Kalamata Kouzina is a casual and very simple Greek establishment located at Westown Square, 600 Kassier Rd, Shongweni. It is open from Monday to Saturday from noon until 10:00 PM, and on Sundays from 11:00 AM to 6:00 PM. The venue offers a diverse menu, including dishes such as lamb skewers with tzatziki and roasted vegetables.
The author visited the restaurant after visiting the gardening guru Tane Visser's beautiful spring garden in Assegai. Despite having Italian roots, the author noted that the host was always fond of Greek cuisine.
The restaurant features a relaxed atmosphere, lots of color, and bougainvillea. On a warm day, visitors enjoyed ice-cold beer. A wide selection of appetizers is offered, which includes Greek pies, meatballs, cheese balls, various options with halloumi or calamari, as well as eggplant and zucchini chips, fried octopus, and fried anchovies with lemon, along with a full range of meze sauces, including a spicy cheese dip.
On that evening, octopus was unavailable, so kolokithiropita (R85) was ordered—small pies made of zucchini, feta, and green onion, which proved tastier than traditional spanakopita. Tiropita (R85)—a feta pie drizzled with honey and sesame seeds—and dolmades (R95) were also ordered, distinguished by a wonderful depth of flavor enhanced by a simple amount of lemon. The author compared the preparation of dolmades to the image of a grandmother chatting with friends while rolling them in the kitchen.
The main menu includes traditional home-style dishes such as moussaka or pastitsio, as well as various souvla—meat or seafood cooked over an open fire. Options include chicken and lamb chops, brisket, shrimp, and pork shrimp, as well as fish dishes. For a lighter option, one can order grilled meat in pita with tzatziki, tomatoes, and red onion. Side dishes can include baked potatoes, Greek salad, or Mama's salad.
In the end, The Glass Guy chose lamb skewers (R205) with good tzatziki and a side of roasted vegetables, noting the good charcoal heat on the meat and highly praising the mixed vegetables. The author ordered pork ribs with apricot glaze (R298) with chips, calling them the most delightful—juicy, meaty, and not too sweet. The chips were also handmade and well-prepared. Dessert was skipped, and most of the food was taken home for the next day.
In another part of the article, the author shares sad news about a fire that destroyed the Delphi tavern on Lillian Ngooyi Street in Durban. The author has been a regular patron of this establishment since its opening by sisters Maria and Doddi Terranes about 25 years ago, and recently enjoyed Maria's famous shrimp. The author expresses relief that both sisters were unharmed and admires the heroism of young chef Ayakhi Godlwana, who rushed into the burning building to save Doddi, who was trapped upstairs.
The author emphasizes the kindness and generosity of the two sisters over many years, as well as the kindness of a complete stranger who saved them. In conclusion, the author notes that despite the heavy shock, he remains confident in the sisters' indomitable spirit.