All Things Greek

Greca Mediterranean Kitchen + Bar is a concept that has been calling me for the last twenty years, driven by my passion for all things Greek: Greek cuisine, Greek hospitality, Greek music, Greek fellowship, Greek art, Greek poetry, Greek philosophy and Greek history are all topics that I can expound upon for hours, particularly over a bottle of Santorini Assyrtiko and a plate of grilled octopus. And, as with all Greeks, I find the greatest pleasure in sharing this passion, particularly with those uninitiated. My father, who came to America as an economic refugee fleeing post-WWII Greece, was an amazing chef in his day, and from him I learned to appreciate everything that the Earth’s bounty bestows upon us, using fresh herbs and spices to gently enhance everything from lamb chops to whole fish. From visits to his birthplace on the idyllic Cycladic island of Andros, I developed a deep love of rustic Greek cuisine. His brother and his wife that stayed in his paternal home continue to grow their own produce, raise their own animals, and produce nearly all of the foodstuffs that fill their pantry.

The only items that they purchase are bread, pasta, coffee and beer. Everything else is made with their own hands. Everything. Olive oil, butter, cheeses, wine, grappa, vinegars. Walking through the fields (that are scaled into level sections that are then tiered up the mountainside), we would pick figs fresh from the fig trees, pull onions from the ground, and harvest tomatoes by the bushel. Herbs grow everywhere, as do lemons, bergamots, quince and grapes. The Cyclades are known for being dry, but, still, Andros manages to produce some of the most delicious vegetables I’ve ever tasted. If I had to choose a last meal, it would be an open sandwich of my Thea Assimina’s soft cheese with slices from a freshly picked Andriote tomato on a wedge of oven-fresh bread from the bakery whose aromas fill the entrance to the seaside town of Batsi. Her cheese, made from milk of cows and goats, is at once tangy and bursting with a slightly sour, but incredibly fresh flavor. I’ve searched the world but have found none that can compare. 

Our mission is to present Greek cuisine in all of its rustic glory beside a “gastro-Greek” approach that takes Greek culinary elements and techniques into uncharted territory. Our love of the ingredients that Greek cuisine offers is at the core of our culinary point- of-view. As evidence, the first Greca Mediterranean Kitchen + Bar, located in Litchfield County, Connecticut, was voted Best Overall Excellence statewide '22 and '21, Best Mediterranean/Greek Restaurant in '23, '22 and '21, along with Best New Restaurant in '21 and Best Seafood Restaurant (Litchfield County) '23 and '22.

Aside from inspired cuisine, Greca offers a superb craft cocktail program, utilizing some amazing Greek spirits along with flavors, herbs and special ingredients (such as walnut preserves and quince syrup) to create contemporary beverage expressions that are stunning and delicious.

Together with our hospitality teams we are charting a course to bring the best of the Greek kitchen to every guest that steps through our doors.

Kali Orexi!

- Constantine "Dino" Kolitsas


My father and his family in 1955, the year he left Greece for the United States.
Dino, with his aunt Assimina and uncle Alekos.
Dovecotes dot the landscape on Andros.