A Taste of Athens

Dining at Uncle George’s Restaurant

When I was a child living in Athens, there was one place my parents always took us when they wanted to eat out—my relative Uncle George’s taverna. In Greece, we call traditional restaurants “tavernas,” and Uncle George’s was one of the best. It was more than just a restaurant; it was a family gathering spot filled with joy, laughter, and of course, incredible food.

Every visit to Uncle George’s taverna felt like an adventure. The excitement would build up as we arrived, knowing that my cousins would be there, running around the massive carpark that stretched in front of the restaurant. That carpark was as much a part of our playtime as the delicious food was a part of our dining experience.

But the food—oh, the food—was the real highlight. I was always thrilled about what we would order: charcoal-grilled lamb cutlets, tender pork skewers, freshly made tzatziki, Greek salad, and crispy fries. The simple yet perfect combination of flavours is something that has stayed with me ever since. The lamb and pork, seasoned with just salt and pepper before hitting the grill, were always basted with ladolemono, a lemon and olive oil dressing, as soon as they came off the fire. It’s what gave the meat its unmistakable flavour. And, of course, no meal would be complete without the creamy tzatziki and the vibrant, fresh Greek salad to go with it.

I always looked forward to these meals, not just because of the food but because of the memories we made. Eating at Uncle George’s taverna was a family tradition, and those moments spent there with my cousins and family are some of my most cherished memories. Even now, when I cook lamb cutlets or pork skewers, the smell instantly takes me back to that restaurant, to those carefree days, and to the incredible flavours that shaped my love for food.

At Urban Greek, we honour these traditions, bringing the authentic flavours of Greece to our restaurant in Hobart. Below, I’ve shared recipes for some of the dishes that remind me of those times. I hope they bring a little taste of Greek tradition to your table.

Recipe: Charcoal-Grilled Lamb Cutlets and Pork Skewers

Ingredients:

Method:

1. Season the lamb cutlets or pork skewers generously with salt and freshly ground black pepper.

2. Grill over charcoal until the meat is cooked to your liking, turning occasionally.

3. Once off the grill, baste generously with ladolemono (recipe below) for that final burst of flavour.

Recipe: Ladolemono (Lemon-Olive Oil Dressing)

Ingredients:

1/2 cup extra virgin olive oil
Juice of 2 lemons
1 tablespoon mustard (preferably American)
2 cloves garlic, crushed
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste

Method:

1. In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper.

2. Generously baste the grilled meat with this dressing immediately after taking it off the fire to bring out the best flavours.

Recipe: Classic Greek Salad

3 large tomatoes, chopped
1 cucumber, sliced
1 red onion, thinly sliced
1 green bell pepper, sliced
1/2 cup Kalamata olives
200g feta cheese, crumbled
2 spring onions, chopped
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Salt and oregano to taste

Method:

1. In a large bowl, combine the tomatoes, cucumber, onion, bell pepper, spring onions, and olives.

2. Drizzle with olive oil and vinegar, then sprinkle with salt, oregano and toss.

3. Top with crumbled feta and serve.

I hope you enjoy these dishes as much as I enjoyed them growing up. Whether you’re dining with us at Urban Greek restaurant in Hobart or trying these recipes at home, you’ll get a true taste of Greece.