91 years on the grill
Three generations, one recipe, countless stories.
01 — BEGINNING
How it all began
01 — BEGINNING
How it all began
Manolis Mores was born in 1914, the son of parents from Asia Minor. From a very young age, he learned what work meant: he worked various day jobs on the island, mainly as a "maounieris" — on barges, the floating means of transport of the time — while also working as a baker.
In those years, everyday life in Kos had something deeply human: people worked together harmoniously to make a living. One person took care of the baking, another the service, another the coffees — and in the end, they all made a profit together.
Manolis' career began as a griller in a shop at the port, run by Michalis Seferoglou. With relentless work and perseverance, a few years later he made a decision that would change history: he bought his former boss's shop and made his own new beginning. With passion, consistency and love for the art of fire, he created unforgettable grilled dishes — among them the legendary "More" souvlaki.
02 — FAMILY
Family
With the memories of those years still alive today, Mr. Manolis served thousands of souvlaki rolls for decades — to young and old. Not just as a quick meal, but as a small everyday joy that many Kosans still remember with nostalgia, as a part of the island's most beautiful times.
In the early 1970s, Lambros Marangos came to Kos to work. There he met Dionysia, More's daughter, and in 1973 they married. Together they had three children — Eleni, Christos and Manolis. Lambros, a master of mosaics and a man who was not afraid to take risks, kept the "secret recipe" in a drawer. And just like that, he opened a new grill restaurant, continuing the tradition in the footsteps of Grandpa More.
1935
Manolis Mores opens the first grill restaurant at the port
1973
Lambros marries Dionysia
1981
"Lambros" begins on Salaminos Street
2001
Moving to a new, larger space
2011
The three brothers take over
03 — THE JOURNEY
From the beginning until now
From 1981 to 2001, Lambros and Dionysia were at the grill every day. And along with the food, they offered the people of Kos something even rarer: endless beautiful moments. Jokes, songs and — often — dancing, made Lambros' grill not just a place to eat, but a place to feel.
In 2001, the family decided to take the next step and moved the business to a new, larger space — but keeping its soul unchanged.
In 2011, the three brothers took over, continuing the tradition of their grandfather and parents. Because youth brings appetite and boldness; and when these meet passion, love for work and absolute respect for the customer, the result cannot but stand out.
Because a good recipe alone is not enough. It also requires consistent, daily “execution” — with the same care, every time. Thus, the souvlaki of “More” — or “Lambros” for the younger ones — became a point of reference, now known throughout Greece and in many corners of Europe.
04 — THE NEW ERA
The New Era — 2022
In 2022, the story of Lampros moved to the next chapter. The business moved to a new location, on the corner of Psarras & Ierou Lochos, in privately owned facilities unprecedented for the island.
With the same love and respect for tradition, Lampros evolved into Lampros Steakhouse — a steakhouse experience that honors its roots and raises the bar in quality, comfort, and the overall hospitality experience.
05 — THE LEGENDARY SOUVLAKI
The famous souvlaki
There are many times when Lampros' famous souvlaki has traveled... in suitcases. To abroad, to Athens — wherever a Kosian goes, he often takes with him a little of the taste that reminds him of home.
A few years ago, a group of students from Kokos who were studying in England, leaving the island, did not hesitate to take enough souvlaki rolls so that they would not miss it. During the standard airport check, something “struck”. The security guards opened the bag — and burst into laughter. For a few minutes, the entire room smelled of tzatziki… from the dozens of souvlaki that had been hidden inside.