Our Story

4 Greeks Food is an idea… it’s a dream ! The two chefs of 4 Greeks Food had both been working and living in the capital city of Denmark. There, they noticed the passion of people for food, which is what gave them the idea of presenting an updated version of the Greek kitchen on the New Year’s Eve of 2019. And then all began… With great passion for good raw material, and with new ideas, their food is based in traditional Greek flavors, always presented with wonderful technique.

Our Menu


Octopus in cretan olive oil and vinegar served on lentils salad 

Cod mousse with olives and sundried tomatoes

Lamb shoulder slow cooked with fried artichokes lemon potatoes and lamb jus sauce

Dried sweet brioche,creme patissiere,tahin cream,marinated strawberries and strawberry ice cream

269 dkk pr person


Stuffed Cabbage

(cabbage leaves filled with minced meat and rice,served with lemon sauce)
99 DKK;


(slow cooked lamb shoulder with fried artichokes,lemon potatoes and lamb jus sauce)


(greek homemade tagliatelle with white wine sauce , mushrooms and goat gruyere)
99 DKK;
with Apaki extra +20 DKK;  


(lemon potatoes, chicken breast, Retsina sauce and pleurotus mushrooms)
119 DKK;


(modern version of mousaka with parsley bechamel and goat cheese from Crete)
99 DKK;

Beef Muscle

(slow cooked beef muscle, eggplant mousse, corn saute and baked cherry tomato)
119 DKK; 


Epilionos 2013 Sokos (Cabernet Sauvignon)

One bottle for 260 DKK;

Epilionos Nemea Sokos (Agiorgitiko)

One bottle for 180 DKK;

Epilionos 2013 Sokos (Syrah)

One bottle for 220 DKK;

Nemea 2014 Tsanatali (Agiorgitiko)

One bottle for 230 DKK;

Cava 2011 Tsantalis (Xinomauto-Cabernet Sauvignon)

One bottle for 240 DKK;

Maurodaphne Patras Tsantalis

One bottle for 250 DKK;

Aenaon 2015 Lantides (Merlot)

One bottle for 360 DKK;

Cuvee 2014 Lantides (Cabernet Sauvignon-Merlot-Agiorgitiko)

One bottle for 390 DKK;


Sokos Inopion (Grenache roughe-Syrah)

One bottle for 170 DKK;


White, Red or Rose


Dakos with mizithra sour cheese and Cretan olive oil 

35 dkk

Authentic greek salad

35 dkk

Homemade fries with oregano

35 dkk

Tzatziki with homemade bread

35 dkk

Squash balls  with feta cheese and herbs 

35 dkk

Koulouri bun covered with sesam served with goat cheese cream

45 dkk

Cod mousse with olives and sundried tomatoes

45 dkk

Gyros with pita,tzatziki,baked cherry tomato and pickled onions

45 dkk

Octopus in cretan olive oil and vinegar served on lentils salad 

45 dkk

Soft cheese pies with mint and honey 

45 dkk



(kantaifi,soft cheese cream with rose liquer and baked plums)


(crispy filo,semolina cream in two versions and caramel sirup)


(sweet semolina cake,white chocolate namelaka ,chocolate,vanilla ice ceam and mint oil)


Retsina Sokos

One bottle for 190 DKK;

The little Ark 2017 Lantides (Assyrtiko-Malaguzia)

One bottle for 279 DKK;

Moshofilero 2015 Sokos

One bottle for 210 DKK;

Savvatiano 2015 Sokos

One bottle for 240 DKK;

Epilionios 2015 Sokos (Assyrtiko-Savvatiano-Roditis)

One bottle for 220 DKK;

Makedonikos Tsantalis (Roditis-Athiri)

One bottle for 230 DKK;

Limnos Tsantali (Moscatos)

One bottle for 230 DKK;

Robola Kefalinias 2015

One bottle for 270 DKK;



Bottle of beer 49 DKK;


Bottle of beer 49 DKK;


Ouzo d’artemis 50ml

45 DKK;

Ouzo d’artemis 200ml

155 DKK;



Lemon/ lemon -thyme/ green apple 35 DKK;


Mineral or sparkling water for 25 DKK; 

Our Chefs

Stavros Savvakis

Born in a small village by the mountain, on Rethymno of Crete. While studying in the university, I decided to also be involved with food-service establishments. By the age of 22, after having worked in a 5 star hotel as a main waiter, I decided to try a new challenge by going to Denmark. I started working as a barista, while at the same time studying the art of cooking at hotel og restaurantskole in Copenhagen. After 4 years of studies, as well as practicing in fine dinning restaurants, I decided to work for a year at Scandic Sydhavn’s a la carte restaurant as a sous chef. After this experience, the idea of 4 Greeks Food was conceived, in an attempt to present to the people of Copenhagen the benefits of the modern Greek cuisine.

Giorgos Boulios

I grew up in a small village by the sea in Evia, and just a little while before I finish school, I decided to study cooking. After 2 years of studies, I realized that I had taken the correct decision as I had already loved cooking. During my first years as a cook, I worked mainly in Greek cuisine, thus learning its craft, as well as its nutritional benefits. I then moved to Denmark in order to enlighten my techniques in the art of cooking, as well as benefit from new experiences. Having worked for 3 years in Denmark, after gaining experiences on the restaurants that I worked (le pave restaurant, madklubben Steak, Scandic Sydhavn), the idea of 4 Greeks Food and an attempt to show the benefits of the modern Greek cuisine in Copenhagen seems like the right choice for my career.

Contact Us



Monday – Sunday: 11:30 – 22:00

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