The fishing nets and ropes in this place remind us of a charming coastal town in Greece. We settled into the upholstered chairs by a beautiful wooden table decorated with a candle and orchid and began perusing the menu of classic Greek main courses such as homemade mousaka and souvlaki, as well as the equally-tempting selection of hot and cold mezze plates. We tried the fava (lukewarm served yellow pea mousse, cretan olive oil, onions, fresh parsley), garides saganaki (ouzo flambéed king prawns in a spicy tomato-pepperoni sauce, topped with feta cheese and parsley) and feta se phyllo (fried feta cheese in filo pastry, topped with black sesame seeds and thyme honey) and had no regrets. If, however, you'd prefer something warm and comforting, we recommend the fakes, a traditional aromatic lentil soup. There are also plenty of vegetarian, vegan and gluten-free options here, a rotating weekly two-course lunch offer and occasional live concerts.
