Imagine your first bite into 1/4 pound of sizzling, grilled lamb & beef combo topped with tomatoes, onions and our famous Greek tzatziki sauce— a creamy yogurt sauce with cucumbers and fresh garlic—all enfolded in a freshly toasted pita.
We have gyros, hummus and baklava for you, too!
4 Ways To Eat A Gyro
Who knew there were so many ways to enjoy a gyro!
Gyro meat and toppings wrapped in a warm pita.
Piece by piece
Gyro pieces and pita pieces for bite-sized joy. Great for sharing!
In a salad
Need some greens today? We'll add gyro toppings to a bed of lettuce.
This delightful treat is 100% meat-free! Vegan variation available.
3 Ways To Enjoy
At The Market
Mediterranean treats that
will make your mouth water.
Vegan, vegetarian & meat lovers delight with freshly prepared gyros.
Grab hummus for a snack, baklava for dessert and olive oil for at home cooking.
Saving your meal for later?
15 min. 450°F
We will wrap each sandwich with foil.
Just roast in the oven for 15 minutes at 450 degrees, like a potato.
Imported from Greece
Greece is the largest producer of extra virgin olive oil and Spartan oil is regarded among the best in the world. The main olive tree variety is Koroneiki which is considered "the queen of olives" grown in Southern Peloponnese.
Processed to Perfection
Hand picked, unfiltered and cold extracted maximum 2 days after harvesting, allowing this oil to retain more nutrients, keep the full flavor and undergo less degradation.
Balanced and pleasant taste on the palette with low acidic content but high in nutrients including polyphenols and high density lipoproteins (good fats).
Our Favorite Olive Oil Recipes
We can’t think of any food we would not use this on. Fragrant with garlic, tangy with fresh lemon juice, and transported with Sparta’s Best Olive Oil, you can use it for basting or as a marinade in any dish. Make with your favorite herbs or a mix of several.
1/4 cup fresh lemon juice
1/2 tsp pepper flakes
1/2 tsp fresh ground black pepper
1/2 tsp coarse salt (kosher or sea) to taste – we use about 1⁄2 tsp
3/4 strips of lemon zest
3 crushed garlic cloves, or minced
1/4 cup coarsely fresh parsley, chopped
1/4 cup coarsely chopped fresh herbs: oregano. basil, dill, or cilantro or a mix of all four 1/2 cup fresh pressed extra virgin olive oil
Mix both peppers, lemon juice, and salt in a bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Whisk in the olive oil. Best used fresh, but it can be stored in the refrigerator.
Recipe by Steven Raichlen
What makes this classic Greek salad memorable? True Greek Kalamata olives and fresh slabs of feta, not dried-up pre-packaged crumbles. The marriage of the olive oil and the juice of the tomatoes is all the dressing you need, enhanced by the best oregano. That’s why the squeeze of lemon juice is optional. Note: If you can't find good beefsteak tomatoes, substitute two cups of hothouse cherry tomatoes, halved.
1 large cucumber
1/2 red onion
1/2 green bell pepper, cored, seeded, and sliced into rings 2 large, ripe tomatoes, quartered
10 Greek Kalamata olives
2 3-ounce slices of Greek feta
6 tablespoons extra virgin olive oil
Dried oregano to taste
Freshly ground black pepper
Coarse salt, like Maldon sea salt flakes, to taste
2 lemon wedges (optional)
In two serving plates or bowls, arrange the cucumber slices first and then layer on the red onions and green peppers. Space the tomato quarters and olives around the outside of the dish and place a slab of feta in the center. Drizzle on the olive oil and sprinkle on oregano and black pepper. Sprinkle the tomatoes lightly with the salt. Add a squeeze of lemon juice if desired.
Recipe from T.J. Robinson
Olive oil, maple, brown sugar and coarse salt form a rich, shaggy crust on wholesome innards like oats, pecans, and coconut shards. Makes about 7 cups.
3 cups old-fashioned rolled oats
1 cup hulled raw pumpkin seeds
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips
1 1/4 cup raw pecans and pecans, left whole or coarsely chopped 3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/4 cup packed light brown sugar 1 pinch coarse salt, to taste
Heat oven to 300F. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Bake on two cookie sheets. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.
1 and 1/8 cup of high-quality cocoa (such as Pernigotti) 4 large eggs
1 scant cup granulated sugar
2 pinch kosher salt
2 teaspoon vanilla extract
3/4 cup olive oil
I use the small Tuxton mini prep cups (amazon) that hold to 1/3 cups. GREASE cups with olive oil. Bake at 400 for 8 minutes (10 min. for larger ramekins-do NOT over bake).
I come every week for one of Tony's Gyros, either for myself or for others. That's how much I love them! They are delicious, nutritious, fantastic and I just recommend them to everybody. I got a second gyro to take home for dinner.
This is my very first gyro from Tony's Gyros and it was absolutely delicious. I ate the whole thing. I didn't think I would but I did. It was fantastic!
Antonio "Tony" Kostandinu started Tony's Gyros in Pittsburg in 1990. He moved to Florida's Treasure Coast 10 years later, where residents and visitors also savored his Greek food. In 2015, Tony began looking ahead to retirement.
A long-time student and friend of mine, Tony offered me a few accounts and, in return, asked only that I keep the name of his business. I accepted his generous offer and kept the name Tony's Gyros and his tradition of providing the best gyros on the Treasure Coast.