GOING GREEK

Tec visits Elia Restaurant in George Square

24 George Square, Glasgow G2 1EG. Tel: 0141 221 9988.

FOOD ATMOSPHERE SERVICE

WITH the dark nights drawing in, there had been a somewhat solemn atmosphere at Tec Towers recently.

The Moll and I were both dreaming of our next European adventure, although that seemed like ages away.

I was feeling more melancholy than usual about the thought of winter and was slumped in my armchair smoking a cigar.

“I know what will cheer you up Tec,” said Toots, “there’s a new Greek restaurant that’s opened in the town. It might be a way for you to beat the blues.”

Curious at her suggestion, I agreed, and we jumped into the Buick and headed for Elia Greek Restaurant on George Square.

As it was the middle of the week, the joint wasn’t too busy, and we were instantly seated by a charming Greek waiter who allowed us to choose our table.

It was clear the place appealed to diners of all backgrounds, particularly Europeans who were perhaps comforted by the taste of home.

Above the low murmur of voices and traditional Greek music in the background, Toots and I felt very relaxed and lost in the magic of the Greek décor.

As it was a school night, we had decided to stick to soft drinks and were brought complementary olives and bread as we browsed the menu. “I like how the style of the menu has the dishes written in Greek and an English translation below. “It’s almost as if we were actually in Greece,” said Toots. I too had spotted this and agreed that it fitted in with the ambiance of the restaurant.

For her starter Toots opted for Tyrokafteri, a hot spicy dip made with Greek cheese.

I instantly had my eye on the

Tzatziki, a Greek yoghurt, cucumber and garlic dip, which I remembered enjoying from my trips to the Greek islands.

Neither of us were disappointed, particularly at the size of the portion.

It didn’t matter that I had run out of pita bread to dip into my Tzatziki as I could eat the rest with my main course.

We then moved on to our next dish. I opted for a delicious Vegetarian Moussaka, which was well flavoured and very fresh, while Dollface settled for a Mixed Grill with chicken, a beef burger, lamb chop, a pork chop and a peppercorn sauce – she was clearly hungry.

The Mixed Grill came with the option of oven potatoes, rice or chips, and a choice of salad or vegetables as a side.

Of course, Toots chose chips, which she said she could also use to dip into her peppercorn sauce. I didn’t see the point in trying to change her mind.

“That hit the spot,” she said, licking her lips as she finished her plate.

After two very filling dishes each, we were too full to try desert. As we left, we promised the waiters we would be back soon to try out the rest of their menu.