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

Join 4 courses ,one of each section for 249dkk


Octopus marinated, served on avocado cream with pickled melon and herbs

65 dkk

Fresh bean salad with balsamico vinegraite, carrot crudité and goat cheese siphon.

65 dkk

Warm greek salad with baked tomatoes and red onions, feta cheese crumble, pickled cucumber, dried olives and oregano olive oil

59 dkk

Baby salad saute with gruyere cheese flakes and apaki (smoked pork).

65 dkk


Calamari served on mussels risotto with turmeric and dried olives

129 DKK;

Lamb croquette with sweet potato fries and mushrooms,served on mizithra cheese cream

139 DKK;

Chicken breast, retsina sauce,saute wheat,raisins,pearl onions and spring onions

129 DKK;

Mousaka with pulled beef, goat cheese gruyere, bechamel and chips

119 DKK;


Epilinios 2013 Sokos (Cabernet Sauvignon)

One bottle for 285 DKK;

Epilionos 2014 Nemea Sokos (Agiorgitiko)

One bottle for 265 DKK;

Epilionos 2013 Sokos (Syrah)

One bottle for 285 DKK;

Nemea 2014 Tsanatali (Agiorgitiko)

One bottle for 305 DKK;

Cava 2011 Tsantalis (Xinomauto-Cabernet Sauvignon)

One bottle for 310 DKK;


Maurodaphne Patras Tsantalis

One bottle for 350 DKK;


Aenaon 2015 Lantides (Merlot)

One bottle for 365 DKK;

Cuvee 2014 Lantides (Cabernet Sauvignon-Merlot-Agiorgitiko)

One bottle for 415 DKK;



Sokos Inopion (Grenache roughe-Syrah)

One bottle for 220 DKK;


Dakos with barley rusk, mizithra sour cheese and Cretan olive oil 

45 dkk

Tarama with lagana bread


35 dkk

Homemade fries with oregano

35 dkk

Tzatziki with homemade bread

35 dkk

Zucchini balls  with feta cheese and herbs 

45 dkk

Soft cheese pies with mint and honey 

45 dkk

Fried calamari with lemon mayo

45 dkk


Pear boiled in vanilla sugar water, served with white chocolate cremeux flavored with mint, hazelnut crumble, plums marmelade and strawberry ice cream

65 DKK;

Galaktoboureko with crispy filo, semolina cream and caramel sirop

55 DKK;

Chocolate cremeux,artichokes cream,oat crumble with honey and greek nescafe parfait

65 DKK;


Retsina Sokos

One bottle for 160 DKK;

The little Ark 2017 Lantides (Assyrtiko-Malaguzia)

One bottle for 305 DKK;

Anosis Lantides (Moschofilero)

One bottle for 285 DKK;

Robola Kefalinias 2015

One bottle for 345 DKK;

Limnos Tsantali (Moscatos)

One bottle for 290 DKK;


Septem Red ale

Bottle of beer 55 DKK;

Septem India pale ale 7%

Bottle of beer 59 DKK;

Nissos 7% beafort

Bottle of beer 59 DKK;


Bottle of beer 45 DKK;


50ml Tsikoudia/Tsikoudia with honey/Tsipouro

45 DKK;

Ouzo d’artemis 50ml

45 DKK;

Ouzo d’artemis 200ml

155 DKK;



Lemon/ lemon -thyme/ green apple 35 DKK;

Water 330ml

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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