Akropolis - Kleve

I ordered lamming shoulders that should come from the bone when properly cooked. it was as hard as old boots. they obviously don't know how to cook lamb. it was quickly cooked at high temperature instead slowly at low temperature. no refund was rented and the manager said you were always so lame. what a shame for what should be the best part of the lamb (if properly cooked). the rest of my party had a reasonable meal, just don't order the lambs. I would never go there again.

During our visit to a beautiful meal that started with a shot ouzo! the portions were massive, very valuable and very tasty. beautiful atmosphere, but the personal was friendly, despite our language barrier.

That was excellent. genuine Greek eating fresh from the kitchen. delicious, delicious and safe a lot. the size of the plate was impressive, and so was the taste.

Food is great but the service is terrible. The portions are huge. Music is always Greek. Atmosphere is good but the tables are too close to each other.

The aura of German efficiency having evaporated with the failure of our taxi to arrive, we drove ourselves to this Greek restaurant and eventually found somewhere to park. Lively and buzzing with friendly, efficient staff we were given a complimentary glass of ouzo which we...enjoyed while doing battle with a Greek menu in German. We started with a generous portion of dolmades. Madame then opted for Moussaka which arrived as a huge portion, while I went for deliciously tasty strips of lamb fillet, cooked quite rare and served with a vast pile of sauté potatoes. No chance of going hungry here. A bowl of salad accompanied both of our main courses. I managed to find a corner for a dessert of baklava and coffees were offered with more glasses of ouzo. Beer seemed to be the most suitable drink but there were wines, including Greek, listed. Having enjoyed our meals we elected to pay a return visit the next evening, but to choose a selection of starters to share, tapas style, which we felt would be lighter. This proved to be a winning formula and we enjoyed plates of grilled sardines, grilled aubergines, grilled sweet peppers, calamari and garlic bread. We also shared a dessert of creamy Greek yoghurt, honey and walnuts. Once again the meal was ‘topped and tailed’ with complimentary ouzos. Including beers this came to a very reasonable 55 euros including tip.