We are taking every necessary precaution to keep our staff, community and customers safe with board of health recommended solutions to ensure the restaurant is kept sanitary.
No cash payments will be accepted.
We cater groups from minimum 20 people to 200 maximum.
Email firstname.lastname@example.org to book your next catered event,
or call us and ask for Crystal.
Pantheon Restaurant has been serving authentic Greek cuisine to Danforth food lovers since 1997. The restaurant is family run by Nick Parussis, the owner, Olga Parussis, his wife, and daughter Crystalia Parussis. Nick has been in the restaurant business for almost 40 years as a chef. Prior to owning Pantheon Restaurant, he was a chef at Ilisia, where he was well regarded for his grilling skills.
As a family focused restaurant, Nick ensures that every customer that enters the door is treated like family, and leaves feeling as though they have experienced a traditional Greek meal in his own home. Today, Pantheon Restaurant has become a staple on Danforth, and continues to deliver a truly memorable Greek dining experience.
Nick, Olga and Crystal thank you for 20+ years of business and loyalty.
“These are huge meals which…give good value.”
“… fish served in traditional Greek style… brings me back to the Pantheon on the Danforth. There’s lovely fish from Greece, Portugal and the United States: striped bass, sea bass, porgy, red snapper, whiting, red mullet sea smelts, sardines and anchovies. This is what sets Pantheon apart from most Toronto Greek restaurants…
“… sea bass, grilled whole with a light dusting of oregano and salt has excellent flavour and freshness. A large red snapper is even better … small fish imported from Greece, such as anchovies and baby sardines, demand repeat visits. Pinkie sized sardines scantily floured and quickly parried, come in a greaseless golden tangle; the fish crisp and delicate… Among the meats is a fine plate of grilled fresh – Ontario lamb chops, not over-seasoned with oregano…The mixed grill also includes a juicy large skinless chicken breast (marinated for two days with white wine, olive oil, oregano, salt and white pepper) and a homemade pork beef sausage scented with orange.
“Among house desserts is a very fine and not overly syrupy baklava, as well as a huge square of walnut cake – light, yet coarse, and somewhat reminiscent of any nut or carrot cake with subtle sweetness. At Pantheon, that value that comes with a good list of Greek wines, featuring pleasant Cabernet Sauvignon and Chardonnay from well-known producer Hatzimihalis. But above all, fresh fish, care with good products and little razzmatazz nudges Pantheon ahead of most competitors-on this street.”