It’s no coincidence that for the past six years, Achilles Tavern in Malvern East has been a beloved destination for lovers of authentic Greek cuisine. From the very first bite, it’s clear this place was built on heart, experience, and deep respect for Greece’s rich culinary traditions.
Chef Yiannis Ziogas was born in Australia but raised in Karitsa, Larisa, near the sea, in a family of fishermen.
“My grandfather, father, and all my uncles were fishermen. In summer, we’d spend three months by the sea, eating whatever we caught,” he tells Neos Kosmos. Surrounded by the aromas of his mother’s and grandmother’s kitchens—whose homes were next to each other—Yiannis began cooking from a young age. It’s there, he says, he learned what “real Greek food” is.
Today, those same flavours and memories shape the menu at Achilles Tavern. The culinary philosophy can be summed up in three words: simple, tasty, fresh. With olive oil, feta, and oregano imported from Greece, every dish delivers the unmistakable taste of home.
The story of Achilles Tavern began when Yiannis met co-founder Achilles six years ago. They discovered a shared dream: to open a space dedicated to traditional, high-quality Greek food. Achilles, from Trikala, also comes from a family steeped in hospitality and events. Together, they envisioned a taverna where authentic cuisine and warm hospitality would recreate the spirit of a Greek village.
The menu is quintessentially Greek, evoking memories of home cooking—giouvetsi, stifado, papoutsakia, gemista, soutzoukakia, yuvarlakia, fricassee, mageiritsa, and the famed kleftiko, slow-cooked in paper for up to three hours and plated with modern flair. Their signature dish, the mouthwatering Lamb and Pork Kontosouvli, is slow-roasted over a spit to perfection.
Achilles Tavern embraces the meze-style dining tradition, encouraging guests to share a variety of dishes—from homestyle moussaka and handmade loukaniko to sweet delights like loukoumades. For more seasoned Greek food lovers, there are regional specialties such as plaki, fish soup, and savory pies, a nod to Yiannis’ native Thessaly.
The menu changes twice a year to reflect the seasons.
“In winter, we focus on slow-cooked comfort dishes. In summer, it’s all about the grill: kebabs, steaks, souvlakia, lemon-marinated kontosouvli,” says Yiannis.
Each dish reflects over 20 years of hospitality experience, from Greece to Melbourne’s Hoppers Crossing and Corino Golf Club, culminating in his own restaurant.
But Greek culture is about more than just food. Every Friday night, the taverna comes alive with live music, from acoustic duos to full-scale laïko nights featuring bouzouki, keyboard, and vocals. Good food is followed by dancing, music, and a true glendi, an authentic Greek celebration.
“We want our customers to feel like they’re eating in a village in Greece. To bring a slice of home to their table. And many tell me: ‘Yianni, your food reminded us of Greece,'” he shares.
The team is also expanding. Their new venture, Paketo, recently opened in Black Rock, offering modern Greek street food for takeaway—gyros, souvlaki, and other everyday favourites. “We named it Paketo because in Greece that’s what you say when ordering food to go. And that’s what we want to deliver—familiar Greek taste, made simple and with quality.”
From hearty stews to sizzling grills and the joy of live music, Achilles Tavern offers a taste of Greece in the heart of Malvern East. The generous portions are more than filling—they embody the essence of the Greek table, where food is made to be shared and savoured.
Achilles Tavern, 833 Dandenong Rd, Malvern East VIC 3145
Bookings via (03) 9078 6564
