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Photos by Danielle Matar for The Globe and Mail. Read Chris Nuttall-Smith's review of Paralia here.

Grilled octopus comes glazed with grape molasses and laid over mashed potato and garlic skordalia.
Beef short rib with potatoes.
The horiatiki, an update on what’s typically called “Greek salad,” is made with tapenade, as well as fresh oregano stems and a block of feta dipped in egg white and sesame seeds then baked.
The fish are done simply, grilled and then finished with olive oil, fresh oregano and lemon; you can order them bone-in or filleted.