Walk through the doors of Greek Islands Taverna on Oakland Park Boulevard and you’ll quickly realize you’re stepping into more than just a restaurant, you’re stepping into Fort Lauderdale history. The sound of clinking glasses, bursts of laughter and the aroma of grilled lamb chops and lemon potatoes drifting from the kitchen create the kind of energy that can’t be manufactured. It’s earned. And for nearly three decades, the Kantzavelos family has been earning it one plate at a time.
“My father, Sam, and my uncle, George, immigrated from Greece in the ’60s,” says Christos Kantzavelos, who is also the operating partner and now helps carry the family legacy forward. “They’ve been operating restaurants in South Florida for over 50 years. After a decade in a high-end hotel concession, they landed an opportunity at an abandoned Howard Johnson’s location in the late ’80s. The location was ideal, but the concept wasn’t what their hearts wanted. My father was the culinary mind behind Greek Islands, and having never forgotten his heritage (and the food my Yiayia made for the family), he brought his love of this cuisine to life.”
It was a dream born from memory and sustained by heart. “It was always his dream to open a restaurant where he cooked and served his favorite foods, and only items he wanted to eat,” Christos adds. What began as a deeply personal pursuit has become a beloved Fort Lauderdale institution, serving generations of locals, visitors and families who have made the taverna their own.
The menu, like the family behind it, tells a story of passion and precision. “The lamb chops are our signature dish. They’re what we’ve been labeled by,” Christos says proudly. “The whole process is meticulously monitored, from the marination and ingredients, to what temperature the racks are sliced at, to how they’re grilled and presented. We serve roughly 350,000 pieces a year.”
And while the lamb chops are a showstopper, some of the most meaningful dishes are those closest to the family’s roots. “The stuffed tomato and pepper are exactly how my Yiayia made them,” he says. “Only the largest tomatoes and peppers are chosen. The stuffing consists of ground beef, rice, three types of blended cheeses, herbs and spices. I close my eyes and can remember all the times I’d be at her home under the vines outside, eating them directly from the pan.”
Greek Islands’ magic extends far beyond the kitchen. It’s in the warmth of the staff, many of whom have been with the family for decades. “Greeks by nature are very hospitable,” he says. “Everyone is treated like family. Half of my servers have been here for over 20 years. That’s unheard of in this business. But when people love where they work, they stay and that energy translates to our guests.”
Step inside on any night, and you’ll instantly feel it in the “beautifully orchestrated chaos,” as Christos describes it. “The glasses clinking, the silverware against the plates, guests laughing, people closely seated together like they would at someone’s home. Servers rushing by with sizzling plates of food, traditional Greek music bumping, lights at the perfect dimness, guests being embraced with smiles, hugs and handshakes. It’s all the most beautiful noise I can dream of.”
That energy, combined with heartfelt hospitality, has made Greek Islands a cornerstone of Fort Lauderdale’s dining landscape. “It’s an honor,” he says. “The restaurant industry has a high failure rate. To have served the city I grew up in, sponsor local teams, donate to charities and even host the Florida Panthers with the Stanley Cup—it’s beyond words. That connection reminds me of how deeply rooted I am in this city and how much I love Fort Lauderdale.”
He pauses, remembering the night the Stanley Cup came to Greek Islands. “For the first time ever, we closed our interior dining space and hosted the entire Florida Panthers team, their families and significant others. Watching Captain Alex Barkov carry the Cup through the patio while our guests cheered—it was a night I’ll never forget.”
Ask what he hopes guests take away from their experience, and his answer is simple and deeply Greek: “That they visited Greece, without having gotten on a plane.”
After all these years, Greek Islands Taverna hasn’t just served food; it’s served a feeling. The laughter, the clinking of glasses, the warmth of a shared meal…it’s Fort Lauderdale’s own slice of the Mediterranean, right where it belongs.
