Part of a series of restaurant recommendations offered in The Stranger’s 2017 Guide to Food and Drink (International Edition).

Ellenos Real Greek Yogurt

I never leave Pike Place Market without a stop at the Ellenos yogurt stand, one of the first delicious discoveries I made before moving here (and if I'm being honest, on my checklist of reasons to relocate). Ellenos is a joint venture of the Klein and Apostolopoulos families, and though they only opened Ellenos in 2013, it has fast become a Seattle institution with the creamiest, most perfectly sweetened Greek yogurt you'll find anywhere, crafted from a combination of locally sourced pasteurized whole milk, a super-secret special recipe of probiotic cultures, and a range of fresh, all natural fruits and toppings. I'm a particular fan of the berry mix (made with whole seasonal berries) and the lightly tart and velvety lemon curd. In addition to the Pike Place standby, you can now find yogurt bars at select local grocery stores (PCC, QFC, and Uwajimaya). LEILANI POLK


One of the original outposts in Seattle restaurant overlord Tom Douglas's galactic empire, Belltown's Lola continues to stand the test of time. The theme is Greek, although significantly upscaled from your average neighborhood gyro joint. Think squid kebabs, spendy tagines, a savagely good lamb burger, and martinis with feta-stuffed olives. Their happy hour makes said martinis accessibly priced and also offers deep discounts on the kebabs. In a fun nod to neighborhood joint theatrics, your server pours a shot of ouzo over whichever kebab you order, although they thankfully do not put on a big, fake smile and shout "Opa!" TOBIAS COUGHLIN-BOGUE

Omega Ouzeri

I had some laudable toast points at Omega a few months ago. Besides that, this bright, casual spot on Capitol Hill offers up refreshing, semi-pricey Greek fare. The servers will non-pretentiously offer useful information about anise-spiked clear spirits that anchor their bar program, and the octopus is truly great. Go there with a friend, share a couple small plates and an entrée, and leave half-loopy in an ouzo cloud. RICH SMITH recommended