional Greek flavors. Each dish is crafted with care, using recipes that have been passed down through generations, ensuring an authentic taste that is both familiar and exciting.

Shawarma Gyros: A Greek Classic

One of our signature offerings at Truly Greek is our Shawarma gyros. This classic Greek dish combines marinated meats, slow-cooked to perfection, and served in warm pita bread with a variety of fresh toppings and sauces. Whether you prefer chicken, beef, or lamb, our Shawarma gyros are a perfect blend of spices and textures, offering a delicious and satisfying meal that is both hearty and healthy.

Halal Food: Inclusive and Delicious

At Truly Greek, we believe in providing options for everyone, which is why we are proud to offer a range of Halal food. Our Halal dishes are prepared with the same dedication to quality and flavor as all our menu items, ensuring that everyone can enjoy the delicious taste of Greek cuisine. From our Halal gyros to our delectable Halal kebabs, each dish is made with certified Halal ingredients, giving you peace of mind along with a fantastic dining experience.

A Journey Through Greek Cuisine

Dining at Truly Greek is more than just a meal; it's a journey through the diverse and vibrant world of Greek cuisine. Our menu features a wide variety of dishes, each with its own unique flavors and ingredients. Start your meal with traditional appetizers like spanakopita, dolmades, and saganaki, each offering a taste of Greece's rich culinary heritage.

For the main course, our selection of grilled meats, seafood, and vegetarian options ensures that there is something for everyone. Try our moussaka, a hearty and comforting dish made with layers of eggplant, ground meat, and béchamel sauce, or our fresh and flavorful Greek salad, made with ripe tomatoes, cucumbers, olives, and feta cheese.

The Freshest Ingredients

At Truly Greek, we believe that the key to great food is using the freshest ingredients. We source our produce, meats, and dairy products from trusted suppliers to ensure that every dish we serve is of the highest quality. Our commitment to freshness is evident in the vibrant flavors and textures of our food, from the crispness of our salads to the tenderness of our grilled meats.

A Commitment to Authenticity

Authenticity is at the heart of everything we do at Truly Greek. Our chefs are passionate about Greek cuisine and strive to honor traditional cooking methods while also bringing their own creativity and flair to each dish. This dedication to authenticity means that when you dine with us, you can expect a meal that is true to its roots, yet innovative and exciting.

A Family-Friendly Atmosphere

We understand that dining is not just about the food, but also about the experience. Truly Greek offers a warm and welcoming atmosphere that is perfect for families, friends, and special occasions. Our friendly staff is dedicated to making your visit enjoyable and memorable, providing excellent service and ensuring that all your needs are met.

Conclusion

Truly Greek is more than just a restaurant; it is a celebration of Greek food, culture, and hospitality. From our delectable Shawarma gyros to our inclusive Halal food options, we offer something for everyone. Our commitment to authenticity, quality, and customer satisfaction ensures that every meal at Truly Greek is an unforgettable experience. Come and discover the true taste of Greece at Truly Greek, where every dish tells a story and every meal is a journey.

[nikosaus]

Melbourne's Authentic Greek Cuisine Delivered to Your Doorstep

Are you craving the rich flavours and fresh ingredients of authentic Greek cuisine? Look no further than Nikos Tavern, Melbourne's premier destination for delicious Greek food. With our convenient online food delivery service, you can now enjoy the taste of Greece from the comfort of your own home.

Delectable Menu Options

At Nikos Tavern, we offer an extensive menu catering to all tastes and preferences. Our menu includes:

Appetisers: Start your meal with our mouth-watering appetisers, spanakopita, dolmades, or saganaki.

Seafood: Indulge in the freshest seafood dishes, including grilled octopus, calamari, and prawns.

Salads: Enjoy a healthy and refreshing Greek salad, complete with feta cheese, olives, and crisp vegetables.

Dips: Our homemade dips, such as tzatziki, hummus, and taramasalata, are perfect for sharing with friends and family.

Souvlaki: Savor our famous souvlaki, made with tender meat and fresh vegetables and wrapped in a warm pita.

Main Meals: From moussaka to lamb kleftiko, our main meals will satisfy your hunger and tantalise your taste buds.

Sweet Treats: End your meal on a sweet note with our traditional Greek desserts, like baklava or galaktoboureko.

Convenient Online Food Delivery

We understand that life can be busy, so we offer a hassle-free online food delivery service. Whether you're at home, work, or simply don't feel like cooking, Nikos Tavern has you covered. We deliver to many suburbs in the eastern Melbourne area, including Ringwood and its surroundings.

Experience the Nikos Tavern Difference

What sets Nikos Tavern apart from other online food delivery services in Melbourne? It's our commitment to using only the freshest, highest-quality ingredients in every dish we prepare. Great food starts with great ingredients, and we never compromise on quality.

Our expert chefs have years of experience creating authentic Greek cuisine, ensuring that every bite transports you to the sun-drenched shores of Greece. We take pride in our traditional recipes and cooking techniques, which have been passed down through generations.

Order Online Today

Ready to experience the delicious flavours of Nikos Tavern? Visit our website to browse our menu and place your order online. With just a few clicks, you can have your favourite Greek dishes delivered straight to your doorstep.

Refrain from settling for pre-processed, packaged food when you can enjoy the freshness and authenticity of Nikos Tavern. Order online today and taste the difference for yourself!

[twistednuns]

April 2024

The fragrant smell of the Mediterranean. Drawing, writing, reading on a mattress outside on the balcony. Listening to the waves, the humming and chirping and a soft snore. C. often sleeps wrapped in his blanket like a little burrito.

Finding another book by Aldous Huxley. Someone abandoned it and left it on top of the fireplace in our apartment. Does the Universe want me to read all his books?

Driving around with scooters on Agistri. Empty roads. Hardly any people. Breathtaking views. Sunshine. A little offroad adventure to find the highest peak of the island. Climbing down to a deserted beach. Swimming in the sea for the first time this year.

Reading in bed, waiting for C. to wake up. Morning cuddles.

The friendly owner of the fish restaurant. Befriending the orange tomcat with a hoarse little meow. Other cats following us on our walk to Skala (during Golden Hour - stopping every few metres to take a photo of the beautiful flowers and citrus trees).

Biting into Greek halva. Much too sweet of course but I love the soft but crispy consistency and the taste of roasted sesame. More culinary highlights: Vegan mushroom pita at CooKoomela Grill. Fried Saganaki cheese. Greek salad. Baked cheese balls covered in linseed and sesame on caramelized onions. Orange marzipan. Pastry with spinach and feta. Iced latte. Breakfast in bed: strawberries / an unexpected breakfast delivery with rich warm pastries from the local bakery.

Exarcheia was our favourite neighbourhood in Athens. Lively, alternative, creative - with lots of street art. We befriended the staff at The Others and ate at the vegan grill every single day. I loved our night out playing pool and going dancing at BeQueer and Asylo. I gave C. my pink shirt and Desigual psychedelic top, applied golden eyeliner and took him to the gay bar where we danced to Lady Gaga etc. Walking home in the early morning hours, hand in hand.

Climbing a few hills in Athens. Enjoying the view from our rooftop. Following all the kittens.

Fields of yellow daisies.

A soft landing. Making dinner, eating outside. Smoking our first legal spliff in the sun (C. in Fear and Loathing in Las Vegas attire). Taking a nap. C. walked me up to the bus station when I was finally ready to leave.

Watching 10 Things I Hate About You together. C. even admitted that it was a nice movie. We also watched the first season of 3 Body Problem and the first three episodes were really amazing - until it turned into trashy action TV. I loved the virtual reality game they invented and all the inception the San-Ti are able to do.

Sitting down in the pottery room to work on my own sculpture. It calmed me down so much. I was in the zone. And able to ignore the loud children. I wonder why I don't craft and paint more often despite knowing it gives me so much joy.

I saw a pheasant in a field by the road!

Buying my grandma's wedding ring back.

Settling the last open tasks with my brother.

Using my bathrobe to scratch my back while taking it off.

A large, thin crescent moon lying on its back the day after the eclipse.

Singing Soli Deo Gloria with my choir. Always such a special energy.

Meeting Luna for tea and hot gossip. We finally managed to meet one on one! She's such a cutie.

Getting a whole cart full of flowers and vegetables plants for the balcony. And a tray of strawberries. Making everything really nice. I finally got a parasol, too! It's lovely to read and eat outside now. I even fell asleep on Friday afternoon.

Sleeping propped up on pillows and blankets from both sides. My little bed castle. So cozy.

Taking almost an hour out of my morning to have a chill conversation about Islam with a student. It was super interesting to learn from him and it seems like we have mutual respect for each other's beliefs.

Spending a whole day cleaning, planting, repairing. I love productive work.

Walking along Ostersee with Ralf. Fields of dandelion, apple blossoms, bumblebees. A great view of the mountains. Swimming in the cold, clear lake. The first mild sunburn of the year after reading in the sun for an hour. Wonderin about the angry geese that kept flying around the lake in a pair.

Eating pancake soup, salad and dumplings with creamy mushrooms at Alter Wirt in Höhenrain.

Reading a great book about Highly Sensitive People. I feel seen.

Taking a day off when I needed it. Being nicer to myself, observing my emotions. Trying to figure out what I'm actually feeling and why. Realising how cut off I am from my body.

Going to an Ecstatic Dance event with Ralf. Running into Robert. Cuddling and freaky dancing. Great vibes. Ralf said he calmed me down.

Even though I didn't really feel like company, Ralf was super easy to be with. He gets me and we're really good together. I guess other people would have stressed me out to no end. I loved our deep talks, his help with finances, how empathic and careful he is with me.

Having someone to miss (I haven't seen Christian in over a week and I'm really looking forward to embracing him).

Sitting outside Cafe VorOrt with a huge cup of ice-cream. Fooling around with the curious baby at the next table.

A lovely performance with my Gospel Choir at church. Talking to Julia and Isabel. Finding a golden star in front of Kathrin's feet while warming up. Having a really good time. Listening to the sermon, reflecting on spirituality. Oh, and Tom's orange oldtimer. What a cute car.

Cracking my back really nicely coming out of Plow Pose. I'm also still really grateful for Lucie's yoga classes. I feel better after every single one.

Starting to create a 90s playlist.

Finishing the annoying 1000pc puzzle. Reorganizing Lian's room. I got to put his books in order and I loved it.

Spending my days off around C. It's nice to have company. Doing our little projects together. Cuddle breaks. Finding the special in the ordinary.

Sharpening my knives. Reaching a semi-meditative state in the process.

Charlie hopped on my back when we were standing in line for the bakery mobile. Such a weird cat, I love him.

People cancelling plans last minute when I prefer alone time.

Sniffing my piece of croissant before I eat it.

Noticing that the first orange poppy blossom had opened!

Getting an armful of rhubarb. Cutting it - such a satisfying, crunchy sound. And the smell of it reminded me of Sophie Dahl's cookbook. I made streusel cake with marzipan... delicious!

Realizing that I'm actually quite good at my job and that it's rather enjoyable as long as I'm relaxed and have enough energy.

Finally booking the karaoke box for my birthday and inviting everyone.

A spontaneous phone call from Kati who just bought a house in the Netherlands. Life updates. Realizing that I appreciate a phone call so much more than draining voice messages. It's counterintuitive but direct communication feels more comfortable than indirect messaging by now.

A lovely party at Südstadt with many Burner friends. I couldn't find my purse and jacket anymore when we left but luckily I'd put my keys, wallet and phone into my jeans pockets and - even better - everything showed up again and I was able to pick it up two days later. Someone must have relocated my stuff...

Testing mattresses with C.

Perfect timing: catching the bus without having to wait. Not having to walk to school in the cold.

Going to work with Christian in the morning. Driving to Munich together. And his smart outfit that day! I love him in a suit.

I found another book about Leonora Carrington. For free, on a windowsill, on my way to the cafeteria.

Robert's kitty massage programme. And receiving offers from him and Chili to help me with my business idea. Seems like I'm slowly running out of excuses.

Creating worksheets and tests for my ESL lesson. I kinda enjoy designing the exercises and doing the layout. But I never know when to stop...

Being the main examiner for the final arts exams was kinda cool. And I got to paint something during the practical exam, too. I love how I'm slowly getting back to creative work - at least when I'm at school and there are others in the room with me who're also working. Perhaps I should join a co-working space for artists?

Painting with neon orange and pink textmarkers. And long sticks of charcoal.

Christian's positivity. That I get to experience enthusiasm through him. How harmonious we are even though we're often quite stressed but I love that we're trying to find workarounds together. I feel super comfortable around him.

Starting a little collection of Gina Ruck-Pauquèt's zodiac story books for kids.

Rating my students' crushes and trying to find out the name of cute boys at school for them.

One of my High Energy Productive Thursdays. Tackling my to do list. Organising, getting clarity, and things out of the house. It feels so good to be in this flow state. And to do stuff I'd been procrastinating on for months. Like finally selling a few things online that have been lying around for ages.

In the night of the full moon in Scorpio on 24 April, I received a very clear message: It's enough. It's time. Time to let go. I no longer need all these thick physical layers of protection, manifestations of my desperate subconcious attempts to hide my extreme vulnerability. All the texts on Highly Sensitive People I've been reading inspire me. I'm strong enough now (Cher's Strong Enough playing in the back of my mind) and I know myself very well. // I enjoyed watching these words pouring out of my pen (or brain), writing them down in my journal. What a blissful feeling.

I got a grow kit for edible mushrooms and when I opened it the smell reminded me of forest soil. How pleasant.

The little birds who sometimes land on my balcony.

Attending another Joy of Connection event. C. was the DJ and I enjoyed his sound a lot! I loved connecting with Andreas (his hard pressure massage was fantastic) and checking in with C. during the event. Little flirty gazes here and there. Soft touch, a kind word.

Offering to introduce a slutty life drawing session and help with techniques. I might finally have to put my experience as an art teacher to good use.

Learning about Bokononism (fiction, religion) In Kurt Vonnegut's novel Cat's Cradle, a religion secretly practiced by the people of San Lorenzo, the supreme religious act of which consists of any two worshippers rubbing the bare soles of their feet together to inspire spiritual connection.

Recreating my grandma's garden bean recipes. The garlicky and the buttery one with onions. I'm going through a green bean phase.

Unearthing a Sandra Bullock 90s romcom, While You Were Sleeping.

The bright moon following me for a whole night, hanging low in the clear sky, illuminating my sleep. I even dreamt about it, huge and scary behind a city skyline.

Kitchen flow. Making Drug Eggs, granola and frozen nut butter chocolate dates with sea salt.

Applying sunscreen. The smell of summer on the first warm day after the two frosty weeks. Bringing my plants outside again.

Visiting the salt mine in Berchtesgaden with Lian and Christian. Sliding down the tunnels together. Unlocking an old memory of the mirror lake I'd already visited once when I was young. Instant recognition. A weird feeling. A boat tour around Herrenchiemsee on our way home. Stopping at a tulip field with the Alps as a picturesque background.

The creative vision to customize my new furniture with a wooden sun and some fabric. Looking forward to working on this project!

Iman and Klara made me a bracelet. It says best teacher...

Coming up with a cool skin structure for the ceramics dragon I'm currently working on.

Wearing my Tic Tac Toe shirt to BaLu's birthday party.

Getting a structured carpet for the living room. I love walking over it, it's like a little foot massage every time.

A heart hug from Ben who told me about the wavering shapes and colours he was seeing.