Greek Specialties

Join the Club – The Moussaka Club


Hydra’s favourite moussaka as a feast thoughtfully packaged, paired with new wines each month and ready for pickup or delivered safely to your home to re-heat, savour, sip, and enjoy. That’s Hydra moussaka and wine club. Starting at just $99/month.

Our traditional moussaka is a baked casserole of spiced lamb & beef, complimented with local eggplant, BC potato and homemade yogurt béchamel. It’s part of our culinary expertise here at Hydra. Arriving family-style in a oven-safe pan for heating or storage, we have 4 choices of package to feed the whole family or just one.

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Hydra Restaurant: WHAT WE ARE


Named after the beautiful culinary Greek island in the Aegean Sea, World-Class culinary-driven Hydra Estiatorio Mediterranean & Bar is a Mediterranean-inspired restaurant with an engaging lively 40-foot cocktail bar. 

Hydra applies Greece’s time-honored ingredients and traditional cooking styles, focusing on quality Mediterranean dishes prepared in the original fresh and simple way with great enthusiasm and passion.

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Hydra Vancouver: It’s all in the details


Have you visited our washrooms, want to hear that story again? 

We have strived to attend to each and every detail to ensure you receive the ultimate HYDRA experience. Have you ever been regaled by the ancient Greek legends and myths in our beautiful washrooms? We have been asked time and time again to make the curated Greek myth Spotify playlist public… FYI, most of these timeless stories are from 1957

So here it is, especially for you!

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Cook Like a Chef: The Essentials


Everyone has seen the late-night infomercials hawking must-have kitchen gadgets that will slap-chop, air-fry, and squeeze-dry your food in ways you never imagined.  Before you add “the next big thing” to your shopping cart for your foodie-friend’s stocking stuffer this year, think about whether a professional chef would ever be caught dead using it?  Through roughly two centuries of professional restaurant cooking, even though kitchens have gotten shinier and smarter, very little has changed in terms of equipment that a chef relies on every day that you would use at home.  I have used knives and ovens worth more than a year’s salary, aerated foamy sauces with repurposed aquarium bubblers and immersion-circulated espumas of all kinds, but I could do-away with all of them without a tear, as long as I have these essentials:

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