UFRIEDA HO

are an extra R8 each. The plate included falafel (fried chickpea balls), haloumi (Cypriot cheese), pikandiko (shredded cabbage, carrots, peppers with olive oil and apple cider vinegar), pepperies (grilled peppers in olive oil, vinegar and garlic), beans and domathes (vine leaves rolled and filled with rice and herb). Standouts here were the melitzanosalata. The finely chopped brinjals in garlic were scrummy and so was the skordhalia (mashed garlic potato). We sent a WhatsApp picture of that to our friends!

By 1.30pm on Sunday their kontosouvli (thick-cut lump chops on the spit) for R130 was finished. The waitress told us that patrons come from all over for this Sunday special and it’s snapped up before you can utter kali orexi (the Greek equivalent of bon appétit). My lunch partner settled for other mezes of lamb souvlaki – a 100g