Penelope restaurant captures the culinary style of authentic Greek cuisine and understands the allure of perfectly blending an assortment of flavors and textures. If you’re a fan of souvlaki then this place is for you! Toronto Life rated Penelope’s as the best souvlaki in the city “…Gently grilled, the big, barely seasoned cubes of pork are tender, flavorful, and the juiciest we’ve tasted.”  

Penelope restaurant has an extensive list of mouthwatering options that are sure to please everyone – even veggie lovers!  A few of our recommendations;

 The Mediterranean Dip Platter: A delicious spread of hummus, tzatziki, melitzana, feta and olives with pitas for dipping.

 Poseidon’s Platter: Atlantic salmon, seafood, souvlaki, grilled calamari and grilled octopodi, served with potatoes, vegetables and rice.

 Souvlaki: Tender marinated pieces of meat skewered with onions and green peppers and grilled to perfection. Choose from chicken, pork tenderloin, or beef loin.

 Vegetarian Souvlaki: marinated pieces of zucchini, eggplant, mushrooms, red peppers and onions skewered and charbroiled, served with vegetables, rice, roasted potatoes, and freshly baked bread.

 Vegetarian Mousaka: Layers of grilled vegetables topped with béchamel; served with vegetables, rice, roasted potatoes and fresh bread.

If you're feeling adventurous Penelope also divulges a monthly recipe for you to try at home – this months menu pick;

Garlic and Rosemary Lamb Pot Roast

2 900gr boned rolled lamb shoulders
4 cloves garlic, halved
4 small sprigs of fresh rosemary
2 tablespoons of olive oil
10 baby onions
12 baby new potatoes
1/2 bunch (10) baby carrots
1/2 cup of chicken stock
1 cup of dry white wine
3 finger eggplants, thickly sliced
4 25g cans of tomatoes
2 tablespoons sour cream

Using the point of a knife, cut small slits in the lamb and insert garlic pieces and tiny sprigs of rosemary. Heat oil in flameproof casserole dish (4 liter / 16 cup capacity), add lamb, cook until browned all over. Add onions, potatoes, carrots, stock and wine, and bake covered in moderately low heat for 2 hours. Add eggplants and un-drained pureed tomatoes, bake, uncovered, about 30 minutes or until lamb is tender. Remove lamb and vegetables from dish; keep warm. Bring pan juices to a boil, simmer, uncovered, until reduced to about 1 and 1/2 cups. Stir in sour cream. Serve sliced lamb with vegetables and sauce. *Serves 8

Whether you’re in the mood to dine out or try your luck at preparing a Greek feast at home, Penelope’s family favorite recipes are sure to please any palate!