Three To Try: Greek Spots That Have Opened in Adelaide This Year

It’s hard to look at 2025 and pull out a single trend that’s exerted its influence across all of Australia. But the Greek revival is undeniable.

In Sydney and Melbourne , diners have been heading to newly opened Greek restaurants in droves. High-quality ingredients prepared simply, soul-soothing comfort classics, and fresh and fragrant vegetable dishes are winning over diners this year.

Here – in alphabetical order – are three Greek eateries that opened in Adelaide in 2025.

Elliniko Eatery, Malvern

Antonis Savas and Ioannis Patros opened Elliniko Eatery in Malvern back in April. The pair’s focus is on classic comfort food. There’s an emphasis on tradition; for example, Elliniko’s pastitsio recipe has been passed down through four generations. Other nostalgia-laden dishes include gemista (baked capsicum stuffed with herbed rice), moussaka and traditional Cypriot loukaniko. The menu goes long on dips with house-made taramosalata, skordalia and melitzanosalata. Finish sweet with loukoumades or galaktoboureko, which is made with filo pastry, semolina custard and citrus syrup. Greek drinks like ouzo, tsipouro and Mythos are also well represented.

Meli on Hutt, CBD

Marketing yourself as a non-traditional Greek venue is risky business, but the team at Meli on Hutt has pulled it off. At the CBD kafeneio – Greek for coffee house – you’ll find new takes on Greek classics. Expect everything from a spanakopita reimagined as a sandwich to moussaka served in a pie. The signature drink at Meli’s is Freddo – a Greek-style frappe – which comes in many forms, including as an Espresso Martini or a pistachio baklava-inspired serve. The team wants to bring the vibe of Greek beach bars to Adelaide, so stop by, grab a Mythos, and take a seat under Meli’s yellow umbrellas.

Vasili’s Table, West Beach

Vasili’s Table only opened in August, but the concept was conceived about a decade earlier. Chef Vasili Petropoulos, who previously worked as executive chef for Bill Granger ’s restaurant group Bills, wanted to open a restaurant that celebrated the specifics of his Greek heritage, particularly his parents’ homelands – the island of Ikaria and the town of Kalamata. He converted the car park of the West Beach space into a kitchen garden complete with beehives, vegetable patches and a chicken house. The fit-out was retro and nostalgic, with a breeze-block feature wall and a stage for live music.

Petropoulos says the menu is changing “almost daily”. There’s a strong focus on vegetables – a nod to Ikaria’s status as a Blue Zone state – with snake bean stew (fasolakia), boiled greens (horta) and fava. Everything from pasta to pita is made in-house. The team is producing its own honey (from the beehives), taramosalata, baba ganoush, zucchini dip, loukaniko sausages, pickled vegetables and boozy gelato (flavoured with ouzo and mastiha). There’s also baklava ice-cream and house-made spirits.