Kalimera Souvlaki Art
When he arrived in Australia, Thomas Deliopoulos was a little perplexed by Australian souva. Everyone was eating lamb souvlaki. Without chips. So Deliopoulos and his family rectified this tragic oversight with Kalimera Souvlaki Art.
With a welcoming, whitewashed-wood and chipped-paint beach-side vibe, Kalimera is pumping at all hours of the day. Besides the compulsory gyros (served with succulent pork cooked on skewers over coals, freshly sliced onion and tomato, a handful of thick-cut chips and dusted with paprika), try the Cretan salad made with barley rusks, feta cheese, tomato, olives, oregano, capers and virgin olive oil.