Acropolis Greek Taverna Making St. Pete Comeback in 2026

The Greek restaurant will return to St. Pete with a new location at 475 Central Ave.

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official (Image credit: Acropolis Greek Taverna - St. Pete on Facebook)

With six locations across Central Florida, Acropolis Greek Taverna is a Greek restaurant where “The Night Hasn’t Started Until the Saganaki Is On Fire and Napkins Are Flying.” Several years after the restaurant shuttered its St. Pete location, Acropolis is preparing to make its St. Pete comeback.

According to coverage by St. Pete Rising, Acropolis will open not far from its former location, which closed about three years ago. It will launch at 475 Central Ave.

What Now confirmed the news with owner Sam Waez on Wednesday. Waez said St. Petersburg’s new Acropolis Greek Taverna is working toward an opening in early December.

The Acropolis menu opens with shareables like Spanakopita and Ouzo Mussels (Sautéed mussels in a creamy ouzo sauce with garlic, onion, basil, and tomato. Topped with Parmesan cheese. Served with garlic bread). Specialties from the menu include Moussaka “Yia Yia’s Recipe!” (Potatoes, eggplant, ground beef and onions baked with creamy béchamel topped with tomato sauce and feta cheese), Pastitsio (A Greek favorite! Pastitsio pasta in between seasoned ground beef and onions baked with a creamy béchamel topped with tomato sauce and feta cheese), and Kafta Beef Kabob.

“From Saganaki to Yia Yia’s Moussaka to the Acropolis Seafood — Mediterranean food that’s sure to satisfy everyone’s appetite and give you a reason to come back for more,” says the Acropolis website. “Plate breaking, napkin tossing, and dancing are part of the deal here. Napkins will be on the tables, the floor, and probably on you. You’ve been warned. Opa.”

You can keep up with all things Acropolis by following @acropolistavernaofficial on Instagram.

Photo: Official (Image Credit: https://www.instagram.com/acropolistavernaofficial/)

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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