A GLASGOW restaurant was "forced" to open a second location due to demand.

We first met Zeus owners Nathan Angelopoulos and Kostas Anthanasopulous in October 2022, when they opened their restaurant in Maryhill.

Very quickly, the eatery made a name for itself and customers from all around the city started to flock in to try the authentic Greek cuisine.

After the glaring success, the team "had no choice" but to expand. And they found a perfect spot at 594 Alexandra Parade.

Glasgow Times: Owners Kostas Anthanasopulous, Nathan Angelopulous and mum Heather AngelopulousOwners Kostas Anthanasopulous, Nathan Angelopulous and mum Heather Angelopulous (Image: Gordon Terris, Newsquest)

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Nathan, 31, said: "After around six months, our shop blew up. In the summer, for two months straight, we kept selling out.

"We thought 'this is great' and I felt like I had no choice but to open a second shop, to make my customers happy.

"I did a survey and around 80% of our customers were coming from the East End, that is why we opened here.

"It's the closest you can get to Greek food because my chef is Greek.

"It's very hard to come by in Glasgow."

Eager to improve even further, Zeus now has an extended menu, with more traditional food options for lunch and dinner.

Nathan said: "A few of the new items we added are a savoury bougatsa, filled with semolina butter, cheese and cream.

"We also have a spanakopita, which is a fried Greek pie with a filling of spinach and herbs.

"We turned our burgers more Greek as well."

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Besides the food, the businessman also focuses on extending Greek hospitality to everyone who walks through the door.

He said: "Everyone who has come in so far has been buzzing, they already know our brand, so they know what to expect.

"I'm overwhelmed with how it turned out, it only took us a year-and-a-half to expand.

"Nine times out of 10, I know who my customers are when they walk through the door.

"When you work with food, the people who you speak to, all the foodies, it's amazing. You build a relationship with them.

"It's nice to see them speak so highly of your food as well."

He joked: "This is why I'm screwed if I want to open a third restaurant because I don't trust anyone because I want to make sure people get treated right.

"Right now, my best friend will work up in the other branch with Kostas' wife and me and he will be here.

"I don't know how I would open a third but I would want to if it came to it.

"It's a bridge I will cross if I get there."