Souvlakination

Souvlakination Your Greek & Cypriot 🇬🇷🇨🇾 food guide.

Φθάσαμε NOSTOS 🏁
13/06/2026

Φθάσαμε NOSTOS 🏁

You need to understand that to be (and I don’t mean me, I mean all of us; we are all Souvlakination - souvlakia are for...
05/06/2026

You need to understand that to be (and I don’t mean me, I mean all of us; we are all Souvlakination - souvlakia are for the people) and to finally be able to eat these souvlakia in London, with good sheftalia alongside them, and the best païdakia you’ve ever had here, is the best possible way to seal off 26 years in London.

A second look at on its launch day on 3 June. Barry tells us a gentleman from the neighbourhood who’s just headed out of the restaurant claims he’s waited his whole life for an authentic taverna like this in his area - and finally without the blue and white clichés.

I’ve been waiting for this my whole life. That old man is me and I am the old man and he is Souvlakination. We are all Souvlakination.

The best souvlakia I’ve had in London are in Cypriot tavernas. Thick cuts of pork on a metal skewer, suspended over charcoal and grilled, most of the time with nothing but salt. (I’ll tell you where they are this year when I release the biggest guide to Greek & Cypriot food in London that you’ll probably ever see.)

These souvlakia behave a little differently. Smaller metal skewers, and thinner, more uniform cuts of pork - like the souvlakia that you see in Greece (or ‘kalamakia’, depending where you are), complete with some ladolemono, a sprinkle of oregano, and the standard dosage of salt.

Nick & Barry’s souvlakia have just added a completely new dimension to London’s souvlaki scene, which we never had. We still have good Cypriot souvlakia. But these are the best Greek-style kalamakia I’ve ever had anywhere in London. This is as close as a London restaurant has ever got. Objectively.

And in central London. In a cool, modern, trendy-looking restaurant in a prime location.

To have these souvlakia.

The curse has been lifted.

Somewhere in yiayia Erasmia’s kitchen cupboard. The story of how she got the Nea Mageiriki book is interesting. A Greek ...
04/06/2026

Somewhere in yiayia Erasmia’s kitchen cupboard. The story of how she got the Nea Mageiriki book is interesting.

A Greek tenant of her parents in Limassol gave it to her - in order for her to use when cooking for him.

Little glimpses of past attitudes within: namely the well dressed couple, with the man bowing before the woman, guidance on how one should set one’s table, and the wording of the final page, which reads “what a good housewife should have” [in her kitchen].

Stricter times, harsher for many, and times changing has improved lives in many ways. At the same time, you get glimpses of some of the good things we lost in there too.

Do we make cookbooks this rigorous anymore?

01/06/2026

summer 🔜

ℹ️☕️ You can see all 20 of my favourite freddo espresso spots in skatoLondino in the full piece on the website 🔗 p.s. al...
01/06/2026

ℹ️☕️ You can see all 20 of my favourite freddo espresso spots in skatoLondino in the full piece on the website 🔗

p.s. although 80,000+ real people followed this account, Instagram is showing my content to less than 5% of them, seemingly penalising me whenever I tell people to support local independents and independent organic farmers who form the basis of all good food. So familiarise yourself with souvlakination.com and subscribe to the Souvlakination Substack so you don’t miss out on informed independent food writing, by people who care the most and work the hardest to communicate with accuracy and stand by their principles, in case I eventually give up on this stupid app that’s suffocated by its own algorithms.

👉 Check the full piece on souvlakination.com/stories to read more about the sheftalies, souvlakia et cetera, and see mor...
31/05/2026

👉 Check the full piece on souvlakination.com/stories to read more about the sheftalies, souvlakia et cetera, and see more footage in the previous reel on 🎥

London’s latest Greek/Cypriot taverna: 🇬🇷🇨🇾

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Oakleigh, VIC

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