The trio of Greek owners – Kostas Dimitras, Arsenios Fourkiotis and Christos Toupe – have clearly divided their responsibilities. Dimitras oversees the restaurant’s business operations, Fourkiotis serves as executive chef, and Toupe oversees the dining room and beverage selection.
I bring a strong entrepreneurial background to the restaurant. Arsenios and Christos, on the other hand, have experience from both top restaurants in Helsinki and the city’s Greek restaurants, says Kostas Dimitras.
The trio have lived in Finland for a long time and now want to offer the best of their homeland’s cuisine, presented in a modern way, to others as well. The restaurant, which serves both lunch and dinner, focuses on high-quality seasonal ingredients, which are the foundation of Greek cuisine. “The dishes have few ingredients, but they’re packed with flavor. The natural flavors of the ingredients are the focus”, says Arsenios Fourkiotis.
The menu changes five times a year, and as much as possible is made in-house, including pita bread, yogurt and ice cream. The restaurant’s signature dishes, such as Arni Frikase with lamb chops and braised chicory, and Giouvetsi garidas with orzo pasta, grilled tiger prawns, octopus, and lobster broth, have quickly become popular with customers. The pita bread with dips and the olive oil cake served as a dessert are also popular. “Our wine list focuses on Greek wines. We offer one white, one rosé and two reds. We also have a Greek dessert wine and, of course, Metaxa brandy,” says Christos Toupe.
Le Grec is open from Tuesday to Saturday and has 60 seats, including eight in a private dining room and a 20-seat summer terrace by the street.