Lobster Tails, Lamb Chops, Chilean Seabass, Filet of Sole, North Pacific Salmon, Beef Tenderloin Kebob, Chicken Filet Kebob, Seafood Linguini, Lemon Chicken, Athenian Shrimp Pasta, Pork Loin, Key West Snapper and More
Owned by the same folks who've run the wildly successful Taverna Opa in Lauderdale and Hollywood for many years, Taverna Kyma is Opa's more sedate Boca Raton cousin: understated décor in oranges and blues (two trays of autumnal foliage hang from the ceiling), sexy Aegean club music, low prices, a full bar. The menu's identical to Opa's, and by now these guys know what to do with a grilled prawn. Delicious: crisp fried rounds of zucchini sprinkled with cheese and served with skordalia as a sort of dip. Steamed wild greens soaked in olive oil and lemon, classic spanakopita (spinach pie), tender roast lamb, moussaka - and drop-dead gorgeous waiters. Yum
There are few present Greek cuisines better. Expertly prepared dishes cover the spectrum of Mediterranean cuisine, from cold appetizers (dolmades; grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach and feta cheese) to mouthwatering entrées like lamb shank (slow-cooked in a tomato sauce and served on a bed of orzo), massive stuffed peppers or kebobs.
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