Estiatorio Fili takes its name from filoxenia, the Greek word for hospitality, and builds its menu on family recipes rooted in northern Greece. The kitchen blends modern touches with traditional technique, working from fresh, local ingredients.
The menu opens with a raw bar of dips and spreads — tirokafteri, tzatziki, taramasalata — alongside a village-style Horiatiki salad with barrel-aged feta. Mezethes include spanakopita, saganaki, and handmade Varenika pasta finished with browned butter and yogurt. Larger plates run to grilled lamb chops with celeryroot puree, oven-roasted branzino with ladolemono sauce, and shrimp sautéed in garlic confit and chili flakes.
Located on Waterman Street in Providence's Wayland neighborhood, Estiatorio Fili was named a Rhode Island Monthly Best of 2025 pick.
The menu opens with a raw bar of dips and spreads — tirokafteri, tzatziki, taramasalata — alongside a village-style Horiatiki salad with barrel-aged feta. Mezethes include spanakopita, saganaki, and handmade Varenika pasta finished with browned butter and yogurt. Larger plates run to grilled lamb chops with celeryroot puree, oven-roasted branzino with ladolemono sauce, and shrimp sautéed in garlic confit and chili flakes.
Located on Waterman Street in Providence's Wayland neighborhood, Estiatorio Fili was named a Rhode Island Monthly Best of 2025 pick.