Introducing: Estiatorio Volos, a Financial District Greek restaurant reborn
The Danforth is home to the lion’s share of Greek restaurants in the city, and for years, Mediterra felt like the strip’s outpost in the financial core. Now owner Andreas Antoniou is relaunching the family business as Estiatorio Volos, which serves a more upscale take on the cuisine suited to nearby Bay Streeters.
The uniform black marble exterior belies the breezy interior flooded with daylight streaming in from the large windows. Two small tables are planted within a few feet of the lofty entrance, ideal for people-watching, and the bar, unusually, is perched at just the right height for a diner to sit and eat comfortably. The ubiquitous marine elements lend a cozy note to the formal ambiance.
To ensure the flavours remained authentic, Greek food expert Diane Kochilas consulted on the menu. Diners will recognize the horiatiki salad ($13), perhaps not by name but for its classic combination of tomatoes, cucumbers, olives and feta, which is laced with chef Reza Parsia’s top-notch Cretan organic olive oil. Lamb and fish dominate the mains, with dishes like Aegean-style grilled halibut ($29) and exohiko, phyllo pastry stuffed with lamb and fresh vegetables ($22) (a glossary wouldn’t be entirely out of line). Desserts include an ouzo-infused dark chocolate mousse and Metaxa-marinated figs with vanilla ice cream (each $9). A growing list of Greek wines rounds out the selection of Old World classics (see David Lawrason’s recent column on Greek wines).
Antoniou, who left Los Angeles to take over the family business in Toronto, tells us the space is meant to promote philoxenia, the ancient Greek tradition of welcoming of strangers into your home. With any luck, that same tradition will lure diners out of the nearby towers.
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- Inside the thoroughly renovated dining room
- Introducing: Estiatorio Volos
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- The private room at Volos
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- Introducing: Estiatorio Volos
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- The table settings
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- Exohico ($22): phyllo pastry stuffed with lamb and fresh vegetables
- Introducing: Estiatorio Volos
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- Crusted feta ($13)
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- Spanakorizo, a sort of Greek spinach risotto
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- Santorini cocktail
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Volos Estiatorio, 133 Richmond St. W., 416-861-1211, volos.ca.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/introducing-estiatorio-volos/&title=Introducing: Estiatorio Volos, a Financial District Greek restaurant reborn&picture=https://torontolife.com/wp-content/uploads/2011/08/volos-inside.jpg&description=[caption id="attachment_83559" align="aligncenter" width="624" caption="Estiatorio Volos is a new upscale relaunch of the Financial District’s Mediterra (Image: Michael Apollo Chabior)"][/caption]
The Danforth is home to the lion’s share of Greek restaurants in the city, and for years, Mediterra felt like the strip’s outpost in the financial core. Now owner Andreas Antoniou is relaunching the family business as Estiatorio Volos, which serves a more upscale take on the cuisine suited to nearby Bay Streeters.
The uniform black marble exterior belies the breezy interior flooded with daylight streaming in from the large windows. Two small tables are planted within a few feet of the lofty entrance, ideal for people-watching, and the bar, unusually, is perched at just the right height for a diner to sit and eat comfortably. The ubiquitous marine elements lend a cozy note to the formal ambiance.
To ensure the flavours remained authentic, Greek food expert Diane Kochilas consulted on the menu. Diners will recognize the horiatiki salad ($13), perhaps not by name but for its classic combination of tomatoes, cucumbers, olives and feta, which is laced with chef Reza Parsia’s top-notch Cretan organic olive oil. Lamb and fish dominate the mains, with dishes like Aegean-style grilled halibut ($29) and exohiko, phyllo pastry stuffed with lamb and fresh vegetables ($22) (a glossary wouldn’t be entirely out of line). Desserts include an ouzo-infused dark chocolate mousse and Metaxa-marinated figs with vanilla ice cream (each $9). A growing list of Greek wines rounds out the selection of Old World classics (see David Lawrason’s recent column on Greek wines).
Antoniou, who left Los Angeles to take over the family business in Toronto, tells us the space is meant to promote philoxenia, the ancient Greek tradition of welcoming of strangers into your home. With any luck, that same tradition will lure diners out of the nearby towers.
Start the slideshow »
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Volos Estiatorio, 133 Richmond St. W., 416-861-1211, volos.ca. ){kind=link}
Had the pleasure of dinning at Volos last week. Not sure what was better the food or the service, What I can say forsure is that it was an amazing experience.
We dined at Volos on Saturday. My whole fish was tremendous — the red snapper was seasoned perfectly and juicy.
My wife loved the spicy lamb sausage appetizer as well as the lamb phyllo pastry, Exohico (sp?).
We finished the night off with saffron ice cream. Yum!
I recently enjoyed a great night out at Volos. The servers both at the bar and once seated were excellent and cheerful. In particular the Scallop dish as an appetizer was amazing.
Amazing food and great service. one of the best spots in TO.
I ate at Volos today and could not have been more impressed. The food was phenomenal, but was topped by the outstanding service and warmth of the staff – a true rarity in Toronto. Highly, highly recommended.
I walk past this place every day and never see anyone in it. A bit strange that so many people(5) felt the need to gush about it only hours after this was posted. But i guess if you were the owner, you too would think the service and food were “phenomenal” tisk- tisk
Serious, with the first four within minutes of each other. I’ve never been to this place but the pictures don’t seem to highlight anything special which is pretty bad given the area’s other dining options and I’m sure it isn’t cheap; in fact, it might be better to just stick to the basics (I heart Greek food), and not this uncreative attempt. I say Messini’s is where it’s at!