Hands down to the new Greek spot in Los Altos! If you are craving for a heavenly tasty high quality food, this is the right address. Every dish we tried was bursting with flavor and cooked to perfection. Moreover, the ambiance is just so Instagram-worthy. Each picture you take here would look stunning on social media, from the food images to the overall setting. Overall, great job, and the place is a must-visit!
Joe Y.
Saw this place in the old Aldo's location and wanted to try it. The space is bright and airy and welcoming. Unfortunately the food didn't match the physical space. The lamb chops looked beautiful but they were so hard and rubbery. Like eating leather, even though nice and pink inside. I could not understand it. They were gracious about redoing them, but it took forever, despite them saying it would be done right away. The re-cooked ones weren't leathery but they came out well done, not medium. The taste was nothing special. Not as good as what I can make at home. I don't think I would go back again unless they improve their food.
Kirill
Ambiance is great! The service is outstanding! The food was really good, too (although not as exquisite and sophisticated as in New American or French cuisines, but that's probably us nitpicking..)
Mi P.
We really liked it the first two times we ate there but the last time we were disappointed. Some dishes came cold instead of warm (spanakopita, lamb meatball), and the chicken souvlaki was a very small portion. They rushed us from the start which was annoying. Will take a break.
We love everything about Barbayani Greek Taverna, starting with the food the service and drinks; we have visited 3 times since December and I highly recommend!! Can't wait to go back
Madd
Food was great - service was weird. Went as a party of six for a casual dinner. Two of our friend are GF - Celiac Disease. They had called ahead and the host said the Chef would be able to accommodate no problem. when we placed our order they confirmed with the waiter that the scallop dish with risotto was GF. The waiter said they would know better than him and that "he's not a doctor". They said well risotto is rice so usually it's fine but just want to confirm. The waiter said, "it could be made with orzo pasta." Could be? My other friend chimed in and asked him to check with the Chef. When there is a person with a serious allergy, we expect the waiter to be more gracious and double check with the Chef without us having to persuade him. He checked with the Chef and came back saying "you SHOULD BE fine." At the end of the meal I asked the split the check. The waiter said sure and walked away before I could tell him how to split it, came back and put the check on the table saying we could just throw our cards down. Typically the splitting is done according to what was ordered, not an even split especially with a part of 6. Gratuity was added on at 20% automatically. If it was up to me he would have received 10% tip. Food was good, drinks were OK.
Karl Kleinschmidt
Amazing food, great atmosphere, very attentive wait staff, don't fill up and eat the desert.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Tzatziki
David K.
Barbayani Taverna is a white-and-blue, brightly-decorated restaurant serving a menu of Greek dips, mezeths, soups/salads, and entrees in an elegant, modern setting. We started with the Pikilia tasting platter, a sampler of four different dips, including Taramosalata (a salty puree of smoked carp roe), Melitzanosalata (a garlicky roasted eggplant puree), Tzatziki (creamy Greek yogurt mixed with cucumber and dill), and Tirokafteri (a spicy red pepper feta dip), all served with thick grilled house-made pita bread on the side. We then continued on with the Mezeths, or small plates for sharing, and my favorite by far was the Plevrakia, a generous portion of super tender lamb riblets seasoned simply with oregano, garlic, and lemon vinaigrette. The riblets were fatty and fall-off-the-bone tender with plenty of meaty lamb flavor. The Barba Octapodi was a refreshing salad made of tender chopped broiled octopus mixed with baby arugula, roasted red bell peppers, and red onions in a red wine vinaigrette; the Kalamarakia were lightly battered and crispy calamari rings and tentacles, served with a chunky tomato sauce; and the Garides Saganaki was a sizzling iron skillet of tiger prawns in a chunky, sweet, savory, and acidic red plaki sauce made with cooked tomatoes, onions, and red bell peppers, all topped with feta cheese. In my opinion, you can skip the mains entirely and make a delicious meal just out of the appetizers--all the dishes we had were quality and delicious, and came at a surprisingly good value and in generous portion sizes!
Chris Urmson
Tasty food and good service. Loud inside but very comfortable
Atmosphere: 4
Food: 5
Service: 5
Amir Shevat
Good food, very authentic in dishes, kinda pricey. Good service and atmosphere.
We had tasting platter, calamari, and steak. The food quality, garnishes and taste were 1 out of 5. Very tasteless, greasy, and low quality ingredients. We had a reservation at 5 pm they brought the tasting platter at 5:15 and we waited an hour for the remaining of our order!! The chef brought Dolma to apologize for the delay which was tasteless too! The gesture was nice and that's why they are not getting one star! To be fair the ambiance and staff were nice!
Atmosphere: 4
Food: 1
Service: 1
FENGDENG LYU
Came for a corporate dinner and the experience greatly exceeded our expectations! The service is the top-1 reason that satisfies us. Plus, the chef made the best lamb and salmon I’ve ever tasted in my life.
Atmosphere: 5
Food: 5
Service: 5
grkgod1001180
1st off this place is or seems higher priced than Taverna in Palo Alto, we ordered Tzatziki a traditional Greek Yogurt dipping sauce & Spanakopita. The Tzatziki was probably the most traditional Greek platter the Spanakopita came (2) triangles over a salad most Med. Eateries have at least 4. I got the Kotopoula Souvlas which is cut up pieces of Fillet Mignon, grilled veggies,Orzo very thrifty portions & I had to order Greek Fries to fill up my appetite somewhat. My Father ordered the Sea bass which was a large portion & step mom got lamb chops the waiter was helpful but he couldn't distinguish if the lamb chops were from Austria, Australia . The ambiance is good ? even had music & a few people knew how to Greek dance which was cool only usually see that @ the festivals. As for Dessert ? ? the Baklava was dry & all u could taste were the pistachios at least the Galaktoboureko was really moist,juicey tasted very much to me likin. This Restaurant is more Mediterranean Fusion is the best way to describe it would I come back? ???? but u should try see watcha think. The Executive Chef should eat @ Taverna in Palo Alto & possibly make more traditional Greek plates or change the name to Mediterranean Taverna ???Parking: Mite be really crowded during the day.
Atmosphere: 4
Food: 3
Service: 4
Recommended dishes: Galaktoboureko, Tzatziki
Judy D.
We've been to Barbayani twice now for dinner after walking by it. The food was delicious both times! Some of our favorites were: - Octopus: so tender and among the best I've ever had - Tiger prawns: perfectly cooked in a cheesy red pepper sauce. Pro-tip: I took the sauce home and made a restaurant-quality pasta dish the next night! - Lamb riblets: again, perfectly cooked, tender and flavorful - For dessert, the custard cake with the long Greek name was outstanding. Like a creme brule in phyllo dough. Barbayani also has a great wine list, with several great Greek selections. We are going to Greece later this year so have been "practicing" drinking Greek wine. When I mentioned this, the server brought us several to taste. The white from Santorini and the 2013 Xinomavro were both winners. Service was knowledgeable, friendly and generous. The blue/white decor was lovely and we loved the overall vibe. I feel that it is as good as Evvia or Kokkari (and a lot easier to score a reservation!). A terrific addition to our town and we look forward to being long time regulars!
RajeevG
Our first time here. We loved the ambience which is light and airy. Lots of big tables and quite full on a Sun evening, adding to the energy. Service was prompt and efficient, but a bit curt - could have been more forthcoming to offer help with menu selections. Drinks - we ordered a couple of wine bottles, both with reasonable markups. - Prisoner (not the red blend, but the pinot noir) was so-so, temperature felt a bit warm so tasted a bit off - Two2 was an excellent red blend Apps - Good: - Zucchini cakes (crunchy & tasty), Calamari (light & flavorful) Average: Dolma, spanakopita, beet salad, Greek salad Bad: Brussel sprouts (too oily), Triokafteri (red pepper dip) (too dry), pita (cold & hard) - very disappointing Mains - Good: Chilean sea bass Average: Chicken Souvlaki (chicken too dry), Lamb Chops (lacked flavor and less meaty than expected) Bad: Risotto (was so-so, but the bad part was that this was the ONLY veg option and they could not make without mushrooms, which was very limiting for the vegetarians in our party) Desserts - Good: Poached pear (unique texture & flavor), baklava (nice pistachio flavor) Average: Galaktoboureko (descriiption was misleading, there were hardly any phyllo sheets, and too much custard that lacked flavor) Bad: They did not comp us a dessert for the birthday celebration (nor did they offer to bring out a separate one to celebrate) Overall, we want to like this place as it has many of the ingredients for a good experience, notably the ambience. Food is a bit uneven - they should definitely serve their pita warm, and make sure meats aren't dry, plus add more veg options. Service can be friendlier, and consider offering a small free dessert for birthdays (esp. for large parties).
Hands down to the new Greek spot in Los Altos! If you are craving for a heavenly tasty high quality food, this is the right address. Every dish we tried was bursting with flavor and cooked to perfection. Moreover, the ambiance is just so Instagram-worthy. Each picture you take here would look stunning on social media, from the food images to the overall setting. Overall, great job, and the place is a must-visit!
Saw this place in the old Aldo's location and wanted to try it. The space is bright and airy and welcoming. Unfortunately the food didn't match the physical space. The lamb chops looked beautiful but they were so hard and rubbery. Like eating leather, even though nice and pink inside. I could not understand it. They were gracious about redoing them, but it took forever, despite them saying it would be done right away. The re-cooked ones weren't leathery but they came out well done, not medium. The taste was nothing special. Not as good as what I can make at home. I don't think I would go back again unless they improve their food.
Ambiance is great! The service is outstanding! The food was really good, too (although not as exquisite and sophisticated as in New American or French cuisines, but that's probably us nitpicking..)
We really liked it the first two times we ate there but the last time we were disappointed. Some dishes came cold instead of warm (spanakopita, lamb meatball), and the chicken souvlaki was a very small portion. They rushed us from the start which was annoying. Will take a break.
We love everything about Barbayani Greek Taverna, starting with the food the service and drinks; we have visited 3 times since December and I highly recommend!! Can't wait to go back
Food was great - service was weird. Went as a party of six for a casual dinner. Two of our friend are GF - Celiac Disease. They had called ahead and the host said the Chef would be able to accommodate no problem. when we placed our order they confirmed with the waiter that the scallop dish with risotto was GF. The waiter said they would know better than him and that "he's not a doctor". They said well risotto is rice so usually it's fine but just want to confirm. The waiter said, "it could be made with orzo pasta." Could be? My other friend chimed in and asked him to check with the Chef. When there is a person with a serious allergy, we expect the waiter to be more gracious and double check with the Chef without us having to persuade him. He checked with the Chef and came back saying "you SHOULD BE fine." At the end of the meal I asked the split the check. The waiter said sure and walked away before I could tell him how to split it, came back and put the check on the table saying we could just throw our cards down. Typically the splitting is done according to what was ordered, not an even split especially with a part of 6. Gratuity was added on at 20% automatically. If it was up to me he would have received 10% tip. Food was good, drinks were OK.
Amazing food, great atmosphere, very attentive wait staff, don't fill up and eat the desert.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Tzatziki
Barbayani Taverna is a white-and-blue, brightly-decorated restaurant serving a menu of Greek dips, mezeths, soups/salads, and entrees in an elegant, modern setting. We started with the Pikilia tasting platter, a sampler of four different dips, including Taramosalata (a salty puree of smoked carp roe), Melitzanosalata (a garlicky roasted eggplant puree), Tzatziki (creamy Greek yogurt mixed with cucumber and dill), and Tirokafteri (a spicy red pepper feta dip), all served with thick grilled house-made pita bread on the side. We then continued on with the Mezeths, or small plates for sharing, and my favorite by far was the Plevrakia, a generous portion of super tender lamb riblets seasoned simply with oregano, garlic, and lemon vinaigrette. The riblets were fatty and fall-off-the-bone tender with plenty of meaty lamb flavor. The Barba Octapodi was a refreshing salad made of tender chopped broiled octopus mixed with baby arugula, roasted red bell peppers, and red onions in a red wine vinaigrette; the Kalamarakia were lightly battered and crispy calamari rings and tentacles, served with a chunky tomato sauce; and the Garides Saganaki was a sizzling iron skillet of tiger prawns in a chunky, sweet, savory, and acidic red plaki sauce made with cooked tomatoes, onions, and red bell peppers, all topped with feta cheese. In my opinion, you can skip the mains entirely and make a delicious meal just out of the appetizers--all the dishes we had were quality and delicious, and came at a surprisingly good value and in generous portion sizes!
Tasty food and good service. Loud inside but very comfortable
Atmosphere: 4
Food: 5
Service: 5
Good food, very authentic in dishes, kinda pricey. Good service and atmosphere.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Saganaki, Kotopoulo Souvlaki, Tzatziki
Restaurantji Recommends
We had tasting platter, calamari, and steak. The food quality, garnishes and taste were 1 out of 5. Very tasteless, greasy, and low quality ingredients. We had a reservation at 5 pm they brought the tasting platter at 5:15 and we waited an hour for the remaining of our order!! The chef brought Dolma to apologize for the delay which was tasteless too! The gesture was nice and that's why they are not getting one star! To be fair the ambiance and staff were nice!
Atmosphere: 4
Food: 1
Service: 1
Came for a corporate dinner and the experience greatly exceeded our expectations! The service is the top-1 reason that satisfies us. Plus, the chef made the best lamb and salmon I’ve ever tasted in my life.
Atmosphere: 5
Food: 5
Service: 5
1st off this place is or seems higher priced than Taverna in Palo Alto, we ordered Tzatziki a traditional Greek Yogurt dipping sauce & Spanakopita. The Tzatziki was probably the most traditional Greek platter the Spanakopita came (2) triangles over a salad most Med. Eateries have at least 4. I got the Kotopoula Souvlas which is cut up pieces of Fillet Mignon, grilled veggies,Orzo very thrifty portions & I had to order Greek Fries to fill up my appetite somewhat. My Father ordered the Sea bass which was a large portion & step mom got lamb chops the waiter was helpful but he couldn't distinguish if the lamb chops were from Austria, Australia . The ambiance is good ? even had music & a few people knew how to Greek dance which was cool only usually see that @ the festivals. As for Dessert ? ? the Baklava was dry & all u could taste were the pistachios at least the Galaktoboureko was really moist,juicey tasted very much to me likin. This Restaurant is more Mediterranean Fusion is the best way to describe it would I come back? ???? but u should try see watcha think. The Executive Chef should eat @ Taverna in Palo Alto & possibly make more traditional Greek plates or change the name to Mediterranean Taverna ???Parking: Mite be really crowded during the day.
Atmosphere: 4
Food: 3
Service: 4
Recommended dishes: Galaktoboureko, Tzatziki
We've been to Barbayani twice now for dinner after walking by it. The food was delicious both times! Some of our favorites were: - Octopus: so tender and among the best I've ever had - Tiger prawns: perfectly cooked in a cheesy red pepper sauce. Pro-tip: I took the sauce home and made a restaurant-quality pasta dish the next night! - Lamb riblets: again, perfectly cooked, tender and flavorful - For dessert, the custard cake with the long Greek name was outstanding. Like a creme brule in phyllo dough. Barbayani also has a great wine list, with several great Greek selections. We are going to Greece later this year so have been "practicing" drinking Greek wine. When I mentioned this, the server brought us several to taste. The white from Santorini and the 2013 Xinomavro were both winners. Service was knowledgeable, friendly and generous. The blue/white decor was lovely and we loved the overall vibe. I feel that it is as good as Evvia or Kokkari (and a lot easier to score a reservation!). A terrific addition to our town and we look forward to being long time regulars!
Our first time here. We loved the ambience which is light and airy. Lots of big tables and quite full on a Sun evening, adding to the energy. Service was prompt and efficient, but a bit curt - could have been more forthcoming to offer help with menu selections. Drinks - we ordered a couple of wine bottles, both with reasonable markups. - Prisoner (not the red blend, but the pinot noir) was so-so, temperature felt a bit warm so tasted a bit off - Two2 was an excellent red blend Apps - Good: - Zucchini cakes (crunchy & tasty), Calamari (light & flavorful) Average: Dolma, spanakopita, beet salad, Greek salad Bad: Brussel sprouts (too oily), Triokafteri (red pepper dip) (too dry), pita (cold & hard) - very disappointing Mains - Good: Chilean sea bass Average: Chicken Souvlaki (chicken too dry), Lamb Chops (lacked flavor and less meaty than expected) Bad: Risotto (was so-so, but the bad part was that this was the ONLY veg option and they could not make without mushrooms, which was very limiting for the vegetarians in our party) Desserts - Good: Poached pear (unique texture & flavor), baklava (nice pistachio flavor) Average: Galaktoboureko (descriiption was misleading, there were hardly any phyllo sheets, and too much custard that lacked flavor) Bad: They did not comp us a dessert for the birthday celebration (nor did they offer to bring out a separate one to celebrate) Overall, we want to like this place as it has many of the ingredients for a good experience, notably the ambience. Food is a bit uneven - they should definitely serve their pita warm, and make sure meats aren't dry, plus add more veg options. Service can be friendlier, and consider offering a small free dessert for birthdays (esp. for large parties).