By: Jake Smith

Giorgios Bakatsias is the visionary restaurateur behind more than a dozen restaurants across North Carolina, but there is a special place in his heart for Kipos Greek Taverna, which combines family, food and rich tradition.

Bakatsias takes inspiration from his childhood in Greece, pouring the same level of love and joy his parents shared into everything he does. After all, his parents were the original restaurateurs of the family, owning a small diner in Durham after the family immigrated to the U.S. when Bakatsias was just 12 years old.

In 2013, when he opened Kipos in downtown Chapel Hill, Bakatsias said he set out to develop “a concept that belongs to the community.” This meant working with fresh, locally sourced ingredients and using traditional Greek flavors to share his culture and connect people from all backgrounds.

“When it becomes part of the community,” Bakatsias said. “It’s your greatest joy because everybody embraces it no matter if it’s local or if they drive from an hour away to have dinner with you.”

Like many other restaurants, Kipos had its share of struggles with the COVID-19 pandemic and resulting restrictions. Due to difficult lease negotiations, the Franklin Street location was forced to close in March.

Bakatsias knew reopening amid the present business climate would be a challenge, but he took it head-on. By mid-November, Kipos was reopened for business in a new location at 1800 E. Franklin St. in the Eastgate shopping center.

With Bakatsias at the helm, his sister leading the kitchen and an outstanding staff on board, he believes that Kipos can thrive despite the tough situation.

“When you’re swimming in the middle of the ocean, you can’t stop,” Bakatsias said.

The new location boasts a large garden, incorporating elements from nature even in the indoor space to emphasize the culinary inspirations for the food and the restaurant’s namesake – Kipos means garden in greek.

Bakatsias and the Kipos team have curated a menu honoring his Greek heritage, offering traditional dishes elevated through high quality ingredients and simple, clean flavors.

“It’s often not something you can just read the recipe and do – it takes a little more technique,” Bakatsias said. “But the ingredients are not supposed to be complicated on the plate. They’re very simple and straightforward, honoring the ingredient itself.”

For Bakatsias, a great dish could be as simple as fresh fish and greens with olive oil, lemon juice, dill and a good sea salt, which is precisely what makes it so special for him. Bakatsias focuses on fresh and simple food because he wants his guests to enjoy what they eat and, perhaps more importantly, feel good when they are eating it.

One of his personal favorite dishes is the rice meatballs with avgolemono, but Kipos is best known for its handmade spanakopita and other traditional dishes such as moussaka and souvlakia.

As Bakatsias emphasizes, the food is light and healthy without compromising flavor. Kipos uses only the best ingredients that ties together remarkable food and a unique experience that keeps people coming back.

“It’s important that every guest has that kind of special relationship with us,” Bakatsias said. “And when they leave the restaurant, I want them to feel that they belong to this family.”

While Bakatsias is doing exciting things with his other restaurants, Kipos feels like home. It’s not just about the food, but each guest that walks through the door and every dish put out.

In its new location at Eastgate Crossing shopping center, Kipos is now serving lunch Tuesday through Friday 11 a.m.-2:30 p.m and brunch during the weekend 11 a.m.-2:30 p.m. in addition to its dinner service Tuesday through Sunday 5 p.m.-9 p.m.

You can learn more about Kipos Greek Taverna and view the menu online or keep up with the latest from Kipos on Instagram and Facebook.

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