Ta Trena

Ta Trena takes its name from the old trains — trena in Greek — that once ran along the Corinth waterfront, a reference to the restaurant's proximity to the old Corinth railway infrastructure and the port neighbourhood where it has served local residents for decades. The taverna operates on the family-run neighbourhood model that remains the backbone of everyday Greek dining: a menu that changes with the market and the seasons, a kitchen run by the owner's family, and prices calibrated for the local working population rather than tourism. The daily specials board is the heart of the menu — dishes such as briam (oven-baked summer vegetables with olive oil and tomatoes), kleftiko (slow-braised lamb wrapped in parchment with vegetables), and spanakopita are made in large trays in the morning and available until they sell out, typically by early afternoon. Briam, sometimes called tourlou in the Corinthia dialect, is made when summer vegetables are at their peak between June and September and is one of the most honest expressions of Greek vegetable cooking. Kleftiko, the 'stolen meat' of mountain bandit tradition, is slow-cooked until the lamb falls from the bone and the juices concentrate into a natural sauce. Spanakopita made to the house recipe is spinach-heavy and generously buttered. A bowl of yogurt with thyme honey from the hills above Corinth is the ideal ending. Prices are strictly budget.