At Theos Estiatorio, traditional Greek cuisine meets modern sophistication. For owners Theo and Grace Xidis, the journey began with a longing for the flavors of Theo’s childhood. Growing up with Greek parents, he was immersed in the rich culinary traditions of his family’s village. After relocating to Miami, he found himself missing the authentic dishes he grew up with. Annual trips back to Greece with Grace only deepened their love for the cuisine, and before long they decided to bring those flavors home.
Theos Estiatorio was born from that passion. Working with renowned architect Hugo Mijares, Theo and Grace created a space that evokes the Greek islands—warm wood finishes, chic marble tables and curated lighting that feels elegant and inviting. It’s a restaurant designed to transport diners from the moment they step inside.
The star of the show, of course, is the food. Executive chef and partner Peter Spyropoulos’ menu strikes the ideal balance between tradition and innovation. Spyropoulos, a Culinary Institute of America graduate, honed his craft in some of New York’s most prestigious kitchens, including Le Cirque and Milos. His expertise shines in his use of fresh, wild-caught fish, organic local produce and meats sourced for quality and sustainability.
One of the restaurant’s signature touches is its olive oil, imported directly from Theo’s family village in Greece. “It’s not just an ingredient—it’s a connection to our roots,” says Theo. This attention to detail elevates every dish, from the simplest salad to the most elaborate entrée.
Everything on the menu is crafted with care and creativity. Guest favorites include Theo’s Chips, an irresistible appetizer of paper-thin zucchini and eggplant slices paired with creamy homemade tzatziki, and the keftedes, tender lamb-and-beef meatballs packed with flavor. The grilled octopus is another standout, perfectly cooked to highlight its natural sweetness.
Among the main courses, the lamb chops, paired with lemon potatoes described as “life-changing,” are a must-try. Seafood lovers gravitate toward the whole lavraki, a Mediterranean sea bass grilled to perfection, and the scallops topped with caviar and served alongside a luxurious truffle mushroom orzo. Even the desserts showcase the restaurant’s dedication to excellence, with offerings like homemade baklava cheesecake and loukoumades drizzled in Greek honey.
A meal at Theos is incomplete without exploring its cocktail menu. Created by a talented team of bartenders and a sommelier, the drink list features creations that blend Greek spirits with modern mixology. Standouts include Grace’s Paloma, made with Greek mastiha liqueur, and Naxos Nights, a luxurious twist on the classic espresso martini. These drinks, like the food, delight the senses and enhance the experience.
Beyond the cuisine, Theos Estiatorio is known for its warm hospitality. From the chef visiting tables to the attentive service provided by knowledgeable staff, the team makes every guest feel like family. “We want people to not only enjoy a great meal but also to feel a genuine connection to the Greek culture,” says Theo.
Opening in Fort Lauderdale was a deliberate choice for the Xidis family. While Miami’s dining scene is vast and ever-changing, in this community they saw an opportunity to offer a superior Greek experience that locals could enjoy year-round. “We wanted to create a space where people wouldn’t have to drive far to enjoy something special,” Theo says.
Theos Estiatorio has quickly become a beloved destination, attracting locals and visitors with its unique blend of authentic flavors, chic ambiance and heartfelt service. For Theo and Grace, it’s a labor of love—a chance to share their heritage, one plate at a time.
The Dish: Lamb and Beef Keftedakia (Meatballs)
Ingredients:
- 16 oz ground lean beef
- 8 oz ground lean lamb meat
- 8 oz ground lean veal
- 1/2 white onion, finely chopped or ground
- 1/2 Tbs garlic, minced
- 4 oz lemon juice, freshly squeezed
- 2 oz white wine vinegar
- 8 oz Italian breadcrumbs
- 4 oz extra virgin Greek olive oil
- 4 oz fresh parsley, finely chopped
- 2 oz fresh dill, finely chopped
- 2 oz fresh mint, finely chopped
- 2 oz fresh basil, finely chopped
- 2 whole eggs
- Salt, fresh black pepper and Greek dry oregano, to taste
- Chives, for garnish
Method:
Combine all three ground meats and mix until they are fully blended. Add the rest of the ingredients and mix well, preferably by hand. Cover and refrigerate your mixture for a few minutes.
Preheat olive oil in a saute pan/skillet at 350 degrees. Form small balls about 2 oz-2.5 oz each and place them in the pan. Allow some space between the meatballs; do not overload your pan. Saute each side for 90 seconds to 2 minutes, until the meatballs are golden brown. If you are cooking your meatballs only in the pan, add another 30-45 seconds of cooking time to each side.
Preferably, preheat your oven to 400 degrees. After sautéing the meatballs, remove them from the olive oil and place them in an ovenproof pan. Finish them in the oven for 3-5 minutes until they’re cooked through.
Place the meatballs on a plate and garnish with chives, a drizzle of fresh lemon juice and extra virgin Greek olive oil.
