Gather around the large celebration table at Volos for a taste of Greek hospitality and contemporary Greek cuisine. In the former Mediterra space, the new restaurant presents an elegant look, a distinctive concept and enticing lunch and dinner menus. Renowned interior designer, Marc Kyriacou, to create an authentic but modern expression of Greek dining that takes guests beyond typical Greek clichés.
Fresh, healthy flavours and emphasis on beautiful presentation please both the appetite and eyes at Volos. Modern twists on traditional Greek dishes and Greek twists on local Canadian ingredients create a contemporary culinary experience rooted in authenticity. The restaurant sources the highest quality local produce, superior quality cuts of meat and the best fish, delivered daily. Like the menu, the interior plays with different Greek elements and motifs. Natural wood and stone combined with artful and ambient lighting lend a seductive and comfortable atmosphere.
Volos owner, Andreas Antoniou, uses a Greek word to describe his restaurant’s philosophy: Philoxenia, which means guest-friendly or hospitable. Servers have been exhaustively trained on both the food and unique Greek wines offered at Volos.. The pièce de résistance in the dining room is the twelve-seat celebration table, where guests will soon be able to sample a prix-fixe menu of Volos’ signatures in a warm, convivial setting.
Continuing the family restaurant legacy, the youngest of the Antoniou sons brings Toronto his vision of contemporary Greek dining. Introducing Andreas Antoniou. The Richard Ivey Grad spent the last five years working at the highest level in the financial services industry in Los Angeles, New York and London for Oaktree Capital Management and Credit Suisse. Restaurants, however, are nothing new to Antoniou, who worked extensively at Little Anthony’s and Mediterra for more than eight years.
Having had the opportunity to live and work abroad, I’ve experienced many of the world’s best restaurants as a customer which has given me a new perspective on dining. Returning to Toronto, I felt strongly that I could build a strong team to deliver a contemporary Greek experience with the type of service, presentation and ambience that one would expect in any premiere restaurant. We’re committed to achieving that goal.
The restaurant is named after the port city in Greece where Antoniou’s father was born. The branding of the mythic centaur, Chiron, reflects both the region of Volos, Greece and the restaurant’s mission. Beyond pleasing guests with great food and service, Volos strives to educate guests about the exotic and unique wines from one of the world’s oldest winemaking regions.
|Monday||-||11:30am - 10:00pm|
|Tuesday||-||11:30am - 10:00pm|
|Wednesday||-||11:30am - 10:00pm|
|Thursday||-||11:30 am - 11:00pm|
|Friday||-||11:30 am - 11:00pm|
|Saturday||-||5:00pm - 11:00pm|