MYTHOS reads Greek on the sign and Cypriot on the menu. The clearest argument for that is Cyprus Meze — a per-person Cypriot spread for two or more diners. Pitas and dips arrive first, then village salad, halloumi, gyros, chicken and pork souvlaki, potatoes al forno, rice pilaf, and chef-choice plates the kitchen sends out. The format works less like a single dish than as the kitchen's argument about how to use the rest of the menu. MYTHOS sits on Fairview Street in Burlington's Uptown business corridor, framed as much as a wine bar as a Greek and Cypriot dining room. The setting blends tradition and modern design. The cooking is chef-led, and a Cypriot inflection holds the Greek classics together.
Past the meze, the menu builds out from the grill. Lamb Souvlaki arrives as seasoned, marinated grilled lamb with rice pilaf and potatoes al forno. The Gyros Dinner sends beef and lamb off the rotisserie carved to order, plated against house tzatziki. Kalamari appears twice — as an appetizer and as an entree — in either a breaded or grilled preparation, with the entree version anchored by the same Greek sides. Moussaka layers potato, eggplant, zucchini, and ground beef under bechamel, finished with Greek spices. Kalamata Chicken is the menu's surprise reach: grilled chicken breast under a creamy kalamata olive sauce, cherry tomato, onion, and goat cheese. Spanakopita carries the phyllo work, and Village Salad keeps the table bright with tomato, cucumber, feta, capers, olives, and oregano. Most of the entrees land with the same supporting cast of rice pilaf and potatoes al forno, which is part of why the menu reads as a composition rather than a list.
The strongest dishes cluster around a coherent Greek and Cypriot identity: Cyprus Meze, souvlaki, gyros, halloumi, spanakopita, moussaka, and Kalamari. That gives MYTHOS more shape than a broad Mediterranean catch-all.
Current sources name Andreas Yerondais as Executive Chef and connect the cooking to Greek and Cypriot tradition. The chef context gives the restaurant a clear human anchor without needing to overstate the biography.
The 10 For 10 lunch menu is a clean, source-backed value hook: ten dine-in lunch items at a fixed price during a defined lunch window. It belongs on the specials surface because it is recurring, specific, and easy for diners to act on.
MYTHOS is strongest when treated as a Greek and Cypriot cultural meal, not just a place for familiar Mediterranean plates. Cyprus Meze, halloumi, souvlaki, and the chef story all point in the same direction.
Chef Andreas Yerondais is named by the restaurant and profiled locally, giving MYTHOS a current human anchor. The menu reads as chef-led through Greek herbs, Cypriot dishes, grilled meats, and meze.
Cyprus Meze carries the strongest single-order case because it turns the menu into a shared progression. It is specific, current, and more distinctive than ordering one standard entree.
Cyprus Meze makes MYTHOS easy to use with a group because diners can share dips, grilled pieces, sides, and chef-choice dishes. Reservation and private-event paths add practical support for planned meals.
The value case is concrete rather than vague: the 10 For 10 lunch menu gives diners a fixed-price weekday lunch path. It adds practical range to a restaurant that otherwise reads as a full dinner room.
Share the nuances of your visit to MYTHOS Greek Cuisine & Wine Bar in Burlington — the standout dishes, the room, the service.
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