There is a myth that in order for souvlaki to be good it needs to be greasy and sloppy and served out of a nasty little hole-in-the-wall which is presided over by a fat guy with a cigarette hanging out of his mouth.
Souvlaki Bar which opened recently in Athens destroys this myth on all counts. Located on a small pedestrian street between Monastiraki and the Ancient Agora Adrianou and Thessio 15, Souvlaki Bar aims to present traditional Greek street food with a new look.
The financial crisis has created a situation where people still want to go out to eat, but are more careful with how much they can spend. They want good tasting food made with quality ingredients in an attractive and inviting setting.
Souvlaki Bar is the brainchild of Dimitris Zimonopoulos and Michalis Economou, two forty-something businessmen who met in 1997 when they each bought McDonald’s franchises.
They saw that their main competition was souvlaki and giros, but that the presentation and organization of most outlets was lacking in both quality and innovation. Their goal was to put together an entity which would provide the customer with healthy food, using quality ingredients in a modern setting.
They also came up with a new way of presenting their food. Taking an inspiration from bars, they created small shots “sfinakia” of pitas which are served standing upright in a metal tray. Mustards and other sauces, which they make themselves, are served in a similar fashion.
In keeping with their commitment to Greek traditional food, they serve Craft Athens Lager beer, while their wines are from the Evharis and Lafazanis wineries in Attica. The menu also features vegetable dishes and salads in addition to meat based dishes. Potatoes are hand cut and they use only Extra Virgin olive oil. Their reasonable prices are the same for in-house and take-out.
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