Hilopites are a humble, hand-cut egg pasta with roots stretching back centuries. They are traditionally made in large batches during summer, cut into small squares and dried for year-round use – a reminder of a time when nothing was wasted, and Greek agrarian culture was inextricably tied to land and season.
Today, hilopites remain a symbol of comfort and heritage, a sense of care and resourcefulness in every cut. We make ours with beef shin, gently braised with onion, carrot and leek, and simmered until tender. Rich, generous and warming – a comfort food in every sense.
From Sunday May 10, we invite you to settle into a long lunch at Hellenika. Enjoy our full à la carte menu at your own pace with bookings available throughout the day and final reservations at 7:00 pm.
We look forward to welcoming you.
We've taken the time to reconsider our banquet menus this season, curating a selection that brings together the most essential and expressive dishes from our à la carte offering.
For larger groups, it’s simplicity without compromise – a considered procession of dishes, designed to be enjoyed together. Simply book a table and let us take care of the rest.
On Sunday April 12, we celebrated Orthodox Easter at Hellenika, gathered around the table for a feast with those who mean most. Our terrace bar was transformed into a Greek plateia for the day, playing host to four souvla grills – a nod to the village celebrations of the motherland, where the unhurried preparation of the feast is a deeply rooted tradition. In a ritual symbolic of renewal, our guests cracked hand-dyed red eggs and passed generous plates across the table with heartfelt Hellenic hospitality. A day to be savoured, remembered and repeated – see you next year ❤️
