Taverna Trela

Cerrado

Restaurante en Delray Beach

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En este restaurante, te servirán cocinas griega y mediterránea. Probar sus caseros sushi, su atrayente calamar picante o su sabrosa ensalada de queso es, con seguridad, una estupenda idea. Los expertos en restauración dicen que aquí la tarta baklava esta bien preparada.

La carta de vinos es muy extensa: hay que satisfacer las necesidades de todos los invitados. Visita Taverna Trela y tómate una estupenda bebida de pan fermentado. Por si todo esto fuera poco, su personal es admirable. Vas a pagar unos precios interesantes para el sabor y la calidad que te ofrecen. Este lugar tiene una atmósfera genial y una decoración divina. Pero los visitantes valoran este lugar por debajo de la media en Google.

Opiniones de los clientes sobre platos y características

olga

avgolemono soup

the saganaki

have retained

bernie

robert Irvine

home-made tzatziki sauce

baklava for dessert

the lamb shank

pita and hummus

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Valoraciones de Taverna Trela

Yelp

(3/5)

136

Foursquare

Sin valorar aún

Trip

(3,5/5)

Facebook

(3,7/5)

281

Opiniones de los clientes de Taverna Trela

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Jon B. hace 3 años en Yelp

Terrible before and still. Have special COVID menu on line - order off menu a dinner with salad and entree. When I get home no salads. Call them and they said - we do not do that anymore. We do not control menu on-line. Place was almost shut down but someone said give them another shot - do not!!! When I called they made no effort to make it right. I drove there, picked it up and gave them a tip!!! Total BS!!

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Steven Y. hace 3 años en Yelp

I am going to start out by saying that I am a Greek food fan. Being that I am the son of an immigrant from the Adriatic/ Mediterranean coast of Croatia, I can relate to that cuisine. But because of a lack of Croatian or Serbian restaurants around, I make it a point to seek out the next best thing, Greek or Turkish establishments. That's how I came to become acquainted with TAVERNA TRELA of Delray Beach. I only went there twice before. I remember the Greek taverna-style tables were greasy, the service was spotty and slow despite being less than busy and the atmosphere was so-so. However, the food was amazing! I had a spanakopita spinach pie, Skordalia garlic mash with golden brown fried smelts, a whole grilled Branzino, and a Horiatiki Village Salad of cucumbers, tomatoes, raw onions and feta cheese. The Greek wine was delicious and inexpensive. But despite the food, the other factors weighed in heavily. Also, half the items I would order from the menu were out of stock...all the time. That was why I stopped going. Plus the people were not very friendly. Then, last week I saw an old episode of Robert Irvine's Restaurant: Impossible where Irvine came to Trela and made sweeping renovations in décor and in the menu items. The show featured the owner, who I remembered seeing on my last two trips, who appeared gruff and unapproachable. But motivated by Robert Irvine's show, I was suitably impressed to go for another try. Just as I saw in the Restaurant Rescue episode, the place was indeed revamped. The walls were a Mediterranean blue hung with pretty carpets that served as killim wall hangings as well as sound baffles. There was a display of three fake olive trees and a framed Greek flag hanging on the wall. The restaurant was a lot more attractive but dark. Relaxing Greek music played throughout the taverna. As for the taverna tables, they were still sticky. It took me two tries before I found a non-sticky table. As for my food server, I got the impression he was just filling in for the regular food servers. He was pleasant and helpful, but he didn't know the menu very well and he seemed preoccupied with other matters, all while handling customers who were seated at outdoor tables. And since I am currently not drinking alcohol, I could not wallow in the mellow forgetfulness brought on by fine Greek red wine. Instead, I ordered Saint Croix mineral water. It was brought to me in a can with no glass. I would expect that from the local redneck bar, but not in a "top dollar" restaurant. As before, the menu was severely limited, this time due to the Covid-19 Pandemic. I ordered octopus. Just like the other times, there was no octopus in stock so I settled on a Spanakopita Spinach Pie for an appetizer and the Souvlaki grilled pork kebob platter for my main meal. I first checked out my spinach pie. It had a pleasing aroma of butter, herbs and fragrant dill. When I bit into it, I found the crust to be crunchy, butter and yummy. The filling was bursting with the flavor of well-seasoned spinach, garlic and subtle blasts of feta cheese. Delicious! The Souvlaki Platter was even better. It came with two wooden skewers of generous hunks of marinated pork meat, cooked to perfection with just a hint of pale pink in the center. I picked up a piece of the meat and tasted lemon, rosemary, garlic, olive oil and a few other seasonings. When I ate my next hunk with a piece of warm, fresh pita bread and dipped the bundle in the small cup of home-made Tzatziki sauce, it made my stomach very happy. While still wafting in the afterglow of my food high, the food server brought the check even though I did not ask for it. As he walked away, I asked if they had Greek coffee. No, they didn't, he replied.I was batting a thousand! So really, I had the same experience as the other times I went. Except this time I was stone cold sober and the surroundings were prettier. The food server barely spoke to me and the menu was missing half their stuff. As for the food, admittedly, it was scrumptious, but after adding in all the other factors, I decided that it was not worth a return trip. Not even an endorsement from one of my culinary idols, Robert Irvine, could make me come back. Unless he was footing the bill.

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+1 561-359-2301

Griega, Pescado y marisco, Sushi