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# Pita Gyros me Mustarda
- URL: https://onesandwich.com/pita-gyros-me-mustarda/
- Published: 2026-05-17T16:02:04.000Z
- Updated: 2026-05-26T14:17:02.000Z
- Description: With mustard; sometimes added.
- Author: Andrew Lekashman
- Tags: Greece, Wraps and Burritos, Gyros, #auto-imported

**🇬🇷 Greece** · Family: [Gyros](https://onesandwich.com/tag/gyros/) · Heat: Grilled · Bread: pita · Proteins: pork

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Ingredients

pita · pork · tomato · onion · tzatziki · french fries · mustard

*Pita Gyros me Mustarda* is the standard *pita gyros* with mustard added, *mustarda*, sometimes requested on its own and, in much of northern Greece, part of the regional baseline alongside ketchup. The angle here is precise: what a line of mustard contributes to the sauce balance of a *gyros*, and how a good shop doses a sharp condiment so it sharpens the round instead of taking it over.

The build is the usual order with mustard worked into the sauce layer: warm griddled *pita*, *tzatziki* and a stripe of mustard on the bread, carved *gyros* off the spit, tomato, onion, fries, rolled into a cone. Mustard's job is acidic, pungent bite cutting straight through the fat of the meat and the richness of the *tzatziki*, a sharper, drier counterpoint than ketchup's sweetness, which is why the two often appear together in the northern style. Good execution runs it as a thin stripe so it threads through each bite rather than dominating; in the Thessaloniki-style build the *tzatziki* is frequently reduced or dropped because mustard and ketchup are doing the work of cutting and seasoning. Sloppy work over-squeezes a harsh, vinegary mustard so it overwhelms the meat and turns every bite into one searing note, or it pairs a full load of garlicky *tzatziki* with mustard so the two sharp sauces collide instead of layering. The structure is unchanged, soft *pita*, tight roll, sealed base, but mustard is potent, so the failure mode here is almost always dose, not leakage.

This variant exists because mustard is a genuine, regionally standard choice on a Greek *gyros*, especially in the north, not an oddity, and it cleanly tests whether a shop can balance a pungent condiment against fat and salt. Some counters treat mustard and ketchup as the default pair and serve *tzatziki* only when asked; others keep *tzatziki* primary and add a measured line of mustard for the people who request it. The northern *gyros thessalonikis*, where mustard belongs to the standard formula, deserves its own article rather than being crowded in here; at this entry the single variable is the *mustarda* and whether its sharpness was dosed to lift the wrap rather than dominate it.

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## More from this family

Other [Gyros](https://onesandwich.com/tag/gyros/) sandwiches in Greece:

- [Gourmet Gyros](https://onesandwich.com/gourmet-gyros/)
- [Greek-American Gyro - Chicago](https://onesandwich.com/greek-american-gyro-chicago/)
- [Greek-American Gyro - New York](https://onesandwich.com/greek-american-gyro-new-york/)
- [Greek-American Gyro](https://onesandwich.com/greek-american-gyro/)
- [Greek-German Gyros](https://onesandwich.com/greek-german-gyros/)
- [Gyros Arni (Γύρος Αρνί)](https://onesandwich.com/gyros-arni/)
- [Gyros Athinas (Αθηναϊκός Γύρος)](https://onesandwich.com/gyros-athinas/)
- [Gyros Burger](https://onesandwich.com/gyros-burger/)

[See all Gyros sandwiches →](https://onesandwich.com/tag/gyros/)