When it comes to Greek grill restaurants in Laval, this is the chart-topper, serving pork and lamb chops, loukaniko sausages, and beef patties dressed in oregano and lemon. Family-style feasts are the major drawcard, with mezze platters and “Greektown Boards” combining all the aforementioned grilled goods into one serving.  

Ask around Laval for Greek restaurant recommendations and Christina’s will invariably come up. While all manner of mezze and classics ranging from pastitsio and moussaka to Greek loukaniko sausage are served, a rotating selection of generous specials keeps regulars coming back for more.

When looking for a solid option in this part of town, Nostos is it. The standard menu here features the usual suspects, including charcoal-grilled meats, tzatziki and fries, and Greek salads, but many swear by the Nostos Special, a sharing platter of chicken or pork, served with a stack of pita and fixings.

Afroditi has been a Parc-Ex staple for baked goods, both savoury and sweet, since 1971. While often looked to for lavishly decorated cakes, any given visit provides a bevy of festive baked goods —koulourakia, melomakarona, baklava, vasilopita — or year-round choices like peinirli, aboat-shaped pizza.

An institution since it opened in 1973, Marven’s steaks, souvlaki, and gargantuan platters of grilled chicken, lamb chops, pork chop, quails, and veal chops remain immensely popular among Montrealers. Line-ups are a common occurrence on weekends, so it’s best to arrive early — especially if it’s to grab a spot on the terrasse.

A classic griller of Greek-style meats and seafoods, here diners can expect all the souvlaki standards, fried zucchini, and spanakopita they need. Head by at lunchtime for prices that are especially cheap. First established in Parc-Ex, the restaurant has since expanded to Laval and Dollard-des-Ormeaux with equal success.

Good wine and good food form the basis of a classic Greek meal, and Ouzeri’s got both in spades. Tucked into a corner location on the Plateau, the wine lists, sizeable selection of ouzo, and menu here make it a necessary stop on a Greek food lover’s list. Recommendations include the lamb moussaka, saganaki (a pan-fried cheese appetizer), papoutsaki (stuffed eggplant), grilled seafood, and mezze trios.

Not all Greek food in Montreal requires loading up the table with grilled meats. Sometimes it’s best to keep things simple, and that’s where Melina’s comes in: This in-and-out spot specializes in phyllo pastries like spanakopita and cheesy tiropita, as well as feta sandwiches.

When it comes to the picturesque, older-school restaurants that line Duluth, Jardin de Panos stands out; open in 1978, it’s also the first restaurant to have opened on the street — period. A Greek BYOW, its affordable food and attractive enclosed courtyard make it a consistently popular bet.

There may be a wealth of great Greek restaurants in Montreal, but this one from chef and owner Costas Spiliadis sets the bar especially high with opulent recipes that date back to 1979. The seafood-forward menu here with fish flown in from Kefalonia comes at a higher price point for dinner than most, but diners can still enjoy inexpensive prix fixe menus for $38 Monday to Friday.

While it’s located right across from Milos on Parc Avenue, the two are far from being in direct competition. Mythos swings much more casual with a dinner-and-a-show offering unlike anywhere else in the city. It’s certainly the more jovial of the two, with live music and dancing to accompany its traditional taverna menu of lamb with potatoes and orzo, charcoal-grilled meats and seafood, and avgolemono chicken soup.

Occupying the sweet spot between super-high-end destinations like Milos and the grill-heavy family spots further north is this charming spot, counting hearty moussakas and pastitsio as its specialties, alongside many of the meaty and seafood-oriented standards.

Located in Ville-St-Laurent, this sit-down affair stands out for its upscale interior of white tablecloths and service — with a seafood-focused menu to match. From lobster salads and oysters Rockerfeller to mains of swordfish and Icelandic scampies, the seaside Mediterranean offerings here are strong with prim and proper vibes to match.

For those looking for a break from the traditional, Ikanos chef Constant Mentzas takes the cuisine’s cornerstone of seafood and adds creative elements like rhubarb ponzu, rose hip emulsions, and the occasional slice of foie gras. But the restaurant doesn’t forget its roots: The menu also features standards like mezze, , and fish, both fresh and aged, cooked off on a charcoal-fired Josper grill.