Theo’s Restaurant is making sure that it is in compliance with current BC safety regulations. We’ve prepared a document that outlines our commitment to serving our restaurant patrons while keeping our working staff safe. We encourage you to read or download this document from the link provided below.


About Us


Welcome to Theo’s!

Theo and Mary Theodosakis opened the doors in 1976 with the vision to provide authentic Greek dishes served in a relaxing and beautiful setting. Forty years later, that promise continues and the vision expands to include collaborating with local food producers throughout the Okanagan Similkameen, an increasing list of award winning Okanagan wineries, and cultivating greens and vegetables from our garden in Naramata and from our new rooftop garden above our restaurant. We are here to celebrate food, to celebrate families and to champion the potential of our collective lives. Thanks for joining us.

penticton restaurants greek theos


The philosophy of our food is simple. Everything that we serve, we make in our own kitchen. That includes our soups, our dips, phyllo pies, our thick yoghurt for our yoghurt and honey dessert, and our dairy and non-dairy ice creams (thanks Linda!). When we can, we harvest vegetables and greens like amaranth and purslane from our own gardens and work with a widening circle of local food producers.

We like to offer authentic Greek dishes, especially from Crete, that feature the flavour and qualities of the ingredients themselves. We feature authentic appetizers like Yigantes, Dako, Vegetarian Dolmathes, Fava and many others that not only nurture our bodies, but nurture our connection to our ancestors and the foods that sustained them. We feature main courses like Rabbit Stifatho, Lamb Shoulder Oregano, Salmon in phyllo and Moussaka that are layered with flavours and demonstrate the wide range of Greek village cooking. It’s true, we bring in Oregano branches from Greece and Barley rusks from our favourite bakery in Crete.

We admit we sometimes get a little crazy about our food. We like it that way.

Reservations & Inquiries: Call (250) 492-4019

Secure Online Takeout or Delivery

  • Horiatiki
    Small $15.25 Large $18.75
    The Cretan village version of a Greek salad, green peppers, tomatoes, cucumbers, onions, crumbled feta cheese, oregano, dressed with red wine vinegar and extra virgin olive oil.
  • Mixed Green Salata
    Mixed wild greens tossed with feta cheese and artichoke hearts in balsamic vinaigrette.
  • Beet Salata
    Fresh beets roasted with whole garlic and served with creamy Macedonia feta on a bed of wild greens.
  • Avgolemono
    $ 11.50
    Perhaps the best known of all Greek soups.  Light, slightly tart and made with egg, lemon, rice and chicken.
  • Artichoke Salata
    Artichoke hearts marinated in lemon and olive oil, served slightly chilled with lemon slices and Greek olives on greens.
  • Seafood Salata
    $ 21.95
    Kalamari, salmon and shrimp marinated in Olive oil, herbs and lemon juice. Think Greek ceviche.  Served with our wonderful Taramasalata.
  • Add Extra Love to any Salad
    $9.25 / $8.25
    Beef, Grilled Chicken
  • Fasoulatha
    The traditional hearty Greek bean soup made with finely diced carrots, onions and celery.
  • Taramasalata
    A creamy, tangy carp roe dip with a pale pink colour blended with lemon juice and olive oil and garnished with a black Kalamata olive.
  • Houmous
    Dry chickpeas soaked overnight in water and ground with tahini (sesame seed paste), lemon juice, mint and freshly ground garlic.
  • Orekteka
    A nibbler’s paradise.  Houmous, Taramasalata, Dolmathes, seafood Salata, feta cheese and Kalamata Olives.
  • Theo’s Tapenade & Pita Bread
    Enjoy Theo’s Tapenade with classic Middle Eastern flatbread.
  • Tzatziki
    That tasty garlic dip you’ll find at all souvlaki joints in Greece.  Peeled cucumbers are finely chopped and mixed with garlic, dill and fresh yoghurt.
  • Tri Dip
    Can’t decide? Try three! Taramasalata, Houmous and Tzatziki.
  • Pita Bread - 2 Extra
    All the dips come with one piece of pita bread, enjoy an extra two pieces of the classic Middle Eastern flatbread.
  • Fava

    A very traditional creamy, split pea puree from the village of Crete. Made with split peas, onion, olive oil and lemon.

  • Hot Platter for Two
    $ 43.95
    A generous platter of assorted hot appetizers featuring Kalamari, chicken livers, dolmathes, spanakotiropita, tiropita and kotopita.
  • Dolmathes Avgolemono
    One of the most delightful and intriguing Greek delicacies.  Hot stuffed grape leaves filled with rice and ground beef, fresh herbs and topped with a creamy avgolemono sauce. Also available as Vegan.
  • Chicken Livers
    Chicken livers marinated in oregano, black pepper and Okanagan red wine, then grilled with oregano and lemon.
  • Kalamarakia
    A well-known treat from the country recognized for it’s abundance of sea delicacies.  Fried baby squid marinated in white wine, oregano and white pepper, fried quickly and served with diced onions, tzatziki sauce and a lemon wedge.
  • Sautéed Kalamari
    Baby squid, fresh garlic, diced onion, green pepper, red chili flakes and fresh tomatoes sautéed in a light Okanagan white wine tomato sauce.
  • Garithes Uvetsi
    A delicious dish from the harbour restaurants of Piraeus, with whole black tiger prawns baked in a tomato, feta cheese, red wine and cinnamon sauce.  Great with Pita. Also available with chicken or beef.
  • Garithes Me Skortho
    Black tiger prawns, pan fried in garlic, red chili flakes, onion, butter , lemon and white wine.
  • Spanakotiropita
    The famous Greek spinach pie made with paper-thin layers of phyllo pastry.  Inside, you’ll find a delicious blend of spinach, sautéed onions, fresh dill and feta cheese.
  • Kotopita
    Sauteed chicken tenderloin, Macedonian feta, artichokes, roasted red peppers and bechamel rolled in phyllo pastry and baked.
  • Tiropita
    Feta and Parmesan cheese melted together inside a phyllo pastry triangle.
  • Olives and Cheese
    A selection of marinated olives and creamy Macedonian feta cheese.
  • Yigantes
    Giant white beans, soaked overnight and baked with tomatoes, onions, red wine vinegar, fresh dill and Okanagan honey.
  • Saganaki Flamed
    Greek Kefalograviera cheese made from happy Greek sheep.  Lightly floured, baked and finished with lemon and brandy.
  • Phyllo Appy Sampler
    Try all three pies; Spanakotiropita, Kotopita, Tiropita.
  • Theo’s Platter for Two
    A Culinary Greek Adventure. An ideal way to truly experience all that Theo’s has to offer.   The adventure begins with a Greek salad for two, followed by a platter of Beef Souvlaki, Dolmathes (grape leaves stuffed with ground beef and rice).  Moussaka, Spanakotiropita (spinach pie), and Paithakia Skaras ( New Zeland Lamb Chops).
  • Moussaka
    The ultimate Greek comfort food. A signature item here since 1976. Alternate layers of sliced roasted eggplant, potatoes, zucchini and ground beef spiced with cinnamon and herbs.  The topping itself, created by Mary Theodosakis, features Béchamel sauce enhanced with nutmeg and other distinctive island of Crete spices.
  • New York Steak
    8 oz AAA New York Cut Steak.           Add prawns $8.50
  • Lamb Shoulder Oregano
    A Theo’s Specialty. Lamb Shoulder seasoned and seared then slowly braised in the oven on a tray of Greek oregano branches and flavoured with garlic, lemon, Okanagan white wine and dijon mustard.  Bring your camera!
  • Rack of Lamb
    Free Range New Zeland rack of lamb crusted with Greek Vlahotiri cheese and baked in the oven with fresh herbs and a little garlic.
  • Barbecue Spare Ribs
    Braised then Charbroiled pork back ribs glazed with our herb barbecue sauce.
  • Mediterranean Ribs
    Braised then Charbroiled pork back ribs glazed with oregano, lemon juice and fresh garlic.
  • Lagos Stifatho
    Organic Okanagan Rabbit grown by Violet and Dale Hedin of Dragonfly Farms in Armstrong. Prepared in a traditional Greek village style, it is cooked with Okanagan red wine, brandy, tomato and baby onions, spiced with rosemary, bay leaves, cloves and cinnamon. Before you take your first bite, take a moment to wave your hand over your plate and breath in the rich bouquet of spices.
  • Roasted Rosemary Chicken
    Half of a chicken, oven roasted in a mild paprika, lemon juice and tomato rosemary sauce.
  • Souvlaki
    Beef $27.95/ Chicken $26.95 / Lamb $27.95
    Undoubtedly the most famous Greek kabob, 7.5 oz bite size pieces of beef, chicken or lamb are marinated in olive oil, salt, pepper, garlic and oregano then skewered with onion and green peppers and grilled to suit your taste.
  • Seafood Platter for Two
    A visit to Theo’s would not be complete without indulging in it’s beautiful seafood dishes.  An excellent selection from our menu featuring baked Pacific Coast oysters, Salmos Sto Phyllo (wild salmon in phyllo pastry), black tiger prawns and kalamari- and it all starts with a Greek salad for two!
  • Kalamari Dinner
    A favourite Greek meal, baby squid marinated in wine, garlic and herbs and then quickly fried and served with a lemon.
  • Salmos Sto Phyllo
    Deboned wild salmon filet, freshly diced vegetables (tomatoes, bell peppers and onions) and feta cheese wrapped together in phyllo pastry and baked in the oven.  Beautiful and tasty.
  • Thalasina (Oysters) 1/2 dozen
    Pacific Coast oysters baked in the half shell, topped with mozzarella cheese and a touch of lemon butter sauce.
  • Prawns Sautéed in Garlic
    $ 34.50
    Black tiger prawns sautéed in a herb and garlic sauce, with diced tomaotes, bell peppers , onions and a dash of red chili pepper flakes and a splash of Okanagan white wine.
  • Pastichio
    A savory pasta casserole layered with a delicious bolognaise & béchamel sauce
  • Kreotopita
    Breast of chicken minced with herbs and spices wrapped in phyllo topped with a roasted red pepper sauce
  • Baklava
    A Mediterranean Classic – Phyllo Pastry layered and baked with crushed Almonds, Walnuts, Cinnamon, Clove with Honey Syrup.
  • Bougatsa
    A warm Apricot Brandy and Orange custard inside baked Phyllo Pastry, served with whipped Cream, crushed Almonds and Walnuts.
  • Tiramisu
    $ 12.50
    In the traditional style with Lady Fingers, Mascarpone Cheese, Egg, Espresso, Kahlua and Chocolate.
  • Ravani
    A fluffy Orange Cake served with Honey Syrup, crushed Almonds and Walnuts
  • Ice Cream
    $ 10.95
    Ask for our available flavours.
  • Theo’s Platter for 2
    $ 79.95
    Beef Souvlaki, Moussaka, 2 Lamb Chops, 4 Spanakotiropita, 2 Dolmathes, Roast Potatoes, Vegetables, Rice, Greek Salad, Tzatziki

    Serves approx 2 to 4 people.

  • Seafood Platter for 2
    2 Salmos Sto Phyllo, 4 Black Tiger Prawns, 4 Oysters, Calamari, Roast Potatoes, Vegetables, Rice, Greek Salad, Tzatziki

    Serves approx 2 to 4 people.

  • Appetizer Platter for 2
    $ 43.95
    2 Dolmathes, 2 Spanakotiropita, 2 Kotopita, 2 Tiropita, Calamari, Chicken Livers, Tzatziki

    Serves approx 2 to 3 people

  • Vegan Platter for 2
    1 Vegan Moussaka, Yigantes, 4 Vegetarian Dolmathakia, Fava, Houmous, Pita, Mixed Green Salata

    Serves approx 2 -4

  • No substitutions on feature takeout menu. Thank you. Tax and gratuity not included. Price subject to change.

    Please call 250-492-4019

 Please contact us ahead of time for Vegan & Special Requests

Call (250) 492-4019