The is at the beginning of the "Tombs Road" and we were cajoled into eating here on our first night. Panicos Patsalides (the owner) stands outside his Taverna to encourage diners to eat in his eatery, and I have to say that I’m mightily pleased that we paused long enough for him to talk to us.
It felt like we were being welcomed into the family as we were guided into the taverna and when we returned, some days later, it seemed as if we were family members. Panicos makes it his business to ensure that you are happy and settled into his restaurant and although he’s not overbearing he’ll chat on if you want to engage with him. This is the first restaurant that I’ve been "clocked" for my IgoUgo notebook, and Panicos was intrigued to know why I was scribbling notes at the dinner table. I explained and his face lit up as he asked for the web address. He went on to tell me that he’d been in the restaurant business for 35 years. As a boy he had to stand on a coca-cola box to reach the sink and do the washing up. His wife has been cooking for Piatsa Greka for 12 years – "trained by me" said Panicos with a smile. However, the business stops at this generation as his children are studying law and teaching and do not intend to give up their careers for the taverna. Panicos take great pride in his taverna and it shows through in terms of service and food quality
My wife had the Greek hors d’oeuvre – four tasty dips with warm pitta bread – whilst I opted for a Greek green salad. Mine was dripping in tasty olive oil and I soaked that up with some of the bread that had been freshly baked on the premises. What an assault on the taste buds! We had a total of four main courses at Piasta Greka. The Kleftiko was beautifully flavoured and the meat just dropped off the bone; I’ve never tasted such a fine Mousaka with clear but intense flavours with a high "well preserved" topping; the Dolmades were extremely tasty with a delicate, subtle
blend of herbs; and the Suckling pig, well I never did get to try it, but by wife left not a single morsel. All main course are served with fresh vegetables (not frozen!) a roast/jacket potato (a positive delight) and rice. Portions are substantial but not offensively large and the apple pudding (we spilt one between us) was a reminder of French cuisine. Presentation isn’t their strong point but the flavours are phenomenal.
The place is nothing to look at from the outside and I reckon would benefit from some TLC, but look beyond that and look at the contented faces and body postures of the diners. We did and thoroughly enjoyed our meals here.