The dishes at this bustling Greek hub lean large, so the local’s tip is to go light on lunch when you’re heading here for dinner.
If it’s summer (or even if it’s not), order a glass of ouzo, diluted with water and maybe ice, to sip alongside your meze plates. All the classics are here: pan-fried kefalograviera cheese, taramasalata with charred pita, keftedes (house-made meatballs) with tzatziki, and baklava to close. Alternatively, leave the decision-making to the chef with a five-course banquet.
Seafood dominates the menu, with oysters and scallops available by the half-dozen or dozen (the latter come topped with skordalia and a chorizo crumb), and plenty of chargrilled octopus, fish and prawns to transport you to the Aegean Sea.
There are also marinated chicken sliders in brioche buns, and lamb cutlets with burghul and honey-cumin yoghurt if you’re in the mood for the meatier side of Greek cuisine. Wash it all down with a Two Birds pale ale or King Valley sparkling.
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