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"A neo-taverna with a concrete-and-brushed-steel aesthetic opened by restaurateurs from Limnos that doubles as a candle shop and showcases a concise, seasonally driven menu translating traditional taverna fare into modern, understated plates—examples include seared bonito with samphire and fresh peas, a bright kakavia fish stew, and an ethereal taramasalata served with house-made sourdough pita—part of the contemporary 'taverna 2.0' movement." - Anya von Bremzen