Kalamaras Greek Taverna

Greek Wines.... The ultimate word in dinning..... Kalamaras Greek Taverna Greek London Guide

Are you eating enough Veggies? Here are 5 Ways to Eat more Vegetables, the Greek Way. http://www.huffingtonpost.com/ele…/gree k-diet_b_5105868.html

Looking to host a party this season?Kalamaras can host groups of up to 50 people, with an option of having the place all to yourselves! Or we'd love to cater your party in style! Call for details: 020 7727 9122

Get your bookings in early for Greek Easter, it’s April 11th – 12th this year.
We will be open very late (last bookings 1:00am) and have our traditional Easter menu. We are serving the menu on Saturday night/ Sunday morning and at Sunday lunchtime.
We are only 400 metres from Hagia Sofia in the heart of Bayswater.
... 6 Course Traditional Easter Menu:
Red Eggs & Tsourekia Mageiritsa or Chicken Avgolemono soups Tzatziki & Green Salad Selection of Cheeses Main Course: Arni Souvlas or Vegetarian Moussaka or Grilled Swordfish – all served with rice or roasted potatoes Selection of Greek Sweets – Tea or Coffee £39.00
Book early to avoid disappointment!
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Prominent in Thrace diet has the LYKOURINOS (smoked mullet) since our grandparents brought the recipe with them from their homeland ...

Kokoretsi traditional
2 pluck of lamb or kid the sweetbreads 3 Anders... 2 cloves garlic, finely chopped 2 lemons oregano salt - pepper
Performance
Wash the intestines thoroughly and often externally. Then, by folding the edge of each intestine, the pushing inward with a taper so as to turn the entire intestine, the mid - out. After you do the same with all the intestines, put them in a bowl and rewash often .......................... When you are ready, put them in a bowl with a little water and two lemons and refrigerate juice for about 2 hours to whiten. Meanwhile, wash thoroughly gutted, cut into large pieces, like a big bite and put them in a colander to drain ..................... Then pour plenty of salt, pepper, oregano, chopped garlic, t and t mix and leave them in the fridge until ready to intenstines. Then we begin to spend offal spit (square suits better), in order, and alternately, lung, liver, spleen, heart and intermediates put sweetbreads, which will help the intestines to keep moisture and not dry completely. After passing all materials on the spit, salt and pepper and again .................... begin to wrap around - round and tight, nailing one end of the bowel in sharp edge spit (to fix) and knit crossing along the kokoretsi until you see that a thick created, but firm mattress. Then knit horizontal and tie the other end, or the tip of the wedge into the intestines. . When finished first, continue with the remaining intestines, until getting the intestines finalized. Allow to drain 5-6 hours, standing inside a pan, not dirty place .......................... Bake the intestines grilled (or oven if we individually), putting it in the top bar of the fire, is about 40-50 cm., to simmer until inside and when it browns lower it closer to the fire, is around 15-20 centimeters until well browned. Usually 1 - 1½ hours, enough for baking (depending on the size, how thick we cut our songs and how we can fire). It is so important to crisp too intestine, as cooked up inside, but without to dry out completely. At the end, add a little more spice.
When you stop taking juice, the intestines are ready for cutting and serving.
- If you want, we can make them small at straws for skewers or metal, in the same way. Wrap in greaseproof paper and foil and bake in a pan in a preheated oven at resistances at 200 ° C for 30 minutes. After unrolling, put them on a rack and finish the grill until golden brown.
Is about 1 meter, depending on the size of the pieces, or 6-8 microns.
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Friday and Saturday we eat souvla chicken or pork. Delicious roasted skewers on charcoal. #greekfood #London #dinning

we offer fantastic authentic Greek food with a warm welcome and friendly service.
Over the years we have had many famous people regularly dine here including the Beatles, Peter Sellers and his friends, racing drivers Graham and Damon Hill, also many actors and actresses, such as Telly Savalas (Kojak), Faye Dunaway, Irene Pappas, Mick Jagger and many other well-known names of the 60’s, 70’s and the present day.
But it is not just the stars; many people have always loved dini...ng here: members of the local, international and Greek Bayswater communities, as well as students and tourists who visit London. They all like the friendly and informal atmosphere and the healthy Greek food.
We invite you to join us and carry on the glorious tradition of Kalamaras.
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History of bayeswater

Souvlaki is the term used to describe “little skewers” of meat that are marinated in a wonderful red wine marinade and then grilled. Making this dish combines all that is wonderful about eating a greek authentic delicacy. The smell of fresh cut bell peppers and red onions brings a vibrancy to the air that is mouthwatering. Above that, the flavors that the meat are marinated in leave you with a bright and zesty taste in your mouth. #greekfood #mediterraneandiet #souvlaki #GreekRestaurantLondon

Join us on Wednesday 25th March and celebrate Greek independence day at Kalamaras Greek Restaurant! Straight up will be some amazing, authentic, and super tasty food from our chef. This going to be a night to remember…#greekfood #mediterraneandiet #GreekIndepenceday #GreekRestaurantLondon

Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon and herbs, and potatoes to soak up the delicious juices - Kleftiko at Kalamaras Greek Taverna #greekfood #mediterraneandiet

Kalamaras interior, views of the restaurant.

A taste of Greece... :-)