A Greek tavern has appeared in the heart of Old Montreal. You already feel like you’re on vacation when you cross the threshold of Máti’s beautifully appointed premises. However, the mezze-style dishes made with quality ingredients and unparalleled freshness take the experience to another level.
The new address is the first collaboration between Carma Hospitality and Tomahawk Group. According to the two groups, which own several restaurants in the area, there was a lack of a Greek establishment in the area!
At Máti, the various Greek-inspired dishes are meant to be shared. So, no rice, potatoes, proteins and sauces like you see in other Greek taverns. Here, we let ourselves be guided by the dips, appetizers, salads, sides and dishes to taste together. Not to mention the desserts.
The lamb, which literally melts in your mouth, is worth the detour. Chef Nima Pouyamadj (XO, Marcus, Succeda) uses the neck of the lamb, a tender part, which he braises for 24 hours. It is accompanied by roasted potatoes, well seasoned with lemon, parsley and olive oil. The octopus, a Greek classic, is grilled to perfection, with its capers and a drizzle of olive oil. We also hurry to taste the watermelon salad accompanied by feta, honey and pistachios, which will be removed from the menu when the cold season arrives.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
At Máti, the various Greek-inspired dishes are made to be shared.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The octopus, grilled to perfection and served with capers, red onions and olive oil, is a success.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
Chef Nima Pouyamadj uses the neck of the lamb, a tender part, which he braises for 24 hours.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The Máti evokes the Mediterranean with its decor by La Chambre Design & Co.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
Watermelon, feta, pistachio and honey salad is a summer menu staple.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The small bar at the back of the restaurant allows for a more intimate experience for customers.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
Kopanisti dip, served with homemade pitas
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The wine list highlights Greek vineyards.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The Demeter cocktail highlights watermelon.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
Some of the owners: Clément Audouy (left), Pietro Maio (second from right) and Thomas Vernis (right), accompanied by chef Nima Pouyamadj.
1/10
“The dishes are very, very simple, but we use the best olive oil, the best capers, the best feta,” says the chef. In fact, the team had to find special suppliers to have access to quality Greek products.
The wine list put together by co-owner Clément Audouy, who is now assisted by the establishment’s director, Théodore Giannopoulos, gives pride of place to Greek wines, while also offering a few French, Italian and American vineyards. The cocktails, magnified by bartender Félix Georget, lean towards fruity and highlight Greek alcohols and flavors.
A small bar area at the back of the restaurant, a sort of “Greek speakeasy,” Clément Audouy points out, allows you to enjoy drinks and dishes in complete privacy. The design of the room, by La Chambre Design & Co, is elegant and minimalist with its terracotta and beige colors, and some reminders of the Greek blue eye – the matiasma – from which the restaurant gets its name.
The establishment on Saint-Paul Street West is open seven days a week, for lunch and dinner. “It’s traditional, but with a Montreal twist,” says Clément Audouy.
185 Saint-Paul Street West, Montreal
Visit the Máti website