Melburnians are all too familiar with the Greek cuisine, in particular the souvlaki, with small corner stores and tavern-style restaurants plating up the popular dish for decades.

So why did sergeant major Thomas Deliopoulos think that leaving his post of 16 years as a cook in the Greek army, and venturing to Melbourne to open up a souvlaki restaurant, would be a worthwhile decision?

“He knew things would be good in Australia,” Deliopoulos’ wife Sylvia told Neos Kosmos.

“We knew that no matter what, if it’s cheap, very good quality, and if we have a beautiful setting, people will appreciate it.”

But it’s not that formula alone that has made Kalimera Souvlaki Art the best in town.

Done Greek style, this is no ordinary souvlaki. Made not with lamb but pork, and traditionally accompanied by tomato, chips, tzatziki and parsley in a soft yet crisp pita, owners Thomas and Sylvia knew they had something different to offer Australians.

“I used to tell him, because I was here [in Melbourne] before, one thing that I missed was a Greek souvlaki – the pork souvlaki,” she says.

“We thought we’ll do the souvlaki exactly like it is in Greece – but even better, because in Greece now, the gyros are all frozen and this, what he does, it’s all handmade.”

Handmade fresh every day and using only the finest ingredients – quality meat and olive oil, with oregano straight from Greece – it’s no surprise the venue is going through 1,500 skewers a day, making it near impossible to find an empty seat any night of the week.

“We thought that it would be successful. Well, we were hoping – it was a risk, but we took the risk,” said Ms Gabriel.

And the risk sure did pay off. When the shopfront opened for business three years ago, Sylvia still remembers their amazement at the overwhelming response.

“We were in shock,” she recalls with a laugh. “When we opened and we saw people lining up, we were in shock, to tell you the truth.”

For the couple, it’s hard to believe that not all too long ago they left a crisis-stricken Greece with what were only hopes and dreams for a brighter future.

But with the positive response to the business, the couple are now embarking on a new food venture, adding to the authenticity of the Greek experience in Oakleigh.

In a few months time, the duo will open the doors to Mykonos, a crêperie situated on Portman Street. While they have savoury covered at Kalimera Souvlaki Art, the next instalment will take care of those sweet cravings.

“We changed everything so that when you walk into the place it’s like you’re in Mykonos,” Sylvia says. “We’ll have crêpes Greek-style, the big ones.”
But they won’t just be serving up crêpes. Imported from Italy, with Illy coffee on hand, patrons will be able to enjoy an authentic tasting freddo coffee Greek-style.

Those looking for a healthier option are also covered with a fully-equipped salad and sandwich bar, where you can pick your own ingredients, in addition to fresh smoothies and juices.