MYTHOS Greek Cuisine & Wine Bar

MYTHOS reads Greek on the sign and Cypriot on the menu. The clearest argument for that is Cyprus Meze — a per-person Cypriot spread for two or more diners. Pitas and dips arrive first, then village salad, halloumi, gyros, chicken and pork souvlaki, potatoes al forno, rice pilaf, and chef-choice plates the kitchen sends out. The format works less like a single dish than as the kitchen's argument about how to use the rest of the menu. MYTHOS sits on Fairview Street in Burlington's Uptown business corridor, framed as much as a wine bar as a Greek and Cypriot dining room. The setting blends tradition and modern design. The cooking is chef-led, and a Cypriot inflection holds the Greek classics together.

Past the meze, the menu builds out from the grill. Lamb Souvlaki arrives as seasoned, marinated grilled lamb with rice pilaf and potatoes al forno. The Gyros Dinner sends beef and lamb off the rotisserie carved to order, plated against house tzatziki. Kalamari appears twice — as an appetizer and as an entree — in either a breaded or grilled preparation, with the entree version anchored by the same Greek sides. Moussaka layers potato, eggplant, zucchini, and ground beef under bechamel, finished with Greek spices. Kalamata Chicken is the menu's surprise reach: grilled chicken breast under a creamy kalamata olive sauce, cherry tomato, onion, and goat cheese. Spanakopita carries the phyllo work, and Village Salad keeps the table bright with tomato, cucumber, feta, capers, olives, and oregano. Most of the entrees land with the same supporting cast of rice pilaf and potatoes al forno, which is part of why the menu reads as a composition rather than a list.

The Cypriot framing is what separates the kitchen from a generic Mediterranean grill. Most Greek menus on the corridor lean on the same three or four signature plates and stop there. MYTHOS keeps the Greek classics intact — souvlaki, gyros, spanakopita, moussaka — and threads Cypriot specificity through them, with Cyprus Meze leading and halloumi treated as a cooked dish in its own right. The wine bar framing matters the same way. The menu does not behave like a takeout-first kitchen that added wine as an afterthought; it assumes guests will sit, share, and order in stages, which is what the meze format formalizes and what the rest of the entree list quietly relies on.

Andreas Yerondais leads the kitchen as Executive Chef. Local reporting profiles him as the chef behind the cooking, and the restaurant's own chef material connects his Greek and Cypriot training to the menu's emphasis on olive oil, lemon, herbs, and careful raw ingredients. That biography reads in the meze in particular, where the Cypriot inflection is not cosmetic — Cyprus Meze is not a marketing flourish but the format the chef wants the table to understand the cooking through. MYTHOS opened on Fairview Street in 2015 and has held the same Greek and Cypriot identity through eleven years on the corridor, with the chef line and the menu spine moving together.

For diners who prefer to test the kitchen on a smaller bet, the weekday lunch surface is built for it: ten dine-in items at ten dollars each, served from eleven-thirty in the morning through three in the afternoon. It is the only special the kitchen keeps actively promoted, and it points the same way the dinner menu does — Greek and Cypriot cooking, useful at a tighter price and a faster window. Cyprus Meze remains the strongest move when the table is set for sharing, and groups planning ahead can book a reservation or arrange a private event directly with the restaurant. The Burlington corridor has plenty of Greek options. The Cypriot inflection is what makes MYTHOS read as something other than another grill on Fairview.