Leo Bazotis and Tom Collias, co-owners of...

Leo Bazotis and Tom Collias, co-owners of Santorini in Torrance, operate what they call a classical Greek restaurant. Bazotis runs the attractive white-and-blue dining room while chef Collias prepares authentic Greek dishes he learned while hanging around his father’s tavern on the Greek island of Santorini.

An interesting appetizer is the baby octopus ($6.95). This Grecian delicacy is baked with extra virgin olive oil, oregano, lemon, white wine, salt and pepper. Another favorite is dolmades ($5.50), grape leaves stuffed with ground lamb and beef, rice, and fresh dill and mint. The flashiest starter is saganaki ($5.75), a goat cheese flamed at the table.

There is a fine version of avgolemono ($3.25), a Greek soup made with boiled chicken, rice, eggs and plenty of lemon.

Specialty of the house is the kleftiko , shoulder of lamb ($14.75). The lamb is roasted to succulence with fresh garlic, mustard, lemon and herbs de Provence , a varying mixture of rosemary, thyme, basil, marjoram and sage. It comes with soup or salad, rice pilaf, roast potatoes and fresh vegetables sauteed in olive oil, garlic and parsley.

For a sumptuous repast, two or more can order the family platter ($17.95 per person), which includes eight appetizers, four main courses, rice, potatoes and vegetables.

Another menu highlight is the fresh New Zealand red snapper ($13.95), flown in every Wednesday. Broiled with herbs de Provence, the snapper is served on the bone.

At lunch, a good value is the Santorini platter for two. For $7.95 per person, diners get a Greek salad, tzatziki (yogurt, cucumber, garlic and fresh herbs), spanakotiropita (phyllo dough filled with spinach and cheese), Greek meatballs, roast lamb and stuffed grape leaves.

Santorini Greek Island Restaurant is at 2529 Pacific Coast Highway, Torrance. (310) 534-8898. Open Monday through Saturday , 11:30 a.m. to 10 p.m. and Sunday 5:30 to 10 p.m.