In the heart of Oughtibridge, there’s a new buzz in the air – and it smells distinctly of freshly made focaccia, sizzling grilled meats and strong Italian coffee. Greetaly, tucked away at the crossroads on Langsett Road South, has quietly been making waves since opening its doors a couple of months ago. With word of mouth fuelling its popularity, it’s already fully booked on weekends and drawing food lovers from right across South Yorkshire. The secret? A soulful blend of Greek and Italian cuisine passed down through generations – and served up with real heart.
The vision came from seasoned restaurateur Michael Hayes, who co-owns the restaurant alongside Danilo Mirko Maugeri, an Italian chef with a winning culinary background. Together, the two are no strangers to Sheffield’s food scene. Michael previously launched two popular foodie ventures – Urban Pizza Co. and The Greek – both of which developed cult followings among city-centre diners looking for high-quality, authentic scran with soul.
“It was never about just slinging out pizza or gyros,” Michael says. “We focused on flavour, freshness and getting the details right. Both Urban Pizza Co. and The Greek were our testbeds – they gave us confidence in what we could do, and the response was amazing.”
That early success planted the seed for something bigger. “We always had this idea – what if we took the best of both and brought them together, under one roof, as a proper restaurant? We had incredible Greek and Italian chefs working for us, so why not unite them in the kitchen?” The result is Greetaly, a concept that feels both fresh and familiar. “It’s a natural blend,” says Michael. “Greek and Italian cuisine isn’t that far apart – they’re both Mediterranean, full of flavour and family-orientated. They complement each other beautifully.”
“Everything here is made from scratch. Everything fresh every day.”
The family connection runs deep and is big part of the ethos. Danilo is Italian through and through, while his is wife, Adriana, is Greek. And when it came to designing the menu and fine-tuning the recipes, they went straight to the source. “We flew over Danilo’s aunt from Italy – she’s been in the restaurant business for 35 years,” Michael explains. “She worked with our kitchen team to teach them how to prepare dishes properly – everything from perfecting sauces to layering flavours.”
On the Greek side, Adriana’s mum came over from Greece to do the same. “She’s in the kitchen, passing on family recipes – things like fresh feta pies, zucchini fritters and homemade moussaka,” Adriana says proudly. “It’s the food I grew up with. We’re not just copying dishes – we’re recreating them, the way our families made them. It’s passing down tradition.”
The building, which Michael had had his eye on for nearly five years, offered the perfect setting for the project. A former restaurant, it sits right in the heart of Oughtibridge – a village that’s quietly becoming something of a social destination in its own right. “There’s a good foodie feel about the place here,” Michael says. “People are coming to Oughtibridge for a night or afternoon out – it’s no longer just about the city centre.”
It’s part of a wider shift that hasn’t gone unnoticed. “Eating out culture is changing. People want to support independents in communities and discover hidden gems away from town centres – and they want proper food. We’re giving them that. Everything here is made from scratch. Everything fresh every day.”
The menu is a neat split – roughly 25 items from each side of the Med, not including desserts – and it’s intentionally flexible. “Some people come in and go full Greek. Others mix and match – maybe a Greek starter, Italian main. It all works together,” Michael says. “Especially for families – the kids can have cheesy pasta, the parents can have gyros or lamb chops.”
Downstairs, they’ve created a more laidback coffee and lunch spot, where you can grab a morning espresso and a warm pastry, settle in for a lunchtime feta pie and glass of wine or tackle a stacked schiacciata sandwich.
Drinks-wise, the theme continues – Italian wines, Greek beers, Aperol, Ouzo, and house cocktails with a Mediterranean twist. For dessert, don’t miss the baklava or the pistachio tiramisu. “We’ve got a bit of a sweet tooth here,” Michael laughs. “We work with Bullion Chocolate as well, and sell their brownies and cookies fresh every day. The smells in the morning are incredible.”
In the back of house, Danilo’s brother Mario is creating his own legacy – crafting the marinades and sauces that are fast becoming a signature part of the experience. “He’s got a real knack for flavour,” Michael says. “You can taste the difference and his secret sauce for the lamb chops is unreal… but I can’t give anything more away!”
“Some people come in and go full Greek. Others mix and match.”
While the Greek dishes are currently just edging ahead in popularity, the seasons could swing the balance. “In winter, we might see people going for those hearty Italian pastas more often,” explains Michael. “But right now? With the meats and marinades, it’s like a barbecue, so Greek works well for the summer. You can smell it from the street. People will often decide their order on what they can smell when they sit down!””
Rooted in family, fuelled by flavour and already turning heads well beyond S35, it seems that this Greek–Italian love story is just getting warmed up…
@thegreetaly
9 Langsett Road S
S35 0GY
