How a meal here is built
A Greek fish taverna does not serve courses the way a French restaurant does. The table fills with small plates that everyone shares, the ψαρομεζέδες, and the whole fish, if you want one, comes last. Two or three mezedes for every two people and a salad make a good first round; order the fish once you have seen it on ice, and add a hot dish or two if the table is still hungry. Our own bread (Ψωμί δικό μας) is kneaded by hand and baked in our kitchen.
Round one: cured fish, cold starters and salads
Αλίπαστα (alipasta) are salted and cured fish, eaten in thin slices as the first meze: Tsiros (Τσίρος), a sun-dried salted mackerel; Smoked mackerel (Σκουμπρί καπνιστό) and Smoked eel (Χέλι καπνιστό), where καπνιστό means smoked; and Fish pastourma (Παστουρμάς ψαριών), fish cured the way pastourma is.
Μαρινάτος (marinatos) means marinated, usually in vinegar: Marinated anchovies (Γαύρος μαρινάτος) are anchovy fillets cured that way. White taramosalata (Λευκός ταραμάς) is ταραμοσαλάτα made with white, uncoloured fish roe. Fish carpaccio with fresh herbs (Carpaccio με φρέσκα μυρωδικά) and Fish tartare with lime and coriander (Ταρτάρ ψαριού με lime και κόλιανδρο) are raw fish, sliced thin or chopped. Vine-leaf dolmades ‘nigiri’ with marinated salmon and carob syrup (Ντολμάδες με αμπελόφυλλο, 'νιγκίρι' με μαριναρισμένο σολομό και χαρουπόμελο) are stuffed vine leaves topped with marinated salmon, nigiri-style, and finished with χαρουπόμελο, carob syrup. Shrimp salad with carrot, homemade mayonnaise and Worcestershire sauce (Γαριδοσαλάτα με καρότο, χειροποίητη μαγιονέζα και worcestershire σως) and Potato salad with mackerel (Πατατοσαλάτα με σκουμπρί) complete the cold table.
Among the salads, Dakos with marinated anchovies, fresh tomato, capers and olives (Ντάκος με γαύρο μαρινάτο, φρέσκια ντομάτα, κάπαρη και ελιές) is a Cretan barley rusk softened under tomato, here with marinated anchovies, capers and olives. The Greek salad with cherry tomatoes, carob rusk and Naxos xinomyzithra (Ελληνική σαλάτα με ντοματίνια, χαρουποπαξιμάδα και ξυνομυζήθρα Νάξου) comes with χαρουποπαξιμάδα, a rusk baked with carob flour, and ξινομυζήθρα, a soft, slightly sour whey cheese from Naxos; the Green bean salad with fresh herbs and Cretan anthotyro (Σαλάτα με φασολάκια, φρέσκα μυρωδικά και ανθότυρο Κρήτης) with ανθότυρο, a mild fresh whey cheese from Crete. Wild greens (Χόρτα) are boiled wild greens, αλμύρες (saltwort) or σταμναγκάθι (Cretan spiny chicory), depending on the season.
Round two: shellfish and hot plates
Όστρακα (ostraka) are shellfish. Raw shellfish (Όστρακα ωμά) come raw on ice: κυδώνια, warty venus clams, and γυαλιστερές, smooth clams. Sea urchin salad (Αχινοσαλάτα) is the fresh roe of the sea urchin. Mussels come three ways: αχνιστά, steamed, with mustard seed, garlic and fried potatoes; τηγανητά, fried, with καρυδοσκορδαλιά, a thick garlic dip made with walnuts; and σαγανάκι, cooked and served in the small two-handled pan that gives the dish its name, with olive oil, feta and oregano.
Among the hot dishes, στα κάρβουνα means over charcoal and στο τηγάνι in the pan. Charcoal-grilled octopus with petimezi (Χταπόδι ψητό στα κάρβουνα με πετιμέζι) is charcoal-grilled octopus with πετιμέζι, grape-must syrup. Squid is either Pan-fried squid (Καλαμάρι στο τηγάνι) or Squid with pesto on fried potatoes (Καλαμάρι με σάλτσα πέστο σε πατάτες τηγανιτές). Fresh cuttlefish grilled over charcoal with black mayonnaise (Σουπιά φρέσκια στα κάρβουνα με σάλτσα μαύρης μαγιονέζας) is priced by the kilo, like the whole fish, and its mayonnaise is made with the cuttlefish's own ink. Santorini fava with smoked eel and lime (Φάβα Σαντορίνης με καπνιστό χέλι και lime) is a purée of yellow split peas under smoked eel. Charcoal-grilled sardines with tomato sauce (Σαρδέλα στα κάρβουνα με σάλτσα ντομάτας) are grilled over charcoal. Greens pie with hand-rolled phyllo and feta (Χορτόπιτα με φύλλο ανοιγμένο στο χέρι και φέτα) is our pie of wild greens and feta in phyllo opened by hand in the kitchen. Pan-fried langoustine tails with tartare sauce (Καραβιδόψυχα στο τηγάνι με σως ταρτάρ) are langoustine tails. Shrimp saganaki (Γαρίδες σαγανάκι) are cooked in tomato sauce and served in the pan, and Small garlic pie with shrimp (Σκορδοπιτάκι με γαρίδα) is a small garlic pie with shrimp. Fish soup (Ψαρόσουπα) comes in a full or a half portion.
Pasta
Orzo ‘giouvetsoto’ with shrimp and sweet Santorini tomato paste (Γιουβετσότο με γαρίδες και γλυκό πελτέ σαντορινιάς ντομάτας) is orzo (κριθαράκι) cooked risotto-style with shrimp and sweet Santorini tomato paste. Then Linguine with shrimp, confit cherry tomatoes and basil pesto (Λιγκουίνι με γαρίδες, ντοματίνια κομφί και πέστο βασιλικού), Penne with fresh tomato sauce, shrimp and feta (Πέννες με σάλτσα φρέσκιας ντομάτας-γαρίδα-φέτα), and Linguine with bottarga and courgette (Λιγκουίνι με αυγοτάραχο και κολοκύθι), where αυγοτάραχο is bottarga, the cured roe of the grey mullet.
The fish
Whole wild fish from Greek waters sits on ice, is priced per kilo, and is grilled over charcoal and served with λαδολέμονο, olive oil and lemon beaten together. How the weighing and the bill work is explained in fish by the kilo; what each fish is, in the Greek fish glossary. The prices per kilo are on the menu.
To finish
The desserts are made in our kitchen:
- Kunefe with kaimaki ice cream
- Baked quince
- Dried fruits in red wine with yoghurt cream
- Lemon cream
The dessert and drinks lists are on the printed menu at the table.
What the critics ordered
Writing in Athens Voice in October 2025, Eleni Psychouli (Ελένη Ψυχούλη) singled out the garlic pie with shrimp, the fried mussels with walnut skordalia, the cuttlefish with its ink mayonnaise and the courgette and avocado salad with lime. The magazine's profile of December 2024 named the squid with pesto, the white taramosalata, the shrimp pie and the house kunefe.
Good to know
- Vegetarians: the greens pie, the salads other than the dakos, the wild greens and our bread; the fava comes with smoked eel.
- Groups of eight or more should call ahead; there is a separate private room (see private events).
- We accept cards and cash, speak Greek and English, and welcome children, with high chairs available.
- Takeaway is available by phone order only, Wednesday to Friday, during opening hours.
