When Laikon opened in 1976, Richmond’s large Greek population quickly came to rely upon it for supplies. For olive oil, otherwise found in chemists where it was sold as skin balm. For feta submerged in big briny barrels. The deli range is broader now, encompassing meats, cheeses and preserves from Spain, Italy, France, and even Australia, as well as Greece.
The biggest change of all came in 2018, when they expanded into the shop next door to add a sit-down cafe. It’s where you might eat one of the best spanokopitas in town, with an excellent ratio of crunchy filo to spinach and cheese, or a souvlaki of juicy herbed chicken brightened with tzatziki and red onion.
Whether it’s a third-generation customer swinging by for a box of custardy, icing sugar-dusted bougatsa; local workers planning their week around a Friday souva; or a comfort-seeker sitting down with a claypot of giant butter beans in tomatoey gravy, a poached egg and a sprinkling of crumbly feta, Laikon remains a pillar of the Bridge Road community. Here’s to another 50.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
