Myra’s Kitchen is a one-man show. Owner Chris Rummey moves at 100 kilometres an hour: greeting customers by name, taking orders, cleaning tables, frying falafels and assembling house-made pita pockets. Regulars seem to drop by just to hear the specials – or shoot the breeze with the magnetic owner. Often they’re rewarded with taste tests of his brownie or lemon cake.

The falafels follow a family recipe by Rummey’s great-grandmother, Myra. It follows an Egyptian method, using an even combination of chickpeas and broad beans, and never skimping on the parsley and coriander. Rummey’s gorgeously green (and hefty) nuggets are what locals keep returning for. Crispy on the outside; fluffy, piping hot and slightly nutty on the inside – it’s no wonder why.

If falafels aren’t your jam, there are alternative proteins: juicy keftedes (Greek meatballs), smoky sheftalia (pork and cinnamon sausages), a 12-hour slow-cooked lamb, and a charred halloumi.

But what vehicle will you choose? A salad bowl with brown rice and veg or the house-made pita pocket, made using a combo of wholemeal flour and sourdough. Both come with Rummey’s array of signature sauces. Opt for the pita and you’ll get a spread of mayonnaise-like skoldalia (a thick sauce made from mashed potato, garlic, lemon and dill), then tahini or tzatziki, depending on your protein. For those who like a bit of extra oomph, he lathers on the chilli and tomato relish.

Servings are generous and everything’s made to order. The concept of Myra’s might not have been intentional, but its popularity is no accident.

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Updated: January 31st, 2025

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