Mamakas Taverna is considered one of the best Greek restaurants in Toronto.
The popular Greek restaurant on Ossington Avenue proves one can feast on stellar spanakopita and saganaki outside of the more traditional Danforth neighbourhood.
Step Inside Mamakas Taverna
The elegant, sun soaked Ossington restaurant dinning room seats 85 and bustles from 5:30pm till late seven days a week.
I arrived on a Monday at 5:30pm just as the restaurant opened its doors. Within an hour the Greek restaurant was filled to the brim with families (a precious baby winces while sucking on a tart lemon), fashionably dressed couples romancing themselves over cocktails and tables filled with friends catching up over the quick whip of pita over creamy tzatziki.
Mamakas Taverna Bar
The restaurants short but sweet cocktail list offers stellar libations muddled with the likes of Greek Mountain Tea, honey & rosewater syrup, cocoa salt, geranium grenadine and a slew of citrus.
- Mastiha Sour: balsam fir mastiha, domane de canton, lime, egg white
- Northern Almond: roots herb spirit, amaretto, haskap and ancho, mandarin, egg white
- Siko Old Fashioned: bourbon, fig, mavrodaphne, lapsang angostura
- Kokko Vasilias: metaxa, rakomelo, apricot, vanilla, lemon
- Pina Daisy: tentura, tsipouro, pineapple, yuzu, bergamot
- Acropolis: tahini butter, rye whiskey, demerara, bitters
- Lefko Negroni: sevilla orange gin, lemon gin, mountain tea bianco vermouth, gentiane
- Hot Katsika Punch: mastiha, rakomelo, goats milk, tumeric, cocoa, beets
- Colossus: tsipouro, calvados, wintergreen syrup, lemon, egg white, vin cuit float
- Hydra Punch: honey, fig, baklava spice, nutmeg, citrus, goats whey with metaxa, mezcal, gin, campari or vodka
Mamakas Taverna Menu
Owner Thanos Tripi brings a fresh, authentic approach to Aegean food, offering classical Greek dishes against a contemporary canvas.
Each plate, which parades out of the open concept kitchen is thoughtfully crafted to evoke the way Thanos’ grandmother cooked, inviting guests to explore the Greece he grew up with through food, art and music. Meant to mimic an open market, the room is built of white concrete blocks creating an effect similar to the stucco seen throughout Greece.
From the kitchen, recipes have been passed down through generations and feature honest Greek fare with a modern twist. Designed to share family style. Is there any other way?
Mamakas Taverna Starters
- Elies: olives, lemon, chili
- House Dips: tzatziki, taramosalata, melitzanosalata, kopanisti
- Spanakopita: spinach and feta phyllo pie
- Atherina: fried mediterranean smelts, lemon
- Keftedes: beef and pork meatballs, feta, mint, chili
- Xifias: cured swordfish, chili, pickled cucumber, fennel, dill, tomato
- Cheese Saganaki: saskatoon berries, hazelnut, honey, mint, persimmon
- Lamb Tartare: lamb, galotiri, chili, pine nuts
Mamakas Taverna Salads
- Horiatiki: tomato, red onion, feta, cucumber, olive tapanade, oregano
- Lahanosalata: cabbage, grapes, fennel, kohlrabi, mint, watercress, buttermilk, myzthra
Mamakas Taverna Sides
- Tiaganites Patates: hand cut potatoes, fresh herbs, garlic sauce
- Hen of the Woods Mushrooms: maitake, garlic, lemon, myzithra
- Horta: dandelion, swiss chard, garlic, lemon
- House Made Pita
Mamakas Taverna Seafood
- Psari: whole grilled fish of the day
- Oktapodi: grilled octopus, santorini fava, caper, pickled onion
Mamakas Taverna Entrees
- Imam Bayildi: slow roasted eggplant, onion, tomato, walnut, fresh herbs
- Kotopoulo: 1/2 roasted mountain tea brined chicken, seasonal vegetables
- Stifado: braised beef shortrib, celeriac, mushrooms
- Paidakia: grilled lamb chops, bulgar, tzatziki
- Brizola: 24oz ribsteak, asparagus, mushrooms
Mamakas Taverna Desserts
- Baklava: walnuts, pistachios, milk and honey ice cream
- Mille Feuille: mahlepi krema, caramelized filo, pickled quince sherbet
- Keik Foudoukiou: hazelnut cake, retsina, poached pear, burnt wood cretan honey pannna cotta
- Ice Creams: milk & honey, sweetened condensed milk, brown butter, blood orange & clove sorbet
Mamakas Taverna Hours
Sunday to Thursday: 5:30-10:30pm
Friday and Saturday: 5:30-11:30pm
80 Ossington Avenue, 416-519-5996