The 'hidden gem' Edinburgh family-owned restaurant that's celebrating its 10th birthday
This place is a real neighbourhood favourite
We can’t imagine Edinburgh’s East Claremont Street without the cobalt-blue-fronted Greek restaurant that is Spitaki.
It’s such an institution, at numbers 133-135, that it’s almost a surprise that this venue is only celebrating its 10th birthday this year. We can’t remember the neighbourhood without its tzatziki, keftedes and fantastic Greek Margarita cocktail. We asked front-of-house siblings Nina and Clare Williams, who own the place along with their husbands, chef Christos Bampalis and operations whizz David Hastings, to share more about this family business.
Tell us your origin story
Clare: Spitaki was born from our shared family dream. After many years working in restaurants across Greece, we eventually settled in Edinburgh, where Christos had always hoped to open his own traditional taverna. At the time, there was nothing quite like it in the city, but we believed Edinburgh would embrace authentic Greek hospitality. It has truly become a family affair, with Christos leading the kitchen, David managing finance and admin, Christos' niece supporting in the kitchen, and our mum helping with flowers, upholstery and even baking some of the cakes.
How does it feel to have hit the ten year mark?
Nina: Reaching the ten year mark feels amazing. We honestly cannot quite believe it. We feel incredibly proud of what we have built together and very grateful for the support we have received over the years. It is a real milestone for us and one that means a great deal to our whole family.
What have been your best and worst times?
Clare: The best times have definitely included winning the Edinburgh Evening News Hidden Gem award in 2019, which meant so much to us, especially as a small independent family business. Another highlight has been the people we have met along the way. We have welcomed guests from all walks of life, and some of them have since become close friends, which is incredibly special.
The hardest times have been navigating the ongoing challenges within hospitality. In recent years especially, the constant increases in costs have made it more demanding than ever to run an independent restaurant, but we remain passionate and committed.
You're quite a favourite spot among Edinburgh chefs, why do they come to you on their days off?
Nina: It is a huge compliment to us that some of Edinburgh’s top chefs choose to eat at Spitaki on their days off, and we are incredibly grateful for that support. We know how demanding hospitality can be, so for chefs to spend their free time dining with us really means a lot.
We think part of the appeal is that Christos’ cooking offers something different from their own kitchens with Greek flavours and home style dishes. We also have a relaxed, family friendly atmosphere. We are not formal, and we are always happy to be flexible, whether that means adjusting table sizes or accommodating larger groups. It is somewhere they can truly switch off and feel at home.
Have you had customers that have been coming ever since the beginning?
Clare: Yes, we are very lucky to have many customers who have been coming to us since the very beginning. We are incredibly grateful for the support from people in the local area and further afield. During lockdown, we had customers who ordered takeaway every single week just to help keep us going, which was truly overwhelming. It has also been lovely to see families grow with us. Children who first came in with their parents are now coming back for their first dates, which feels really special.
Any celebrity diners?
Nina: We think we have had a few well known actors and television presenters dine with us over the years, particularly during the Festival when Edinburgh is at its busiest. Often we do not even realise until after they have left, which we think is probably a good thing. We treat everyone the same and want all our guests to feel relaxed and comfortable, whether they are familiar faces or first time visitors.
How has your food evolved?
Clare: Our food has remained very true to its roots over the years. Christos has largely kept the same core menu and recipes since the beginning, all deeply rooted in his family traditions and ethos. That consistency has played a huge part in our success, as guests know they can return for the same flavours and quality every time.
We have also been fortunate to have no turnover in the kitchen, with both Christos and chef Christina there from day one, which helps maintain that authenticity. Alongside the main menu, Christos creates two specials each week, usually at the weekend, including one vegetarian option.
Which dishes are the bestsellers, and does that ever change?
Nina: Our bestsellers have stayed fairly consistent. The grilled octopus is always popular, along with the htipiti feta dip and the prawn saganaki. The chicken souvlaki with patates is a firm favourite too and something many guests return for time and again. When it comes to specials, dishes such as moussaka or fish plaki are always very well received. While trends can shift slightly depending on the season, our core dishes remain the most loved and continue to be the ones people ask for by name.
Has the location been good for you, and why?
Clare: The location has definitely had its challenges, as we are not on a main street or busy high street, which has meant we have had to work extra hard to attract and retain our guests. That said, it has also been a blessing in many ways, giving us a sense of community. We never take for granted the support we have received from local customers from the very beginning, their loyalty has been absolutely crucial to our success.
Is there anything you wish you'd known before you opened?
Nina: That’s a tough one to answer. Spitaki was born out of passion rather than extensive experience, so we have been learning as we go. Every challenge has been a learning opportunity, and we try to turn each one to our advantage.
What do you hope to be doing in another decade?
Clare: As long as we still love it as much as we do now, we hope to still be here. We just want to keep creating a warm, friendly place for everyone who visits.
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