From souvlaki smoke in Thessaloniki to chilled meze counters in Sydney, we’ve worked inside real Greek restaurant kitchens — and we learned one thing: it’s all about rhythm. From fire to fridge, every Greek dish depends on layout, heat zoning, and precise flow.

As a contracting and manufacturing company proudly based in Turkey, we build full turnkey kitchen projects for hospitality contractors, consultants, kitchen designers and F&B groups who demand both flavor and flow. These are not catalog-based kitchens. Every system we export is designed with a real Greek kitchen scenario in mind — from prep to pass.

And yes, we make them look good too. Because when guests walk into a Greek restaurant, they better feel something. We build for that.

The Greek Kitchen Identity – Where Tradition Meets Live Fire

Greek kitchens move fast. But they also respect flow:

• Grill dominance – most dishes hit the flame before the plate
• Cold meze prep – space + freshness are non-negotiables
• Multi-temp plating – dishes mix hot, warm, and cold on one table
• Taverna FOH cooking – show grills, open platters, fire ambiance
• Small kitchens, big menus – spatial discipline is survival

You try doing grilled octopus, tzatziki, and spanakopita all in one line? We seen it. It fails.