Philoxenia
The Art of Making a Stranger a friend
Evvia Estiatorio brings the warmth and charm of Greece to Silicon Valley. From the moment you enter our restaurant, the Hellenic tradition of hospitality surrounds you; staff is warm and accommodating, food is abundant, wine flows, and the room is cozy and inviting. You feel as if you have arrived at the home of an old friend.
A place you will want to return to again and again.
Named after Greece’s second-largest island, Evvia is brimming with rugged mountains, lush forests and landscapes both wild and welcoming.
Kouzina
Kouzina
DEFINING FLAVORS
At Evvia, standard Greek fare is raised to new heights utilizing the wealth of fresh produce, meats and seafood in California. Hellenic flavors are married with a modern culinary sensibility using the freshest ingredients.
Fresh from land and sea
LARGE PARTIES & EVENTS
Chef’s Table
The focal point of Evvia’s dining room is the Chef’s Table, a long polished wood table that sits in front of our open kitchen. It can accommodate up to 18 people. This is a space ideal for celebrations, special family events and casual business functions that do not require a private space.
THE PATIO
Our light-filled, covered patio is available for private events. Guests dine alfresco among olive bushes and Crepe Myrtle. The space can accommodate up to 40 people for a sit-down dinner.
INSIDE DINING
Host your event in our warm, Mediterranean-inspired dining room. The interior can accommodate up to 80 people.
ENTIRE Restaurant
Reserve the entire restaurant for a corporate event or special occasion We can host both cocktail receptions and seated dinners. The restaurant can accommodate up to 130 people.
People
ABOUT EVVIA
Evvia Estiatorio was born from the desire of four friends to share the cuisine of their heritage with their friends and local community. George and Judy Marcus and Kenny and Angie Frangadakis spent many evenings in each other’s homes recreating the dishes from their childhoods; recipes that had been passed down for generations. They came from island cultures defined by their hospitality and warmth. “Our doors were always open; kids from the neighborhood would come over for dinner and loved eating our kapama (lamb stew) and dolmades(stuffed grape leaves), even though they had no idea what they were. These meals turned into a shared dream to honor their Greek ancestory and elevate Greek cooking in the United States.