Dining Out: Dependable Greek fare at Kitchener’s Three Kretans RestaurantDining Out: Dependable Greek fare at Kitchener’s Three Kretans RestaurantDining Out: Dependable Greek fare at Kitchener’s Three Kretans Restaurant - most popular side dishes in res

Rating: 2.
5 Forksfair; Two—good; Three—excellent; Four—outstanding)Twenty-
Two years later, three Kretans restaurants in Kitchener are now run by sons and daughters-in-
The law of the original owner.
Known for its Greek casual dining, this restaurant is ideally located to meet the needs of theater audiences and provides free parking for diners attending downtown performances.
The slightly tired main entrance is under two stairs next to the YWCA building on Frederick Street.
With a little imagination, you will find yourself in the courtyard of the Greek Tavern, where there are iconic blue and white decorations, as well as the Earth --tone walls.
Our waiter quickly put a bottle of cold water and menu on our table.
As a performance night in the center of the square, the menu is a slightly abbreviated version of the theater, featuring the most popular dishes in the restaurant.
We shared two appetizers:$11. 50)
It is a solid, tangy Kefalotiri goat cheese, fried first, then doused the flame with citrus juice in ouzo.
Our second application, Kalamaria ($11. 95)
It's a powdered squid sandwich-
Ground yogurt with cucumber, garlic and oil.
The bb on the tender squid is a bit greasy but comes with fresh pita bread and a glass of Jacob Creek Australia Chardonnay ($6.
95 six ounces)
Both dishes have proved to be a good addition.
Ask me if I want to eat my lamb ($20. 95)I'm talking about medium. rare.
Before igniting charcoal, marinate boneless spring lamb legs with olive oil, lemon juice, oregano, rosemary, Greek red wine, onions and garlic.
Some pieces on the skewers are more rare, which is better than another method.
The meat was really good, served with roasted potatoes, rice and hearty tzatziki.
Although fresh, the "Greek" salad is really not Greek.
My guests chose to upgrade to the country salad for $3, a more authentic version with no lettuce and sauce and full of house --
A small, well-worn sheetthan-
Tomatoes, cucumbers, peppers, olives and cheese with goat's milk.
As requested, the kitchen retains the onion that is common in this dish.
The whole combination is squeezed into a small plate, and at the expense of a neat diet, it is visually a large part.
My companion announced the decision of Musca ($16. 50)very good.
Salad and rice mentioned above.
This is the Greek standard, the level of zucchini, eggplant and potatoes, baked and topped with béchamel sauce.
To cater to local tastes, ground beef has replaced traditional lamb.
Some desserts are made by chefs-owner's mother.
I tried her Kataifi. $4. 95)—
Basically a huge sticky shredder.
Featuring walnuts, pistachios and honey, it is wrapped in filo shredded meat pastries.
External source Bougatsa ($5. 95)
It's crispy filo-
The oven is covered with hot cream and ice cream, honey and cinnamon.
Both of them are good, but we should order a Greek coffee to ease the sweetness.
In the end, I usually go to any restaurant that has survived for so long.
However, I would like to challenge the orthodox idea of the North --
American Greek pub
The food we have experienced.
Part of me wanted to know if the food was more imaginative, drawing on modern Greek and Kretan cuisine and, of course, a wider range of seafood. Certainly.
After our visit, even the owner agreed when I spoke to them.
However, there is a risk in this direction, and an owner realizes that they have been there and tried, and experience resistance from customers when they are more loyal to their roots.
In the end, knowing that a person can rely on honest dishes that have been cooked thousands of times based on a recipe suitable for local popular tastes.
The secrets of reliability and success over the years undoubtedly include smarter, harder work, attention to detail, and ensuring that employees are firmly behind you.
All three Kretans seem to have it all, so in this case my thoughts on diners who don't take risks may not matter at all.
In the words of Martha Stewart, it may be a good thing, and his ancestors are also from the Greek islands.
It's like going to this trustworthy restaurant.
151 Frederick Street, Kitchener519-576-
9091 hours: 11: 30 from Monday to Fridaym. to 2:30 p. m. ;
From Tuesday to Saturday, from five o'clock P. M. to 8. m.
Note that the restaurant is open on Sunday and Monday evenings in front of the center of the square. Acting and booking is the best option. By using the elevator at 151 Frederick Street, two sets of stairs can be avoided from entering the basement space
The rear entrance of the restaurant, but the restroom is not a wheelchair access. The decor is in the usual Greek style, from plastic grapes hanging from the ceiling above the bar to the goddess statue in the center of the room.
There are a variety of different seating areas that can reduce noise, even in the busy theater nightlife: no more than, no less than standard North American Greek dishes, mostly in-
The house is competent for delivery.
Some desserts are also homemade by the owner's mother's drink: nod to the Greeks
There are some local craft beers here, but there is no wine service in Ontario: warm and thoughtful service.
Proficient in menu details: $100. 24 (
Tax included but not tip)
Two appetizers, main course (
An upgraded salad)
To put it simply: no surprises.
This reliable family-run family style restaurant efficiently offers a "casual Greek dining" version that evaluates food, atmosphere, service and price.
Restaurant reviews are based on anonymous visits to restaurants.
The restaurant does not pay any part of the reviewer's meal fee.
Alex Bielak can be reached at www. twitter. com/alexbielak. Rating: 2.
5 Forksfair; Two—good; Three—excellent; Four—outstanding)Twenty-
Two years later, three Kretans restaurants in Kitchener are now run by sons and daughters-in-
The law of the original owner.
Known for its Greek casual dining, this restaurant is ideally located to meet the needs of theater audiences and provides free parking for diners attending downtown performances.
The slightly tired main entrance is under two stairs next to the YWCA building on Frederick Street.
With a little imagination, you will find yourself in the courtyard of the Greek Tavern, where there are iconic blue and white decorations, as well as the Earth --tone walls.
Our waiter quickly put a bottle of cold water and menu on our table.
As a performance night in the center of the square, the menu is a slightly abbreviated version of the theater, featuring the most popular dishes in the restaurant.
We shared two appetizers:$11. 50)
It is a solid, tangy Kefalotiri goat cheese, fried first, then doused the flame with citrus juice in ouzo.
Our second application, Kalamaria ($11. 95)
It's a powdered squid sandwich-
Ground yogurt with cucumber, garlic and oil.
The bb on the tender squid is a bit greasy but comes with fresh pita bread and a glass of Jacob Creek Australia Chardonnay ($6.
95 six ounces)
Both dishes have proved to be a good addition.
Ask me if I want to eat my lamb ($20. 95)I'm talking about medium. rare.
Before igniting charcoal, marinate boneless spring lamb legs with olive oil, lemon juice, oregano, rosemary, Greek red wine, onions and garlic.
Some pieces on the skewers are more rare, which is better than another method.
The meat was really good, served with roasted potatoes, rice and hearty tzatziki.
Although fresh, the "Greek" salad is really not Greek.
My guests chose to upgrade to the country salad for $3, a more authentic version with no lettuce and sauce and full of house --
A small, well-worn sheetthan-
Tomatoes, cucumbers, peppers, olives and cheese with goat's milk.
As requested, the kitchen retains the onion that is common in this dish.
The whole combination is squeezed into a small plate, and at the expense of a neat diet, it is visually a large part.
My companion announced the decision of Musca ($16. 50)very good.
Salad and rice mentioned above.
This is the Greek standard, the level of zucchini, eggplant and potatoes, baked and topped with béchamel sauce.
To cater to local tastes, ground beef has replaced traditional lamb.
Some desserts are made by chefs-owner's mother.
I tried her Kataifi. $4. 95)—
Basically a huge sticky shredder.
Featuring walnuts, pistachios and honey, it is wrapped in filo shredded meat pastries.
External source Bougatsa ($5. 95)
It's crispy filo-
The oven is covered with hot cream and ice cream, honey and cinnamon.
Both of them are good, but we should order a Greek coffee to ease the sweetness.
In the end, I usually go to any restaurant that has survived for so long.
However, I would like to challenge the orthodox idea of the North --
American Greek pub
The food we have experienced.
Part of me wanted to know if the food was more imaginative, drawing on modern Greek and Kretan cuisine and, of course, a wider range of seafood. Certainly.
After our visit, even the owner agreed when I spoke to them.
However, there is a risk in this direction, and an owner realizes that they have been there and tried, and experience resistance from customers when they are more loyal to their roots.
In the end, knowing that a person can rely on honest dishes that have been cooked thousands of times based on a recipe suitable for local popular tastes.
The secrets of reliability and success over the years undoubtedly include smarter, harder work, attention to detail, and ensuring that employees are firmly behind you.
All three Kretans seem to have it all, so in this case my thoughts on diners who don't take risks may not matter at all.
In the words of Martha Stewart, it may be a good thing, and his ancestors are also from the Greek islands.
It's like going to this trustworthy restaurant.
151 Frederick Street, Kitchener519-576-
9091 hours: 11: 30 from Monday to Fridaym. to 2:30 p. m. ;
From Tuesday to Saturday, from five o'clock P. M. to 8. m.
Note that the restaurant is open on Sunday and Monday evenings in front of the center of the square. Acting and booking is the best option. By using the elevator at 151 Frederick Street, two sets of stairs can be avoided from entering the basement space
The rear entrance of the restaurant, but the restroom is not a wheelchair access. The decor is in the usual Greek style, from plastic grapes hanging from the ceiling above the bar to the goddess statue in the center of the room.
There are a variety of different seating areas that can reduce noise, even in the busy theater nightlife: no more than, no less than standard North American Greek dishes, mostly in-
The house is competent for delivery.
Some desserts are also homemade by the owner's mother's drink: nod to the Greeks
There are some local craft beers here, but there is no wine service in Ontario: warm and thoughtful service.
Proficient in menu details: $100. 24 (
Tax included but not tip)
Two appetizers, main course (
An upgraded salad)
To put it simply: no surprises.
This reliable family-run family style restaurant efficiently offers a "casual Greek dining" version that evaluates food, atmosphere, service and price.
Restaurant reviews are based on anonymous visits to restaurants.
The restaurant does not pay any part of the reviewer's meal fee.
Alex Bielak can be reached at www. twitter. com/alexbielak. Rating: 2.
5 Forksfair; Two—good; Three—excellent; Four—outstanding)Twenty-
Two years later, three Kretans restaurants in Kitchener are now run by sons and daughters-in-
The law of the original owner.
Known for its Greek casual dining, this restaurant is ideally located to meet the needs of theater audiences and provides free parking for diners attending downtown performances.
The slightly tired main entrance is under two stairs next to the YWCA building on Frederick Street.
With a little imagination, you will find yourself in the courtyard of the Greek Tavern, where there are iconic blue and white decorations, as well as the Earth --tone walls.
Our waiter quickly put a bottle of cold water and menu on our table.
As a performance night in the center of the square, the menu is a slightly abbreviated version of the theater, featuring the most popular dishes in the restaurant.
We shared two appetizers:$11. 50)
It is a solid, tangy Kefalotiri goat cheese, fried first, then doused the flame with citrus juice in ouzo.
Our second application, Kalamaria ($11. 95)
It's a powdered squid sandwich-
Ground yogurt with cucumber, garlic and oil.
The bb on the tender squid is a bit greasy but comes with fresh pita bread and a glass of Jacob Creek Australia Chardonnay ($6.
95 six ounces)
Both dishes have proved to be a good addition.
Ask me if I want to eat my lamb ($20. 95)I'm talking about medium. rare.
Before igniting charcoal, marinate boneless spring lamb legs with olive oil, lemon juice, oregano, rosemary, Greek red wine, onions and garlic.
Some pieces on the skewers are more rare, which is better than another method.
The meat was really good, served with roasted potatoes, rice and hearty tzatziki.
Although fresh, the "Greek" salad is really not Greek.
My guests chose to upgrade to the country salad for $3, a more authentic version with no lettuce and sauce and full of house --
A small, well-worn sheetthan-
Tomatoes, cucumbers, peppers, olives and cheese with goat's milk.
As requested, the kitchen retains the onion that is common in this dish.
The whole combination is squeezed into a small plate, and at the expense of a neat diet, it is visually a large part.
My companion announced the decision of Musca ($16. 50)very good.
Salad and rice mentioned above.
This is the Greek standard, the level of zucchini, eggplant and potatoes, baked and topped with béchamel sauce.
To cater to local tastes, ground beef has replaced traditional lamb.
Some desserts are made by chefs-owner's mother.
I tried her Kataifi. $4. 95)—
Basically a huge sticky shredder.
Featuring walnuts, pistachios and honey, it is wrapped in filo shredded meat pastries.
External source Bougatsa ($5. 95)
It's crispy filo-
The oven is covered with hot cream and ice cream, honey and cinnamon.
Both of them are good, but we should order a Greek coffee to ease the sweetness.
In the end, I usually go to any restaurant that has survived for so long.
However, I would like to challenge the orthodox idea of the North --
American Greek pub
The food we have experienced.
Part of me wanted to know if the food was more imaginative, drawing on modern Greek and Kretan cuisine and, of course, a wider range of seafood. Certainly.
After our visit, even the owner agreed when I spoke to them.
However, there is a risk in this direction, and an owner realizes that they have been there and tried, and experience resistance from customers when they are more loyal to their roots.
In the end, knowing that a person can rely on honest dishes that have been cooked thousands of times based on a recipe suitable for local popular tastes.
The secrets of reliability and success over the years undoubtedly include smarter, harder work, attention to detail, and ensuring that employees are firmly behind you.
All three Kretans seem to have it all, so in this case my thoughts on diners who don't take risks may not matter at all.
In the words of Martha Stewart, it may be a good thing, and his ancestors are also from the Greek islands.
It's like going to this trustworthy restaurant.
151 Frederick Street, Kitchener519-576-
9091 hours: 11: 30 from Monday to Fridaym. to 2:30 p. m. ;
From Tuesday to Saturday, from five o'clock P. M. to 8. m.
Note that the restaurant is open on Sunday and Monday evenings in front of the center of the square. Acting and booking is the best option. By using the elevator at 151 Frederick Street, two sets of stairs can be avoided from entering the basement space
The rear entrance of the restaurant, but the restroom is not a wheelchair access. The decor is in the usual Greek style, from plastic grapes hanging from the ceiling above the bar to the goddess statue in the center of the room.
There are a variety of different seating areas that can reduce noise, even in the busy theater nightlife: no more than, no less than standard North American Greek dishes, mostly in-
The house is competent for delivery.
Some desserts are also homemade by the owner's mother's drink: nod to the Greeks
There are some local craft beers here, but there is no wine service in Ontario: warm and thoughtful service.
Proficient in menu details: $100. 24 (
Tax included but not tip)
Two appetizers, main course (
An upgraded salad)
To put it simply: no surprises.
This reliable family-run family style restaurant efficiently offers a "casual Greek dining" version that evaluates food, atmosphere, service and price.
Restaurant reviews are based on anonymous visits to restaurants.
The restaurant does not pay any part of the reviewer's meal fee.
Alex Bielak can be reached at www. twitter. com/alexbielak.