New Specials!

New specials are now on the menu:

Back by popular demand - Halibut Plaki ($22)
Baked fresh halibut fillet topped with caramelized onions and a wine tomato reduction

Bourekia ($8)
Light and crispy phyllo pouches filled with crab, artichokes, cream cheese and feta

Kalitsounia ($7)
Cretan style puff pastry cheese pies filled with ricotta cheese, fresh mint & basil

Voted 2nd Best Greek Restaurant on the North Shore by the readers of the North Shore News!

Earthsave Dine-out at Pasparos!

On May 6th at 7pm we will be serving our Earthsave friends a 100% vegan menu. For those of you that would like more information follow this link or to register for the dine-out event click here.

The Earthsave group has graced us with their presence every year and Katia has prepared an all vegan sampling menu each time.

We have copied the following information from the Earthsave dine-out website page:

Date: Tuesday, May 6th, 2008 at 7pm
Location: Pasparos Taverna
132 West 3rd Street, North Vancouver
Price: $25 member; $28/non-member
We are venturing once again to Pasparos Taverna, the ever-popular Greek restaurant for an evening of delicious vegan creations. Our group will enjoy our meal in the beautiful atrium, where it is easy to imagine that you have stepped through a door into an enchanting Greek village. Dinner will begin with Chef Katia’s famous Homous, served with warm pita bread, fresh out of the oven. Next we will try Fakkes, a velvety, lentil soup and out-of-this-world vegan Spanikopitas, savoury spinach and onion pies baked in filo pastry. We will also sample Greek Salad and Marouli Salad, a refreshing salad with finely chopped romaine lettuce, green onions, fresh dill, and olive oil vinaigrette. The main course will include their incredible Moussaka, a layered casserole with eggplant, zucchini, textured vegetable protein, and vegan béchamel sauce, as well as Briam, grilled vegetables, stewed in a tomato, herb gravy and served over Saffron Rice. Lemon Roasted Potatoes will also accompany our main course. Dinner will end with a sweet taste of Halva, a traditional dessert made with semolina and syrup.

Note: Pasparos is not taking reservations for the Earthsave dine-out - if you would like to join this group on May 6th, please contact Earthsave directly by following the links posted above :)

new photo gallery on website!

We have uploaded several new photos of the restaurant for your viewing pleasure! Follow this link to view.

New feature wines from Argentina

We have introduced two new wines from Argentina. The wines will soon be officially on the wine list.


Premium Bisonte Malbec Gran Reserve

Made from 100% Cabernet Sauvignon
Estate grown and bottled in La Rioja, Cuyo, Argentina.
The bunches are destemmed, not crushed, and cold soaked for 48 hours before being inoculated with yeast. The wine goes directly to French oak barrel for 12 months and later it lays 6 months in a bottle before going to the wineries.


Bi-Varietal San Huberto Cabernet-Syrah

Made from 68% Cabernet Sauvignon and 32% Syrah
Estate grown and bottled in La Rioja, Cuyo, Argentina.
The 30% of this wine rests 6 months in a French oak barrel before going to the wineries.

New Pasparos photos

Soon the website will be graced with the new restaurant photos. Mark (photographer) did an amazing job and our fantastic graphic designer Tamara (www.dreamindimension.com) is working on setting up a new photo gallery for us.

Here's a preview of some of the photos...

keeping it traditional with some fresh changes and updates!

Ever since the change of ownership we've tried to keep the good things as good as ever and do some upgrades that were long overdue...

As of today we have a new high temperature dishwashing maching which will make our lives "backstage" much easier!!! This has been one of several upgrades and improvements that have happened in the past year and a half :)

Our website will also be undergoing a bit of a makeover. We will be adding some new photos that will show the new colours in the restaurant, our evening ambiance and overall warm and cozy feel...

My Mom and I just took some professional photos that we can use for advertising or promotions - we will be doing an advertising feature about Women in Business in the Outlook soon.

The photos are amazing and credit should be given to one of our staff members, Mark Bencito, who is going to photography school and has a bright future ahead of him!!! He is awesome!

Also want to wish our always smiling and cheery employee, Karen, all the best in her new job endeavour! We will miss you Karen!

Kalo vrathi" to all! ("good evening")

Tania