El Greco- Greek Italian Eatery

About El Greco- Greek Italian Eatery

El Greco Greek Italian Eatery brings authentic Greek and Italian cooking to The Esplanade at Campbells Bay on Auckland's North Shore. It is the creation of Kostas and Sarah Grigorakis — he a Greek-born head chef whose career spans an Athens entertainment venue, his own taverna in Crete and years of pizzeria work in New Zealand; she his Kiwi wife and business partner — with George, the front-of-house fixture who has been there since the beginning. The result is a family-run restaurant with genuine heart, where reviewers consistently praise both the authentic flavours and the attentive, well-trained service.

The menu celebrates the Mediterranean diet, with every dish prepared in extra virgin olive oil. Expect warm pizza breads and house-made dips with pita, generous mezedes made for sharing, classic pizzas and comforting pastas, and hearty Greek and Italian mains — capped by the signature Gyros El Greco. Gluten-free, dairy-free and vegan options are available, and a kids menu keeps younger diners happy.

El Greco's story has real drama: after fire destroyed the premises in June 2020, Kostas and Sarah rebuilt, reopening just months later. Today the restaurant hosts group bookings from 2 to 75 people, caters for events of 10 to 50, offers a full takeaway menu, and shares its creators with Thálassa Cafe & Deli, known for its famous crêpes.

El Greco: Authentic Greek & Italian Dining on Auckland's North Shore

On The Esplanade at Campbells Bay, El Greco Greek Italian Eatery brings a touch of the Mediterranean to Auckland's North Shore. It's the creation of Kostas and Sarah Grigorakis — he the Greek-born head chef, she his Kiwi wife and business partner — who, together with front-of-house mainstay George, have built a restaurant guests describe as authentically Greek and Italian, with service to match.

From his mother's kitchen to Campbells Bay

Kostas Grigorakis learned to cook early, taught at home by his mother to prepare traditional Greek dishes. His hospitality career since has stretched wide: the Greek Army, then cheffing for a major entertainment venue in central Athens, then his own taverna in Crete. After moving to New Zealand he spent eight years as a pizza chef and front-of-house before opening Divino Pizzeria in Milford in 2011.

He and Sarah always dreamed of opening a larger restaurant together — one that stayed true to his traditional cuisine and fresh Greek and Italian food philosophy — and El Greco was born. The trio of Kostas, Sarah and George bring what the restaurant calls the essential elements of an authentic Greek-Italian dining experience: energy, character and passion.

Rising from the ashes

El Greco's story has genuine drama. In June 2020, fire ripped through and destroyed the premises. Refusing to give up on their dream, Kostas and Sarah worked hard to rebuild, and just months after the fire the restaurant reopened — the phoenix rising from the ashes, as they tell it. Today's El Greco offers the same delicious, genuine food of Greece and Italy with an updated, authentic vibe.

What to order

The menu is a tour of the Mediterranean, with every dish prepared in extra virgin olive oil. Start the Greek way: warm pizza breads, a board of house-made dips — tzatziki, roasted aubergine, taramosalata or crab — and mezedes made for sharing, from soutzoukakia meatballs and dolmades to grilled octopus and prawn saganaki.

The pizza list runs from a simple Margherita to the loaded Di Como with Parma ham and rocket, while the pasta section covers comfort classics like spaghetti bolognese and beef lasagne alongside house names such as Rosie's Pasta and Fettuccine El Greco. Italian mains include scallopini marsala and bistecca el pepe; the Greek side answers with souvlaki, moussaka, brizola Scotch fillet and Sarah's favourite, the paithakia lamb cutlets.

The signature dish is the Gyros El Greco — two Greek pitas filled with lamb, tzatziki, tomato and onion, with chips on the side. And take a tip from repeat visitors: the kokkinistó, orzo pasta with eye fillet pieces in traditional tomato sauce, has been called a unique standout by a guest who has eaten her way through Greece.

Made for gathering

This is food built for the meze table — plates are communal, conversation is spirited and the pace is leisurely. El Greco welcomes group bookings from 2 to 75 people and has hosted many celebrations; it also caters for 10 to 50 people at home or work, with personalised menus arranged over the phone. Families are well looked after thanks to a kids menu, and a full takeaway menu means you can enjoy the food at home. For something sweet afterwards, the same team runs Thálassa Cafe & Deli, known for its famous crêpes.

Dietary needs are considered too: gluten-free, dairy-free and vegan options appear across the menu, though the kitchen is not a dedicated gluten-free environment.

Plan your visit

El Greco is open for lunch and dinner Tuesday to Sunday, 12 noon to 9pm, and closed Mondays; a 15% surcharge applies on public holidays. It's a popular spot, so booking ahead is wise — call (09) 475 5772 or use the online form and the team will confirm your table the same day. Kali orexi — enjoy your meal.

Signature items

• Gyros El Greco
• Kokkinistó
• Grilled Octopus
• Moussaka
• Di Costa
• Paithakia

Menu

Dips

• Tzatziki — Greek yoghurt, cucumber, dill, garlic and EVO oil.
• Aubergine — Roasted aubergine, garlic, Greek herbs and EVO oil.
• Taramosalata — Fish roe with fresh lemon juice.
• Crab — Crab meat, cream, onion, EVO and smoked paprika.
• Mixed Dips — Aubergine, tzatziki and taramosalata, served with pita and crackers.

Pasta

• Spaghetti Napolitana — Cooked in a rich basil and tomato sauce.
• Spaghetti Bolognese — Traditional Italian ground beef in a herb and tomato sauce.
• Basil and Pesto Tortellini — With a mushroom and garlic cream sauce.
• Beef Lasagne — Ground beef layered with pasta and a bechamel sauce.
• Spaghetti Carbonara — Bacon and mushrooms in a white wine and garlic cream sauce.
• Spaghetti Pollo Picanté — Chicken, capsicum, olives, chilli and garlic in white wine tomato cream.
• Spaghetti Verdura — Capsicum, olives, mushroom, onion, spinach and garlic in tomato cream sauce.
• Spaghetti Putanesca — Capers, olives, anchovies and tomato sauce.
• Penné Di Costa — Chicken, bacon, mushrooms, blue cheese and garlic in tomato cream sauce.
• Fettuccine El Greco — Smoked chicken and mushrooms in white wine and tomato cream sauce.
• Rosie's Pasta — Chicken, mushrooms, bacon, olives, chilli, garlic and capsicum in EVO oil.
• Kokkinistó — Orzo pasta with eye fillet pieces cooked in a traditional tomato sauce.
• Spaghetti Marinara — A generous mix of seafood cooked with capers in a tomato sauce.
• Dry Marinara — King prawns, scallops, mussels, snapper and calamari with garlic and chilli.

Pizza

• Margherita — Cherry tomato and basil.
• Hawaiian — Ham, cheese and pineapple.
• Al Funghi — Mushroom and garlic.
• Prosciutto — Ham and cheese.
• Pepperoni — Pepperoni and roast red capsicum.
• Carnivoro — Salami, bacon, ham, pepperoni and BBQ sauce.
• Vegetariana — Mushroom, olives, zucchini, garlic, capsicum, artichoke and onion.
• Siciliana — Chorizo, fresh tomato, onion and mushrooms.
• Di Costa — Kostas' favourite: sun dried tomatoes, feta, onion, olives, garlic, basil.
• Capritziosa — Capers, olives, anchovies, garlic and mushroom.
• Quattro Stagioni — Salami, ham, prawns and mushroom.
• Pollo — Chicken, capsicum, onion and mushroom.
• Divino — Salami, ham, bacon, mushroom, onion, capsicum and olives.
• Gustoza — Chorizo, salami, mushroom, capsicum, feta and lime chilli.
• Fruiti di Mare — Selection of seafood and garlic.
• Pollo Primo — Smoked chicken, blue cheese, mushroom, capsicum and onion.
• Di Como — Mozzarella, Parma ham, cherry tomatoes, red onion and rocket leaves.
• El Greco — Lamb, onion, feta, capsicum, olives and tzatziki.

Salads

• Greek — Traditional recipe with tomatoes, cucumber, onion, Kalamata olives and feta.
• Lasithi — Salad greens, beetroot, feta, almonds, cherry tomatoes, gherkins and onion.
• Seafood — Generous mixed seafood with EVO oil and balsamic dressing over seasonal greens.
• Caesar Salad — Roma lettuce, chicken, egg, croutons, anchovies, homemade creamy Caesar dressing.

Greek Mains

• Spanacorizo — Classic Greek spinach and rice gently cooked with herbs, lemon and EVO.
• Souvlaki — Grilled free range chicken skewers with pita, tzatziki and salad.
• Moussaka — Layers of potato, aubergine, zucchini, ground beef and bechamel, with tzatziki and salad.
• Brizola — Kostas' father's favourite: 300g grilled Scotch fillet with fries and salad.
• Paithakia — Sarah's favourite: grilled lamb cutlets with fries, salad and tzatziki.

Pizza Breads

• Herb — Mixed Greek herbs, garlic and EVO oil.
• Napolitana — Tomato, rosemary and Kalamata olives.
• Pesto and Parmesan — Homemade basil pesto, garlic and parmesan flakes.
• El Greco — Caramelised onion, garlic and blue cheese.

Italian Mains

• Pesce del Giorno — Snapper fillet in a garlic, caper and lemon sauce, served with salad.
• Scallopini Marsala — Pork fillet in a creamy mushroom and marsala sauce with vegetables.
• Chicken Frangelico — Free range chicken breast in cream sauce with cashews and Frangelico liqueur.
• Bistecca El Pepe — 250g eye fillet in red wine and mustard cream sauce with vegetables.

Signature Dish

• Gyros El Greco — Two Greek pita with lamb, tzatziki, tomato and onion, with a side of chips.

Starters (Mezedes)

• Patātes — Curly deep fried potatoes served with garlic aioli.
• Greek Patātes — Deep fried potatoes with feta, onion, fresh tomato, oregano and EVO.
• Brussel Sprouts — Pan-fried in EVO oil with bacon and parmesan; vegetarian option available.
• Greek Halloumi — Semi-soft goat and sheep cheese, fried in EVO oil and served with lemon.
• Mushroom a la Cream — Button mushrooms in a garlic, cream sauce.
• Mixed Olives — Warm olives served with fresh bread and olive oil.
• Gnocchi — Cooked in thick Napolitana sauce, served with basil and parmesan.
• Soutzoukakia — Beef and lamb meatballs with fresh herbs in thick tomato sauce.
• Dolmades — Cabbage leaves stuffed with ground beef and rice, egg lemon sauce.
• Baked Feta — Greek feta cooked in the oven with tomato, capsicum and onion.
• Grilled Prawns — King prawns off the grill with homemade dressing on salad greens.
• Grilled Octopus — Served with EVO oil, fresh lemon and mustard dressing.
• Sikotakia — Chicken livers fried in EVO oil with garlic and lemon; starter or main.
• Calamari — Deep fried, served with tzatziki and garlic and fresh lemon juice; starter or main.
• Scallops — Poached in a mild garlic, cream sauce; starter or main.
• Prawn Saganaki — King prawns cooked in a tomato and feta sauce; starter or main.
• Prawns Ala Gamberi — Pan-fried king prawns in butter, garlic, brandy and cream; starter or main.

Frequently asked questions

Do I need to book a table?

Bookings are recommended — El Greco is popular. Call (09) 475 5772 or complete the online form; availability is checked and your reservation confirmed by phone the same day.

What are the opening hours?

Open Tuesday to Sunday, 12 noon to 9pm, serving both lunch and dinner. Closed Mondays. A 15% surcharge applies on public holidays.

Do you cater for dietary requirements?

Dishes are prepared with extra virgin olive oil, and gluten-free, dairy-free and vegan options are available. Gluten-free pasta is penne only, and gluten-free and dairy-free pizza bases are available on the large size. Note the kitchen is not a dedicated gluten-free environment.

Can you host groups or events?

Yes — group bookings from 2 to 75 people, and El Greco has hosted many successful events. Catering is also available for 10 to 50 people at home or work; call to discuss a personalised menu.

Is there a kids menu?

Yes, there's a kids menu with simple options designed to keep younger diners entertained and happy.

Do you offer takeaways?

Yes, a full takeaway menu is available. Orders can be placed on the takeaways line, 09 479 9772.

How does billing work?

To ensure a smooth dining experience, El Greco kindly asks for one bill per table.

Tips

• {"body":"El Greco is popular with locals — reserve on (09) 475 5772 or via the website form and they'll confirm your table by phone the same day.","title":"Book ahead"}
• {"body":"Order a spread of dips and starters to share; the communal Greek meze table is how this menu is meant to be enjoyed.","title":"Go meze style"}
• {"body":"Reviewers who've travelled to Greece call this orzo and eye fillet dish a unique standout — worth stepping off the pizza-and-pasta path for.","title":"Try the kokkinistó"}
• {"body":"A full takeaway menu is available — call the takeaways line on 09 479 9772 to order.","title":"Take it to go"}
• {"body":"The same team behind El Greco runs Thálassa Cafe & Deli, known for its famous crêpes.","title":"Save room for crêpes"}

Good to know

• {"family":"Kids menu with simple options keeps younger diners happy.","dietary":"Gluten-free, dairy-free and vegan options available; kitchen is not a dedicated gluten-free environment.","payments":"One bill per table requested; 15% surcharge applies on public holidays."}