Horio Taverna is a family-owned restaurant in the heart of Toronto's Greektown.

The word "horio" means "village" in Greek and was chosen to emphasize the restaurant's humble beginnings. 

Owner Angeliki Laiou grew up in a small Greek village, watching and later helping her mother at their family's taverna. These experiences later spurred Angeliki to pursue a career in the hospitality industry.

When Angeliki moved to Canada, she wanted to bring the taverna experience to Toronto. This meant recreating the restaurant's welcoming atmosphere, as well as its unique menu.

In order to bring her vision to life, Angeliki enlisted the help of her husband, Andrew, and her mother, Maria. Together, the family put together a top-notch dining experience, opening just in time for the annual Taste of the Danforth festival.Horio Taverna sits at the corner of Danforth and Ferrier, just a few minutes west of Pape station. The dining room is decked out in the colours of the Greek flag, with white tiled floors and tasteful blue accents.A small patio stretches along the front side of the building, shaded by a blue cloth overhang.The restaurant's menu primarily consists of traditional Greek dishes. Though fast food dishes like souvlaki can still be found on the menu, Angeliki explains that she wanted to show a different side of Greek cuisine.

Maria, who serves as Horio's head chef, helped to decide which dishes to feature.Each meal begins with a complimentary plate of pita and olive spread, whetting your appetite for the main course.The dip platter ($22) is a more elaborate variation on this dish. Instead of a single, pre-determined dip, diners can choose three spreads from a total of five different options.

We went with tirokafteri, melitzanosalata and hummus, each of which brought a different flavour profile to the table.

Tirokafteri is a zesty mixture of whipped feta, roasted peppers and chili flakes, while melitzanosalata owes its smoky flavour to a combination of charred eggplant, peppers, parsley, garlic and olive oil.

Meanwhile, Horio Taverna's hummus is made in-house from a blend of slow-cooked yellow split peas, lemon juice and olive oil. 

Spanakopita ($12) is a flaky phyllo pastry stuffed with chopped spinach and feta cheese.Dolmades ($15) consist of fresh grape leaves filled with rice, beef and herbs. The leaves are then placed into a pool of avgolemono sauce and served warm. Pastitsio ($26) is a layered pasta dish, made with ground beef and homemade bechamel sauce. By far the most substantial item on the menu, it also ended up being one of my favourites.Greek salad is served on the side, but can be upgraded to a horiatiki salad upon request.Gemista ($22) is a hearty vegetarian dish, made from green peppers and tomatoes filled with rice, vegetables and herbs. Lemon-garlic potatoes are served on the side.
Horio Taverna also offers a wide selection of mixed drinks, both alcoholic and non-alcoholic.

The village salad bloody caesar ($16) is a riff on a classic caesar, made with Ketel One vodka and caesar mix, and garnished with cucumbers and kalamata olives. Its spirit-free counterpart is the village caesar ($10).The tsipouro cooler ($15) is a refreshing cucumber-flavoured cocktail, topped with mint, lime juice and a splash of soda water.

Its mocktail version, the cucumber cooler ($10), substitutes the tsipouro for extra soda.My personal favourite drink was Vacation in Santorini ($17), a pale pink cocktail made with mastiha, vodka, lime juice, prosecco and rosé wine from Greece.

Other menu items vary from day to day. Angeliki tells us that Maria adds new dishes to the menu "based on what inspires her". 

Horio Taverna is located at 516 Danforth Avenue.