Evi's

04/23/2026

Two of our latest specials. First up we’ve got whole king prawns coated in a cherry tomato, garlic, and chilli sauce. Followed by a seasonal favourite, grilled asparagus with a confit garlic and shallot dressing, topped with crispy bread crumbs.

03/24/2026

With summer round the corner we thought it was time for an upgrade to our drinks menu, and by that, we mean make it more Greek!

For our Negroni gone is the basic Campari, we’re all about the new aromatic bitter from Kalamata, paired with Otto’s Athens Vermouth and our favourite Old Sport Gin.

For the G&T, we’re using Grace Gin from Three Graces, a family-run distillery in Central Greece. It brings notes of orange, cedar blossom and bergamot, topped with Three Cents tonic to round it out.

And for the wine lovers, we’ve added a Pet Nat from the organic Anatolikos Vineyards in Xanthi. With delicate peach, minerality and a touch of black pepper, it pairs perfectly with our grilled calamari.
And if you need any more convincing, it’s one of Evi’s favourites!

03/18/2026

A couple of classics. Try our chicken thigh with a crisp glass of Assyrtiko.

Open tonight from 6pm or lunch tomorrow from 12pm.

03/05/2026

Two new specials this week:

An ox-tail stifado. Slowly braised in white wine, leeks, charred chillies, and horned peppers. Served with pearl onions and new potatoes.

And the perfect side dish, horta. Seasonal greens grilled and topped with olive oil, lemon, and salt. A simple Greek classic.

03/03/2026

Grilled fennel topped in a dressing of green olives, capers, and dill.

On the specials board tonight. Open from 6pm.

02/27/2026

A different kind of calamari special this week - grilled calamari rings in a dressing of blood orange, confit garlic oil, and a dash of chilli. Grab it while you can, once it’s gone, it’s gone!

Join us for lunch and dinner, today and tomorrow.

02/19/2026

A round up of some of this weeks specials:

1. Grilled oyster mushrooms dressed in confit garlic, tahini, lemon, and parsley.
2. Purple sprouting broccoli on an anchovy dressing, coated in a smoked Cretan cheese.
3. Chocolate and pistachio terrine, with chilli and sea salt for that extra kick.

Join us for lunch and dinner this weekend!

02/10/2026

Evi’s is hiring!

We’re looking for a CDP to join our kitchen. Send us an email at info@evisrestaurant for more information.

01/14/2026

A glimpse into this week’s kitchen prep work:

Prepping the toppings for melitzanosalata means de-seeding pomegranates and roasting walnuts. They give the dip that added crunch!

Pickling vegetables for our toursi.

Speaking of melitzanosalata, we slow grill the aubergines for that delicious smokey flavour.

Potatoe delivery! Did you know we make our own chips from scratch?

01/13/2026

New year means new specials! We’re starting with tahini and herb braised chickpeas, topped with lemon zest and mizithra. A warm, hearty dish to keep you going in this dreary weather. You’ll want to order extra pita for this one!

12/31/2025

And that’s a wrap for 2025! From all of us at Evi’s HAPPY NEW YEAR!!

It’s been another eventful year filled with new dishes, new drinks, new staff plus a few familiar faces returning. We can’t wait to see you in the new year (back to regular hours from the 3rd) for all the exciting things we’ve got planned!

12/22/2025

Christmas is almost here but not before you can join us at Evi’s for lunch or dinner today and tomorrow. We’ll have a tailored menu and some new specials!

Walk ins available or book now🎄

Address

18 North Cross Road
London, OH
SE229EU

Website

http://www.evisrestaurant.com/

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