Evvia Estiatorio
Greek restaurant · Palo Alto ·
Wood-fired hearth dishes, lamb, octopus, and seafood.
Wood-fired hearth dishes, lamb, octopus, and seafood.
"Inviting with its rustic wood beams, hanging copper pots and roaring wood-burning fireplace, this central Palo Alto spot is a draw for Maserati-driving tech billionaires by day and couples in the evening. Dress to impress here, where the scene dictates high prices (though lunch features lighter dishes and more palatable pricing).Much of the menu emerges from the wood-fired grill, including smoky, tender artichoke and eggplant skewers drizzled in olive oil and paired with garlicky Greek yogurt. The rustic, impossibly moist lamb souvlaki is nicely contrasted by a refreshing tomato, cucumber and red onion salad. For dessert, pumpkin cheesecake is subtle, sweet and accented with syrup-poached chunks of pumpkin." - Michelin Inspector
"This classic Greek spot has been a Palo Alto fixture since 1995 and looks straight out of a wine country postcard. Evvia is the sister to Kokkari Estiatorio, and, like its sibling, power lunchers dominate the daytime scene while families and couples are here at night for roasted dishes from the massive hearth—like lemon-oregano rotisserie chicken and souvlaki with onions and tzatziki. The meat always has a caramelized char, and the juices mix with everything on the plate, creating a combination of citrus, fat, and umami that keeps us coming back." - julia chen 1, ricky rodriguez, gabi moskowitz
"Not to name drop big city sisters, but Evvia in Palo Alto is the sibling of Kokkari in San Francisco, and for anyone who’s cozied up by the fire and feasted on flame-licked lamb, it has the same warmth and charm. Menu highlights include the dolmathes, grilled octopus, and lamb riblets — but, really, order anything twirling over the big hearth." - Becky Duffett
"This classic Greek spot has been a fixture in Palo Alto since 1995 and looks straight out of a wine country postcard. Evvia is the sister restaurant to Kokkari Estiatorio, and this place is even better. Like its sibling, power lunchers dominate the daytime scene while families and couples are here during dinner for roasted dishes from the massive hearth—like lemon-oregano rotisserie chicken and souvlaki with red onions and tzatziki. The meat always has a caramelized char, and the juices mix with everything on the plate, creating a combination of citrus, fat, and umami that keeps us coming back." - Ricky Rodriguez
"Considered a sister restaurant and another Bay Area temple to Mediterranean cuisine, Evvia is where Thanasis Pashalidis and Hakan Bala bonded while working together in 2007; Bala went on to work at Evvia for a decade, and Pashalidis later left Evvia for the Village Pub." - Caleb Pershan
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