Toronto Gets More Greek with Estiatorio Volos

Toronto’s financial district gets a taste of Greece with the opening of Estiatorio Volos, one of the city’s best authentic Greek restaurants. Lifestyler dropped in for a tasting of what we found were dishes and fine wines we had never seen before among our search for some of the nation’s best cuisine.

For owner Andreas Antoniou, the restaurant business has been a lifelong commitment. Growing up with his family’s several restaurants, Antoniou spent his summer breaks helping out in the kitchen and acting as a manager, where he learned first-hand the ways of the food business.

Our Food Finds
Among the carefully edited menu was the Watermelon and Manouri Cheese Salad with fresh mint, red onion, Cretan organic olive oil and raspberry vinegar. The Sesame Crusted Feta stood out amongst the appetizers, made with thyme-infused honey and orange – but as expected with feta, some may find the dish to be a little too salty.

When meat meets pastries, there can be no wrong. If you agree, try Exohico, a phyllo pastry stuffed with braised lamb, vegetables, feta and Kefalotyri cheeses.  For dessert, we loved the traditional Baklava dish decadently layered with cinnamon, rose water, walnuts, pistachio and Greek honey.

We usually go for a glass of classic wines such as a California Chardonnay or Ontario Riesling, but we stepped out of our comfort zone to try Greek wines, which we found to be very high in acidity. The buzz around the table was that Greek wines really open up after a few minutes, and have an after taste much different than any other wine. Try the 2009 Wild Ferment by Gaia Wines from the region of Santorini, and the 2009 Agiorgitiko, also by Gaia Wines from the region of Nemea.

Decor
Besides the fine dining, Volos serves as the perfect space to clear your thoughts and enjoy your company. The clean-cut and thoughtfully placed furnishings were given a decorative feel, reminiscent of a Greek villa, with old wooden accents, blue paint, and giant, clay vases separating tables. The green, glass globes held together with braided ropes brought a touch of the sea to the downtown space and were the only source of lighting, in addition to the windows.

Antoniou told us he tried to place as many round tables over square-shaped tables as possible for a more intimate experience, so that guests could converse face-to-face.

For more information, visit volos.ca


— Arta Ghanbari