Saturday, 18th November 2017
Food & Drink Article
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This Month's Magazine
The WXPG food review  El Griego del Puerto - Estepona

The WXPG food review – El Griego del Puerto - Estepona

El Griego del Puerto, Estepona Port. Tel. 952 790 866 Opening Hours: from 13:00 to 24:00 Also Take Away. Closed Mondays.

The food reviews are not advertisements. We pay for the meal and we comment and give points as honestly as we can for the benefit of readers. The points relate to quality and price according to the standard of the restaurant. We try to visit only restaurants which we believe are worth reporting on. The food testing team includes Web Express Guide loyal clients who wish to join in and get to meet each other.

*Key:

FBA = First Bite Appeal

*Price Code (excl. drinks):
L = 15 - 30 Euros
M = 30 - 60 Euros
H = 50 – 100+ Euros
*Dress Code:
CC = Casual Comfortable
SC = Smart Casual
F = Formal

El Griego del Puerto - PRICE: M/H - DRESS CODE: SC

Introduction
Unfortunately, just before the review was published 2 months ago, the local council, in their usual best behaviour, decided to dig out the forecourt to the Greek restaurant. What was meant to be a minor job, forced the restaurant to close down for two months. Costa, the owner, was quite upset, especially when, after the review, he received so many calls for bookings he could not take. At his insistence, we agreed to re-publish the review. The restaurant is now open and on course to be the best Greek Restaurant in Southern Spain.
There are very few Greek restaurants on the Costa del Sol, so when we learned that the owner really is from Greece, we just had to organize a review here as soon as possible.
Greek food is very much part of the Mediterranean diet, as a matter of fact it is described as the forerunner of Western cuisine, however, due to its geographical origin, Greek cooking and its food presentation are influenced by the surrounding Middle-Eeastern neighbours.
There is more to a Greek restaurant than just the food, there is also the typical music, the drinks, the dancing, the traditional plate breaking and the whole atmosphere that will turn the evening into a pleasurable event.

Atmosphere
Even from outside you cannot be mistaken, you know you are entering a restaurant, the terrazza, with its marble statues, and then the general decor even inside, is not unlike any taberna in Greece. Unless you have been there before you don´t know what to expect but as the evening unfolds, the food and the music and the drinks manage to create a very festive atmosphere, especially when everybody just cannot help joining in on the dancing, the drinking from a glass on the floor and smashing a few plates on the floor. If you have been on holiday to Greece or its islands or seen any of the many films, like Zorba the Greek, you will understand how easily you can shed all inhibitions and join in the fun.

The Menu
The cuisine is typical Greek, without a shadow of a doubt. In our case, while waiting for everyone to turn up, we first had a few samplers with our drinks. As for the main meal, it was suggested that we should go for four selections of four courses.

Wine List
The wine list offers the usual sensible choice of Spanish wines, however we seemed to have gone to town with Ouzo, Greek Wines and Heaven knows what else. Yes, before you ask, Rretsina is also on the menu. It was better than great but drinks added a certain sobriety to the bill. The Metochi Chromitsa red wine was pretty, pretty good but then you get what you pay for and it was a superb evening.


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Starters
You could literally make a pretty economical meal of the different starters that are available, there some 30 different to choose from. The Greek call this a mezé, which is the Spanish equivalent to tapas.

Our starters came in two platters for each 4 persons, that in itself was definitely a meal and it included Dolmas (stuffed grapevine leaves), Keftedes (meatballs), Taramosalada, deep fried Haloumi cheese, large butter beans, Tsatsiki (cucumber, yogourt & garlic salad), Hommous, Melitzanas (deep fried eggplant in batter) and probably one or two other accompanied by hot pitta bread. You really cannot compare this to anything other food than to say that it all went down very well.
Team score – 10/10

Second Courses
Just when we started to get comfortable and feeling a little bit more peckish, another two platters arrive. Each platter to serve persons, and this time we had the well known Mousaka accompanied by a traditional Greek salad.
The Mousaka comprises eggplant, potatoes, onions, ground beef, oil, cinnamon, flour with milk and butter topping. It was delicious. The salad was based on tomatoes, cucumbers, onions feta and olives, no leaves and the condiment included lemon and other spices. Quite different and very refreshing.
Team score – 9/10

Third Courses
This was an enormous platter carrying different types of meat; some grilled, some fried and some oven baked. A variety of flavours Peppered Beef, Llamb, Ppork, Beef Meatballs, all accompanied by a separate pan containing Greek pasta in a tomato sauce topped with cheese. At this point we were struggling to eat any more however much we might now regret to have left so much behind. Amazingly enough, Costa, the owner, asked us if we needed anything more.
Team score – 10/10

Desserts
Finally came the desserts. Baklava, (phyllo pastry layers filled with nuts and drenched in syrup), Kunafa (shredded phylo filled with raisons and nuts), and phyllo pastry layers filled with custard. A cold yogurt sauce added a refreshing taste to the sweetness. It was explained that all the desserts were also made on the premises.

Summary
If you are not used to Greek restaurants and do not know what to expect, you might enjoy it better the second time around because the traditional fun and the drinking after the meal is all part of it. I am sure this restaurant will do very well, particularly when the weather breaks.

The meal can work out fairly reasonable, you could have a selection of Greek tapas starting at €1.50 or you could choose from the main menu. I would suggest asking for the recommended menu comprising a cold and a hot Mezé followed by a mix meat grill with Mousaka and then a selection of desserts. This would cost €28 with ½ bottle of Spanish wine or other non alcoholic beverage.

Costa left Greece when he was 22 years old and moved to France to improve his culinary expertise. Now his objective is to have the best traditional Greek restaurant in Southern Spain.



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