Greek Souvlaki Menu

Grilled to order · Tue–Sat 15:00–23:00

Every dish at Olympian Greek Souvlaki goes onto the grill after you order it. That one decision shapes the whole board — what is on it, what is not, how long you wait, and how the food tastes when it reaches your hand. This is the board at the counter on 3rd Road, South Pattaya, what each item actually is, and what to pick if you have never eaten here. Live prices are on the sign at the counter and in the Grab Food listing, because a board changes faster than a web page.

What “grilled to order” means in practice

In a lot of places the phrase is decoration. Here it describes the equipment. There is no vertical spit turning in the window and nothing held under a heat lamp, so there is nothing to hand you until the skewers have been on the fire. You wait — longer than a counter that scoops from a tray, shorter than a kitchen with a dining room attached — and how long depends on your order and the queue in front of you.

What the wait buys is meat with a real crust and edges still crisp, and pita warmed a minute ago rather than an hour ago. Grilled meat starts giving that up the moment it leaves the heat, which is the whole argument for cooking late. It is also why the board is short: eight things, done the same way every evening, is what one grill and one pair of hands can do properly.

Pita wraps

Greek souvlaki pita — πίτα — is soft, round and thicker than the pocket bread sold under the same name in supermarkets. It has no pocket and is never split open. It is brushed with oil and laid on the grill until it blisters and turns pliable, then rolled into a cone around the filling and twisted into paper so it holds in one hand. Tzatziki goes down first so it soaks into the bread instead of running out of the bottom, then the hot meat straight off the skewer, then tomato and onion on top where they stay cool and sharp. No chips inside the pita: that is the Athenian habit, and in Thessaloniki potatoes are a side rather than a filling.

Pita Souvlaki — pork or chicken cut into cubes, skewered, grilled, then pulled off the stick into warm pita with tzatziki, tomato and onion. Greek souvlaki is traditionally pork, from shoulder or neck, cuts with enough fat to take direct heat and come off juicy with dark edges; chicken is the standard alternative and eats lighter. Northern Greek seasoning is deliberately short — olive oil, lemon, oregano, salt, pepper — so you taste meat, smoke and acid rather than a spice cupboard. Start here if it is your first visit.
Double Pita — the same wrap with twice the meat. The bread stays one pita, so the balance tips hard towards the grill and it eats like a full dinner rather than a substantial snack. The honest answer if you skipped lunch or have just come out of the gym next door.
Pita Beef Burger — a Greek-spiced beef patty, grilled fresh and folded into the same warm pita with tzatziki, tomato and onion. Greek kitchens season beef mince with oregano, onion and pepper rather than reaching for smoke and sugar, so it lands closer to a grilled meat wrap than to anything off a fast-food menu. Useful if you would rather have beef than pork or chicken.
Pita Sausage — traditional Greek sausage, grilled until the skin tightens, then tucked into pita. Greek village sausage is coarser than most supermarket sausage and seasoned regionally — leek and pepper in the north, orange peel in Crete, oregano almost everywhere — so it eats savoury and herbal rather than sweet. One caveat: the meat in this one is not confirmed on our side, so if you avoid pork, treat it as pork until somebody at the counter tells you otherwise.

Souvlaki plates

A plate is how souvlaki is eaten sitting down in Greece — a merida, a portion, with the skewers laid out rather than rolled into bread. It is the way to taste the meat by itself, and the format that survives a journey best.

Pork Souvlaki Plate — pork souvlaki straight off the grill, no bread softening the edges and no sauce through every bite. Order this if you want to know what the marinade and the fire are doing, or if two of you want something in the middle of the table. What comes alongside the skewers is worth asking at the counter rather than reading here.
Chicken Souvlaki Plate — the same idea with chicken: leaner, milder, and it suits the plate format because you take the tzatziki in the proportion you want rather than the one a wrap decides for you. The obvious choice for anyone at the table who does not eat pork.

Counter and sides

Vegetarian option — one vegetarian item, made fresh at the counter when you order it. Ask what it is when you order, because it is built at the counter rather than printed on a laminated menu, and asking is how you find out exactly what goes in.
Tzatziki — strained Greek yogurt, cucumber grated and squeezed dry, garlic, olive oil and salt. Made properly it is thick enough to sit up on a spoon, cold, sour and unmistakably garlicky, and its job in a wrap is to cool the meat and carry the garlic through it. Plenty of people order a portion on its own with warm pita, which in Greece is a normal small meal. It contains dairy.

What to order first

First visit — Pita Souvlaki, pork if you eat pork. It is the dish the shop is built around and the one early reviewers write about. Eat it immediately, standing up.
Big appetite — Double Pita. Twice the meat turns a light dinner into a proper one without a second order.
Two of you, sharing — a plate in the middle plus a wrap each, and extra tzatziki. You get the meat both ways and find out which you prefer.
Avoiding pork — chicken souvlaki in pita or on a plate, or the Pita Beef Burger. Treat the Pita Sausage as pork until it is confirmed, and read the dietary page before you decide.
Here for the tzatziki — order a portion on its own beside whatever else you get and use it as a dip rather than a dressing. A wrap only holds so much of it.

Not a döner shop, not a taverna

A döner or gyros shop cooks on a vertical spit — a stacked cone of meat turning in front of a grill, shaved off in strips. Clever equipment for a busy street, but the meat is committed to the fire before anyone orders it, so you get the part that finished cooking just before you walked up. A skewer grill cannot work that way. There is no shaved meat here at all, and if that is what you came for we would rather say so on a web page than have you find out at the counter. The full comparison is in souvlaki, gyros and kebab.

A taverna gives you a table, a long menu, moussaka and a wine list, and a couple of hours. Olympian gives you eight things off one grill, five evenings a week, handed over at a counter. Fewer dishes cooked the same way every night is the trade, and it is why the pricing here is street pricing rather than restaurant pricing.

Ordering at the counter, or on Grab

At the counter you get the whole thing as intended: you can see the grill, ask what the vegetarian option is, change your mind about pork or chicken while the skewers are going on, and eat the wrap within a minute of it being rolled. Walk up on South Pattaya Road in front of Tony’s Fitness, or call +66 86 061 8843 first. Hours are Tuesday to Saturday, 15:00–23:00, closed Sunday and Monday, with no lunch, so an early evening is the easy visit to plan. Address and map are on the location page; for a group, phone rather than app — see group orders.

Delivery runs through Grab Food and nothing else. One honest warning about the food rather than the app: a warm oiled pita sealed in a bag with hot meat and cold tzatziki has nowhere to send its steam, and the bread goes slack. A wrap is at its best within minutes. Ordering from any distance, plates travel better than wraps, and asking for the sauce separately so you add it at your end is the best thing you can do to your own order. The reasoning is on the delivery page.

Dietary pointers, without guesswork

Pork — the Pita Souvlaki and Pork Souvlaki Plate are pork when ordered as pork. Pork is the traditional souvlaki meat, and it is not halal under any reading.
Chicken and beef — chicken souvlaki comes as a wrap or a plate, and the Pita Beef Burger is beef. Neither contains pork as an ingredient.
The sausage — treat it as pork until the counter confirms otherwise. Greek sausage is usually pork, we have not verified this one, and a guess is not good enough on that question.
Vegetarian — one option made fresh at the counter, plus tzatziki with warm pita. Ask what the vegetarian item contains when you order.
Dairy and wheat — tzatziki is yogurt, so it contains dairy and is not vegan. Pita is wheat bread, so nothing served in pita is gluten-free.
Shared equipment — whether pork and chicken meet the same grill, tongs or board is not answered on this site, because we will not guess. Ask at the counter first. The halal and dietary page sets out what to ask and what we do not claim.