Nikki's Greek Cafe

Crispy golden potatoes topped with crumbled feta and oregano.

Cool yogurt blended with fresh cucumber, garlic, and dill. A tangy Greek staple perfect for dipping.

Flame-grilled souvlaki with your choice of meat - tomatoes, onions, and tzatziki on warm pita bread.

Thin-sliced seasoned lamb and beef stacked on a vertical spit, carved fresh and wrapped in warm pita with tomatoes, onions, and our house tzatziki sauce.

Spinach and feta cheese wrapped in crispy phyllo pastry, baked until golden. A Sarasota Greek favorite.

Tender squid rings from the Aegean, lightly seasoned and fried until golden. Served with tzatziki and lemon.

Grape leaves stuffed with seasoned rice, a mixture of lamb and beef , saturated in avgolemono sauce . A bright, tangy bite of Mediterranean tradition.

Tender octopus from the Mediterranean, grilled over charcoal and finished with Sarasota citrus and olive oil.

Hand-rolled meatballs of lamb and beef mixed with oregano, mint, and garlic. Served warm with cool, creamy tzatziki.

Crispy golden cheese fried until the edges shatter between your teeth, melting into warm, salty richness inside.

Silky lemon and egg soup made with chicken broth and rice. A bright, tangy Greek classic that warms you from the inside. My Yi-yia’s recipe

Bright lemon and tender chicken in a silky egg broth. House-made stock simmered with rice for comfort in a bowl.

Fresh vegetables and legumes simmered in a savory Greek broth, changing daily with what's in season.

Crisp romaine, juicy tomatoes, briny Kalamata olives, and creamy feta cheese tossed with our house olive oil and oregano dressing.

Crisp romaine, juicy tomatoes, Kalamata olives, and creamy feta cheese tossed with our house Greek dressing. Built fresh for two.

Ripe tomatoes, cucumber, red onion, and creamy feta cheese tossed with olive oil and oregano.

Ripe tomatoes, cucumber, red onion, and creamy feta cheese tossed with olive oil and oregano.

Cool yogurt blended with fresh cucumber, garlic, and dill. A tangy Greek staple perfect for dipping.

Creamy chickpea spread made with tahini, fresh lemon, and garlic. A Greek cafe staple that pairs perfectly with warm pita.

Creamy garlic and potato dip made with roasted garlic, potatoes, and Greek olive oil. A tangy, savory spread that pairs perfectly with warm pita.

Creamy dip made with Greek fish roe, olive oil, and lemon. Bright, briny, and smooth—a traditional Greek appetizer.

Thin-sliced seasoned lamb and beef stacked on a vertical spit, carved fresh and wrapped in warm pita with tomatoes, onions, and our house tzatziki sauce.

Thin-sliced seasoned chicken stacked on a vertical spit, carved fresh and wrapped in warm pita with tomatoes, onions, and our house tzatziki sauce.

Flame-grilled souvlaki with your choice of meat - tomatoes, onions, and tzatziki on warm pita bread.

Layers of seasoned ground lamb and beef baked with creamy béchamel sauce and crispy pasta. A warming Greek classic that tastes like home.

Layers of eggplant, spiced ground lamb and beef, and creamy béchamel baked until golden. Yiaya's recipe from Greece.

1/2 Chicken with oregano, lemon, and rosemary,served with your choice of two sides.

Hand-rolled grape leaves stuffed with seasoned rice, a mixture of beef and lamb Served in avgolemono sauce

Hand-cleaned fresh smelt, quickly fried in olive oil until the bones turn edible and flesh stays tender inside.

Wild-caught cod fillet with ripe tomatoes, fresh garlic, and olive oil over rice. A classic Greek seafood dinner.

Crispy golden potatoes topped with crumbled feta and oregano.

Warm pita bread made fresh daily with just flour, water, and olive oil. Perfect for wrapping gyros or scooping dips.

Warm pita with a tender crumb and just enough char to catch the olive oil. Tear into it and feel the steam escape.

Butter-toasted rice with caramelized onions and warm spices that complement grilled meats and fresh vegetables.

Crispy golden potatoes tossed with oregano, garlic, lemon and olive oil. A Sarasota Greek staple.

Fresh green beans with garlic, tomatoes, and olive oil simmered until tender, and a drizzle of lemon.