Spiro's Mediterranean Cuisine has served traditional Greek taverna dishes from the Coronado Ferry Landing at 1201 First Street since 1995, drawing on recipes rooted in the Tsakonia region of the Peloponnese near Sparta. The gyros are grilled to order and the tableside Saganaki — kasseri cheese ignited and served with warm pita — anchors a menu of lamb and chicken kabobs, Spanakopita in hand-layered phyllo, and a Mediterranean Sampler platter, all within the same Coronado Ferry Landing marketplace as Il Fornaio. A selected retail selection of imported Greek wines, salts, olives, and cheeses supplements the dine-in menu, positioning the restaurant as both a Coronado Island dining destination and a specialty source for Mediterranean pantry staples. The open-air patio overlooking the San Diego harbor provides unobstructed skyline views, sitting steps from the ferry pier and the Glorietta Bay waterfront where The Gondola Company launches evening bay cruises. The kitchen processes all phyllo dough, marinades, and tzatziki from scratch using imported Greek olive oil and dried oregano sourced from the Peloponnese, and housemade Baklava anchors the dessert program.