Hellenika at The Calile

It’s the restaurant that dreams are made of, and you’ll be planning your next visit before you even leave.

Bougatsa (filo custard with lemon syrup) at Hellenika at The Calile

The Calile Hotel, Level 1, 48 James St, Fortitude Valley

[phone]

https://hellenika.com.au/brisbane

IF THE sign of a successful restaurant is planning your next return before you even leave, Hellenika at The Calile is unquestionably a star.

Boasting a warmth, generosity of spirit and generally upbeat vibe within its white-bricked walls, diners are welcomed in like family by a team of pink-jacketed, buoyant, knowledgeable staff, who charismatically balance personality with professionalism.

Interior Hellenika at The Calile, Fortitude Valley, outdoor tables are also available.

Book a table outside to experience a taste of the Mediterranean with the sophisticated taverna overlooking The Calile Hotel’s pool; while inside the open kitchen waft tummy-grumbling scents of wholesome Greek cooking throughout the elegantly restrained space, with light from full-length windows and a glowing, central architectural dome.

Owner Simon Gloftis is a stickler for quality, which means only the best ingredients end up in his Greek salad, transforming a simple dish into something remarkable.

The same goes for seafood – the finest flown in from across Australia for dishes such as butter-soft grilled calamari splashed with olive oil and oregano.

Kritharaki (orzo pasta with spanner crab) at Hellenika at The Calile

Crisp, tempura-battered zucchini chips are an indulgence worth the calories, while grilled King George whiting from the regularly changing line-up of fresh fish ensures those on a diet don’t feel like they’re missing out.

Traditional Greek desserts such as bougatsa and baklava continue the restaurant’s commitment to the classics, but it’s the rice pudding that will encroach on your dreams.

Matching the kitchen’s strength is a confident and incomparable drinks list, which mixes the best of Greek vino with labels from across the world, including some under Coravin at remarkably keen prices.

This is a restaurant you’ll want to eat at every day of the week.

• Hours: Breakfast, lunch and dinner daily
• Bill: E $12-$36 M $24-$45 D $6-$16
• Wine: Licensed, no BYO
• Chef: Bryan Kelly

Vibe: Mates/partner/kids/parents

Region: Brisbane North

Vegetarian: Yes

Exceptional wine list: Yes

Outdoors: Yes

Child friendly: Yes

Wheelchair access: Yes

Takeaway/delivery service: No

Exceptional dish: The spanakopita – its take on the traditional spinach and cheese pie puts others to shame. Salty, cheesy, but remarkable light in golden, flaky pastry, it’s soul food. Rizogalo – the Greek rice pudding is made using the finest Queensland jersey milk giving it a richness and creamy quality that will have you craving it long after you’ve left.