Calling all the Greek food lovers out there—this is for you!
Gyrosa, a new Greek restaurant, officially opened their doors this week and the restaurant is already lively and packed with excited, hungry customers.
Opened by partners Adrian Bears, Troy Nye, and Nico Tiginagas, Gyrosa is said to be the next go-to stop for fresh Greek food.
The new dining experience is located at the plaza located on the corner of Admirals and Craigflower Roads, more specifically, they took over the former Spiceler Indian restaurant located at 102 – 1517 Admirals Road.
“It has been insane…the community has been so welcoming,” Bears told Victoria Buzz.
To celebrate the outpouring of support from the surrounding community, they’re hosting an all-day ‘grand opening’ party on Friday, October 6th.
“The first 50 people through the door will get the chance to win a free food prize,” Bears said.
“We’re going to draw tickets out of a box and people will be able to pick their prize…we wanted to give out samples of our food.”
Bears and the team want to show everyone how much they appreciate the support, as well as give customers the chance to meet them and experience their modern twist on traditional Greek street food.
According to Bears, the staff at Gyrosa have been in the restaurant game a long time and are ready to blow you away with their flavour combinations and dedication to the craft.
“We’re foodies!” Bears laughed.
“We love food and we could never find it the way that we like it. We all like to eat healthy. We all like fresh protein and fresh-cut veggies and we wanted to serve that for people.”
He underlined how important it is to stand behind your product—that the passion has to show through in what you’re presenting.
“You have to want to eat your own sandwich. If you don’t believe in what you’re selling, it ain’t gonna work.”
The atmosphere within the restaurant is described as fun, loud, energetic, and the perfect place to grab yourself a fresh meal.
We hope to see you there!
Gyrosa Grand Opening
- Where: 102 – 1517 Admirals Road
- When: Friday, October 6th from 11 a.m. to 8 p.m.
