Restaurant Review

Zeus Taverna

44 Castle Street, L2 7LA

By Will Carr | Greek | ££ |

When a restaurant names itself after the king of the gods, it sets a certain level of expectation. With a name like Zeus Taverna, I expected thunder, spectacle, maybe even a bit of smiting – or at the very least, some decent hummus. Situated on Castle Street among a host of other popular restaurants, Zeus attempts to bring a slice of Greece to Liverpool. The question is: does it stand as a colossus atop Mount Olympus, or is this a tale destined for tragedy?

Inside, we were met with a quiet and sophisticated atmosphere. The aesthetic, no doubt designed to evoke an authentic Greek taverna, instead comes across like a museum – in the best way possible. Pale walls, columns, vases and busts, all complemented by a classic blue and white colour scheme.

The scene was completed by a pantheon of stunning, hand-drawn paintings of Greek gods lining the walls. We kicked things off with a duo of classic starters: golden, grilled Halloumi (£8.50) and a plate of rustic Keftedes (£8). The halloumi won our hearts with its satisfyingly salty char, while the keftedes (Greek meatballs to the uninitiated) were rich, perfectly spiced, and practically begged for a dunk in the creamy tzatziki. Speaking of which, the generous bowl of tzatziki, accompanied by a heap of warm, crusty bread, was the perfect communal dip – dangerously moreish and impossible to eat politely.

What Greek adventure is complete without a drink? I was satisfied with my glass of Merlot, but after reading Zeus’ list of god-themed cocktails, my partner decided to sell her soul to Eos, the titan goddess of dawn. Eos’ Dawn, made from vodka, Aperol, honey, and Prosecco, was sweet but not overwhelming. It didn’t demand your attention or overpower your palate like many other cocktails do, but was rather the perfect companion on our journey.

For mains, we ventured into comforting territory. The Chicken Souvlaki (£24), chargrilled and juicy, was served with chips and a house salad that clearly wasn’t an afterthought. Meanwhile, the Stifado (£21), a slow-cooked beef stew swimming in a cinnamon-kissed tomato sauce, was a revelation – deep, warming and soul-hugging in that uniquely Greek way. By dessert, we were full but not foolish, and shared a Baklava that had been highly recommended. A smart move. Flaky, syrup-soaked layers of filo and crushed nuts, held together by just enough honey to create this sticky miracle. It was beautifully served with a scoop of mint ice cream and two dollops of whipped cream, all beneath a delicate blanket of edible flowers. Sweet, yes, but never cloying – it left us wondering why we ever bother pretending we’ll have ‘just a bite’.

It was at this point that a glass of Mastiha was thrust upon us – and never ones to say no to a mysterious, clear liquid, we knocked it back. The liqueur, traditionally taken at the end of the meal, was sweet with a whole range of delicate, earthy notes. Think Ouzo, but without the anise flavour – and therefore a thousand times more palatable. At Zeus Taverna, you’re not just eating Greek food; you’re being gently reminded that simplicity, when done well, can feel downright luxurious.

If you’re the sort of person who equates Greek cuisine with sunshine, sea breezes, and the distant sound of a bouzouki, then Zeus Taverna might just transport you halfway to the Aegean – no passport required.

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