Mamakas Taverna

A white-washed Greek taverna leaning more towards cool and funky than mom-and-pop kitschy. Full-flavoured, fresh, contemporary takes on tavern classics make this a fun night out on the Ossington strip. Forget lacklustre souvlaki and dried-out lemon potatoes: the food, décor and music here reflect owner Thanos Tripi’s memories and family recipes – it’s the food he remembers eating as a kid and the fare he wants to share with guests.

With one of the largest Greek populations outside of the Greek diaspora, Toronto is home to several restaurants specializing in Aegean fare. With the majority of Greek restaurants concentrated in Toronto’s Greektown, or also known as The Danforth, it might come as a surprise to hear one of the most notable Greek restaurants resides on Toronto’s west end. Mamakas Taverna, part of the Mamakas Food Group – which also consists of neighbouring Bar Koukla and Agora Greek Market – is a mainstay on the Ossington Strip.

Pastry chefs may be a dying breed in Toronto, but one restaurant still doing due diligence is Mamakas Taverna on Ossington. As well as being responsible for making hundreds of pitas daily, Cora James creates and prepares all of the desserts on offer at the Greek eatery. Choose from traditional desserts like baklava and hazelnut cake (foudoukiou keik) as well as a Copenhagen style chocolate brownie tart with caramelized filo and blackberries.

Owner Thanos Tripi brings a fresh, authentic approach to Aegean food, offering classical Greek dishes against a contemporary canvas. Each plate is thoughtfully crafted to evoke the way Thanos’ grandmother cooked, inviting guests to explore the Greece he grew up with through food, art and music. Meant to mimic an open market, the room is built of white concrete blocks creating an effect similar to the stucco seen throughout Greece.

The perfect spot in Toronto if you want a lively ambiance while feasting on authentic Aegean dishes. It’s like eating homecooked meals because they use recipes passed down through generations—but with a modern Canadian twist!. A good starter meal (and a bestseller!) is the spanakopita, a Greek pie with spinach and feta wrapped in crispy phyllo and drizzled in olive oil and honey.

Mamakas Taverna and Bar Koukla: I am listing both of these together because they are a stone’s throw away from each other on the Ossington Strip and owned by the same restaurant group. Modern Greek and very fun. Potential drawback: Some of the dishes are a little small and it’s not easy to order bigger portions without running up an exponentially large tab.

With soft twinkling lights hanging from the ceiling and white brick walls, Mamakas Taverna welcomes romance with shared meze plates and classic Greek dishes. Owner Thanos Tripi serves food just like his grandmother used to make — fresh and straight from the heart. Address: 80 Ossington Avenue, TorontoPhone: 416-519-5996

Proving that Greek food can be found beyond the Danforth, this Ossington restaurant is as chic as it is authentic. Side assorted meze with house-made pita and a glass of wine from a list that's heavy on Greek bottles. Bar seats offer a view of the grill as flames lick octopus tentacles, Ontario lamb chops, and more.

This Greek foodie destination on Ossington is a perfect place for a romantic Valentine’s Day dinner. Their menu features fantastic Greek delicacies and (side note) their brunch is one of the best in the city. Truly, Mamakas Taverna is an idyllic Valentine’s destination that will make your taste buds sing and dance.

Located in the trendy Ossington area, Mamakas Taverna is known for its elevated and rustic take on Greek cuisine. Their menu features a variety of traditional and modern dishes. Sit in the dining area or the bar, but make sure to book your reservation well in advance as the small space gets filled quickly.

This restaurant is profoundly steeped in Aegean culture and hence serves the most delectable Aegean food. Mamakas strives to provide you with the most genuine ingredients based on earthly aromas such as thyme, oregano, and olive oil. It’s one of the rare restaurants with an open kitchen.

Decor-wise, Mamakas on Ossington near West Queen West wins for giving diners the sense they’re at a waterfront restaurant in Chania, Crete. The white-washed walls with bright blue accents and even the chalkboard behind the bar add to the ambiance. The food, though, is to die for.

Mamakas Taverna presents a modern take on Greek cuisine, offering inventive dishes with fresh ingredients in a charming setting. It’s a delightful blend of authenticity and innovation, thus making it a must-visit for those seeking a memorable Greek dining experience.

At the southern end of the Ossington strip, Mamakas is the spot for elevated, rustic Greek fare. Easily spotted from their green awnings, the spot is always jammed on any day of the week. Mamakas’ patio is ope for walk-ins and by reservation starting at 5 p.m.

When it comes to modern Greek cuisine, Mamakas Taverna is one of the best restaurants Toronto has to offer. Meals here are inspired by natural forces like the sun, sea and soil to create authentic and memorable dining experiences.

Mamakas Taverna offers a warm, bistro-like atmosphere perfect for shared meze plates and mains like seafood and grilled lamb. Their kalamari and wagyu souvlaki are must-tries and add a modern touch to traditional recipes.

Mamakas has some of the best Greek food in town and their octopus is divine. Check them out on their heated patio but make sure to call ahead or book online because reservations at this spot are in high demand.

Nestled in the heart of Ossington Avenue, Mamakas Taverna is a chic and modern Greek restaurant that celebrates traditional flavors. Indulge in their famous saganaki, grilled octopus, and heavenly loukoumades.

Serving traditional Greek food six nights a week, Mamakas Taverna's decor pays homage to the Mediterranean islands. The menu includes classic Greek dishes like spanakopita, sheftalia and kotopoulo.

Owner Thanos Tripi named his Ossington restaurant “Mother” in Greek because the food here evokes nostalgic pangs for the Aegean Sea. It’s the food Tripi grew up eating. Nothing is overly complex.