The Handbook
The Handbook

This week sees the opening of new Athenian restaurant, Suvlaki, and two guesses what it’s going to be focusing on?  Yep got it in one, suvlaki. Not hot on your Greek cuisine? It’s the traditional grilled meat skewer.

The work of Irene Margariti and Yannis Theodorakakos with Executive Chefs Alfred Prasad and Elias Mamalakis, the menu will revolve suvlaki which can be ordered on the stick or in pitas with dishes including: Mount Olympus wild boar sausage with smoked aubergine; spicy king prawn with dill and rose aioli and Gloucester Old Spot pork with grated tomato, tzatziki and red onion.


Signature dishes will include homemade moussaka and grilled lamb chops which you can order alongside Greek salads, grilled vegetables, house-made sauces, tzatzikis, pitas and dips. For pudding there’ll be wild honey, candied ginger and orange cheesecake. The wine list is short and just focuses on Greek producers, but there’ll also be craft beers from Greek Microbreweries.

You’ll find Suvlaki on Brick Lane and the 45 -cover site has been designed by Afroditi Krassi. Bringing together modern Athens with a hint of neoclassicism, the restaurant will have warm earthy tones of blue, with a grey marble shopfront. Long banquettes and vintage wooden chairs will sit next to distressed blue marble table tops and in the second dining room you’ll find an open kitchen and an old reclaimed church bench as seating.

Suvlaki: Opens 27th July 2017, 161 Brick Lane, Shoreditch, E1 6SB,