The Real Greek- Norwich - Fuld menu

Mavrodaphne (mah’v-ro-dahf-nee). a great wine with a velvety sweetness that reveals its rich aromatic character

With vodka or mastiha

This italian sauvignon features fresh aromas of figs, apricot and orange flowers. A crisp and refreshing wine with a gentle sweetness which invites another glass.

This rosé is crystal clear with a very fine and pleasurable nose. Red fruit and spices are the scents come at first, followed by herbal notes.

This fresh, ruby-coloured red shows an elegant structure on the palate. On the nose it’s fruity with aromas of cherry

This pinot grigio showcases soft aromatic flavours of white peach and pear and notes of perfumed rose.

With prosecco

This moschofilero (mos-coh-fee-ler-oh) variety is grown in the region of mantinia, in the peloponnese. It has an intense flowery character, with rose petal aromas and citrus.

An italian merlot with aromas of cherry and wild plum flavours.

The most well-known greek grape variety is assyrtiko (ah-seer-tee-koh) by far, grown across greece. An organic wine with distinctive citrus fruit aromas and a crisp finish.

Abaton (avato). produced at the st. panteleimon monastery on mount athos. The monks of the monastery created this unique red wine using xinomavro (ksee-noh-mavro), grenache and limnio grapes.

Metochi (m-e-to-hee). combines the traditional winemaking of mount athos with modern techniques. With its medium acidity and tannins, it has a rounded, chocolaty flavour

This xinomavro (ksee-noh-mavro) variety is produced in naoussa, northern greece. It’s a medium-bodied and dry on the palate red wine, with fruity and spicy flavours.

The agiorgitiko (ah-yor-yee-te-ko) variety is the most famous red grape variety in greece. This namea wine is produced in the peloponnese, with elegant notes of sweet spices and a fruity aftertaste.

Ionos (e-onos). from the slopes of north peloponnese. This fresh, dry easy drinking red has aromas of morello cherries that are balanced with spicy notes of black pepper.

Price excludes mixer.

The essence of the xinomavro has distinct aromas of red fruits, flowers, tomatoes, olives, dried prunes, tobacco and nuts.

With vegan aioli.

Fluffy, light and fried to perfection.

Fresh-cut carrot, celery and cucumber, drizzled with white wine vinegar

A light and fragrant blend of smoked aubergine, garlic, red onion, roasted red peppers and lemon.

Crisp squid rings served with lemon mayonnaise.

Vine leaves stuffed with rice, tomato and fresh herbs. Served with greek yoghurt.

With vegan tzatziki.

Pork, skewered with onions and peppers. Served with aegean slaw

Specially bottled in thessaloniki for us. dry, delicate and floral, with fragrant fruit on the palate.

This variety is grown in vineyards in the region of halkidiki and produces a fresh, fruity, medium bodied wine.

Specially bottled in thessaloniki for us. this deep red wine features inviting ripe berry fruit aromas.

Makedonikos (mak-e-thonikos). a vibrant rosé, with distinct aromas of rose, fresh red berries, and citrus fruit

A classic greek dish – hearty and rich, with lamb mince. Served as a meze portion. Subject to availability.

Makedonikos (mak-e-thonikos). keeps the crispness and minerality, but it also shows a higher level of primary fruit aromas and a less dense structure

A traditional greek classic with intense aromas of grapes and pine.

Makedonikos (mak-e-thonikos). moderate in colour, elegant in aromas and flavours, and dominated by fresh, aromatic herbs and red berry fruits.

Planted’s pea-based pulled pork with a tomato and smoked paprika marinade, topped with a padron pepper, served on a bed of tahini sauce.

With minted yoghurt.

With cherry tomatoes, cucumber, peppers, greek olives, red onion, feta and olive oil, finished with greek oregano from mavrouda, thessaloniki.

With taramasalata and cucumber ribbons.

Slow-roasted pork belly, with oregano, paprika and red onion.

Our daily blend of chickpeas, rich in tahini and spiced with cumin, topped with paprika and roasted red peppers.

Roasted pepper and cheese dip, finished with a touch of chilli.

Green lentils, beetroot and feta in our tangy orange vinaigrette.

Yellow lentils, cooked and blended with herbs and spices, topped with a salsa of tomatoes, onions, capers and caper powder. Made the Santorini way.

Thinly shredded cabbage, carrot, red and green peppers, with an olive oil dressing

Our daily creamy blend with naturally undyed cod roe. It’s not meant to be pink!

Succulent chicken wings marinated in a smoked chilli relish.

Lamb, skewered with onions and peppers. Served with aegean slaw.

Chicken, skewered with onions and peppers. Served with aegean slaw

Fresh cod, home-cured then dipped in beer batter and fried. Served with lemon mayonnaise

Tonia’s recipe of tiger prawns in a rich tomato sauce, with pourgouri (bulgur wheat with tomatoes and onion), spinach, pickled peppers and feta.

Pork, marinated with greek herbs, served with tzatziki and onions.

Chargrilled octopus, tossed in olive oil, garlic and greek mountain oregano, served on a bed of yellow fava.

Tsipouro (tsee pour oh) the greek version of grappa, the young brother of ouzo. This tsipouro is produced from the malagousia (mala goo zia) grapes in northern greece. You can drink it over ice or straight. The perfect after meal digestive!

A traditional aperitif with anise as a basic ingredient. It can be served with ice or water.

Dressed with lemon thyme infused honey

A classic cypriot dish. Tonia’s mother’s recipe of cracked wheat with tomatoes and onion

Vegan meatballs, served in a tomato and cumin soutzoukakia sauce.

Hearty giant beans and spinach, cooked in a tomato and garlic sauce.

Jackfruit, slow-cooked with button mushrooms, shallots and aniseed

Three filo pastry parcels with creamy leek, spinach and feta filling, handmade daily.

Halloumi, skewered with peppers and courgettes. Served with aegean slaw

Dressed with lemon thyme infused honey

Two filo pastry parcels with chickpeas, cumin, turmeric, and a touch of sundried tomato and chilli.

Chicken thigh, marinated with greek herbs, served with tzatziki, onion and tomatoes

Planted’s pea-based chicken pieces, marinated with greek herbs, served with vegan tzatziki, onion and tomatoes

Abaton (avato). produced at the st. panteleimon monastery on mount athos, this is a combination of athiri and assyrtiko. The vineyards of mount athos are cultivated by the monks.

Ionos (e-onos). easy drinking and dry, from vineyards at altitude on the coastal slopes of north peloponnese.

The malagousia (mala-goo-zia) variety has a complex and aromatic profile, with ripe peaches and apricots. This variety produces wine with a moderate acidity and full palate.

With vegan aioli.

Handmade lamb patties grilled and topped with greek yoghurt, tomato sauce and onions.

Tossed in olive oil and oregano.

Choose between greek mustard sauce or tzatziki

With tzatziki.

Our signature recipe, served with a tahini dip

Long-grain rice, mixed with garlic and tomato sauce, dressed with olive oil.

With aegean slaw.

Traditional greek sausage from thrace, chargrilled and served with aegean slaw

Cool, tangy greek yoghurt with cucumber, gherkin and garlic.

Chargrilled aubergine served with garlic and tomato sauce.