At Souvlaki GR in Boynton, owner Tina Plagos returns every summer to Mykonos, the gorgeous Aegean island known for beaches, 16th c. windmills and great fresh cuisine. There are no plates to throw here, but make no mistake: the food is authentic, top-quality and always tasty.
Order a Fix Lager, a premium beer from the 150+ year old Fix Brewery, with any of seven dip choices. The habit-forming Tyrokafteri spicy feta dip is divin, but most traditional is the Santorini yellow split pea dip, called Fava. Try fried Kalamari and charcoal-grilled Oktapodi, or Garides Saganaki, shrimp and feta in ouzo-tomato sauce; Loukaniko, traditional homemade sausage with orange peel or leek; Kolokithokeftedes, zucchini croquettes made with carrots, scallions, feta and mint; or pan-friend Halloumi cheese with olive oil and oregano.
Our favorite entrée is the Organic Half Chicken. It sounds simple but its flavor is complex, with fresh oregano and mint, olive oil, lemon and mustard, cooked for exactly the right amount of time. Hot off the grill and scored for easy separation, it can easily be shared. Charcoal-grilled Paidakia – lamb chops – are sold by weight instead of number, and Char-grilled Fish By The Pound, locally sourced as well as from Greece, are featured. Traditional desserts include strained yogurt topped with honey and walnuts or sour cherry compote, but our favorite: Galaktoboureko, airy custard cream enclosed in crispy phyllo and drizzled with honey. Opa!
