Having spent several weeks in Greece every summer for the past few years and our being regulars at Eastern Med restaurants in Miami, we know something about Greek food and tavernas and tend to be especially picky on that score. We had an inkling that Theos Estiatorio, named for its Greek owner, would be very good so we set out on an early Saturday evening to Fort Lauderdale exclusively to try it out. And happy we were that we did.  In its décor, friendly service, traditional menu, especially wonderful fish, and music that makes you want to dance, Theos is a great taverna. Probably no surprise given the pedigree of its chef, who was the first chef at Milos in New York.

Executive Chef is Peter Spyropoulos, whose impressive culinary journey includes top New York restaurants like Le Cirque, Milos, Avra, and Limani.The restaurant seats 115 indoors and at its outdoor covered terrace. The menu has traditional Greek classics, all you could imagine – 65 of them. Sometimes when a menu is so large the quality suffers. I seriously doubt that’s the case here. The menu is divided into salads, raw bar, spreads, mezze,makaronades (pastas), seafood (whole fish done charcoal grilled or fried), from the sea and the land, side dishes and desserts.

When we sat down we were served their warm sourdough bread with a tapita of hummus and luscious olive oil sourced directly from Theo’s family village in Greece. We started with a grilled halloumi cheese served with sliced cucumbers. It was tasty and perfectly grilled ($19). For  a main dish I opted for the pan seared U1 dry scallops, learning that U10 means there are only 10 to a pound, ie. very large. The very plump and tender scallops were topped with sturgeon caviar and served on top of mushroom orzotto with truffle oil,  it was a memorable dish ($52).

Mr. W had the 10 ounce center cut swordfish served with lemon potatoes with extra virgin olive oil and capers ($42). The fish was super fresh, and the potatoes were a perfect complement.

We always try the brussels sprouts, part of our search for a new and exciting recipe. Here they’re crispy thanks to a topping of Greek honey and then lime zest and mint ($12). Have to try that at home.

For dessert we had the pistachio ice cream ($12) which I never pass up and the bougatsa, semolina custard wrapped in phyllo with powdered sugar and cinnamon. ($12).

On our sights for next time, and we will return, are the ouzo mussels, keftedakia (sauteed lamb and beef plus herb spiced meatballs, Portuguese sardines (a fave), lobster pasta, lamb shank, and the Greek paella made with orzo, feta, shrimp, mussels, calamari, clams, seafood broth, tomato and herbs ($44).

There’s a wide selection of Greek wines and wines by the glass. A glass (6 ounce pour) starts at $17 and bottles at $60. cocktails are $20.

For one cocktail each, a mezze, two entrees, one side and dessert expect to pay about $150 plus tax and tip.

Service is professional and delightful (we loved our waiter Orlando). You really feel the warm Mediterranean welcome.

Theos Estiatorio is open Tuesday through Saturday for dinner (starting at 5pm). Metered street parking is offered in front of the restaurant.

Theos Estiatorio (located at 1826 E Sunrise Blvd, Fort Lauderdale, FL 33304)  For more information check out their website, https://theosestiatorio.com/ and follow along on Instagram, https://www.instagram.com/theos.estiatorio/