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Santorini Greek Kitchen

317-917-1117  •  $$
ADDRESS: 1417 Prospect St, Indianapolis, IN 46203
CUISINE: Mediterranean, Greek
FEATURES: Full Bar, Handicap Access, Kid Friendly, Patio Seating, Smoke Free, Vegetarian Friendly
DESCRIPTION

Back in the day, folks in search of some souvlaki had to look hard to find tiny Santorini Greek Kitchen, tucked into a nook at Fountain Square. The only thing tiny about Santorini these days is the space between tables (which are now white-clothed, thank you very much). Indianapolis fell in love with Taki and Jeanette Sawi's authentic Greek and Mediterranean menu and came in droves, necessitating the move to a larger space. The newer, open restaurant - rebuilt quickly after a fire in October 2010 - offers diners a view of the kitchen, where Taki reigns supreme, putting to good use his 15 years of kitchen experience in Greece, Cyprus and Crete. The fire in the kitchen comes right out into the dining room when saganaki, a flaming goat cheese appetizer, arrives at your table. Opa! The tomato balls, another "hot" starter, are a Santorini exclusive. A mixture of tomatoes, vegetables, breadcrumbs and herbs are formed into balls and fried in olive oil. Can you say Opa too many times in one night? The Sawis manage to bring the Mediterranean to landlocked Indy with fresh seafood selections; try the shrimp souvlaki (otherwise known as a kabob), loaded with vegetables and grilled over an open flame.

 

Full bar. Serving lunch and dinner Mon-Sat. Closed Sun.

 

"... the blue-and-white decor invokes languid afternoons lazed away on the Aegean." - Indianapolis Monthly

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bestOfIcon Best Greek

Rating: 4.7
DESCRIPTION

Back in the day, folks in search of some souvlaki had to look hard to find tiny Santorini Greek Kitchen, tucked into a nook at Fountain Square. The only thing tiny about Santorini these days is the space between tables (which are now white-clothed, thank you very much). Indianapolis fell in love with Taki and Jeanette Sawi's authentic Greek and Mediterranean menu and came in droves, necessitating the move to a larger space. The newer, open restaurant - rebuilt quickly after a fire in October 2010 - offers diners a view of the kitchen, where Taki reigns supreme, putting to good use his 15 years of kitchen experience in Greece, Cyprus and Crete. The fire in the kitchen comes right out into the dining room when saganaki, a flaming goat cheese appetizer, arrives at your table. Opa! The tomato balls, another "hot" starter, are a Santorini exclusive. A mixture of tomatoes, vegetables, breadcrumbs and herbs are formed into balls and fried in olive oil. Can you say Opa too many times in one night? The Sawis manage to bring the Mediterranean to landlocked Indy with fresh seafood selections; try the shrimp souvlaki (otherwise known as a kabob), loaded with vegetables and grilled over an open flame.

 

Full bar. Serving lunch and dinner Mon-Sat. Closed Sun.

 

"... the blue-and-white decor invokes languid afternoons lazed away on the Aegean."
- Indianapolis Monthly


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