Stepho’s Souvlaki Greek Taverna

I’ve heard a lot about this place.

Legendary portions, long lineups and happy customers were part of the package.

Small lamb souvlaki.

After feeling famished from some hard shopping at the Aritiza Warehouse sale, I stopped by Stepho’s on Robson street for some comforting Greek cuisine. The inside looked like your typical Greek restaurant, beautiful whites and blues combined with an abundance of plants filling the outdoors and indoors. I came at around 4 p.m. so there wasn’t a line at all (lucky for me).  Since it was such a great day out, I decided to sit outside with the pigeons and the bees. The bees weren’t too annoying and the pigeons made excellent dining companions (very polite birds).

I had the Kalamaria Dinner ($11.95, as shown in feature photo) and my friend ordered the small lamb souvlaki ($8.95). From what the menus showed, prices were definitely lower than your typical Greek restaurant.

When the food came, or should I say when the calamari arrived, I tried not to gape too much. This was the largest portion of deep fried squid I have ever seen, I couldn’t even see the rice or the salad underneath. Although portion sizes scored a thumbs up on my books, the taste was another matter. The squid was extremely overcooked as the texture was chewy, bordering rubbery and difficult to eat. The large fast food chain Opa! at the food courts have better calamari. It was seasoned weakly so the tzatziki was very much needed. The potatoes on the other hand were lemony all the way through. Salad was okay, and rice wasn’t too seasoned either.

The lamb on the other hand was still larger than average and quite tender. Having a large portion of sides (rice, salad and potatoes) was very nice.

Next time I would probably order the small souvlakis, but the food isn’t completely stellar enough for me to visit again. If you’re looking for a okay and filling meal for a cheap price, Stepho’s is your place.

Service: 3/5 The waitress was very friendly but we had to wait about 15 minutes for her to get us the check (zombie walk outside helped distract us).
Taste: 2.5/5 I don’t like rubbery squid. The table next to me had some lamb dish that looked alright, but just don’t get the calamari.
Decor: 3/5 Typical greek place, nice and clean.
Portions: 5/5 The squid was literally falling off the plate because there was so much.


Basic Crepe Recipe

Crepes are just one of those things that are so simple to the point where you bless the earth for finally giving you something you can actually do (I swear, at work using Adobe InDesign is like playing with a jigsaw puzzle that hates you, anyways…). I love them best when they’re served with fresh chantilly cream, homemade strawberry sauce and a light coating of powdered sugar. But for this photo I made a savoury crepe with goat cheese, leftover roast chicken and various other veggies. Crepes are wonderful and will always reign over their less lovelier cousin, the pancake.

Processed with VSCOcam with hb2 preset
Goat cheese and leftover roast chicken with fresh tomatoes and stuff make an excellent team.

(makes enough for around 2-3 servings)
1/2 cup of all-purpose flour
1 egg
1/4 cup of milk
1/4 cup of water
1/8 teaspoon of salt
1 tablespoon of melted butter

  1. Place your butter in a medium bowl and microwave if it is not melted yet.
  2. Add the egg, flour and a pinch of salt. Mix well.
  3. Gradually add the milk and water. Mix well and make sure there are no flour clumps.
  4. Heat a pan over a medium heat and scoop a ladle-full of batter into the hot pan.
  5. Move your pan around and use your ladle to get a nice, flat crepe. Remove crepe from heat when both sides are slightly golden brown