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Baklava

Pars International Food

Alongside hookahs and magazines in Farsi, this is where to try one of six different kinds of feta, a variety of olives, yummy Persian pastries, and the sweetest baklava this side of Iran.

Mediterranean Specialty Foods

Meet Jack, scholar of olives, olive oil, and cheese. In fact Jack Elmasu’s expertise covers all manner of Mediterranean staples. Ask him to recommend oil and he’ll sell you one from his rugged homeland of Palestine—“The best olives come from rolling hills, not the plains” he assures. Aisles of shelving groan with bottled marinated vegetables, proper Greek orzo, tinned tomatoes, and vine leaves. For cheeses, think traditional rangy sheep’s feta made in a barrel, kefalotiri (for addictive fried-cheese saganaki), and haloumi.

Minerva Mediterranean Deli

Your Greek feast starts here: goat’s-milk feta (Macedonian style if you prefer), garlicky eggplant dip, taramosalata, flaky baklava dripping with honey and walnuts—all house-made and full of flavour. Already an expert? All the import ingredients you’ll need for your own scratch-made preps are also here.