You eat Greek food at Mykonos Taverna on Sea Point's Main Road, where Dimitri Peroglou has run the kitchen since opening in 2012. The location matters: his father Peter ran a restaurant called Mykonos in nearly the same spot from 1976 to 1983, and some recipes — like the slow-cooked Kleftiko lamb shank — still follow the original methods. The grilled lamb chops are another signature, the meat charred at the edges from the fire.

The dining room is casual, the way a taverna should be, with space for groups and monthly Greek evenings that bring in dancing on the last Saturday. Dimitri learned to cook from his father at eighteen, first in the original Mykonos kitchen, then at his own earlier restaurant Greek Boys in Kloof Street. The Sea Point location now draws regulars for the food and the familiarity — a place that has been serving some version of these dishes on this stretch of road for nearly fifty years, just not continuously.

Outside catering and large bookings are possible, and selected dishes are sold in local Sea Point stores. The kitchen works with suppliers Dimitri has known for years, part of the network built through three decades in Cape Town restaurants.