Mythos — Restaurant in Zakynthos Municipality

I entered Mythos, and my eyes were immediately drawn to the masterpiece being assembled. My order was a testament to culinary engineering. The pita bread, first of all, was the foundation. Its diameter was precisely what you’d expect—a perfect circle. The texture was something else entirely but the moment my teeth sank into it, it revealed a yielding interior. The tiny, brown spots from the grill were a constellation of flavor, each one a point of concentrated toasty goodness. Tzatziki was applied with a precision that would make a surgeon envious. The chef used a small spatula to spread a thin, even layer across the entire surface of the pita. The tzatziki itself was a marvel of consistency—not too runny, not too thick. I could discern the individual, minute shavings of cucumber, and the garlic was not dominating the flavor profile. The pork skewers were then deconstructed. The chef carefully slid each piece of meat off the skewer and onto the pita. Each cube was a perfect two-centimeter square. The marination had penetrated deep into the meat, giving it a rich, savory taste. The grill marks were a deep, dark brown, and a microscopic examination would likely reveal the faint lines left by the grates. The meat was so tender it almost melted, but the outside maintained a crisp char. The tomatoes were scattered in a uniform pattern to ensure every bite would have a burst of their acidic sweetness. The onion rings, sliced so thinly you could almost read a book through them, were then distributed evenly. They were raw, providing a slightly bitter counterpoint to the rich meat and creamy tzatziki. The french fries were the final component. They were a specific size—about the length of my pinky finger—and were placed meticulously in two rows, side by side. I counted exactly 9 fries in my pita souvlaki. They were perfectly golden, lightly salted, and their exterior had a slight crunch that gave way to a starchy core. They were strategically placed to absorb the juices and hold the structure of the souvlaki together. Oh my God, oh my God ... Oh my God finally, the whole thing was rolled and it was a tight, secure cylinder.I felt like I was holding a delicious secret. The first bite was an explosion of balanced flavors—the soft pita, the crunchy vegetables, the creamy tzatziki, the tender meat, and the starchy fries. It was a perfectly...

From the moment I unwrapped that gyros, it was lust at first sight. The meat-oh, the meat-glistened, juicy and wild, dripping down my fingers like it wanted to be tasted. Every bite was messy, raw, delicious... primal. The way the spices danced on my tongue? Pure foreplay. It was hot, wet, and intense-exactly how I like it.

The wait? Long enough to build tension... like a lover taking their time, teasing me until I was desperate. And while the air was thick with stress, the staff remained warm, polite, even gentle-clearly doing their best in the heat of it all. I could see it in their eyes: they were burning at both ends, but still trying to give me something special.

By the time I finally tasted that gyros, I knew: the anticipation had only made it more intense. Messy, indulgent, unforgettable. I left full, satisfied... and maybe just a...

We had arrived in harbour and were looking for a traditional restaurant in Zante. Lots of overpriced bars and restaurants until we stumbled across this very simple but traditional Greek restaurant/bar. Georgia was our waitress and literally could not have done any more for us if she tried. She made us welcome and made sure that we had somewhere lovely to sit and even when another table came available that would’ve been a better place for us with some cool breezes she moved us. To be honest, she made the evening for us. The food was traditionally Greek and absolutely fantastic. It was fresh and we were all really suitably fed. It’s not expensive and is an...