This December, The Real Greek will open its first site in the North at the Corn Exchange in Manchester – with a special opening offer of 50% off food.
The new 200 cover restaurant (130 inside, 35 in the covered forecourt and 35 alfresco) is The Real Greek’s 22nd site, and its ninth outlet outside of the capital.
With its a light blue and white colour scheme inspired by the Mediterranean, The Real Greek offers diners a contemporary Aegean experience, say owners, that allows guests to enjoy the flavours, passion, and warmth of Greek generosity.
The menu features a choice of traditional and contemporary Greek meze dishes, flame-grilled meats, souvlaki wraps, and salads.
Guests can mix and match from a selection of three types of meze: cold, hot and grilled.
The cold meze dishes include a variety of dips, such as The Real Greek’s daily blended houmous, and the rich and creamy Taramasalata which is made with undyed, salted and cured cod roe.
The hot meze dishes feature classics such as home-cured and beer-battered salt cod, falafel which is made with the restaurant’s signature recipe, and dolmades which are vine leaves stuffed with rice, tomato, and fresh herbs.
The grilled meze is made up of meat and seafood dishes, including lamb skewers and The Real Greek’s fried kalamari.
Vegan dishes, specially designed by Tonia Buxton, a celebrity chef and the face of Greek food in Britain, include plant-based dishes such as their chickpea filo triangles.
Meat-free versions of Greek classics such as soutzoukakia (vegan meatballs) and the jackfruit stifado also feature on the menu.
For those that want to taste Greece’s hero street food dish, the souvlaki at The Real Greek come with several options for fillings.
Their flatbreads come stuffed with chips and homemade tzatziki and your choice of grilled meat, Cypriot halloumi, falafel, or vegan jackfruit.
For dessert, there’s a choice of dishes such as traditional baklava, Greek filo custard pie, and Greek yoghurt with walnuts in syrup.
The restaurant brand sources core ingredients directly from the suppliers in Greece.
Its olive oil, which can be found in everything from the houmous to the salads, is pressed from an ancient grove in Crete; home of the world’s oldest living olive tree.
The honey is made by bees on the island of Ikaria, which is renowned for the longevity of its people, while the feta, found in its Spicy Feta Dip (HTIPITI) as well as many other dishes, hails from a region in Northern Greece called Epirus.
The Real Greek’s wine list pays homage to the ancient Greeks, who pioneered new methods of wine production.
The variety of wines use a diverse range of grapes from across different regions in Greece, and also feature a number of vintages from winemaking communities in Europe.
Beers and cider, fresh juices, and Greek coffee and tea are also available.
“It is an honour to open our 22nd restaurant and our first site in the North,” said Nabil Mankarious, managing director at The Real Greek.
“Manchester is a popular and buzzing city with a trendy food and drink scene, so we’re delighted to now have a presence, offering our authentic Greek food to a new clientele.
“We’ve been very fortunate to continue to thrive, with a sustained demand for our business, and being able to continue to open more sites across the country”.
The new Corn Exchange restaurant will launch with a special offer, providing diners with 50% off food from the main menu, from Thursday 9th December until Sunday 12th December 2021. The offer will be available every day until 12th December, for dine in only. The restaurant will operate with “click and collect” takeaways from 13th December 2021 and will be available on delivery platforms from early January 2022.