As Greek as it Gets 

Chicken bourekia, pastitio, tsagistes: all the classics are there, but it is when Stavro gets creative - saganaki, grilled feta with sour cherries or plain lamb shanks marinated in white wine and cooked in tomato sauce until the meat falls from the bone - that true culinary genius appears. One simply must leave space for baklava with apricot, cinnamon and orange jus, or a chocolate mousse flavoured with toasted almonds, amaretto and cream.

Not a massive wine list, but comprehensive even though slightly pricey. Service People from the immediate vicinity who are extremely competent, well trained and friendly.

Staff are attentive and caring.

Emphasis is on the view, the weather and the fact that the centre is accessible from the highway that runs from Joburg to Pretoria via Centurion. It’s a good place to escape to from relentless traffic. It’s a cunning blend of sassy diner and boere smarts but the outside areas, which are the best, need a lick of paint and some fresh furnishings.

Stavro Vladislavich has banned his delightful gregarious wife Voni from the restaurant, because, says he, she creates anarchy. They’re a delightful couple in whose anarchy one wants to revel. And get Stavro to tell you the rooster joke. (HF, September 2010)

Riaan Davies
17-Jan-2012

Greek meze! The best ever.

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