Plaka

Plaka's kitchen operates on a simple but demanding principle: everything is made from scratch using fresh, quality ingredients. This commitment to homemade preparation extends from the bread to the desserts, ensuring that every element of your meal reflects genuine Greek culinary tradition rather than shortcuts or compromises.

The menu showcases the breadth of Greek cuisine, from classic spreads and appetizers to hearty main courses and traditional desserts. The spreads alone deserve attention—taramasalata made with salmon, creamy tzatziki, spicy tyrokafteri, and silky aubergine dip, all prepared in-house and served with warm, freshly baked bread. The traditional lagana bread, made on-site, provides the perfect vehicle for these flavorful preparations, its texture and taste far superior to commercial alternatives.

Signature dishes include the grandmother's moussaka, a labor-intensive classic that layers seasoned meat, eggplant, and béchamel into comfort food perfection. For those seeking lighter options, the vegetable moussaka offers the same satisfying layers with a plant-forward approach. The kavourmas sandwich showcases beef slowly confited in red wine, its rich, tender meat tucked into fresh bread for a handheld feast. When in season, the Greek salad arrives as a celebration of peak produce—crisp vegetables, briny olives, and creamy feta in perfect harmony.

Traditional preparations like kolokythokeftedes (zucchini fritters), spanakópita (spinach pie), and manitaropita (mushroom pie) demonstrate the kitchen's mastery of Greek classics. Marinated sardines offer a taste of the Mediterranean coast, while the selection of seasonal dishes ensures the menu evolves with ingredient availability. The kitchen also prepares homemade pita bread and hummus, maintaining quality across every element of the menu.

Desserts continue the homemade tradition, featuring Greek yogurt-based preparations and seasonal fruit compositions that provide a lighter finish to the meal. The approach throughout remains consistent: respect for traditional recipes, commitment to quality ingredients, and meticulous execution that honors Greek culinary heritage.

The wine program deserves special mention, with over 50 natural Greek wines offering an education in the country's diverse wine regions. From sparkling rodotis to robust reds, the selection allows diners to explore Greek viticulture alongside their meal, creating pairings that enhance both food and wine. The staff's knowledge of these wines helps guide selections, making the extensive list accessible rather than intimidating.